Ultimate 10-Minute Muffin Recipe – Soft, Moist, and Irresistible!
Summary
Looking for a quick and delicious muffin recipe that delivers soft, moist, and bakery-style results every time? This Ultimate 10-Minute Muffin Recipe is your new go-to. Ready in just 30 minutes, it’s perfect for busy mornings, afternoon snacks, or a sweet treat anytime. Customize it with your favorite mix-ins like blueberries, chocolate chips, or chopped nuts for endless flavor variations.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Calories: 210 kcal per muffin
- Course: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mix-ins (blueberries, chocolate chips, chopped nuts, etc.)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Muffin tin (12-cup)
- Paper liners or non-stick spray
- Ice cream scoop or spoon
- Wire cooling rack
Instructions
1. Make the Batter
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, melted butter, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Mix gently until just combined—do not overmix.
- Fold in your preferred mix-ins.
2. Bake the Muffins
- Divide the batter evenly among the muffin cups using a scoop or spoon (fill each about ¾ full).
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
3. Serve
- Enjoy warm, at room temperature, or toasted with a bit of butter or jam.
Recipe Variations
- Blueberry Bliss: Add 1 cup fresh or frozen blueberries; top with coarse sugar.
- Chocolate Chip Delight: Fold in 1 cup mini chocolate chips.
- Banana Nut Muffins: Add 1 cup mashed ripe banana and ½ cup chopped walnuts.
- Lemon Poppy Seed: Mix in 1 tbsp lemon zest and 1 tbsp poppy seeds.
- Apple Cinnamon Crunch: Fold in 1 cup diced apples + 1 tsp cinnamon. Top with cinnamon sugar.
- Peanut Butter Swirl: Add 2 tbsp peanut butter and gently swirl into the batter before baking.
- Carrot Cake Muffins: Stir in ½ cup grated carrot + ¼ cup crushed pineapple.
Optional Toppings
- Sprinkle raw sugar or streusel before baking for a crunchy top.
- Add extra chocolate chips or berries on top for a bakery-style look.
- Drizzle with lemon glaze or vanilla icing after cooling.
Baking Tips
- Use room-temperature eggs for better mixing.
- Avoid overfilling the muffin cups—¾ full is perfect.
- For taller muffins, bake at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) and bake for the remaining time.
Frequently Asked Questions
Can I use frozen berries?
Yes! Just add them frozen—no need to thaw.
How do I make these dairy-free?
Use almond or soy milk with lemon juice for buttermilk, and swap butter for melted coconut oil.
Can I freeze the muffins?
Absolutely! Store cooled muffins in an airtight container in the freezer for up to 3 months.
Why did my muffins turn out dry?
Overmixing or overbaking is the most common reason. Mix until just combined and check for doneness at 18 minutes.
Nutritional Information (Per Muffin)
- Calories: 210 kcal
- Protein: 4 g
- Carbohydrates: 28 g
- Sugars: 12 g
- Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 45 mg
- Sodium: 180 mg
Conclusion
With this Ultimate 10-Minute Muffin Recipe, fresh, fluffy muffins are always just a few steps away. Whether you’re baking for a crowd or just yourself, this easy and flexible recipe makes it simple to whip up delicious muffins any time.