Breakfast Muffins
Start your day right with these delicious breakfast muffins! Bursting with flavor and packed with nutrients, these muffins are the perfect grab-and-go option for busy mornings. Ideal for families or meal prep, they can be made ahead of time and enjoyed throughout the week. Whether you’re a fan of fruity flavors or prefer a more classic taste, these muffins can be tailored to your liking.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup sugar
– 2 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 large egg
– ½ cup milk
– ⅓ cup vegetable oil
– 1 tsp vanilla extract
– 1 cup mixed berries (fresh or frozen)
Servings and Cooking Time
Makes 12 muffins. Preparation time: 15 minutes. Cooking time: 20 minutes.
Nutritional Value
Each muffin (approximately 100g) contains about 220 calories, 5g protein, 30g carbohydrates, 10g fat, and 2g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the mixed berries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store for later!
- Optionally, sprinkle some powdered sugar on top before serving.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option, or use almond milk instead of regular milk for a dairy-free version. Additionally, feel free to mix in chocolate chips or nuts for added flavor and texture.
Serving and Pairings
These breakfast muffins pair wonderfully with a fresh fruit salad or a cup of yogurt. They also make a great addition to a brunch spread alongside coffee or tea.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds or warm in the oven.
Cooking Mistakes
- Don’t overmix the batter; this can lead to dense muffins.
- Make sure your baking powder is fresh for optimal rise.
- Measure flour correctly to avoid dry muffins.
- Allow muffins to cool slightly before removing them from the tin.
- Don’t skip the paper liners, as they help with easy removal.
Helpful Tips
- Experiment with different fruits based on the season.
- Use a cookie scoop for even muffin sizes.
- Try adding spices like cinnamon or nutmeg for extra flavor.
- Consider adding a crumb topping for a crunchy texture.
FAQs
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend to make these muffins gluten-free. Just ensure that your baking powder is also gluten-free.
How can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flax egg and use almond milk instead of regular milk.
What can I add to enhance the flavor?
You can add lemon zest, orange zest, or spices like cinnamon to enhance the flavor of your muffins.
How long do these muffins last?
When stored properly, these muffins can last up to 3 days at room temperature or up to a week in the fridge.
Can I freeze the muffins?
Yes, these muffins freeze very well. Just place them in an airtight container or freezer bag, and they can last for up to 3 months.
Conclusion
Breakfast muffins are a delightful way to start your day. They’re not only easy to make but also versatile and delicious. Whether you enjoy them plain or loaded with fruits, they are sure to please everyone at the breakfast table!
Breakfast Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mixed berries fresh or frozen
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the mixed berries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store for later!
- Optionally, sprinkle some powdered sugar on top before serving.
