Whenever I quickly need something sweet, I rely on this muffin recipe. I usually make it when I'm out of dessert or when I feel like using some simple ingredients from home. I love them because they don't take long in the oven and I don't need to supervise them. Most of the time, I choose to sprinkle some nuts or almonds on top, depending on my mood and what I have in the cupboard.
Quick Info
Total time: 30-35 minutes
Preparation time: 10-15 minutes
Baking time: 10-15 minutes at 180°C
Servings: about 12 muffins (depending on the molds)
Difficulty: easy
Recipe type: quick dessert, suitable for breakfast or snack
Ingredients
2 cups of flour
1 cup of sunflower oil
2 tablespoons of baking powder
a pinch of salt
1 cup of milk
2 tablespoons of vanilla sugar
half a cup of sugar
2 eggs
Preparation method
1. Crack the eggs into a large bowl and beat them with a mixer for a few minutes until well combined.
2. Add the milk to the eggs and mix this time with a simple whisk, no need for the mixer anymore.
3. Pour the oil in a thin stream and mix briefly, just to incorporate it.
4. Add the sugar and vanilla sugar, continuing to mix until well dissolved.
5. Add the sifted flour, baking powder, and salt over the liquid ingredients. Mix gently until you get a batter thicker than pancake batter. Do not overmix.
6. Prepare the muffin molds (I prefer silicone, no need to grease them) and fill them a bit more than halfway with the batter.
7. If I feel like it, I sprinkle some nuts, almonds, or other toppings on top.
8. Place the tray in the preheated oven at 180°C and bake the muffins for 10-15 minutes, until they are slightly golden at the edges.
9. Take the muffins out of the oven and let them cool a bit in the molds before removing them completely.
Why I make this recipe often
This recipe is always handy because it doesn't require planning. The ingredients are simple, and you don't need a fancy mixer or special techniques. They come out quickly, are great fresh, and I can adapt them with whatever I have at home. When guests come over or I crave something sweet without hassle, these muffins are my first choice.
Tips and variations
Tips
If using metal molds, it's better to grease them or use special paper.
Do not fill the molds more than two-thirds full, otherwise, there's a risk of the batter overflowing while baking.
The batter should not be overmixed after adding the flour, to prevent the muffins from being too dense.
Let the muffins cool a bit in the molds; otherwise, they may break when removed.
Substitutions
Milk can be replaced with a plant-based drink if you don't use dairy.
Sunflower oil can be swapped with any other neutral oil.
Vanilla sugar can be replaced with vanilla extract if you have it on hand.
Variations
You can add cocoa powder to the batter for a chocolate-flavored version.
Chopped candied fruit, chocolate chips, or nuts can be added directly to the batter or on top, depending on preference.
Almonds, hazelnuts, or any type of seeds work just as well.
For fruit muffins, you can add some blueberries or dried cranberries without changing anything else in the recipe.
Serving ideas
Muffins can be served plain, warm, or cold.
You can sprinkle them with powdered sugar after they have cooled.
They are also great alongside a cup of coffee or tea, or as a snack in a school lunch.
Frequently asked questions
1. Can I add cocoa directly to the batter?
Yes, you can add two to three tablespoons of cocoa, reducing the flour slightly to maintain the batter's consistency.
2. What if I don't have silicone molds?
Any muffin tray will work. If it's metal, grease the molds or use muffin paper to prevent sticking.
3. Can I use brown sugar instead of white?
Yes, you can use brown sugar. The taste will be slightly different, but the texture remains similar.
4. Are the muffins sweet with just half a cup of sugar?
Yes, they come out moderately sweet, especially if you add other sweet ingredients like candied fruit or chocolate. If you want them sweeter, you can add 1-2 more tablespoons of sugar.
5. Do I need to let the batter rest?
There’s no need to let the batter rest. It bakes immediately after you prepare it.
Nutritional values
Estimate for one muffin (based on 12 pieces from this recipe):
Calories: approximately 200-220 kcal
Protein: 3-4 g
Fat: 10-12 g
Carbohydrates: 23-25 g
Values are approximate and may vary depending on the ingredients used or what toppings you add (chocolate, nuts, etc).
Storage and reheating
Muffins are best stored in a closed container at room temperature for up to 2 days. If you want to keep them longer, you can store them in the fridge, but the texture becomes a bit denser. To reheat, you can microwave them for 10-15 seconds or put them in a warm oven for a few minutes. I do not recommend keeping them for more than 3 days, as they dry out.
This recipe is the kind you make without stress and is especially useful when you don't have time or fancy ingredients. Adjustments are simple, and the result is predictable every time.
Quick Info
Total time: 30-35 minutes
Preparation time: 10-15 minutes
Baking time: 10-15 minutes at 180°C
Servings: about 12 muffins (depending on the molds)
Difficulty: easy
Recipe type: quick dessert, suitable for breakfast or snack
Ingredients
2 cups of flour
1 cup of sunflower oil
2 tablespoons of baking powder
a pinch of salt
1 cup of milk
2 tablespoons of vanilla sugar
half a cup of sugar
2 eggs
Preparation method
1. Crack the eggs into a large bowl and beat them with a mixer for a few minutes until well combined.
2. Add the milk to the eggs and mix this time with a simple whisk, no need for the mixer anymore.
3. Pour the oil in a thin stream and mix briefly, just to incorporate it.
4. Add the sugar and vanilla sugar, continuing to mix until well dissolved.
5. Add the sifted flour, baking powder, and salt over the liquid ingredients. Mix gently until you get a batter thicker than pancake batter. Do not overmix.
6. Prepare the muffin molds (I prefer silicone, no need to grease them) and fill them a bit more than halfway with the batter.
7. If I feel like it, I sprinkle some nuts, almonds, or other toppings on top.
8. Place the tray in the preheated oven at 180°C and bake the muffins for 10-15 minutes, until they are slightly golden at the edges.
9. Take the muffins out of the oven and let them cool a bit in the molds before removing them completely.
Why I make this recipe often
This recipe is always handy because it doesn't require planning. The ingredients are simple, and you don't need a fancy mixer or special techniques. They come out quickly, are great fresh, and I can adapt them with whatever I have at home. When guests come over or I crave something sweet without hassle, these muffins are my first choice.
Tips and variations
Tips
If using metal molds, it's better to grease them or use special paper.
Do not fill the molds more than two-thirds full, otherwise, there's a risk of the batter overflowing while baking.
The batter should not be overmixed after adding the flour, to prevent the muffins from being too dense.
Let the muffins cool a bit in the molds; otherwise, they may break when removed.
Substitutions
Milk can be replaced with a plant-based drink if you don't use dairy.
Sunflower oil can be swapped with any other neutral oil.
Vanilla sugar can be replaced with vanilla extract if you have it on hand.
Variations
You can add cocoa powder to the batter for a chocolate-flavored version.
Chopped candied fruit, chocolate chips, or nuts can be added directly to the batter or on top, depending on preference.
Almonds, hazelnuts, or any type of seeds work just as well.
For fruit muffins, you can add some blueberries or dried cranberries without changing anything else in the recipe.
Serving ideas
Muffins can be served plain, warm, or cold.
You can sprinkle them with powdered sugar after they have cooled.
They are also great alongside a cup of coffee or tea, or as a snack in a school lunch.
Frequently asked questions
1. Can I add cocoa directly to the batter?
Yes, you can add two to three tablespoons of cocoa, reducing the flour slightly to maintain the batter's consistency.
2. What if I don't have silicone molds?
Any muffin tray will work. If it's metal, grease the molds or use muffin paper to prevent sticking.
3. Can I use brown sugar instead of white?
Yes, you can use brown sugar. The taste will be slightly different, but the texture remains similar.
4. Are the muffins sweet with just half a cup of sugar?
Yes, they come out moderately sweet, especially if you add other sweet ingredients like candied fruit or chocolate. If you want them sweeter, you can add 1-2 more tablespoons of sugar.
5. Do I need to let the batter rest?
There’s no need to let the batter rest. It bakes immediately after you prepare it.
Nutritional values
Estimate for one muffin (based on 12 pieces from this recipe):
Calories: approximately 200-220 kcal
Protein: 3-4 g
Fat: 10-12 g
Carbohydrates: 23-25 g
Values are approximate and may vary depending on the ingredients used or what toppings you add (chocolate, nuts, etc).
Storage and reheating
Muffins are best stored in a closed container at room temperature for up to 2 days. If you want to keep them longer, you can store them in the fridge, but the texture becomes a bit denser. To reheat, you can microwave them for 10-15 seconds or put them in a warm oven for a few minutes. I do not recommend keeping them for more than 3 days, as they dry out.
This recipe is the kind you make without stress and is especially useful when you don't have time or fancy ingredients. Adjustments are simple, and the result is predictable every time.