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Do you like muffins? My kids do, especially these ones. This muffin base recipe is a base for all the different flavor options you can come up with!
You can add any flavor you want to this base, and get AMAZING muffins every time!
I am a sucker for a good muffin, however, I find myself shying away from dry muffins. As it turns out, dry muffins don’t entice me. At. All.
Because of this, I set out to create a muffin recipe that would tempt me. This recipe turned out beautifully! This muffin base recipe is more dense, but oh so chewy! It’s kind of like a cross between a muffin and a pancake. Not as sweet as a pancake, but has a delightful flavor and AMAZING chewiness!
The first batch I attempted was a win. I loved them. My kiddos loved them, YAY! They devoured them in no time at all.
Bonus with this muffin base recipe is that these muffins are sugar free!
I did a second attempt, to be sure the first attempt wasn’t a weird fluke. You just never know if the recipe will turn out the same. It did though, which was awesome! However, this time, we wanted to test it with different flavors. Que the chocolate chips, blueberries, and bananas!
*I used Enjoy Life brand mini chocolate chips. These only have THREE ingredients, but they are quite pricey.
We tried 3 different flavors, banana, chocolate chip, and lemon blueberry. I made the muffin base, then split the batter into 3 bowls.
In one bowl, I mashed a very ripe banana into it and added about a half teaspoon of ground cinnamon. Two bananas would have worked great here, as well. To make it more fun, I ended up adding mini chocolate chips to these, but they absolutely do not need them.
The next bowl, I added around 3/4 of a cup of mini chocolate chips(not sugar free, but definitely fun!).
The last bowl, I added about a half cup of fresh blueberries(frozen would have worked as well) that I had tossed in a tablespoon or so of flour, and a “pinch”(about 5 drops) of lemon essential oil(make sure it’s food grade).
*Tossing the berries in flour helps them not to sink to the bottom of the muffins during baking.
I gave each bowl a good stir, then used my cookie dough baller(about 1.5 tablespoons) to scoop the batter into each(prepared) muffin cup.
After they were finished baking, I let them cool for about 10 minutes before removing them from the muffin tins and onto a cooling rack. My littles were chomping at the bit to try this new batch! I let them try each flavor, and they loved them all! Especially the chocolate chip(Who would have guessed, right?! Lol!).
This batch lasted a bit longer. Mostly because we took a vacation and I forgot to pack them as a car snack. Epic mom fail, whoops!
What you’ll need:
- 12-count regular sized muffin tin or 2 24-count mini muffin tins
Ingredients:
- All-purpose flour
- Baking powder
- Salt
- Milk
- Sour cream
- Eggs
- Honey
- Butter
- Vanilla
- Almond extract
Steps:
1. Preheat oven to 350.
2. Oil muffin tin. I use an olive oil spray, but use whatever you have.
3. In a medium-sized mixing bowl, add flour, baking powder, and salt, whisking together well.
4. In a smaller bowl, add milk, sour cream, eggs, honey, butter, vanilla, and almond extract. Whisk together well, then pour into dry mixture.
5. Using the whisk, combine the wet ingredients with the dry ingredients. The batter will be thin, like a pancake batter.
6. Divide batter evenly into 12 muffin cups. I like to use my ice cream scoop for this. You want to fill each cup roughly 2/3 the way full. For smaller regular-sized muffin tins, you may need more than one 12-cup tin. I think my muffin tins are deeper than most.
7. Bake on 350 for 22-25 minutes, or until a toothpick inserted comes out clean. *Bake for 15-20 minutes for mini muffins.
8. Let rest 10 minutes before removing from tin.
9. Enjoy!
Give this recipe a try and experiment with different flavors! You could simply sprinkle them with cinnamon and sugar, or add nutmeg and cream of tartar to the batter then sprinkle with cinnamon and sugar, dice apples and add apple pie spice to them, create a streusel to put on top, the sky is the limit! Have fun, and feel free to share the flavors you come up with!
Notes:
- I have used almond milk in place of whole milk, it worked great.
- When baking, I let them cook until a toothpick inserted comes out clean, then I let them cook 2 minutes more. Since they’re more dense, I take extra cautionary measures.
- With the mini muffins, I got 4 dozen mini muffins, and had enough batter left for one large muffin(2-3 mini).
- The almond extract can be replaced with extra vanilla, if need be.
Muffin Base Recipe
Equipment
- Muffin tin
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup sour cream
- 2 eggs
- 2/3 cup honey
- 2 tbsp butter, melted(cooled)
- 1 tsp vanilla
- 1/2 tsp almond extract
Instructions
- Preheat oven to 350.
- Oil muffin tin. I use an olive oil spray, but use whatever you have.
- In a medium-sized mixing bowl, add flour, baking powder, and salt, whisking together well.
- In a smaller bowl, add milk, sour cream, eggs, honey, butter, vanilla, and almond extract. Whisk together well, then pour into dry mixture.
- Using the whisk, combine the wet ingredients with the dry ingredients. The batter will be thin, like a pancake batter.
- Divide batter evenly into 12 muffin cups. I like to use my ice cream scoop for this. You want to feel each cup roughly 2/3 the way full. For smaller muffin tins, you made need more than one 12-cup tin.
- Bake on 350 for 22-25 minutes, or until a toothpick inserted comes out clean.
- Let rest 10 minutes before removing from tin.
- Enjoy!