Recipes and Cooking Muffins 4.0 (1) Add your rating & review For variety, add a few extra ingredients to this basic muffin batter recipe. Try poppy seed, cheese, blueberry, or streusel-topped versions. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 10 mins Bake Time: 18 mins Total Time: 10 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour ⅓ cup sugar 2 teaspoon baking powder ¼ teaspoon salt 1 egg, beaten ¾ cup milk ¼ cup cooking oil 1 recipe Streusel Topping (optional for plain and sweet variations) Streusel Topping 3 tablespoon all-purpose flour 3 tablespoon brown sugar ¼ teaspoon ground cinnamon 2 tablespoon butter 2 tablespoon chopped pecans or walnuts Directions Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins. Streusel Topping In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts. Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture. Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture. Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% ironExchanges: 1 Starch, .5 Other Carbo., 1 Fat Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter. Banana Muffins: Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber, 4 g protein. Daily Values: 1% vit. A, 3% vit. C, 6% calcium, 6% ironExchanges: 1 Starch, .5 Other Carbo., 1.5 Fat Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter. Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture. Rate it Print Nutrition Facts (per serving) 136 Calories 5g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 136 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 128mg 6% Total Carbohydrate 19g 7% Total Sugars 6g Protein 3g Calcium 60.6mg 5% Iron 0.9mg 5% Potassium 45mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.