Best Ever Muffins Recipe

***Unique Twist on Muffins*** I love baking for groups, and nothing beats the joy of fresh muffins. A favorite trick of mine is to fill the muffin cups halfway, add a dollop of jelly, and then top it off with more batter. I usually whip up a double batch, incorporating three or four different flavors of jelly like strawberry, peach, orange marmalade, and blueberry. My friends enjoy trying to guess the different tastes and sharing bites with each other, which warms my heart. I even used my homegrown Buddha's Hand fruit, which are giant citrus fruits, to make candied muffins based on this recipe. I replaced some of the flour with flax and wheat germ for a healthier twist, along with Greek yogurt and milk. I also infused the muffins with lemon juice and crystallized citron from my trees. The best part? I don't have to worry about storing them because they are typically devoured before they even cool down. And the taste? Absolutely delicious. My husband is now happily munching on these healthier treats, and my mouth couldn't be happier. Thank you for the amazing recipe!

I recently tried making muffins for the first time for my sons. I followed the recipe and included frozen blueberries and desiccated coconut in the batter, as well as on top before baking. I used a Tefal silicone tray and they turned out just perfect - fluffy on the inside and crispy all around. The process was so easy that I'm thinking of making them weekly from now on.

I absolutely love using this muffin recipe as a base for all kinds of muffins! The only modification I make is swapping vegetable oil for coconut oil, and I always add a crumble topping. This recipe is foolproof and hands down my favorite! My family adores the blueberry muffins, but I've also experimented with banana, shredded coconut, pumpkin, carrot, chocolate, and granola variations, and they've all been fantastic successes!

This muffin recipe is my absolute favorite! Today, I decided to make a triple batch, with one-third blueberry, one-third cranberry orange, and one-third raspberry white chocolate chip muffins. They all turned out incredibly delicious! I made large muffins, six of each flavor. Serving them warm with soft butter, honey, and creamy cream cheese was the perfect finishing touch. 🤗

Fantastic recipe! I was able to make 12 adorable heart-shaped muffins and a large one in a cookie cast iron skillet. I used blueberries and dark chocolate, and it turned out delicious. I'm looking forward to trying banana and chocolate next time. Thank you!

Stumbled upon some fresh wild blueberries today and had been craving muffins since yesterday when I saw them at a large store. Decided to try out this recipe today. I like to incorporate whole grains into my baking whenever possible, so I used a mix of all-purpose flour and whole wheat flour. Followed the recipe exactly as written, and it turned out great. Definitely saving this one in my collection as a keeper. - Harry L.

I have experimented with many muffin recipes, and this one stands out as one of the best. I decided to enhance it by adding 1/4 cup of yogurt and a hint of vanilla, and it turned out absolutely delicious.

I will try to convey my disappointment with as much courtesy as possible, but honestly, I am quite frustrated. Despite meticulously following the recipe instructions, these muffins turned out terribly. The batter was so thick, resembling more of a cookie dough consistency, that I had to incorporate nearly a whole extra cup of milk into the mix. While I understand that oven variances exist, most baked goods typically conform to a similar baking time frame. If the author intended to use a convection oven, then that detail should have been clarified. I do acknowledge my oversight in not checking on the muffins midway through baking, but never have I encountered such severe overbaking issues. Half of the muffins clung stubbornly to the liners, while the tops turned rock hard. It astonishes me that this recipe yielded successful results for anyone. I mean no disrespect in expressing these grievances; I genuinely dislike criticizing someone's recipe. It's just disheartening to have wasted not only my time but also my ingredients on this endeavor.

It was fantastic.

Review Rewritten: I absolutely loved how this recipe turned out - it was fantastic! It's incredibly easy to make and so delicious. As a 12-year-old, I made these for my mom's birthday all by myself. They were a hit! I tweaked the cooking time slightly, baking them for 20 minutes instead of 25, which worked perfectly as 25 minutes seemed to dry them out a bit. Even my dad enjoyed them!

Delightful simple muffins that always please a crowd!

It was effortless and delicious!

Amazing! I swapped the milk for orange juice and threw in some dried cranberries - they disappeared in no time!