As a lover of all things sweet for breakfast, I often wake up with a craving for muffins. However, daunted by the thought of finding a recipe and gathering the ingredients, I tend to settle for something simpler – and right out of the cereal box.
That is, until I found this recipe. There’s a short list of ingredients, so it’s likely that you have them all on hand in your pantry at this very moment. Flour? Yes. Sugar? Yes. Eggs and milk? In the refrigerator and ready for use. In addition, there’s a ton of flexibility built right into the recipe. Granulated sugar can be easily replaced with brown, vegetable oil can be swapped for butter (or another variety of oil), and berries can be removed entirely or accompanied by nuts (pecans and walnuts would be ideal).
For those of you that see this recipe as a base for future experimentation, there’s plenty of room to play around with spices. Cinnamon, allspice, and cardamom come quickly to mind, but other spices would work just as well. Add lemon zest, lime juice, or other citrus flavors if you like muffins with an extra tangy bite.
When it comes to mixing together the ingredients, that’s where this recipe really begins to shine. Most importantly, you’ll only need two bowls from start to finish. If you’re like me and loved baking but hate dishes, that’s a huge win. And, if you opt for oil instead of butter, there’s no need to break out the mixer – a large mixing spoon will do. Give the batter a few stirs, divide it between the 12 muffin cups, and all the sudden you’re done.
Once in the oven, these muffins come out warm and toasty in under 20 minutes. Combined with prep time, that means the entire recipe comes together easily in under 35 minutes. Now, baking breakfast doesn’t have to last into the early afternoon.
Triple Berry Muffins Recipe (adapted from The Joy of Cooking)
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2/3 cup sugar
- 1/4 cup vegetable oil (1/2 cup if you want a very moist muffin)
- 2 eggs, beaten
- 1 tsp vanilla
- 1 1/2 cups mixed berries (I used raspberries, strawberries, and blueberries)
- Lemon zest
- Preheat the oven to 400 degrees and lightly butter two muffin trays (6 muffins each).
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- In a large bowl, mix together the sugar and vegetable oil. Stir in the eggs and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just incorporated. Gently stir in the berries and divide muffins into the prepared muffin cups.
- Bake at 400 degrees for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.