Best Homemade Milk Muffins

Soft, moist, and bursting with flavor, these milk muffins are everything you want for a quick homemade breakfast! The best part is that you only need a few simple ingredients, such as milk, sugar, eggs, and flour, and about 12 to 14 minutes of your time to bake this delicious homemade milk muffins.

Our family absolutely loves these homemade milk muffins! We often make a large batch so that everyone can enjoy them for a simple and delicious breakfast or snack. If you’re a muffin lover too, check out these Easy banana muffins, Chocolate muffins, Easy vanilla muffins or this Orange muffins.

For extra flavor, try adding vanilla extract, a pinch of cinnamon powder, or fresh orange zest to the muffin batter. You can also mix in your favorite fruits, such as strawberries, bananas, apples or blueberries. Keep in mind that adding fruit may slightly alter the batter’s texture, so you might need to adjust the other ingredients accordingly. Enjoy these simple and versatile milk muffins for breakfast with your family!

HOW TO MAKE HOMEMADE MILK MUFFINS

Step 1: Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.

Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a homogeneous mixture.

Step 3: Pour the milk and beat for 1 minute until it’s nicely incorporated. Add the flour and the baking powder and beat until a creamy mixture. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.

Step 4: Pour small portions of the batter into the paper liners. Bake until a toothpick inserted in the center of a muffin comes out clean, about 12 to 14 minutes (the time depends on the oven).

Step 5: Remove muffins from the oven and allow to cool for 15 minutes inside the tins.

Step 6: Remove from the tins and place the muffins onto a wire rack or a plate.

Step 7: Allow to cool completely and serve.

TIPS FOR MILK MUFFINS

Some of our techniques to make moist muffins:
1. Add milk or yogurt to the batter, this two ingredientes add moisture to the muffins.
2. Add oil instead of butter. Oil keeps muffins moist for longer periods.
3. Don't overmix the batter. Mix until just combined.
4. Don't overbake the muffins. Overbaking dries out the muffins.
5. Use a toothpick to check the interior of the muffin, it should come out with a few moist crumbs, not completely clean.

Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.

When the muffins are done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

FREQUENTLY ASKED QUESTIONS

How do you store these milk muffins?
Allow the muffins to cool completely before storing. Place the muffins in an airtight container.
Never store the muffins at room temperature for more than 3 days. The muffins will begin to lose quality after this time frame.

Can I add strawberries or fresh blueberries to the muffins batter?
Absolutely! You may need to add a little more flour to the muffins batter. Dry the fruit well and fold it into the muffins batter with a spatula.

Best Homemade Milk Muffins

Start your day with these light and fluffy milk muffins bursting with fresh lemon flavor. Simple to make and ready in no time, they’re the perfect breakfast for the whole family!

4.60 from 5 reviews

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by Pedro Barbosa
Category:Desserts, Easy Breakfast Ideas, Muffins, Quick & easy, Recipes, Videos
Cuisine: Portuguese
Difficulty: Easy
Servings: 14 units
Prep Time:15 m
Cook Time:15 m
Total Time:30 m
SharePin ItYummly
INGREDIENTS
• 100 ml (1/2 cup) milk
• 2 medium eggs
• 150 grams (2/3 cup) granulated sugar
• 150 grams (about 1 cup) all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon unsalted butter to room temperature (or unsalted melted butter)
• Zest of one lemon
INSTRUCTIONS
1. Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
2. Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a homogeneous mixture.
3. Pour the milk and beat for 1 minute until it’s nicely incorporated. Add the flour and the baking powder and beat until a creamy mixture. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl.
4. Pour small portions of the batter into the paper liners and bake until a toothpick inserted in the center of a muffin comes out clean, about 12 to 14 minutes (the time depends on the oven).
5. Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
6. Remove from the tins and place the muffins onto a wire rack or a plate.
7. Allow to cool completely and serve.
Best Homemade Milk Muffins
Nutrition facts
Serves 14 units
Per Serving:
% DAILY VALUE
Calories 99
Total Fat 1.5 g(2%)
Saturated Fat 1 g(4%)
Cholesterol 26 mg(9%)
Sodium 19 mg(1%)
Total Carbohydrate 19.5 g(7%)
Protein 2 g