Best Easy Large Batch Muffin Recipe

Best Easy Large Batch Muffin Recipe

When it comes to baking, muffins are a classic treat loved by many. Whether you’re hosting a brunch, planning a bake sale, or simply want to stock up your freezer for quick breakfasts, having a large batch muffin recipe in your arsenal is a game-changer. Not only are they delicious and versatile, but they also freeze well, allowing you to enjoy them whenever you crave a homemade treat.

Here’s a foolproof recipe for the best easy large batch muffins:

– 4 cups all-purpose flour
– 2 cups granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup melted butter
– 4 large eggs
– 2 cups milk
– 2 teaspoons vanilla extract
– Optional mix-ins: chocolate chips, blueberries, nuts, etc.

1. Preheat your oven to 375°F (190°C) and line muffin tins with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. If desired, gently fold in your chosen mix-ins.
6. Fill the muffin cups about ¾ full with the batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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1. Can I freeze the muffins?
Yes, these muffins freeze exceptionally well. Simply cool them completely, place them in an airtight container or freezer bags, and freeze for up to 3 months.

2. Can I use whole wheat flour instead?
Certainly! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier twist.

3. Can I make mini muffins instead?
Absolutely! Adjust the baking time to approximately 12-15 minutes for mini muffins.

4. Can I reduce the sugar?
Yes, you can reduce the sugar to your preference. However, keep in mind that it may affect the texture and sweetness of the muffins.

5. Can I use a different type of milk?
Yes, you can use any milk of your choice, such as almond milk or soy milk.

6. Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain them well before incorporating them into the batter.

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7. Can I add a streusel topping?
Absolutely! Prepare a streusel topping by mixing ¼ cup flour, ¼ cup brown sugar, and 2 tablespoons melted butter. Sprinkle it over the muffin batter before baking.

8. Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.

9. Can I use oil instead of melted butter?
Yes, you can substitute an equal amount of oil for the melted butter.

10. Can I make these muffins vegan?
Certainly! You can use plant-based milk and replace the eggs with flax eggs or applesauce.

11. How long do these muffins stay fresh?
When stored in an airtight container at room temperature, they will stay fresh for up to 3-4 days.

Now that you have the best easy large batch muffin recipe and answers to common questions, it’s time to get baking. Enjoy these delightful treats and share them with family and friends!

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