Name: Easy Muffins That Always Crack Perfectly on Top
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 eggs; 1 cup sugar; 1 cup milk; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; Pinch of salt

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I love making these quick and easy muffins because they come out perfectly every time, with that classic cracked top that makes them look homemade and delicious. The recipe uses simple ingredients I usually have on hand, and the muffins are soft, moist, and sweet without being too heavy.

Easy Muffins That Always Crack Perfectly on Top

Why You’ll Love This Recipe

I find this muffin recipe incredibly reliable and straightforward, perfect for those times when I want a quick treat or an easy breakfast. The batter comes together in minutes, and the muffins bake up beautifully with that appealing crack on top. Plus, they’re versatile — I can add my favorite mix-ins like chocolate chips or berries, or keep them plain for a classic taste.

Ingredients

2 eggs
1 cup sugar
1 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
Pinch of salt

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, beat the eggs and sugar until the mixture is light and fluffy.
Add the milk, oil (or melted butter), and vanilla extract, and mix well.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined — be careful not to overmix.
Spoon the batter into the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack.

Servings and Timing

This recipe makes about 12 standard-sized muffins. Preparation takes roughly 10 minutes, and baking takes about 18-20 minutes, making it a total of around 30 minutes from start to finish.

Variations

I like to switch things up by adding blueberries, chocolate chips, or nuts to the batter for extra flavor and texture. For a healthier twist, I sometimes replace half of the all-purpose flour with whole wheat flour. You can also swap out the sugar for honey or maple syrup, though the texture might be slightly different.

Storage/Reheating

I usually store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freezing them works great — I just thaw them at room temperature or warm them up in the microwave for about 15-20 seconds. To refresh the muffins and bring back some of that just-baked softness, I pop them in the oven at 300°F (150°C) for 5 minutes.

FAQs

How can I make sure my muffins crack perfectly on top?

I find that baking at a slightly higher temperature (375°F) helps create the cracks on top, as the exterior sets quickly while the inside expands.

Can I use a different type of milk?

Yes, I’ve used almond milk, soy milk, and even oat milk, and the muffins still turn out great.

What’s the best way to prevent muffins from sticking to the pan?

Using paper liners is my go-to method, but greasing the muffin tin well with butter or oil also works perfectly.

Can I make this recipe gluten-free?

Absolutely. I swap the all-purpose flour for a gluten-free flour blend, and the muffins still bake well with a slightly different texture.

How do I add mix-ins without making the batter too heavy?

I gently fold in about 1/2 cup of berries, chocolate chips, or nuts after mixing the batter, just until evenly distributed.

Conclusion

This muffin recipe has become one of my favorites because it’s simple, quick, and produces reliable results with that perfect cracked top I love. Whether I keep it plain or customize it with mix-ins, these muffins never disappoint. I’m sure I’ll keep coming back to this recipe whenever I want a comforting baked treat without fuss.