Who doesn’t love the smell of freshly baked muffins in the morning? This Easy Breakfast Muffins Recipe is the perfect companion to your coffee or tea. Moreover, you can prep the dry ingredients the night before, so you’ll have fresh, warm muffins ready in no time!
For more muffin inspiration, check out these delicious muffin recipes.
Ingredients
Dry Ingredients:
- 300g/10½oz self-raising flour, sifted
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- 150g/5½oz light brown sugar
Wet Ingredients:
- 250ml/9fl oz milk
- 2 free-range eggs, beaten
- 100g/3½oz butter, melted
Add-ins:
- 100g/3½oz toasted hazelnuts, chopped
- 25g/1oz dried cherries (or chopped dried apricots)
- 25g/1oz dried cranberries (or raisins or sultanas)
- 75g/2½oz crunchy granola or muesli (optional)
Method
- Prepare the Oven and Muffin Tray:
- Preheat the oven to 180C/350F/Gas 4.
- Line a muffin tray with paper muffin cases.
- Mix the Dry Ingredients:
- In a large bowl, sift together the self-raising flour, baking powder, salt, and ground cinnamon.
- Stir in the light brown sugar until well combined.
- Combine the Wet Ingredients:
- In another bowl, whisk together the milk, beaten eggs, and melted butter until smooth.
- Combine Dry and Wet Mixtures:
- Pour the wet ingredients into the dry ingredients.
- Mix quickly and gently until just combined; it’s okay if the batter is slightly lumpy.
- Add the Mix-ins:
- Fold in the chopped toasted hazelnuts, dried cherries, and dried cranberries.
- If using, gently stir in the crunchy granola or muesli for extra texture.
- Fill the Muffin Cases:
- Divide the batter evenly between the 12 muffin cases.
- Optionally, sprinkle additional granola or muesli on top for a crunchy topping.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- The muffins should be golden brown and slightly firm to the touch.
- Cool and Serve:
- Allow the muffins to cool in the tray for five minutes.
- Transfer them to a wire rack to cool slightly more, or enjoy them warm.
Serving Suggestions
These breakfast muffins are delightful warm or at room temperature. They make a fantastic grab-and-go breakfast or a tasty snack throughout the day. Furthermore, you can customize them by adding your favorite dried fruits or nuts.
Tips and Variations
- Make Ahead: Prepare the dry ingredients the night before to save time in the morning.
- Storage: Store the muffins in an airtight container at room temperature for up to three days.
- Freezing: These muffins freeze well. Wrap them individually and freeze for up to one month. Thaw overnight or warm them up in the microwave.
- Healthy Twist: Substitute half of the self-raising flour with whole wheat flour for added fiber.
FAQs
Q: Can I use alternative milk like almond or soy milk?
A: Yes, you can substitute dairy milk with your preferred plant-based milk.
Q: How can I make these muffins vegan?
A: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk and vegan butter.
Q: Can I add fresh fruit instead of dried?
A: Absolutely! You can add fresh blueberries, raspberries, or chopped apples for a fruity twist.
Conclusion
Try this easy breakfast muffins recipe and brighten your morning! These muffins are not only simple to make but also delicious and satisfying. So, why not give them a try and start your day with a homemade treat?