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Muffin Baking 101: A 4-ingredient recipe will help you master homemade muffins

Doing your own muffin baking will make weekday breakfast so much tastier!

There is nothing like a homemade muffin, and we don’t mean from a box. This recipe is just four ingredients, and the difference in taste is totally worth the effort.  Make up a batch, freeze them, and they make the perfect grab-and-go for a busy morning.

Khara Westergard shares all the secrets to baking the perfect batch of muffins. She also shares the correct way to measure out flour. Do you do the “tap tap tap” on your measuring cup? You could be getting way more flour than you need.

Find more recipes from Khara on Instagram, @balsamicbaker.



Makes about a dozen regular size muffins…or about 10 jumbos

By Balsamic Baker



  • 10 oz. (2 C.) All-purpose Flour
  • 5.3 oz. (2/3 C.) Sugar
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. Salt


  • 5.3 oz. (2/3 C.) Oil
  • 8 oz. (1 C.) Milk (higher fat content is best, but whatever you drink is fine – can sub almond or other milk)
  • 1 XL (or L) Egg
  • 2 tsp. Vanilla Extract (I used Molina Mexican Vanilla)


Preheat oven to 375°F. Make streusel topping (below) & set aside.

Stir all dry ingredients together in one bowl & all wet ingredients in another. Create a well or hole in the center of dry Ingredients, then pour the wet ingredients into that hole. Fold together until just combined. Somewhat chunky batter is OK, the chunks will bake out.

Scoop enough batter to cover just the bottoms of each muffin liner in a muffin pan. Add about a Tbsp of fruit preserves of choice, Nutella, or cover with Cinnamon streusel. Add more batter 2/3 to 3/4 full. Leave as a pocket of filling, or stir minimally for flavor swirls. Top with streusel. Alternatively, add 1 1/2 C. Fresh blueberries or 1 C. chocolate chips. Frozen blueberries ok, but will turn your batter purple & add a few minutes of bake time.

Bake 20- 25 min. (Varies depending on flavor additions) Add 5 minutes for Jumbo Muffins.


Streusel Topping

  • 4 Tbsp. Unsalted Butter – Melted
  • 1/8 tsp. Salt (or 2 pinches (1/16 tsp. if using salted butter)
  • 2.6 oz. (1/3 C.) White Granulated Sugar
  • 2.6 oz. (1/3C.) Golden Brown Sugar (can use all white in a pinch)
  • 3 oz. All-purpose Flour
  • *2 1/4 tsp. Cinnamon *optional – omit for berry or chocolate chip muffins etc.

Possible adjustments:

Adjust the sugar & oil levels to fit your goals healthy, or indulgent. Sugar can range from 1/3 C. All the way to 1 C. for the very sweet. Oil can range from 1/4 C. to 2/3 C.

On days I want my family to consume less sugar, I’ll sub Monkfruit (or Bocha Sweet) for the sugar in the streusel. You can also lower the sugar in the batter to 1/2 C.

Sub wheat flour if desired. Do not go lower than 1/2 C. Sugar & 1/3 C. Oil. Add 1/2 tsp. Baking Powder to recipe. Consider partial white flour to full wheat. Half wheat & half white, or not lower than 1 1/2 C. Wheat Flour & 1/2 C. White Flour.

Gluten-free Adjustments:

▪︎ Sub. Bob’s Red Mill Gluten-free 1 to 1 Baking Flour or another rice-based baking blend.

▪︎ Add 1/4 C. Cornstarch to flour.

▪︎ Decrease Sugar to 4 oz. (1/2 C.)

▪︎ Increase Baking time up to 5 minutes extra.

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