This One-Bowl Muffins (Many Ways!) recipe is so easy and lets you bake several delicious muffin variations at once. The add-in options are endless!
Recently, I came up with the idea for a Muffin Board and I wanted it to have a good variety of muffins on it, instead of just one flavor. I didn’t want to have to bake several different muffin recipes to get all the flavors I knew everyone would enjoy on this board. Therefore, I developed this One-Bowl Muffins (Many Ways!) recipe that is simple, delicious and lets you bake several different muffin variations at once.
There are just so many great things about this recipe! The batter comes together in minutes with ingredients that you probably already have on hand. The process of mixing the batter in one-bowl and adding the mix-ins once the batter is in the muffin pan is so easy, which makes it a great recipe to bake with the kids. My kiddos have a blast choosing which add-ins we use and pressing them into each muffin cup.
The muffins, baked as is, are tender and perfectly sweetened so they would taste great on their own, but the add-ins are so fun and really taste great with such a simple muffin batter base. From sprinkles to fresh fruits to a cinnamon-sugar swirl, the add-in options are endless. For this batch, we used sprinkles, blueberries, chopped strawberries, chocolate chips, raspberries, cinnamon-sugar, chopped banana and chopped pecans. Just use what you have on hand and they’re sure to be delicious!
To make the muffins, simply mix the batter and divide it evenly into the mini muffin cups, filling each one a little over halfway full…
Then add in a variety of mix-ins by pressing them into each mini muffin cup. Press a few down into the muffin batter with the end of wooden spoon or chopstick and then gently press a few into the top of the muffin batter so they’re still sticking out a bit. If you’re adding cinnamon-sugar, sprinkles or another dry add-in, just spoon a little on top and use the end of the spoon or chopstick to swirl it down into the batter.
They bake up beautifully in just about 15 minutes and are ready to enjoy before you know it. Which flavor would you choose to eat first?! I love that they are mini so everyone can try more than one muffin variation. So much fun and yum!
These mini muffins, in a variety of flavors, would be perfect for a baby shower, wedding shower, brunch with friends, morning playdate, or just breakfast with the family. The Muffin Board that I created with these muffins on it, turned out so beautiful. It would be a perfect way to enjoy Mother’s Day breakfast or brunch gathering with friends.
I hope you and your loved ones enjoy these one-bowl muffins, in your favorite ways, as much as we do. When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 
I just love seeing how inspired and creative y’all get with the recipes and ideas I share.
xoxo,
One-Bowl Muffins (Many Ways!)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
Description
This One-Bowl Muffins (Many Ways!) recipe is so easy and lets you bake several delicious muffin variations at once. The add-in options are endless!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup milk
- 2 tablespoons butter, melted
- Add-in options: blueberries, raspberries, chopped strawberries, chopped banana, chocolate chips, sprinkles, cinnamon-sugar, etc.
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Make a space in the center of the flour mixture and add the egg and milk. Whisk until just combined. Gently whisk in the melted butter until the batter is well combined.
- Scoop batter evenly among prepared mini muffin cups, filling each one a little over halfway full.
- Press a few add-ins down into the muffin batter of each muffin cup with the end of a wooden spoon or chopstick and then gently press a few more into the top of the muffin batter so they’re still sticking out a bit. If you’re adding cinnamon-sugar, sprinkles or another dry add-in, just spoon a little on top and use the end of the spoon or chopstick to swirl it down into the batter.
- Bake for 15-18 minutes or until muffins have risen and a toothpick inserted in the centers comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
PRODUCTS USED TO MAKE THIS RECIPE:
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What a great recipe but I cannot print it without the multiple annoying ads printing as well. Any suggestions to get rid of these evil ads would be greatly appreciated!
Hi Kim! Thanks for letting me know. No ads should print when you select the print option. I’m looking into it right now and will hopefully have it fixed asap. Enjoy the recipe!
I made these today, half with mini chocolate chips, half with brown sugar-cinnamon.
They are deliciously addictive and incredibly quick and simple to put together.
Hi! I plan to make these today with my young son. Are you supposed to use liners in the muffin tin? Thank you for the great recipes!
★★★★★
Hi AMC! No, you do not have to use liners, we just spray the pan with non-stick cooking spray. You can use them if you want though. Enjoy!
So much fun, I love how they’re all so different from the next!
★★★★★
Delicious!! will have to try it out
I’m making these for a group of teenage girls for breakfast before a marching band competition. I have 2 questions for you, can I use frozen berries, and do you know how long I would leave jumbo muffins in for?
Hi Jess! Yes, you can use frozen blueberries and I would recommend baking them as regular muffins for about 20 minutes. Enjoy!
Is the flour quantity correct on this recipe? I thought it seemed too little but made them anyway but they came out eggy and heavy. I tried again with almost double the flour and they worked.
★★
Hi Veryan! Yes, the measurements are correct. We bake these muffins almost weekly. The batter is similar in consistency to a pancake batter. They should bake up fluffy and moist. Which additions did you use?
Hi, I’m from the UK and would love to make these. I don’t have the ‘cup’ measurement you refer to. Is there any chance i could have it in grams or even ounces please…x
Hi Ann! Here’s a great baking conversion chart to help you convert ingredients: https://www.gourmetsleuth.com/conversions/grams/general-gram-calculator Hope this helps. Enjoy!