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!

One-Bowl Muffins Many Ways by The BakerMama

Do You Know the Muffin Mama?

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. But 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. So, I developed this One-Bowl Muffins (Many Ways!) recipe that is simple, delicious and lets you bake several different muffin variations in the same muffin tin at once.

Watch Me Make One Bowl Mini Muffins

Join me in the kitchen as I make a batch of these amazing One-Bowl Muffins (Many Ways!)!

Pantry Staple Batter

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!

One-Bowl Muffins Many Ways by The BakerMama

What Do I Need to Make One-Bowl Muffins?

  • All-purpose flour, baking powder, baking soda, kosher salt and granulated sugar
  • Egg, milk and butter, melted
  • Add-in options: blueberries, raspberries, chopped strawberries, chopped banana, chocolate chips, sprinkles, cinnamon-sugar, etc.
  • A mini muffin pan and non-stick cooking spray
One-Bowl Muffins Many Ways by The BakerMama

How to Make One-Bowl Muffins Many Ways

First, preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside (no paper liners necessary!).

In a large 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.

One-Bowl Muffins Many Ways by The BakerMama

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!

One-Bowl Muffins Many Ways by The BakerMama

Perfect For Every Occassion

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.

Store leftovers in an airtight container for up to three days. To freeze, I recommend wrapping them individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies. To defrost muffins, remove from the freezer and let them set at room temperature, uncovered, so they don’t absorb too much of the moisture.

One-Bowl Muffins Many Ways by The BakerMama

More Marvelous Muffins

Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!

Marvelous Muffin Recipes by The BakerMama

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,

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One-Bowl Muffins Many Ways by The BakerMama

One-Bowl Muffins (Many Ways!)

  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 mini muffins 1x

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

Scale
  • 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
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Add-in options: blueberries, raspberries, chopped strawberries, chopped banana, chocolate chips, sprinkles, cinnamon-sugar, etc.

Instructions

  1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
  3. 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.
  4. Scoop batter evenly among prepared mini muffin cups, filling each one a little over halfway full.
  5. 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.
  6. 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:

(may include affiliate links)

Glass Mixing Bowls
Cookie Scoop
24 Cup Muffin & Cupcake Pan
Cooling Rack

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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!

    1. 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!

  2. 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.

  3. 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!

    1. 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!

  4. 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?

    1. Hi Jess! Yes, you can use frozen blueberries and I would recommend baking them as regular muffins for about 20 minutes. Enjoy!

  5. 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?

  6. 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

  7. Hi Barbara! These muffins do bake up light and fluff like pancakes. That’s what we love so much about this recipe! Did you follow the ingredients and instructions exactly. Did you mix the add-ins into the batter or press them into each muffin cup as instructed in the recipe? Gently pressing them into each muffin, so the add-ins are not scooped with the batter and automatically sink to the bottom, works really well for us. Hope this helps.

    1. A light coating of flour on your berries will help them from sinking. This is particularly helpful with very ripe fruit. Ripe fruit can produce more liquid.

  8. I made these for a birthday treat for my 4 year old neighbor. They were a hit! The ones with fruit worked the best. Butterscotch chips sunk but still delicious. I added a bit of cocoa powder to the last of the batter to add a bit more variety. Paired those last ones with raspberry. Almost couldn’t part with them.

    These would be fun to make with a child and let them do the whole thing with guidance. Very creative recipe. Thanks Linda

    1. These were just okay, I used liners because I didn’t have and nonstick spray and they stuck to the liners 🙁
      I used frozen fruit, blueberries, peaches, cherries, pineapple the taste is pretty good but a bit too much like pancake texture for my liking. I prefer a more solid muffin. Not sure I would try again. If I do I will for sure use nonstick spray.

      1. Hi Jan! I would definitely recommend spraying your liners. I’m wondering if the water from frozen fruits was too much for the batter and caused them to be more pancake-like in texture?

    1. Hi Judy! Yes, they can be frozen or refrigerated after baking. Just let them cool completely beforehand. If freezing, be sure to store them in a freezer-safe airtight storage container. To defrost them, set them out, uncovered, at room temperature. Enjoy!

  9. I tried these because my grandson loved the mini muffins bought in the packages. That’s a lot of preservatives and packaging! They turned out great! I was pleased that there is just a quarter cup of sugar and 2T of butter. The chocolate chips and blueberries add to the sweetness, of course. (He wasn’t a fan of the “sprinkles” ones. May need more flavor added.). I hope to make more and freeze to have on hand instead of purchasing premade ones. They were easy to make and took little time.

  10. Thank you for this recipe and such a great idea with doing a variety! My 5 year old and I picked raspberries, strawberries, blackberries and blueberries from our little garden to make these. He helped make the recipe and now we are going to freeze most of them for the first month of kindergarten 🥰

  11. I’m excited to try these …. love the concept. So glad to read that they freeze well. Has anyone tried freezing the banana and what were the results after thawing? I’m thinking of trying the cinnamon swirl with either bananas or apples. Thanks again for a great idea.

      1. Hi Jacquue! Absolutely! The baking time might vary by a few minutes so just watch them carefully. Enjoy!

  12. Hi Wendy! The batter should be thin like pancake batter, but it bakes into perfectly light and fluffy little muffins. It sounds like you didn’t let them bake long enough if they were sunken and still wet in the middle. I always recommend testing the middle of the muffins with a toothpick before removing from the oven to make sure they are baked all the way through. If the tops are baked before the middles are done, just tint with foil and let them continue to bake until baked through. Hope this helps!

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