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!
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!
What Do I Need to Make One-Bowl Muffins?
- All-purpose flour
- Baking powder
- Baking soda,
- kosher salt
- Granulated sugar
- Egg
- Milk
- Butter, melted
- Add-in options: blueberries, raspberries, chopped strawberries, chopped banana, chocolate chips, sprinkles, cinnamon-sugar, etc.
- A mini muffin pan
- Non-stick cooking spray
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.
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!
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.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
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
- 1/2 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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Yummy,I made these with frozen blueberry, Pecan, and chocolate chips , everyone ate 3-4 muffins BIG hit !!!
Hi, Kate! Oh yay! I’m so happy to hear that y’all enjoyed them. Thank you for sharing!
Can’t wait to try them for breakfast in the morning !!
Can I use frozen cherry in them ???
Hi Kate! Yum! Frozen cherries would taste great in these mini muffins. It would be best if the cherries are small or cut into small pieces so they don’t take up the whole mini muffin. Just press them into the batter while still frozen and bake as directed. Enjoy!
My family of five loves this recipe! The first time I tried it, I tripled the recipe to have breakfast all made up ready to go for the week. That didn’t happen. Maybe we can make them last three days, but usually we hate ourselves and just devour them. Absolutely perfect. What we love most is that they are not overly sweet like muffins can sometimes be. Second favorite part is picking all the flavors! My kiddos love helping to make this quick and easy recipe because they get to make it all their own.
Hi, Laura! Thank you so much for sharing! I am thrilled that y’all enjoy them so much. ❤️
May I make them in large muffin tins and just increase the bake time?
Hi Dena! Yes, you can definitely bake them a regular muffin pan to make 12 muffins. The baking time would increase by 3-5 minutes. I would recommend checking them after 15 minutes of baking time and then watching them closely from there. Enjoy!
Have you ever frozen the batter ?
Hi Karen! I do freeze pancake batter often and this batter is very similar to a pancake batter. Just place it in a freezer-safe resealable container or sturdy resealable plastic bag to store in the freezer. When you’re ready to use it, let it defrost in the refrigerator overnight. Hope this helps. Enjoy!
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!
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.
Can i make this recipe in a donut baking pan? Thank you
Hi Jacquue! Absolutely! The baking time might vary by a few minutes so just watch them carefully. Enjoy!
I made this but I added orange zest, orange juice, and some vanilla extract. I think next time I’ll add either more sugar or maple syrup just to make it a tad sweeter. But we added a blueberry to half of the tin and my toddler ate two right after the cool off wait haha. Will definitely be adding this to my recipe book!
Hi, Bry! So happy you and your little one enjoyed them!
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 🥰
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.
I’m so glad you (and your grandson) liked them, Maureen! Enjoy!
Can the muffins be made and then frozen or left in the refrigerator over night?
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!