Easy Muffin Recipe (Ready in 25 Minutes) That Cracks on Top

Table of Contents

Introduction

This easy muffin recipe is everything you need when you’re short on time but still want something freshly baked and delicious. There’s something truly irresistible about a batch of freshly baked muffins — golden on the outside, tender on the inside, and if you’re lucky, beautifully cracked on top. This easy muffin recipe is the kind of thing you’ll turn to again and again: it’s fast, foolproof, and yields those bakery-style muffin tops that everyone loves.

Whether you’re baking for a quick weekday breakfast, prepping snacks for your kids, or whipping up a last-minute treat for guests, these muffins are your go-to solution. The best part? The ingredients are pantry staples, and the steps are so simple, even beginner bakers will feel like pros.

If you love soft, golden bakes like this, don’t miss our Lemon Cream Cake Recipe — it’s just as fluffy and delicious with a citrusy twist. And for something cool on the side, check out this Easy Creamy Cucumber Salad that pairs surprisingly well with baked goods.

Easy Muffin Recipe – Ingredients

You only need a handful of basic ingredients to make these muffins rise high and crack beautifully on top:

2 large eggs
1 cup granulated sugar
1 cup whole milk
1 cup vegetable oil (canola or sunflower works too)
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat your oven to 350°F (180°C). Grease a muffin tin or line with paper liners.
In a large bowl, whisk the eggs and sugar until the mixture is light and fluffy. This step helps create an airy texture in the final bake.
Add the milk, oil, and vanilla extract to the egg mixture. Whisk again until everything is well blended.
Sift together the flour, baking powder, and salt, then add gradually to the wet mixture. Stir gently until the batter is just combined. Be careful not to overmix.
Let the batter rest for 10 minutes. This little trick helps give your muffins that cracked top effect!
Pour the batter into muffin molds, filling each about ¾ full.
Bake for 20–25 minutes, or until the tops are golden and cracked, and a toothpick comes out clean.
Cool on a wire rack before serving. Enjoy plain or with a smear of butter!

Tips & Variations

Resting the batter for 10 minutes is key. It gives the baking powder time to activate and helps create that desirable cracked muffin top.
For a richer flavor, substitute half of the milk with plain yogurt or sour cream.
You can add flavors or mix-ins like mini chocolate chips, blueberries, orange zest, or cinnamon for variety.
Want extra sweetness? Sprinkle a little sugar on top of each muffin before baking.
If you’re into classic comfort foods, these pair great with our Old-Fashioned Chicken and Dumplings for a nostalgic meal combo.

Storage

These muffins keep well at room temperature for up to 3 days in an airtight container.
To keep them fresh longer:

Store in the fridge for up to 1 week
Freeze for up to 3 months (wrap individually and place in freezer bags)

To reheat: Microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.

Time & Yield

Prep Time: 10 minutes
Resting Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: 45 minutes
Yield: 12–15 muffins depending on tin size

Tools Used

Mixing bowls
Whisk
Measuring cups and spoons
Sifter (optional but helpful)
Muffin tin
Oven
Cooling rack

Final Thoughts

This easy muffin recipe is everything you want in a go-to bake: quick, reliable, and totally satisfying. The simple combination of ingredients delivers big flavor, and that golden cracked top? It makes them look as good as they taste.

So next time you’re craving a fast homemade treat, skip the store-bought muffins and whip up a batch of these instead. You’ll see just how easy it is to bake like a pro — even on a busy weekday morning.

For more easy bakes, be sure to browse trusted recipes like this Allrecipes Classic Muffin Guide that inspires bakers around the world.