Breakfast Muffins
Fluffy, moist breakfast muffins packed with protein and perfect for a quick morning meal or grab-and-go snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 large egg egg
- 0.5 cup milk (whole or 2%)
- 0.333 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 0.5 cup plain Greek yogurt
Optional Add-ins
- 0.5 cup shredded cheddar cheese
- 0.5 cup diced ham or cooked bacon
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg, then add the milk, oil (or melted butter), vanilla extract, and Greek yogurt. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the shredded cheese and diced ham or bacon if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.