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Recipe Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- If using, fold in the diced cooked bacon or ham, shredded cheddar cheese, chopped green onions, and any additional add-ins of your choice.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Kitchen Equipment Needed
- Muffin tin
- Paper liners or cooking spray
- Mixing bowls
- Whisk
- Spoon or scoop
How to Store Leftovers
If you have any leftover Breakfast Muffins, allow them to cool completely before storing them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, you can freeze the muffins in a freezer-safe container for up to 3 months. Simply thaw them in the refrigerator overnight or reheat them in the microwave for a quick and easy breakfast option.
Food and Drink Pairings
These Breakfast Muffins are delicious on their own, but they also pair well with a variety of toppings and accompaniments. Serve them warm with a pat of butter or a drizzle of honey for extra flavor. Pair them with a cup of coffee, tea, or your favorite fruit juice for a well-rounded breakfast experience.
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