These brown sugar muffins are tasty as is, but you can also add your favorite mix-ins. Made with ingredients you already have on hand, they are a delicious and versatile muffin!
We are a muffin loving family, so I almost always have homemade muffins in the freezer. While I love muffins stuffed with fruit and nuts, most of my kids enjoy simple muffins like this recipe.
These muffins are perfectly sweet on their own, but topped with butter and homemade strawberry jam, they are an extra special treat!
They use pantry staples, so you can whip them up at the last minute. We love them for breakfast, but they are also great paired with a bowl of chili or soup.
What does brown sugar do in muffins?
Brown sugar adds a sweet, caramel-like flavor to muffins. Since brown sugar contains molasses, it can also make muffins more moist and tender than using white sugar.
In addition, brown sugar is slightly acidic, so it reacts with the leavening agent in the recipe (typically baking soda), making for fluffy muffins.
How to make brown sugar muffins:
- PREP – Use cooking spray to grease 12 muffin cups. Preheat the oven to 400°.
- WET INGREDIENTS – Melt butter in a large glass bowl in the microwave. Add the oil, sugar, and vanilla. Beat until smooth, then beat in the eggs and milk.
- DRY INGREDIENTS – Gently stir in the flour, soda, and salt.
- BAKE – Use a scoop to divide the batter evenly between the 12 cups in the prepared muffin tin.
Bake at 400° for 12 minutes. Turn the heat down to 350° and bake for another 6-8 minutes, or a toothpick inserted in the middle of the muffin comes out clean.
- COOL – Let the muffins sit in the pan for about 5 minutes, then dump out onto a cooling rack.
- SERVE – Serve the muffins warm as is, or with butter & jam, or honey butter.
PRO TIPS:
- Using too much flour leads to dry muffins. If you don’t have a kitchen scale to measure 10 ounces of flour, just make sure your flour isn’t compacted. Give it a whisk before adding it to your measuring cup.
- Ovens bake differently, so pay more attention to the muffin tops instead of the timer. If the top springs back and a toothpick comes out clean, they’re done.
BROWN SUGAR MUFFIN RECIPE VARIATIONS:
- Add your favorite mix-ins like chocolate chips, diced fresh apple, chopped nuts, or dried fruit. Keep in mind that if you add ingredients, you will end up with more than 12 muffins.
- For more hearty muffins, use part whole wheat flour.
- You can make mini muffins if you prefer, just use mini muffin pans instead of standard muffin tins. You will only need to bake the muffins for 8-10 minutes, and the recipe will yield 36-40 mini muffins.
MORE MUFFIN RECIPES:
- Sour Cream Blueberry Muffins
- Buttermilk Muffins Recipe
- Cranberry Chocolate Chip Muffins
- Cinnamon Muffin Recipe
- Apple Crumble Muffins
- Morning Glory Muffin Recipe
- 6 Week Bran Muffin Recipe
- Lemon Raspberry Muffins
Brown Sugar Muffin Recipe
These wonderful muffins are sweetened with brown sugar and made all in one bowl. They are moist, delicious, and tasty on their own or with butter and jam!
Ingredients
- 1/4 cup salted butter, melted
- 1/4 cup vegetable oil
- 1 cup light brown sugar (or dark brown sugar)
- 1 tsp vanilla extract
- 1 large egg
- 1 cup 2% milk (or whole milk)
- 2 cups all purpose flour (10 ounces)
- 1 tsp baking soda
- 1/4 teaspoon salt
Instructions
- Spray 12 muffin cups with cooking spray. (Or use muffin liners.) Preheat your oven to 400 degrees.
- In a large bowl, beat the melted butter, oil, brown sugar, and vanilla just until creamy. Beat in the egg and milk.
- Stir in the flour, baking soda, and salt just until there are no streaks of flour.
- Divide the muffin batter evenly between the muffin cups.
- Bake at 400 degrees for 12 minutes. Turn the heat down to 350 degrees, and bake for another 6-8 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then remove and let cool on a wire rack.
Notes
-I like to make the batter in a glass bowl so I can melt the butter in the bowl without dirtying another dish.
-If your flour is lumpy, either sift or whisk it with the soda and salt in a seperate bowl before adding.
-Muffins can be stored in an airtight container at room temperature for 3-4 days. You can also freeze them for up to 3 months.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 200mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 3g
You can enjoy these brown sugar muffins any time of day! They make a handy on the go breakfast, or great snack when you hit the afternoon slumps!
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