Muffins are one of my favourite things to bake. They are easy and perfectly portioned for easy snacks at lunchtime or afternoon. Here are some easy muffins that I love to make for eating at home or to throw into Evan’s lunchbox. I’ve even added a few savoury breakfast muffins. They stretch the boundaries of “muffin” but they are still yummy!
If I have time, I bake a few varieties and pop them into the freezer to use later. If you add them to your child’s lunch frozen, they will thaw out in time for lunch.
Next time you head to a U-pick, make sure to pick extra raspberries, blueberries or Saskatoons to freeze for later. There’s something about making your muffins that you picked yourself that makes them even tastier. We visit our local Saskatoon U-pick every summer. Live in Central Alberta too? You should check out our list of family-friendly things to do this summer!
Sweet & Easy Muffins
Savoury Breakfast Muffins
I love having a 12 cup muffin tin. I used to buy only 6 cup ones and they drive me nuts. Nice, heavy, 12-cup models like this one are my fave. I like to have 2 so that I can bake more than one batch at once without having to wait for the pan to cool.
Wonder how you get muffins that are the same size? The easiest way is to use a muffin scoop. That way you get exactly the right amount of batter in each cup. Easy peasy!
Leaving muffins in hot muffin tins too long can cause them to overcook on the bottom. Instead, take them out and cool them on cooling racks. I never thought I need cooling racks until I got them. Now I use them all the time.
A glass batter bowl with a handle is the #1 most used thing in my kitchen. I use it all the time, especially when making the batter by hand. It’s easy to hang on to and it’s a perfect size.
Last but not least, you need a good spoon when making muffins. No wimpy, bendy spoons when you’re stirring thick muffin batter. I love my set of bamboo spoons and they are always the first ones I grab when cooking and baking.