Cooper is still obsessed with making muffins. We end up making them at least once a week. The older kids are always happy to have muffins for a snack when they get home from school. Muffins are such a great snack or a quick breakfast. This Brown Sugar Muffin Recipe is one of the simplest recipes I’ve ever made. You’ll love it. No squishing bananas or grating zucchini, just a quick one-bowl recipe!
If you have five minutes, you have enough time to whip up a batch of these yummy muffins. I found this recipe in an old church cookbook I got for my wedding. I loved seeing that it is a recipe from a sweet woman from my hometown who was my preschool teacher and also one of my youth group leaders when I was a teenager.
The original recipe had the option of adding nuts. I decided my kids probably wouldn’t like that, so I added quick oats instead. Another option for an add-in with these muffins would be some shredded coconut or a handful of berries. They are totally awesome plain, too, so make sure you give them a try that way as well.
More Yummy Muffin Recipes
- Amazing Fresh Peach Muffins
- Chocolate Zucchini Muffins
- Refrigerator Bran Muffins
- Toddler Muffins
- Best Ever Blueberry Muffins
- Banana Chocolate Chip Muffins
step-by-step pictures for how to make this Brown Sugar Muffin Recipe
Frequently Asked Questions for making this Brown Sugar Muffin Recipe
Can I use regular sugar instead of brown sugar?
The flavor of these muffins really comes from the butter and brown sugar, so don’t sub it unless you absolutely have to. If you don’t have any brown sugar, you can add a cup of granulated sugar and a tablespoon of molasses.
If I add oats do they have to be quick oats or can they be Regular Oats or Steel Cut Oats?
Quick oats work a little better, but any oats will be fine.
How can I make these muffins Gluten-Free?
Use your favorite gluten-free flour blend in place of the all-purpose flour.
How Can I make these muffins Dairy Free?
Substitute canola oil, dairy-free margarine, coconut oil, or even shortening for the butter. Substitute almond milk or coconut milk for regular milk.
What add-ins can I put into these muffins?
These muffins are great as written, but they are such a basic recipe that you can add in almost anything and still get a great muffin. Examples include: a handful of berries, a handful of shredded coconut, chopped nuts, quick oats, or mini chocolate chips
Can baked muffins be frozen?
Yes. Let the muffins cool completely, and then place them in a Ziploc freezer bag. Muffins can stay good in the freezer for up to two months.
- ½ cup softened butter
- 1 cup brown sugar, lightly packed
- 1 egg
- 1 cup milk
- 1 TBSP vanilla
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup quick oats or chopped nuts (optional)
- Preheat oven to 375 degrees, line a muffin pan with 12 liners, and set aside.
- In a medium mixing bowl, use a fork or a hand mixer to cream together the softened butter, brown sugar, and egg.
- Next, add milk, vanilla, flour, soda, and salt. Mix until all combined.
- If adding oatmeal or nuts, add them now and gently mix until just combined.
- Fill muffin liners ⅔ full, and then bake at 375 degrees for 18-20 minutes.
- Remove from muffin tin and let cool on a cooling rack.
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