Bakery-Style Breakfast Muffins

These bakery-style breakfast muffins are hearty and satisfying — perfect for mornings on the go. Customize them with add-ins like cheese, veggies, or sausage for a savory twist the whole family will love. Unlike store-bought alternatives that often contain preservatives and excessive sugar, these homemade breakfast champions deliver nutrition and flavor in one convenient package that can be prepared ahead of time.

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Course: Breakfast

Cuisine: American

Keyword: Breakfast Muffins, Savory Muffins, Bakery-Style Muffins, Make-Ahead Breakfast

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 175kcal

Equipment

12-cup Muffin Tin
Mixing bowls
Whisk
Wire Cooling Rack

Ingredients

Base Muffin Batter

2 cups all-purpose flour substitute whole wheat flour for added fiber
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs room temperature
1 cup buttermilk or ¾ cup Greek yogurt + ¼ cup milk
1/4 cup honey or maple syrup
1/4 cup unsalted butter melted
1 tsp vanilla extract

Savory Mix-ins (choose 1-2 cups total)

shredded cheddar cheese sharp varieties offer more flavor with less quantity
cooked crumbled breakfast sausage or bacon
finely diced bell peppers
chopped spinach or kale pat dry after washing
diced ham
fresh herbs such as chives, parsley, or dill

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray. Position your oven rack in the center position for even baking.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Create a small well in the center of your dry ingredients.
In a separate medium bowl, whisk eggs until frothy (approximately 30 seconds of whisking), then add buttermilk, honey or maple syrup, melted butter, and vanilla extract.
Pour the wet ingredients into the well of dry ingredients and stir gently just until combined. The batter should look somewhat lumpy—this is perfect! Avoid overmixing.
Fold in your choice of savory mix-ins until just distributed. Pro tip: toss cheese or vegetables with 1 teaspoon of flour before adding to prevent sinking.
Fill muffin cups about ⅔ full (approximately 3 tablespoons of batter per cup).
Bake for 18-20 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. This crucial resting period allows the structure to set.

Notes

For meal prep, make a batch on weekends and freeze individual muffins wrapped in parchment paper then aluminum foil. Muffins can be thawed overnight in the refrigerator or microwaved from frozen for 30-45 seconds on 50% power.

To make these dairy-free, replace buttermilk with plant-based milk mixed with 1 tablespoon of lemon juice, and use coconut oil or plant-based butter instead of regular butter.

For a healthier version, substitute half the all-purpose flour with whole wheat flour, use olive oil instead of butter, or add ¼ cup unflavored protein powder to dry ingredients for more protein.

Nutrition

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