Brown sugar muffins

This one-bowl recipe for brown sugar muffins is so versatile. You can throw in your favorite ingredients, like chocolate chips or nuts!

brown sugar muffins

Sometimes, we all need to go back to basics. I do it skating a lot – where I just work on edges, crossovers and other standard skating things (not jumping or spinning).

In baking, it’s also nice to go back to basics. That might be a classic white cake, chocolate chip cookies, or a basic muffin. These are those basic muffins that you can dress up or down. It’s made in one bowl, which is definitely an added bonus. From there, you can add in things like nuts or chocolate chips.

brown sugar muffins

I opted to keep my muffins pretty plain. I sprinkled the top of mine with some coarse sugar for an added crunch. But the next time I would probably add some chocolate chips in the batter and as a topping. I imagine butterscotch or toffee chips would be good as well.

Enjoy these brown sugar muffins!

brown sugar muffins

Husband’s rating: 2.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 3 out of 5

Brown sugar muffins

These brown sugar muffins are a fantastic base muffin. You can dress these up with whatever additions you want to add to them.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 1 cup brown sugar packed
  • ½ cup (1 stick) unsalted butter melted
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • coarse sugar for sprinkling optional


  • Preheat your oven to 375°F. Generously grease or line a standard muffin pan (I use a silicone muffin pan and do not line or grease).
  • In a large bowl, vigorously mix together the brown sugar and melted butter.
  • Add the egg, milk and vanilla and stir until well incorporated.
  • Fold in the flour, baking soda, and salt until no dry streaks remain. Do not over mix.
  • Evenly distribute the batter into your prepared baking pan, filling each well at least ¾ full. If desired, sprinkle some coarse sugar on top.
  • Bake in your preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator. They will last several days.
Source: Taste and Tell

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