Brown Sugar Muffins

Made from pantry staples, these Brown Sugar Muffins have been a favorite for as long as I can remember! These muffins are not too sweet and are perfect for breakfast, brunch, or for snack time. 

We are a muffin loving family! These Brown Sugar Muffins are definitely a family favorite, along with these Cinnamon Muffins and Chocolate Chip Muffins.

I have a horrible memory. Ask me what I wore on Saturday – I probably won’t remember. Shopping without a grocery list? Only if I want to make it home with half of what I walked in to buy. And you know how some people can remember their first childhood memory at age 2? Not me.

But for some reason, I remember food. And these brown sugar muffins are definitely hard to forget. I grew up on these muffins. My mom would make them often, and I think that they were my favorite muffin that she made.

It really doesn’t get any simpler than this. All of the ingredients are pantry staples for me, so it takes a couple minutes to mix everything together, and after 20 minutes of baking, you have warm muffins. So make some memories with these muffins!

Ingredients

• Brown Sugar: I have always used light brown sugar, but I did have a reader say they used dark brown sugar to intensify the flavor and it worked well. Either way, make sure the sugar is packed in the measuring cup.
• Butter: I use unsalted butter. If you use salted butter, just add a smidge less salt.
• Milk: I typically make these with 2% milk because that is what I keep on hand. But others have had success with milk substitutes.
• Egg: You only need one large egg.
• Vanilla: The vanilla adds flavor, so I wouldn’t skip it!
• Flour: I use all purpose flour. I have not tested with another flour or with gluten free flour, so I’m not sure how the muffins would turn out if you swap that.
• Baking Soda: This is important for the rise of the muffins. Don’t skip it!
• Salt: The salt balances the flavors.
• Nuts: Honestly, most of the time, I do not add nuts. I do like them better with nuts, but my family likes them better without. But they are delicious either way! I usually use pecans, but walnuts would work, as well.

How to Make Brown Sugar Muffins

STEP 1: Mix the brown sugar and the butter together well. It will try to separate a little, but should mix together without a lot of fuss.

STEP 2: Stir in the milk, egg and vanilla until combined. The add in the flour, baking soda, and salt.

STEP 3: If adding nuts, fold those into the batter.

STEP 4: Divide the batter between 12 muffin cups that have been sprayed with nonstick cooking spray or lined with paper liners. Bake just until a tester inserted in the middle comes out clean.

Tips and Tricks

My original recipe divided the batter between 15-17 muffin cups. In more recent years, I started making only 12 muffins from the batter. I like only having one muffin tin to clean, but if you do want to stretch the batter and make more muffins, just fill them to only about 2/3 full.

The batter might seem a little lumpy when you are stirring it together. This is normal. Don’t over mix the batter trying to get all of those lumps out.

My favorite way to eat these muffins is warm, slathered with butter. But they do last several days in a covered container at room temperature.

This is a pretty basic recipe, so if you want to jazz it up a little, you can add some cinnamon, or sprinkle sugar on the tops before baking.

More Favorite Muffin Recipes

Banana Muffins
Lemon Muffins
Banana Toffee Muffins
Peanut Butter Banana Bran Muffin Recipe
Morning Glory Muffins
Oatmeal Muffins with Applesauce

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Brown Sugar Muffins

4.82 from 43 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Print Pin SaveSaved!

Made from pantry staples, these Brown Sugar Muffins have been a favorite for as long as I can remember! These muffins are not too sweet and are perfect for breakfast, brunch, or for snack time. 

1x2x3x

Ingredients

• ▢ 1 cup light brown sugar
• ▢ 1/2 cup butter melted
• ▢ 1 cup milk
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/4 cup nuts chopped coarsely (optional)

Instructions

• Preheat the oven to 375ºF. Grease or line 12 muffin cups with paper liners.
• In a large bowl, stir the brown sugar and the butter together.  Add the milk, egg and vanilla as stir to combine.  Add the flour, baking soda and salt and mix just until incorporated.  If using, stir in the nuts.
  1 cup light brown sugar, 1/2 cup butter, 1 cup milk, 1 egg, 1 teaspoon vanilla, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup nuts
• Divide the mixture between the prepared muffin cups.
• Bake in the preheated oven until a tested inserted in the center comes out clean, 15-20 minutes.

Video

Recipe Notes:

I used to stretch the batter to make 15-17 muffins. But in the past few years, I have decided that I like the size of the muffins the best when I only fill 12 muffin cavities. They are a little bit bigger, and you only have on muffin tin to wash!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1muffin, Calories: 229kcal (11%), Carbohydrates: 34g (11%), Protein: 3g (6%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 41mg (14%), Sodium: 221mg (10%), Potassium: 65mg (2%), Fiber: 1g (4%), Sugar: 19g (21%)

Keywords: brown sugar muffins