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
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Brown Sugar Muffins
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.
Jennifer says
I was looking for a way to use up some raw turbinado sugar when I found this recipe. I noticed that some people thought it wasn’t sweet enough, so I increased the sugar to 1.5 cups. Other than that, I followed the recipe and it was fantastic! Great warm with melted butter!
Deborah says
I’m so glad you loved them!
Leigh says
I made this and really like it. I sprinkled cinnamon sugar on top and baked in a loaf pan. It’s not overly sweet and has a tender crumb. I made with gf 1:1 flour too.
An Introvert Baker says
This recipe didn’t take long, and was lighter in color than I thought they’d be. It’s still a recipe I’ll save though!!
Anonymous says
These were very easy and good. I used dark brown sugar instead of light, and sprinkled cinnamon sugar on top before baking. Also did half with chocolate chips and pecans. I will say they were better fresh from the oven, the next morning they were dry
Jay says
Easy to make and they came out perfect! I added a little cinnamon into the batter and sprinkled turbinado sugar on top just before baking. Nice texture, moist and flavorful without being overly sweet. I will certainly make these again.
Shirley says
Tasteless went in garbage
Deborah says
I’m sorry you didn’t love them – I know not every recipe is a winner for everyone. Hopefully you can find one that you love!
Susie says
This was my first time making these muffins and they are so good! I added chopped pecans and chocolate chips. It was a very easy recipe to make and I ended up with 18 muffins. My kids will gobble them up after school! 🙂
Deborah says
The pecans and chocolate chips are perfect! So glad you loved them!
Heather says
So easy to make and they taste great, the girls at the horse show will love this sugar boost!
Hayley Graham says
These are sooo good! I make at least 2 batches a week. They are delicious as written and sometimes I use dark brown sugar and reduce milk to 6 oz and add 2 oz of molasses. Yummm
Katsycat says
They were okay. Not very sweet.would add a little more brown sugar. I did add nuts to help them keep moist for a longer time. . Not sure if I would make again. The batter is a thick batter. I got 17 muffins. I would try them everyone has their own taste.
Dian Myers says
We liked this recipe. Although, I think it needs more nuts. I added dried cranberries to a few of them, and it really punched up the taste. We will make these again. I made only 12 in my muffin stone, so it took longer to bake, maybe an extra 8-10 minutes.
Kathy Collins says
I switched the ingredients to keto friendly flour and brown sugar and they were delicious!! I’m not sure what the carb count is but still delicious.
anyi says
these look so good!! could i use dark brown sugar as a substitute for the light brown sugar?
Deborah says
I haven’t tried it myself, but I’m guessing it would work!
Bobcat says
Great muffins!! I filled the cups, and started at 425 for five minutes, and then 15 at 375. They poofed and filled out nicely.
Robin says
I have made these a few times. We smell them cooking and can’t wait to eat one. They are really good with butter.
Ashley says
These have become a staple In Our family! Love them, and so so easy. Come out perfect and delicious every time. Heated with bit of butter is perfection!