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Easy Make-Ahead Teacher Appreciation Breakfast Muffins

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These soft, tender muffins with a perfect domed top and crunchy sugar topping are ideal for teacher appreciation week. They come together in about 15 minutes of active work, freeze beautifully, and taste even better on day two.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • ¼ cup (60ml) vegetable oil (canola or avocado)
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons turbinado sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)
  • 1 cup (170g) semi-sweet or dark chocolate chips (optional mix-in)
  • 1 cup (150g) fresh blueberries (optional mix-in)
  • ½ cup (60g) chopped walnuts or pecans (optional mix-in)
  • ½ cup (80g) chopped dried apricots or cranberries (optional mix-in)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon for about 20 seconds.
  3. In a separate medium bowl, whisk together melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and pale yellow.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 12-15 strokes). Batter should be slightly lumpy. If adding mix-ins, fold them in with a few more strokes.
  5. Divide batter evenly among the 12 muffin cups, filling each about ¾ full (or almost to the rim for domed tops).
  6. In a small bowl, mix turbinado sugar and cinnamon. Sprinkle a generous pinch over each muffin.
  7. Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Notes

Room temperature ingredients are key for best texture. Overmixing leads to dense muffins; mix until just combined. For dairy-free, use melted coconut oil and almond milk with apple cider vinegar. For gluten-free, use a 1:1 gluten-free flour blend. Muffins taste even better on day two.

Nutrition

Keywords: teacher appreciation, breakfast muffins, make-ahead muffins, easy muffins, chocolate chip muffins, blueberry muffins

Find it online: https://sparklechew.com/easy-make-ahead-teacher-appreciation-breakfast-muffins/