It should be obvious by now that I’m a breakfast person through and through. Never mind that I’m never up in time for breakfast, I’ll take breakfast food over other types of food nearly every time… whatever time that might be. On lovely, lazy days, when I have a bit more time on my hands, I like to whip up a batch of these muffins for breakfast. They’re quick and easy, and you probably already have all the ingredients in your pantry. Make these, and have a beautiful morning:

Sweet Breakfast Muffins Recipe

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole or 2% milk
1/4 cup melted butter or vegetable oil

Preheat your oven to 400F, and lightly spray a muffin pan.

In a large bowl, using a large whisk, mix the flour, sugar, baking powder and salt together until well-incorporated. Make a well in the center of the mixture. In a large measuring cup or bowl, stir the egg, milk and melted butter (or oil) together. Add the wet mixture to the dry mixture, stirring VERY lightly, just until moistened. It will be lumpy- that’s fine.

Scoop or spoon the batter into the muffin pan, filling up to 2/3rds full only. Bake for 18 to 20 minutes, checking often.

Let cool, and sprinkle with powdered sugar.