Spoon Muffins Recipe

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This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 30 servings


  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 4 cups self-rising flour
  • 1 egg, lightly beaten
  • 3/4 cup butter
  • 1/4 cup sugar

Nutritional Facts

1 each: 103 calories, 5g fat (3g saturated fat), 19mg cholesterol, 240mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 2g protein.


  1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine the flour, egg, butter and sugar; add to yeast mixture and mix well.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Yield: 2-1/2 to 3 dozen.
Originally published as Spoon Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p72

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ndwd User ID: 2012428 19596
Reviewed Dec. 30, 2013

"good base recipe, I added blueberries and doubled the sugar. Taste like pancakes so next time I will serve them warm with syrup."

[email protected] User ID: 4015065 16468
Reviewed Nov. 3, 2011

"I made these tonight for dinner, and they were wonderful! Almost like a dinner roll, but much faster and very light. I didn't have self rising flour, so I used 4 cups flour, 4 teaspoons baking powder, and 1 teaspoon salt. I did only get 24 muffins out of the recipe, and they were rather small. I will definitely be using this recipe again!"

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