Flour is the main ingredient in most breakfast muffins, providing the structure and texture.

All-purpose flour is commonly used in breakfast muffins as it provides a good balance of structure and tenderness.

Baking powder or baking soda is added to breakfast muffins to create carbon dioxide gas, which causes the muffins to rise and become light and fluffy.

Eggs play multiple roles in breakfast muffins: they add moisture, richness, and help bind the ingredients together.

Breakfast muffins are typically round in shape, although variations such as square or oval muffins also exist.

Common add-ins for breakfast muffins include chocolate chips, blueberries, nuts, fruits, and spices.

Breakfast muffins are typically baked at a moderate temperature of 350°F (175°C) to ensure even cooking and prevent over-browning.

To check if a breakfast muffin is done baking, you can insert a toothpick into the center and see if it comes out clean, check if the top is golden brown, and if the muffin has risen and is firm to the touch.

Breakfast muffins can be stored in an airtight container at room temperature for a few days, in an airtight container in the refrigerator for up to a week, or in a freezer bag in the freezer for several months.

Popular variations of breakfast muffins include blueberry muffins, chocolate chip muffins, banana muffins, corn muffins, and zucchini muffins.

Honey, maple syrup, agave nectar, and coconut sugar are all natural sweeteners that can be used as healthier alternatives to refined sugar in breakfast muffins.

To make breakfast muffins more nutritious, you can use whole wheat flour instead of all-purpose flour, add fruits, vegetables, or nuts, and reduce the amount of sugar.

Breakfast muffins can be served with butter and jam, with fresh fruit and yogurt, as a sandwich with eggs and cheese, or even crumbled into a parfait.

The recommended serving size for breakfast muffins depends on the size of the muffin. A typical serving size is one medium-sized muffin.