Master Muffin Mix.

Use my kitchen tested bakery-style muffin batter to create all your favorite muffin recipes! 1 muffin mix, endless options.

My Master Muffin Batter - 1 homemade muffin mix, endless options to create bakery-style muffins at home!

I have a real treat for you today. Several recipes in 1!

Many of you have been asking me for 1 simple muffin recipe. An easy, straightforward muffin batter to which you can add anything. Blueberries, banana, streusel, glaze, cinnamon, chocolate chip, the works. spent some time in the kitchen the past week playing around with my own “master muffin batter” and you’re going to love the results. 

I’ve been using the same muffin batter to make blueberry, chocolate chip, and raspberry chocolate chip muffins for the past year. I even used this same muffin batter to make Blueberry Streusel Muffins in my cookbook.

Using that same master batter, making only a couple changes that I will explain in this post, I made Very Berry Muffins and Banana Nut Muffins over this weekend.

Very Berry Muffins that are bursting with juicy berries-- berries in every bite!

pictured: Very Berry Muffins, recipe below

My master muffin batter is a standard muffin recipe, thrown together in minutes, and requires no mixer. You’ll need: flour (very careful not to overmeasure in this recipe!), baking powder, salt, cinnamon, eggs, sugar, buttermilk, oil, & vanilla extract. The base recipe is practically flavorless. You can’t create a stand-out muffin without adding a few extras! Continue reading for ideas and baking method.

I use this ultra-thick batter to make muffins in a jumbo muffin pan. However, this muffin batter may be used in a standard 12-count muffin pan or even a 24-count mini muffin pan. See the notes in the recipe below about baking time adjustments.

Let’s discuss the ingredients further.

Jumbo Sparkling Blueberry Muffins! Love this recipe!

pictured: Jumbo Blueberry Muffins

About the Dry Ingredients

There’s a lot of flour and baking powder used. But it’s a large recipe! I use plenty of leavener to make the muffins rise nice and tall, keeping in mind that too much leavener will leave a chemical/bitter taste. 4 teaspoons of baking powder is the magic amount to give these muffins their overflowing tops and they are anything but bitter.

I do not know how to adequately make this master muffin mix gluten free.

I love adding cinnamon to the muffin batter. If cinnamon is not your thing, you may leave it out but keep in mind – you’ll lose flavor. My Banana Nut Muffins use more cinnamon than the others, and my chocolate chip version uses a little nutmeg. Gives them a little something extra! Feel free to add a pinch of nutmeg to the other recipes as well.

Very Berry Muffins - Batter

Very Berry Muffins - Batter

Don’t Skip the Oil

I use oil as the fat in my master muffin batter. As far as baked goods go, fat is a good thing! Oil is what will give your muffins their tender, melt-in-your-mouth centers. Butter is a fat typically used in muffin recipes, but I use oil in this master batter because it leaves the muffins much more moist. Since there are so many flavors in each bite (banana, berry, chocolate – depending on which variety you make), you won’t really miss the taste of butter.

For my banana nut version, I added mashed bananas. Because of this added wet ingredient, I left out a bit of oil. Still keeping the same tender, moist texture but giving the muffins their signature banana flavor. The rest of my master muffin mix varieties use 1/2 cup of oil. Feel free to use melted coconut oil or vegetable oil instead of the canola oil called for. One thing to note: I do not suggest using a lower fat option. See all of my healthier muffin options instead.

The Purpose of Eggs

Moisture, richness, tenderness, binding the batter, texture. They have heavy lifting power in this recipe; don’t leave them out! Use standard large, room temperature eggs.

Why room temperature? Room temperature eggs incorporate evenly into your batter – guaranteeing a uniform structure among every corner of every muffin.

Banana Nut Muffins - Recipe

pictured: Banana Nut Muffins, recipe below

Playing Around with the Sugar

My master muffin batter requires 1 cup of sugar. Depending on the add-ins I’m using, I change up the sugar. When making my Banana Nut Muffins, I used mostly all brown sugar. Brown sugar + bananas = good. I also sprinkle the tops with extra brown sugar, cinnamon, pecans, and thinly sliced bananas. You’ll love it.

When making my Bakery-Style Chocolate Chip Muffins, I use all granulated sugar. No reason in particular, it’s just how I first developed the recipe. I have since made them with 1/2 cup brown and 1/2 cup granulated. The little molasses undertone works so well with the chocolate and nutmeg. Try it!

For all of my master muffin batter recipes, as long as you use 1 cup of sugar total – you may play around with the quantity of brown sugar vs granulated sugar. I do not suggest using unrefined, fake, or liquid sweeteners. See all of my lower sugar muffin options instead.

Banana Nut Muffins - Recipe

Playing Around with the Milk

My master muffin batter requires 1 cup of milk. When I first developed the recipe last year, I used 1% milk. However, I’ve started using buttermilk instead these days. The resulting muffin is so moist! When I use buttermilk in recipes, I find a noticeable difference in texture than when I use other milks. For example, when I make quick bread, I find the crumb is more tender and moist than the same recipe using regular milk. And the loaf even slices better – it’s not crumbly at all.

The same goes for my master muffin batter. I prefer it with buttermilk!

Two Additional Muffin Tips

  1. Something helpful to remember when making my muffins: mix the wet ingredients as much as you like, mix the dry ingredients as much as you like but when you combine the two together, only mix until they combine. If you overmix the wet with the dry, your muffins will be heavy, tough, and dense. Remember: when it comes to mixing muffin batter together, a little goes a long way.
  2. The trick to baking the muffins so tall? It’s something I do with most of my muffin recipes. Here’s my secret: Fill your muffin pans all the way to the top. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. Bake the muffins for 5 minutes at 425F degrees, then at 375F degrees for the remaining time. Setting the oven to a “high temperature burst” lifts the muffin top up quickly and creates a tall crust.  That is why you fill the muffin pans to the top with the batter prior to baking.

Here are two new muffin recipes for you using my master muffin mix. And below these recipes is the general master muffin mix recipe as well as ideas for more varieties!

Jumbo Bakery-Style Chocolate Chip Muffins

pictured: Bakery-Style Chocolate Chip Muffins

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Banana Nut Muffins and Very Berry Muffins

1 muffin mix, endless options. See below for a few more ideas!

Ingredients:

Banana Nut Muffins

  • 3 cups (375g) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 2 large eggs, at room temperature
  • 1 cup (200g) packed light brown sugar, divided
  • ¼ cup (50g) granulated sugar
  • 1 cup (240ml) milk, at room temperature1
  • 1/3 cup (80ml) canola oil2
  • 3/4 cup mashed banana (2 small, very ripe bananas)
  • 2 teaspoons vanilla extract
  • 1 cup (140g) chopped walnuts or pecans, divided
  • 1/2 cup thinly sliced banana for topping

Very Berry Muffins

  • 3 cups (375g) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240ml) milk, at room temperature1
  • ½ cup (120ml) canola oil2
  • 1 teaspoon vanilla extract
  • 2 cups (340g) mixed berries, fresh or frozen (do not thaw)
  • coarse sugar for sprinkling on top

Directions:

For the Banana Nut Muffins:

  1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, 3/4 cup brown sugar, and granulated sugar until combined. Whisk in milk, oil, mashed bananas, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in 3/4 cup chopped nuts.
  3. Spoon batter into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the muffin batter. Finish with a couple thin slices of banana, as shown in the photo above. These streusel toppings add SO much flavor to the muffins!
  4. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

For the Very Berry Muffins: 

  1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries.
  3. Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. See photo of what my muffins looked like before going into the oven above. Sprinkle with coarse sugar.
  4. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Recipe Notes:

For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

  1. I prefer buttermilk as the milk of choice for the moistest texture. Regular milk, dairy or non, would be OK. But keep in mind that the moistest texture comes from buttermilk.
  2. Vegetable oil or melted coconut oil can be used instead of canola oil.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Master Muffin Mix Recipe

  • 3 cups (375g) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 cup (240ml) buttermilk, at room temperature
  • ½ cup (120ml) canola or vegetable oil
  • 1-2 teaspoons vanilla extract
Additional muffin recipes using this master mix:
Even More Muffin Ideas

(Always stick to 1.5 – 2 cups total add-ins.)

  • Master batter + 1.5 cups diced peaches + vanilla glaze drizzled on top
  • Master batter + 1 cup diced strawberries + 3/4 cup chocolate chips
  • Master batter + 1.5 cups chocolate chips + chocolate peanut butter drizzle on top
  • Master batter + 1.5 cups any berry of choice + sweet lemon glaze on top
  • Master batter + 1.5 cups butterscotch morsels + homemade butterscotch drizzled on top
  • Master batter + zest of 1 orange + 1.5 cups fresh or frozen chopped pineapple
  • Master batter + extra 1 teaspoon cinnamon + 2 cups diced, peeled apple + caramel drizzle on top
Click through for 4 muffin recipes in 1 easy homemade muffin mix!

358 comments

  1. Hey Sally,  thank you so much for this recipe and method. It has completely changed the way I make muffins. It’s all about that high top!!! 

  2. In your master recipe, you forgot to include 2 eggs @ rm temp. In all your muffin recipes, not in master.

  3. Great recipe! First batch didn’t have enough banana flavor for me so I added 2 extra bananas to the next batch and it was perfect! I also added just a little extra granulated sugar.

  4. I made these with cinnamon chips and topped them with cinnamon and turbinado sugar. So yummy served warm with a little butter! I love how well this recipe freezes. Thank you!

  5. I’ve always been a fearless cook but could not say the same about baking. Something about its unforgiving nature always scared me away from trying it out much. I just made my first batch of blueberry muffins using this master muffin mix, and wow! Not only did they taste great, but the texture!! It was exactly as a muffin should be. I followed all your tips-making sure the eggs and milk were room temperature, not over-mixing or over-measuring, and even using the coarse sugar on top, and it clearly made a difference. I’m looking forward to exploring the rest of your site and becoming more comfortable with the world of baked goods. Thank you, thank you!!

  6. I’m new to your site , love it ! In reading your recipes for the master muffin recipe it does not list eggs , but incorporates them in the instructions! How many eggs ?

  7. I have been using your Master Muffin Mix as a muffin base for a couple of years now and thought it was time to let you know how much I love this recipe!  Peaches are currently in season where I live so I’ve got a batch of peach cinnamon muffins in the oven right now! I’ve done countless combos over the years and they always turn out perfectly.  Thanks so much!

  8. Dumb question time….if I want to sub whole wheat flour for part of the AP, would the weight be the same?  I always weigh my flour so I get a consistent batter.  I love the recipe as written but I also love the “nuttiness” of whole wheat, especially with banana or peach, and I seem to have an abundance of over ripe bananas and several peaches I need to use (no, not at the same time – banana-peach doesn’t sound too appetizing to me).  Thanks!

    • Hi Cat– whole wheat and all-purpose flour weigh about the same, depending on the brand. So I think it’d be an OK 1:1 sub, same weight.

      • Thanks for the prompt reply!  Made the banana nut tonight using 175g of whole wheat flour and 200g of AP. They were pretty darn tasty!  Naturally they were more dense, which I expected, but still delish!  I don’t know that I would want to use more than the 175g of whole wheat flour in the mix (that  translates to about 1 1/3 cups I think?).  I think more than that would probably make the muffins wayyyy too dense.  At my age I know I need more fiber in my diet, but I refuse to give up taste and texture to get it!

  9. chocolate muffins. Can I use the master muffin mix. How much cocoa must I put in. Must I use less flour.

    • I’ve actually done that!  I used 63 grams (1/2 cup) cocoa powder and 312 grams (2 1/2 cups) flour. I made chocolate with chocolate chips and they were really good. I did add 1T instant coffee as well to bring out the chocolate flavor. It’s not necessary though. I also omitted the cinnamon, but I imagine leaving it in would still taste great.  

  10. Do you have an oatmeal muffin recipe using the the master jumbo master?

  11. Love love love this master mix! Asking for your help! I work in a cafeteria and need a “large batch” of master mix.  Think this would work if it was doubled or even tripled?  
    Thanks for all your wonderful recipes! I use them daily!!!!

  12. I would like to make pistachio crunch muffins incorporating a package of pistachio pudding mix and some chopped pistachios and possibly walnuts.  Would I alter the master muffin recipe with the addition of pudding mix?

  13. I replaced the cinnamon in the berry recipe with grated lemon rind and it turned out really good. I just add it to the dry ingredients instead of the cinnamon. It adds a more fruity flavor to the flavor of the berries.

    • Also, I tossed the berries with a little bit of the flour before mixing up the wet and dry ingredients. When they’re coated with flour they don’t bleed into the rest of the batter at all. Thanks for the great recipe! They turned out DELICIOUS!

  14. I will try using your recipe tomorrow. Can I use your recipe to make savoury ones?

  15. I have a recipe that I use to make blueberry muffins.
    If a I want to use bananas instead of blueberries:

    1. How many mashed bananas do I add?
    2. Do I have to change some of my liquid to allow for the bananas?
    3. If so, which ones and how much ?
    Can I also add the banana slices on top before baking?
    Here is my recipe:

    Blueberry Spelt Muffins

    Ingredients
    2 1/4 cups spelt flour
    1 Tbsp baking powder
    1 1/4 cups almond milk
    2 Tbsp agave nectar
    2 eggs ( I use 1 whole egg with 2 egg whites to equal 2 whole eggs
    1 Tbsp Organic Virgin Olive oil
    2 Tsp Vanilla
    blueberries frozen sprinkled in each muffin instead of in the mix
    Directions
    Stir together dry ingredients, making a well in center.
    Whisk together milk, nectar, eggs and oil.
    Pour into well, stir until moistened.

    Pour into prepared muffin tins. I use Reynolds foil baking cups leaving in the foil.
    Bake at 425 degrees for approximately 17 minutes (until golden brown).

    Makes 18 muffins.

    • Forgot to ask, do I bake my muffins my recipe way or your
      425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean.

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