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. 

Jumbo Bakery-Style Very Berry Muffins, exploding with juicy berries in every single bite!

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. See image here.

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.

I hope you’re hungry. ;)

Jumbo Banana Nut Muffins with brown sugar, cinnamon, pecan streusel. These super-moist muffins are bursting with flavor!

Sally’s Master Muffin Mix

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.

How to Make Bakery-Style Very Berry Muffins | recipe by sallysbakingaddiction.com

Let’s discuss the ingredients further.

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.

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.

Jumbo Banana Nut Muffins with brown sugar, cinnamon, pecan streusel. These super-moist muffins are bursting with flavor!

{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.

Jumbo Bakery-Style Banana Nut Muffins | recipe by sallysbakingaddiction.com

{pictured: Banana Nut Muffins, recipe below}

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!

Jumbo Bakery-Style Very Berry Muffins, exploding with juicy berries in every single bite!

{pictured: Very Berry Muffins, recipe below}

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.

How to Make Bakery-Style Very Berry Muffins | recipe by sallysbakingaddiction.com

Enough talk! Let’s bake some breakfast.

Here is the mix written out, and below are two new recipes using the mix.

  • 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

Here are two new muffin recipes for you using my master muffin mix: ultra moist, lightly banana-flavored, brown sugar/cinnamon/nut muffins. Yeah, they’re big on flavor. And gorgeous, sugar-sprinkled mixed berry muffins. Exploding with juicy berries in every bite!

PrintPrint SaveSave

Master Muffin Mix

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

Yield: 6-7 jumbo, 15 standard, 30 mini

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) light brown sugar, divided
  • ¼ cup (50g) granulated sugar
  • 1 cup (240ml) milk, at room temperature*
  • 1/3 cup (80ml) canola oil*
  • 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) light brown sugar
  • 1 cup (240ml) milk, at room temperature*
  • ½ cup (120ml) canola oil*
  • 1 teaspoon vanilla extract
  • 2 cups (340g) mixed berries, fresh or frozen (not thawed)
  • coarse sugar for sprinkling on top

Directions:

Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.

For the Banana Nut Muffins: 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 by hand. *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.

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. 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: 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 by hand. *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.

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. Bake 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 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.

*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.

*Vegetable oil or melted coconut oil may be used intend of canola oil. 

© 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.

 

 

Additional muffin recipes using my master batter:

 

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

Stay tuned for more varieties! I have plenty more ideas up my sleeve. Enjoy!

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

 

 

   

183 Responses to “Master Muffin Mix.”

  1. #
    61
    chaseposted March 8, 2014 at 10:15 pm

    Hi Sally!

    I am so excited to share this recipe to the women’s even this week. I have a question, though…would it be okay to use cupcake liners for muffins?

    Reply

    • Sallyreplied on March 9th, 2014 at 12:57 pm

      Definitely. Spray the liners each lightly with nonstick spray to preventing sticking.

      Reply

  2. #
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    Alyssa {Cake, Crust, and Sugar Dust}posted March 11, 2014 at 12:00 am

    What a wonderful and helpful post! Not only does this seem like a great tried and true multi flavor muffin mix, but I am just eating up the baking tips and explanations! Thanks so much for being thorough!

    Reply

  3. #
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    Tammyposted March 13, 2014 at 10:33 am

    This morning I made your Banana Muffins with English Walnuts. They are amazing. I found Jumbo Muffin Pans at Big Lots just 4.00 for a six count muffin pan. Have been searching. Thank you.

    Reply

  4. #
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    Carlaposted March 13, 2014 at 8:43 pm

    I’m looking forward to making the peach variation. Meanwhile, I loved the results from filling the muffin cup and baking at a higher temp. for 5 minutes, beautifully domed muffins. Thank you!

    Reply

  5. #
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    Mariaposted March 18, 2014 at 4:18 pm

    Hello! I looooovee your recipes. I made you raspberry chocolate chip muffins earlier this week for my class and they are by far the best muffins I have ever had. My class loved them. My friend’s mom just died earlier this week, and I asked her what was her favorite type of muffin and she said she doesn’t really like fruity stuff but loves cinnamon. Do you know what I should add to your all powerful muffin mix to make the best cinnamon muffins ever? I’m hoping to get them to her within the week. Thank you for your recipes (:

    Reply

    • Sallyreplied on March 18th, 2014 at 4:30 pm

      Hi Maria! I would increase the vanilla to 1 whole Tablespoon, the cinnamon to 2 teaspoons, and the muffins with streusel. Without the streusel, I fear the muffins may be a bit tasteless. Use 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup cold unsalted butter. Cut the butter into the brown sugar/flour/cinnamon and mix to form coarse crumbs. Sprinkle evenly on top of the muffins before going into the oven.

      Reply

  6. #
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    Dee @ The Kitchen Snobposted April 2, 2014 at 8:36 pm

    Thanks for this great recipe! I made them tonight and want to be sure I made them correctly, as I’m a novice baker. Love the idea of starting at a higher temp!

    My batter was not very thick. Not like in your picture. I used reduced fat buttermilk only because that’s all my grocery store had. I used 2 t. vanilla instead of one. Not sure what I did wrong. Could the extra vanilla make it that much more runnier? (It kind of reminded me of cake batter but a tiny bit thicker). The taste was great! The outsides were a bit crispy (which I like) but maybe I could cut down the cooking time a minute or two because the inside was a bit dryer. Could that be because of the reduced fat buttermilk?

    My main concern was how many muffins it made. I used a standard muffin pan but could not fill all of them to the top, so I only came up with about 8 full muffins and the other 4, I could only fill half-way. Not sure why.

    I would welcome any tips you have, as I really want to learn to make them right. This is the best homemade recipe I’ve tried so far, but perhaps my skills need a little tweaking. :-)

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:56 pm

      Hi Dee! I’m concerned that with 3 cups of flour your batter wasn’t thick at all! And that it only made 8 standard size muffins with 4 not nearly full. Very strange! There should be a ton of batter. But if you say that you enjoy their taste – then that’s all that matters! The small amount of extra vanilla wouldn’t thin the batter out that much. Full fat buttermilk would definitely help keep them moister.

      Reply

      • Dee @ The Kitchen Snobreplied on April 3rd, 2014 at 8:00 am

        Perhaps I miscounted when measuring and didn’t realize it. I’ll have to make them (and eat them) again!

  7. #
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    Janet Smithposted April 14, 2014 at 12:04 pm

    Hi Sally – thank you so much for sharing your wonderful tasty recipes! I would love to get list of ingredients I would need to make your master muffin mix and then just include variety of add-ins.

    Reply

  8. #
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    Sarahposted April 25, 2014 at 8:40 am

    My mum has stage IV breast cancer and is struggling to find food she can hold down. I wanted to make her a sweet fruity treat so I made these with fresh puréed papaya and blueberries. Delicious x

    Reply

  9. #
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    Sierra summerposted April 27, 2014 at 12:28 pm

    Thanks for the brilliant recipe Sally!
    Just made lemon poppyseed muffins with the big leftover batch of lemon curd I had on hand – everyone LOVED them!

    Reply

  10. #
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    Leslieposted May 3, 2014 at 6:41 pm

    I’m new to your site, and everything I’ve made so far is fantastic. These are amazing, especially the high-temp method to get them to rise really high. I used a pint of berries and about 4 oz of goat cheese, and cut way back on the cinnamon and up on the salt, to mimic some from my favorite bakery. I highly recommend it. Also, I didn’t have buttermilk, so I used about 1/4 cup sour cream and 3/4 cup milk. Can’t wait for summer, to try peaches!

    Reply

    • Sallyreplied on May 5th, 2014 at 9:21 am

      Your version sounds delicious, Leslie! Thanks for reporting back.

      Reply

  11. #
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    Rachelposted May 3, 2014 at 9:01 pm

    These were incredible and came out nice and tall! (something I always struggled with in the past). As always THANK YOU!!!

    Reply

  12. #
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    Rosaposted May 7, 2014 at 8:56 am

    Thanks Sally for this wonderful recipe, these are the best berries muffins i’ve ever cooked!

    Reply

  13. #
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    Francesposted May 7, 2014 at 11:55 pm

    Your muffins look beautiful and I want to try your recipe. I’ve made blueberry muffins in the past. Do you have any tips on mixing the blueberries evenly into the very thick batter? I don’t want to crush the berries or over mix the batter.

    Reply

    • Sallyreplied on May 8th, 2014 at 8:45 am

      Just use a very gentle hand – and slowly mix.

      Reply

  14. #
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    Alexandraposted May 12, 2014 at 1:56 pm

    Hello!
    i really loved the recipe, it works really good for me!
    btw, i have a question about the milk and buttermilk, can i replace the buttermilk/milk with greek yogurth?

    Greets!

    Reply

    • Sallyreplied on May 12th, 2014 at 4:37 pm

      It depends on the recipe, really. I usually just stick to what the recipe calls for to get the best results.

      Reply

  15. #
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    Sarahposted May 16, 2014 at 10:37 am

    I was wondering if you have ever used self-rising flour? And if so, did you like the results?

    Reply

    • Sallyreplied on May 16th, 2014 at 1:25 pm

      I have and I do not prefer it in my recipes. All-purpose is more common in the US and what I am used to working with.

      Reply

  16. #
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    Lyndsey Bellposted May 18, 2014 at 10:14 am

    Thank you so much for adding the UK measures to your recipes, i have been struggling to figure them out, this is a great help!

    Reply

  17. #
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    amberposted June 1, 2014 at 10:51 am

    I made the batter and made half the batter mixed berry and the other half apple cinnamon. They were a huge hit all around! I will for sure make these again!

    Reply

  18. #
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    Christiposted June 4, 2014 at 9:04 pm

    Yum… I made the blueberry muffins today with some substitutions to make them vegan-ish:

    -1 cup of almond milk with 1 tspn apple cider vinegar (to curdle for a buttermilk effect) instead of dairy

    -2 tbsp applesauce in place of 2 large eggs

    -1/2 cup of honey in place of brown sugar

    Turned out very well, especially with the 5 minute extra hot pre-bake.

    Reply

  19. #
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    Molly Dposted June 12, 2014 at 9:16 pm

    I was planning on making your Banana Chocolate Chip Muffins with Cinnamon Streusel, but when I got home from work today, my mom had tossed out my ripe bananas! So instead i turned to your master recipe and made choc chip muffins, layering in the cinnamon streusel from the other recipe. they look gorgeous and I can’t wait to share them at work tomorrow!

    Reply

  20. #
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    Michelleposted June 24, 2014 at 8:57 pm

    Hi Sally! I’ve gotta say, as a novice baker, I love your site for all its explanations and gorgeous pictures.

    I first stumbled upon your bakery style chocolate chip muffins and they were a hit on my first try! Except that I stored them in the fridge, which might have turned them a little hard. Any advice on this?

    I’m thinking of baking them again this weekend, along with a batch of banana muffins! However, I will need the banana muffins to be free from lactose – is there anything I can substitute the milk with?

    Thank you in advance! :)

    Reply

    • Sallyreplied on June 25th, 2014 at 8:29 am

      Hi Michelle – you may use almond or soy milks instead for the banana muffins. Perhaps try storing the chocolate chip muffins at room temperature. A quick nuke in the microwave gets them nice and soft again too.

      Reply

  21. #
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    tracie c.posted July 1, 2014 at 7:58 am

    i made the apple/walnut version. they were good. looking forward to trying another flavor.
    your cooking method is brilliant for a tall muffin. absolutely brilliant. i was sceptical but i had tall muffins!
    thank you for sharing your recipe!

    Reply

  22. #
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    Gabrielposted July 8, 2014 at 9:09 am

    Hi Sally,

    Do I need to know anything special to halve the recipe? I would prefer to make a smaller batch.

    Thanks!

    Reply

  23. #
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    orlaposted July 22, 2014 at 11:06 am

    hy sally, this muffin mix is fantastic, thanks

    Is it possible to make the batter in advance and use over a few days??…also does it freeze?

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:25 pm

      Hi Orla – no, muffins must be baked right away.

      Reply

  24. #
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    Heatherposted August 5, 2014 at 11:37 am

    I have tried (and loved) both the raspberry chocolate chip and blueberry muffin recipes. I am wondering if you have suggestions on how to incorporate zucchini into this recipe?

    Reply

  25. #
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    Kateposted August 6, 2014 at 5:38 pm

    I made a batch of these, but split the batter into two sections (3 jumbo muffins per section). I did not have any buttermilk so I used 1% milk and a tbs of lime juice. The first section got cloves, nutmeg, and cinnamon (maybe 1/2 or 1 tsp each) and fresh diced peaches. The batter got a little runny (the peaches were reaally juicy!) so I added some additional flour and a little oatmeal. The second batch got mini chocolate chips and frozen blueberries. They did fine with consistency. They baked like a dream. Really simple. Thanks for the great recipe!!!

    Reply

    • Katereplied on August 6th, 2014 at 5:59 pm

      Edit to add that the blueberry ones took 4 or 5 minutes extra baking time. I think because they had frozen berries.

      Reply

  26. #
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    Deniz G.posted August 9, 2014 at 3:30 pm

    Hi Sally! I love your recipes and how detailed you write; I know what to expect when I’m trying out the recipes. I’ve been looking for a nice banana muffin recipe and yours seems to be just what I’m looking for. One problem: I don’t want any nuts in the muffin. How would it result if I omitted adding the 3/4 cup of nuts?

    Reply

    • Sallyreplied on August 10th, 2014 at 8:20 am

      Hi Deniz. You may just leave out the nuts. That’s no problem.

      Reply

  27. #
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    carol foustposted August 14, 2014 at 12:05 pm

    have you a recipe for pineapple muffins, using your master muffin recipe.

    Reply

  28. #
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    Rebecca Xuerebposted August 16, 2014 at 8:47 am

    Hi Sally!
    I’ve got 2 large bananas in my freezer waiting to be made into muffins…but I wanted to also add in rolled oats and dessicated coconut.
    would you suggest i follow your banana nut recipe and substitute the nuts for oats and coconut or will I require more liquid for the oats?
    Thank you!!

    Reply

    • Sallyreplied on August 17th, 2014 at 10:38 am

      Oats and coconut instead of nuts is fine here.

      Reply

  29. #
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    Gabriellaposted August 26, 2014 at 1:24 pm

    if i want to use cream cheesse, can i?! how much for the master recipe?

    Reply

  30. #
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    Sheriposted September 6, 2014 at 5:26 am

    Gosh, thank you so very much for these recipes I can’t wait to make the Banana Nut Muffins this morning. So many blogs go on at ad nauseum about everything except the recipe I tuned in for. I appreciate the hints, tips and suggestions that you have included, they will be very helpful. I will be back when I’m through baking to see what other goodies you have to offer.

    Reply

  31. #
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    Ednaposted September 11, 2014 at 10:10 pm

    thanks for the tips to make muffins, They are so helpful for me, as I am a beginner baker.

    Reply

  32. #
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    Lizposted September 12, 2014 at 2:14 pm

    Hi Sally!

    LOVED your muffin recipe. Made them this morning and my kiddos loved them. I followed everything to a t, but found that my muffins didn’t raise “up” but a little more out. Not sure what I did wrong? My muffins always do that! :( I did change up the recipe a bit and added a little bit of oats/brown sugar/flour/butter to the top before baking and then added the caramel….heaven with a bit of a crunch!

    Thanks for sharing. I will definitely be using this one again…and again! :)

    Reply

  33. #
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    Amyposted September 14, 2014 at 5:24 pm

    Hello thanks for posting this recipe. For the berries, should I use fresh or frozen? Right now I have tons of frozen ones.

    Reply

    • Sallyreplied on September 15th, 2014 at 11:58 am

      Fresh or frozen are just fine, actually. Do not thaw if you are using your frozen berries.

      Reply

  34. #
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    Stephenposted September 15, 2014 at 7:57 am

    Could you get away with using very light extra virgin olive oil instead of canola or vegetable oil?

    Reply

  35. #
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    Hollyposted September 21, 2014 at 9:53 pm

    I was wondering if you’ve ever made a cheesecake muffin with your basic muffin recipe? Like with a cheesecake filling?

    Reply

  36. #
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    Christinaposted October 3, 2014 at 5:23 am

    OMG!! This is the best muffin mixture I have ever found. My muffins are usually stodgy and dense, but these are light and fluffy. Used the base mix and added peaches, extra cinnamon and nutmeg. Yumm!!
    Thank you for this awesome recipe!

    Reply

  37. #
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    Jodieposted October 4, 2014 at 3:46 pm

    Thanks so much for this awesome muffin base. I’ve just made the banana nut version gluten free and they were perfect. I substituted the all purpose flour for white wings brand plain GF flour plus an extra heaped tablespoon of flour. I didn’t bother with gums or extra starches, the buttermilk did a superb job of holding it all together. My GF family loved them and my non GF friends couldn’t tell they were GF!

    Reply

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    Sarahposted October 6, 2014 at 5:36 pm

    These muffins are awesome! I love the way they rise, and the texture is wonderful – light and fluffy. The flavor is really pleasing as well. I used standard muffin tins and doubled the recipe and there was a perfect amount. I made the apple version, but I can tell the basic mix will be really conducive to so many different flavor combinations. I like to freeze muffins individually to pull out for a snack or breakfast one at a time for my daughter. So, this will be my go to recipe to keep the freezer stocked with different kinds of muffins. Really well done recipe, Thanks!

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    Marianneposted October 9, 2014 at 10:42 am

    I have to say I have become addicted to your site. I have made your muffins several times now and they have always been a huge success. The last two times tho, for some reason I have only had enough for twelve regular muffins rather than the fifteen or sixteen. Not an issue, and most likely a problem on my measuring end(I sometimes tend to eyeball things like berries if I only have what I have so it doesn’t matter any way!). Is that most likely my problem? Again, not really a problem, they turn out delicious, and my family and friends rave about them…..I’m just curious about what I’m doing wrong.

    Reply

    • Sallyreplied on October 12th, 2014 at 7:48 pm

      Hi Marianne – I always have so much batter with this recipe. Usually ending up with 7 large muffins or 15 standard size muffins. It really depends on how much “extras” you are adding. I would say not adding enough would be the issue here!

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    Lindaposted October 14, 2014 at 11:30 am

    Hello Sally, what a great recipe. I’ve just made the Very Berry Muffins with blackcurrants from my garden. The muffins are awesome – thanks so much for the great recipe. I’ll definitely be making lots of different versions of these muffins – yum!

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    Olgaposted October 17, 2014 at 10:05 pm

    Hello Sally, thank you for the great recipe. What will happen if I use just 1/2 cup of sugar? Do you know? I don’t want the muffins to be very sweet.

    Reply

    • Sallyreplied on October 18th, 2014 at 2:31 pm

      The muffins will simply be less sweet.

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    Hope C.posted October 22, 2014 at 5:46 pm

    These muffins are SO yummy! I used a mixture of almond flour, brown rice flour, and buckwheat flour instead of all-purpose to make the muffins gluten free. Then I divided the batter in half and added peaches to one half, and chocolate chips to the other half. They came out beautifully and taste delicious! :) Thanks, Sally!

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    Elenaposted October 24, 2014 at 7:10 am

    Hi Sally, your master muffin mix is great – I already used it a number of times and the result was always great. I woud like to ask if you have a chocolate muffin option – I saw some on your website but they are all skinny muffin versions, and I prefer standard ones.

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    Lizposted October 27, 2014 at 8:04 pm

    THANK YOU!!! I’ve been looking for a good all around muffin recipe and this is it! Made the Very Berry mini muffins this morning for my kiddo and he loved them. They rose nicely at 375 and made more than 30 muffins…probably closer to 36-40. Will keep this as my go to recipe for the next time!!!

    Reply

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