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

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

Print Recipe

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.

Additional 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 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.

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!
   

313 Responses to “Master Muffin Mix.”

  1. #
    151
    Laurenposted May 14, 2015 at 3:40 am

    Thank you!!!!!!! These are delicious and already a hit. I feel SO proud of the results! I followed absolutely everything, except I added 2 teaspoons of rose water :) You recipe is simply awesome.

    Reply

  2. #
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    Laurenposted May 14, 2015 at 3:41 am

    your* (had to) 😉

    Reply

  3. #
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    Alainaposted May 14, 2015 at 6:17 am

    I have made these muffins several times as mixed berry, chocolate chip, and the raspberry Chocolate version.  They all turned out so amazing and this is now my go-to muffin recipe! Thanks so much!

    Reply

  4. #
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    Eposted May 14, 2015 at 9:57 am

    How does the batter freeze? I use this recipe for my new cafe (Thank you, I love them).
    The baking schedule has become overloaded and I would love to be able to make a huge batch and freeze some of the batter to cut down on baking time.

    If you (or anyone) has frozen the batter before can you give me tips on the best way to store the batter and how to cook it after being in the freezer ( defrost to room temp?, any changes in cooking time, or texture).

    Thanks so much!

    Reply

    • LXreplied on October 2nd, 2015 at 8:18 pm

      Did you ever get around to actually trying to freeze your batter? what were your results? I am very interested in trying this as well.

      Reply

  5. #
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    Natiposted May 18, 2015 at 7:10 pm

    Can I replace oil with butter and have the same taste and texture outcome?

    Reply

  6. #
    156
    ayeshaposted May 23, 2015 at 7:54 pm

    Hi Sally, can we add mango to this batter in the form of either chunks or puree? We just bought a ton of mangoes on sale. I just can’t find any good mango muffins/ cupcakes recipes out there! Thanks! 

    Reply

    • ayeshareplied on May 23rd, 2015 at 8:04 pm

      Also, in the Banana Nut Muffin mix, can I replace the mashed banana with mango puree? Thanks!

      Reply

    • Sallyreplied on May 24th, 2015 at 10:48 am

      I actually have a mango muffin recipe in my cookbook if you have a copy, Ayesha. It’s called Sally’s Baking Addiction Cookbook and you can get it on Amazon. And yes, you could use mango chunks as the fruit in this recipe.

      Reply

      • Ayeshareplied on May 24th, 2015 at 12:08 pm

        Thanks Sally! 

  7. #
    157
    Danielleposted May 30, 2015 at 6:14 am

    Hi Sally,
    I really prefer to use butter in my recipes rather than oil…..could I substitute 1/2 cup melted butter for the oil component? I can’t wait to try this recipe! Many thanks xx

    Reply

  8. #
    158
    Brittanneposted May 30, 2015 at 1:18 pm

    These were delicious. The streusel on top sure made a nice crunch. I did need three bananas though.

    Reply

  9. #
    159
    Theresa @ Two Much Funposted June 7, 2015 at 4:10 pm

    We made your banana muffins.  They are absolutely delicious.  I’m feeding two muffin-loving five year olds who love to make crumbs, so… we left off your crumb topping and added some fresh blueberries to the batter instead.  They loved these!
    We used a combination of half all-purpose and half whole wheat pastry flour, they turned out light and fluffy.  Thank you for helping me feed my family yummy goodies.

    Reply

  10. #
    160
    Nicposted June 14, 2015 at 2:52 pm

    Can I used frozen berries instead of fresh berries? Thank you.

    Reply

    • Sallyreplied on June 14th, 2015 at 9:14 pm

      Yes

      Reply

  11. #
    161
    KSposted June 19, 2015 at 2:52 pm

    Thanks so much for sharing this muffin mix…  I never used to bake much before but I make these all the time now!  Tried peach and pumpkin seeds, mixed berry – and the latest was banana with raspberry jam in the middle and granola sprinkled on top.
    I use coconut oil and buttermilk usually, and try to substitute half a cup of flour of a different grain (like amaranth, quinoa or millet) to make it healthier.
    Instead of cinammon, I use a combination of cardamom, cloves and cinammon – very aromatic and delicious!

    Thanks again for sharing  and inspiring…

    Reply

  12. #
    162
    kate13horselvr@gmail.composted June 28, 2015 at 10:21 am

    These are by far the best muffins I have ever made!!! I made the banana, but only put walnuts on top, not in the mix. I can’t wait to make the mini chocolate chip muffins!!

    Reply

  13. #
    163
    Jenny hughesposted June 30, 2015 at 8:01 am

    Would it work to add grated carrot and chopped pineapple to turn them into carrot muffins? 

    Reply

  14. #
    164
    Annieposted July 3, 2015 at 10:34 am

    when my 7 year old son who has never made muffins announced he wanted to make 3 berry muffins, I went on a search and found your recipe.  Your directions and notes are always so good I knew this would be great, so I talked him into 4 berries and we set about with me giving directions on how to stir flour “because if you pack it down it will come out heavy and tasteless like old tires” and him giggling like crazy…  I thought that would be our perfect moment of the day, but the best part came when he finished and took a big bite of this gorgeous muffin and his eyes got wide and he swallowed and said “Mom, I feel so proud.”  Thank you, Sally, for making his first muffin baking experience so delightful.

    Reply

  15. #
    165
    Claudiaposted July 5, 2015 at 11:01 pm

    Have you ever made the batter and kept it in the fridge and then just scooped out batter to only make a few muffins at a time every morning?
    Thanks!

    Reply

    • Sallyreplied on July 6th, 2015 at 8:03 am

      Claudia, because of the baking powder in the batter (which activates as soon as it is mixed with the wet ingredients), the batter must be baked right away. As an alternative, you can mix the dry ingredients together and the wet ingredients together, cover both tightly, mix and bake the muffins the next morning if you’d like. Or bake them and freeze them.

      Reply

  16. #
    166
    Nancy Hposted July 6, 2015 at 10:03 pm

    Just made a batch of the Banana Nut muffins and oh my god they are amazing!! Thank you so much for the really good recipe. Definitely will be trying different versions of this master recipe.

    Reply

  17. #
    167
    Jenniferposted July 18, 2015 at 1:29 pm

    Sally – LOVE the berry muffin recipe!! Nothing better than fresh summer berries in a muffin w a cup of tea on a weekend morning.  (Who am I kidding? Any morning!).   I have chickens and use fresh eggs w all your recipes and they turn out delicious!   Thanks again for another amazingly yummy treat!!!!

    Reply

  18. #
    168
    Dianeposted July 20, 2015 at 12:51 pm

    I made the banana muffins for the office today,minus the nuts. They were great, plenty sweet enough, I used butttermilk instead of milk and always use bananas that have gone black (I freeze them ) Gone in 60 seconds………well nearly.
    Great recipe, thank you

    Reply

  19. #
    169
    Rachel Pageposted July 31, 2015 at 4:43 am

    Very good corn muffins! Turned out sweet, like I wanted, and quite moist. I’m very happy with this recipe.

    Reply

  20. #
    170
    Tahoe Mamaposted August 2, 2015 at 1:00 pm

    Great muffin recipe! I can’t wait to get some fresh peaches from my local farmers market this week to make a batch of peach muffins.

    I’ve made these muffins twice this weekend; banana blueberry and just blueberry. They both turned out yummy! I replaced one cup of the AP flour with a fine milled brown, used coconut oil, and whole milk.
    I’m definitely going to try using buttermilk next time. Thanks for blogging about all your baking adventures!

    Reply

  21. #
    171
    Fathimaposted August 18, 2015 at 3:54 am

    Hii there!! Sally..
    I have a question..can i make chocolate muffins (with cocoa powder) using the master batter? Today i tried your single serving chocolate chip muffin
    P.S. Your blog is one of the best things that happened to me..may you continue doing better..

    Reply

    • Fathimareplied on August 18th, 2015 at 3:55 am

      * they turned out perfect..

      Reply

  22. #
    172
    Kimposted August 21, 2015 at 4:56 pm

    Hi,  love these recipes,  have you gluten free ones? 

    Reply

    • Amyreplied on October 17th, 2015 at 11:02 pm

      I substituted red mill gluten free 1:1 flour and they were great. 

      Reply

  23. #
    173
    Tuqaposted September 13, 2015 at 8:27 am

    I loved your post, I simply just enjoyed reading it and the recipes seem sooo delicious, Will be trying them soon 
    Thank you so much 

    Reply

  24. #
    174
    Chantalposted September 15, 2015 at 2:37 pm

    This is my absolute favorite muffin recipe. I use it all the time! I’ve got a lot of zucchini from the garden and I wasn’t sure how these would work if I just add zucchini after making the master batter? I used a different recipe instead since I wasn’t sure and it was a foolish mistake…. So… Question. Can I just add a couple cups of shredded zucchini? And will this recipe work as a loaf? Wondered if you’ve tried it. Thanks again. All the recipes of yours that I’ve tried are now my go to. Keep up the good work

    Reply

    • Sallyreplied on September 15th, 2015 at 7:49 pm

      Hi Chantal– glad you enjoy my recipes. I’ve never tried adding zucchini, though I’m afraid the added zucchini will result in way too much moisture in the batter. Would require some testing. Here are my favorite zucchini muffins (and bread) if you’re interested.

      Reply

  25. #
    175
    Trinaposted September 21, 2015 at 10:53 am

    Hi,

    I have never left a comment on a recipe but after trying this one, I thought it was worthy of a note.  It is simply the BEST banana muffin recipe I have tried.  Thank you for the excellent recipe!  It will be my new go to for muffins – I can’t wait to try the different variations.  I am wondering – could I substitute puréed pumpkin for the mashed banana and perhaps had some cloves & nutmeg for a pumpkin spice muffins?  
      

    Reply

    • Sallyreplied on September 21st, 2015 at 11:13 am

      Absolutely yes! I’m sure that would be incredible this time of year Trina. Thanks!

      Reply

  26. #
    176
    Enoziaposted September 25, 2015 at 1:37 pm

    Absolutely loved the recipe!!!!!!!!!!

    Reply

  27. #
    177
    Rejposted September 30, 2015 at 6:12 pm

    Hi , can i use corn kernel or corn cream to make a corn muffin using master muffin mix??thanks

    Reply

  28. #
    178
    Elaine @ FoodParsedposted October 21, 2015 at 5:35 pm

    I really like the idea of using high initial heat to form the puffy domed tops, and I refer to your technique here (http://foodparsed.com/banana-bread-guide/). I think it’s interesting how King Arthur’s Flour uses a similar technique, but starts with an oven temperature of 500 degrees!

    Reply

  29. #
    179
    Anaisposted October 24, 2015 at 4:45 pm

    Do you have tips for high-altitude baking? I live at 7,000 feet altitude and I have the hardest time with baking. My recipes used to come out perfectly in Hawaii but now everything is a flop!

    Reply

    • Sallyreplied on October 25th, 2015 at 5:54 pm

      With zero experience living or baking at high altitude, I’m not the one to ask! I refer readers to this chart though.

      Reply

  30. #
    180
    Elina Abd Rahmanposted October 25, 2015 at 7:31 am

    Hi Sally,
    In your Master Muffin recipe, you used baking powder. Since there’s buttermilk, it is supposed to use baking soda instead. Is there any particular reason in using baking powder for this recipe?

    Thanks!

    Reply

    • Sallyreplied on October 25th, 2015 at 5:48 pm

      Buttermilk is used primarily for moisture, not to act as an acid in the recipe.

      Reply

  31. #
    181
    Shawcuteposted October 26, 2015 at 5:36 am

    Hi Sally,

    I am in need for a basic or Master Muffin Mix and I would really love to know if this recipe of yours is ok if I add jam on it? Like a surprise in the middle. A strawberry/blueberry jam maybe?

    Thanks!

    Reply

    • Sallyreplied on October 26th, 2015 at 5:05 pm

      Definitely– you can swirl jam into the batter or spoon a little into the center of the batter inside each muffin cup.

      Reply

  32. #
    182
    naomiposted November 7, 2015 at 9:50 am

    Cant wait to try the banana muffins but the temperature scares me.. whenever I bake on anything but 350 they always burn:( any tips or suggestions as to what to do.. id love for mine to tur out the way yours do.
    thanks

    Reply

  33. #
    183
    niyateeposted December 3, 2015 at 4:34 am

    Can I use olive oil instead of vegetable oil and would thick homemade buttermilk be okay ( that’s just unflavored indian homemade yogurt and water in a blender for a few min!)

    Reply

  34. #
    184
    Shannonposted January 2, 2016 at 2:44 am

    I am just starting to do some pre made  mixes in jars that I can just add wet ingredients and no. Can I do that with your recipe as far as sugars with the rest of the dry ingredients or do they need to be mixed with the wet ingredients separately?

    Reply

  35. #
    185
    tershaposted January 3, 2016 at 12:17 pm

    Made these banana muffins this morning. Wow. Very moist.
    I’m an avid muffin baker. Love the master recipe .added 1/ 2 cup oil by mistake still cane out divine tasting. Having one now with. Cuppicino.  The rest are for my kiddos .lol if they get to them 

    Reply

  36. #
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    Barbaraposted January 3, 2016 at 12:40 pm

    I was giddy when these muffins came out. I felt like a rockstar and they were loved! The cinnamon makes them extra special! THANK YOU!

    Reply

  37. #
    187
    patposted January 11, 2016 at 10:15 am

    i have a can of strawberry-rhubarb pie filling, can i add this to the basic muffin recipe, thanks

    Reply

  38. #
    188
    Beauregardposted January 18, 2016 at 7:06 pm

    Well, they’re in the oven. So far so good even the wife scrapped the bowl and licked the spoon. Now we wait , 10 min. to go for the very berry’s.

    Reply

    • Beauregardreplied on January 18th, 2016 at 7:14 pm

      Now at the finish cook time and inserted toothpick, came out a little damp. Will increase time in oven by one min.

      Reply

  39. #
    189
    Beauregardposted January 18, 2016 at 7:36 pm

    Ok. Out of the oven and cooled a bit, dawg gone they are good. I did notice with all the fruit they tend to stay moisty but no ones complaining. A really good “master batter mix”.

    Reply

  40. #
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    Carlaposted January 23, 2016 at 2:57 pm

    What about adding dry ingredients like oats coconut… would the master recipe need altered at all? I’m excited to try this is a base for breakfast muffins!

    Reply

  41. #
    191
    Lizzieposted February 3, 2016 at 3:23 pm

    Can we freeze the muffins I want to make a big batch and freeze for my sons to take to Kindy.

    Reply

    • Sallyreplied on February 3rd, 2016 at 3:37 pm

      You can freeze for up to 3 months.

      Reply

      • Lizziereplied on February 3rd, 2016 at 7:34 pm

        Awesome thank you…time to get baking then :)

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