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

Master Muffin Mix

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

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 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) packed 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.

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.

*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!

 

 

   

242 Responses to “Master Muffin Mix.”

  1. #
    121
    Jennyposted January 2, 2015 at 12:28 am

    *sorry. I pressed comment too soon! I made these banana muffins tonight but left out nuts.. i added chocolate chunks in. And pushed some on top before baking also (banana slices and choc chunks) i accidentally added too much sugar cuz i got the recipes mixed up .. oops.. but they turned out beautiful!

    Reply

  2. #
    122
    Amy Myersposted January 6, 2015 at 7:44 pm

    I made the banana muffins today. I thought they lacked banana flavor and were not sweet enough.

    Reply

  3. #
    123
    BMposted January 7, 2015 at 4:23 pm

    Have you doubled or tripled this recipe? Looks great!

    Reply

    • Sallyreplied on January 8th, 2015 at 9:12 am

      I actually don’t suggest doing either– I usually make two (or 3) separate batches because it lessens the likelihood of overmixing the batter (resulting in extremely dense muffins).

      Reply

  4. #
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    Mama Pepposted January 19, 2015 at 6:27 pm

    My son is a freshman in college and asked me to send muffins. I normally would buy some of the prepackaged ones, but I had a big bag of chocolate chips so I searched for a chocolate chip muffin recipe.
    I started with them, tried a warm one, and they were so good, I decided to keep going! So, I made some very berry muffins for my hubby and a batch of banana nut. I got 12 muffins from every batch. This recipe is awesome! I look forward to experimenting to see what I can come up with!
    I have some chocolate chip and banana in the freezer – hoping they will survive the journey from PA to VA b/c my son and his friends will love these!

    Reply

  5. #
    125
    Celineposted January 21, 2015 at 8:55 am

    Hy Sally ! Great recipe that I think I will try with different stuffing… I have one problem though… 4 teaspoons of baking powder is a lot to me. I’m in France and we only have this kind of baking powder (http://www.alsa.fr/nos-produits/levure-chimique-2/) and it’s recommanded to use one pack (11gr) for 500gr of flour (17 oz).
    But I wanted to follow your recipe so I did put 3 teaspoons of bakind powder (and 1 teaspoon of baking soda). The muffins were fluffy, moist enough but I found them a bit bitter. Are you sure we can’t reduce the quantity of baking powder ? or is it the kind of powder I use which is not the right one?
    Thank you for your help.
    PS : I love your blog :)
    Céline

    Reply

    • Sallyreplied on January 22nd, 2015 at 7:11 pm

      I wonder is this brand baking powder is stronger than brands in the US. I have no clue, really! I suggest lowering the amount. The muffins should not have a bitter aftertaste at all, which yes is due to excess leavening. How about trying 3 teaspoons.

      Reply

  6. #
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    Grandma Dposted January 21, 2015 at 12:46 pm

    this by far the BEST muffin I have ever made! I made The Very Berry recipe and I am ready to try many others!!!!

    Reply

  7. #
    127
    Susanposted January 29, 2015 at 6:40 pm

    OMG OMG I really started to bake and BOY WAS I LUCKY I FOUND YOUR blog, when my husband passed away 2 years ago to give me something to do. Keep me a little busier. I must say I really have to start to exercise before I start putting weight on. Putting it bluntly, YOUR STUFF IS INCREDIBLE.

    Sally the Banana Nut Muffins are in the oven. I tasted the batter a few times and knew I was on to something. Now my apartment smells REALLY GREAT. LIKE BANANA HEAVEN!!!!

    P.S. How about a recipe for huge cornbread muffins?

    Reply

  8. #
    128
    Gladysposted February 8, 2015 at 6:54 am

    Just finished baking the Very Berry Muffins mins ago…absolutely BEST muffins I have ever baked. So simple to make & taste bakery quality. Have a batch of chocolate chip muffins in the oven now, can’t wait! Family is still asleep, what a wonderful Sunday surprise to wake up to. Thank you so much!!

    Reply

  9. #
    129
    Laura Pokasposted February 10, 2015 at 9:04 am

    I love all the detailed explanations as to why you use and do what you do with this recipe. I can’t wait to use it to create! I would like to create a “dry mix” that can be done ahead then all I need to do is add the oil, egg and vanilla. Can you suggest how to change the buttermilk over to powder buttermilk (and how much water to add to the mix then)? Thank you in advance for your for your time and consideration.

    Reply

    • Sallyreplied on February 10th, 2015 at 1:43 pm

      Sorry Laura– I’m unsure! That would require some testing and I’m not comfortable making recommendations to you without trying it myself. Let me know if you test things out.

      Reply

      • Laura Pokasreplied on February 10th, 2015 at 6:12 pm

        Thank you for the quick reply, Sally. I understand. I am testing an apple cinnamon muffin today, adding 3 Tbl buttermilk powder to the dry mix then 3/4 cup of cold water to reconstitute it to the wet ingredients. In the oven now… time will tell :)

  10. #
    130
    Valerieposted February 15, 2015 at 2:09 pm

    Delicious! Our favourite is apple, that I add homemade cinnamon chips to. They get eaten very quickly!

    Reply

  11. #
    131
    Kayeposted February 15, 2015 at 7:38 pm

    How do you feel about freezing these muffins?

    Reply

  12. #
    132
    Dianaposted February 24, 2015 at 11:21 pm

    I made the mixed berry cuz I was craving something sweet but not too sweet, and I had some frozen berries just lying around. They came out soo good and we’re so easy to make!!! Instead of using canola oil, I used melted coconut oil and also used the brown sugar, cinnamon an almond topping. The sweetness of the topping complimented the tart berries perfectly. Thanks for this recipe. It’s the second one of your’s I’ve tried and love it!!

    Reply

  13. #
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    Catposted February 26, 2015 at 8:47 am

    How long to you recommend baking the Mixed Berry muffins if I’m using mini muffin tins? And do you recommend baking at 425 for the 1st 5 minutes still? Can’t wait to try these. And the peach ones!

    Reply

    • Sallyreplied on February 26th, 2015 at 9:28 am

      For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

      Reply

  14. #
    134
    mona kennedyposted March 1, 2015 at 4:33 pm

    I just made these an eating one still warm from the oven. They are the greatest banana muffins I have ever made!! Love the idea about the high temperature for the first 5 minutes. These were big. Moist and delicious. I thought 2 bananas would not be enough but it was plenty and the banana flavor came through just perfect!! Love love love them!!

    Reply

  15. #
    135
    cathy hposted March 2, 2015 at 10:59 am

    Do you have a recipe using the master mix for a cinnamon swirl muffin? I came across your site looking for one. I need it today!

    Reply

  16. #
    136
    Lisa Bposted March 16, 2015 at 1:12 pm

    This is an excellent recipe!! I just made it for the first time with my middle school class and it worked out really well! I usually have them select from my three standard recipes (pumpkin, blueberry, and banana), but now they can be creative and start with the same base to develop endless options. Some groups even made 3 different types in one pan. I gave them a wide variety of add-ins and no matter what they added, the muffins came out well. The favorite was an “apple pie muffin” where they sautéed the apples first and added a crumbled topping. They were so excited to taste their creations and this recipe is definitely a keeper! Thank you!

    Reply

  17. #
    137
    sposted March 16, 2015 at 7:31 pm

    if you use buttermilk, do you need to add baking soda because of the acid?

    Reply

    • Sallyreplied on March 17th, 2015 at 9:31 am

      No. It’s used purely for flavor and texture.

      Reply

  18. #
    138
    Susanposted March 17, 2015 at 4:48 pm

    You’re always knocking yourself out, almost trying to top yourself. It’s quite
    clear you love what you’re doing.
    How about a recipe for bakery size corn muffins

    Reply

  19. #
    139
    rehamposted March 17, 2015 at 8:39 pm

    Hi Sally ,i ve just tried the banana nuts muffin recipe i liked its taste but they only got a very light golden colour after i left them in the oven for about 28 minutes and the base of the muffins were dry and of brown colour ;) what’s wrong here??

    Reply

  20. #
    140
    Leighposted March 26, 2015 at 11:26 am

    Hi! I am making muffins for a fundraiser this weekend so will be trying the chocolate chip and blueberry muffins! Do you happen to have one for lemon popppyseed??? Also how many muffins does each batch make?

    Reply

  21. #
    141
    Lindsayposted April 1, 2015 at 10:59 am

    Sally I make a batch of your muffins every week. My whole family and every one we have given them to says they are the most amazing muffins they have ever had! I change what mixin’s I add weekly. My husband said when he was littler he used to eat oat bran muffins that he just loved. I was wondering if there is anyway I could make oat bran muffins out of the master muffin mix. I wasn’t sure if they would turn out ok. What do you think? Do you know how I could make those out of this master muffin mix? Thank you so much! =) I make your recipes all the time you are truly have the best food blogger out there!!!

    Reply

    • Sallyreplied on April 1st, 2015 at 4:51 pm

      Thanks Lindsay! So happy that my recipes, especially this master muffin recipe, has made its way into your kitchen! Unfortunately, I don’t know how to turn this into an oat bran muffin without doing some testing–sorry! Let me know if you test anything.

      Reply

  22. #
    142
    Kathy ouelletteposted April 3, 2015 at 6:03 pm

    If you use buttermilk instead, would you have to add some baking soda?

    Reply

    • Kathy ouellettereplied on April 3rd, 2015 at 6:05 pm

      Sorry, I just noticed that you already answered this question. Thanks for the great recipes.

      Reply

  23. #
    143
    Rachelposted April 22, 2015 at 4:27 am

    Just pulled these muffins out of the oven and they smell amazing. Can’t wait till they cool!

    Reply

  24. #
    144
    JAMIEposted April 24, 2015 at 2:47 pm

    Just pulled them out the oven!!!!! My my house smells amazing! Sorry there’s no one home to appreciate the awesomeness of BANANA NUT MUFFIN wafting thru the air. They are beautiful. Golden, slight crunch on the top and moist inside. More dense then a cupcake but lighter than a bread. Perfect! Trying to resist eating more than one right now. Ooops too late. Well the first one doesn’t count because it’s a tester. LOL!
    Thanks for this base mix.I bake a lot, A LOT. So much better than my old one. Love all the detailed info also. Except I do sub coconut oil. Can’t wait to try many more flavors!!!!!! Thanks again.
    Any recommendations for using cream cheese?

    Reply

  25. #
    145
    Claudiaposted May 1, 2015 at 8:50 pm

    Thank you for posting the recipe in metric measurements, coming from Europe all these cups and ounces drive me crazy.

    Reply

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