Master Muffin Mix.

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

Sally's Master Muffin Batter - 1 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 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!

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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:

Jumbo Sparkling Blueberry Muffins

Jumbo Bakery-Style Blueberry Muffins

 

Bakery-Style Chocolate Chip Muffins

Jumbo Bakery-Style Chocolate Chip Muffins

 

Raspberry Chocolate Chip Muffins

Jumbo Bakery-Style Very Berry Muffins | recipe by sallysbakingaddiction.com

 

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. ;)