Addictive Recipes from a Self-Taught Baker

1 Muffin Batter for Infinite Muffin Recipes

Bake my triple chocolate muffins next.

Use this master muffin recipe to make ANY MUFFIN YOU LOVE! Basic, easy, delicious, and freezer friendly! Recipe on

This will be a FUN day. Filled with muffins. A mountain of ’em.

It’s been 3 years since we chatted about my master muffin recipe. And during those 3 years, I’ve started falling in love with another master muffin recipe. I can have two muffin loves, right? Tell me I don’t have to choose!

All different muffin flavors from 1 master muffin recipe on

What’s a master muffin recipe? It’s 1 muffin batter that can produce all sorts of different muffin varieties and flavors. My previous master muffin mix creates big + giant bakery style muffins with crusty edges and tops. Today’s master muffin mix creates soft and buttery muffins where the chunks and chips are just as mouthwatering as the muffin crumbs themselves. I’ve been gravitating towards the latter lately.

I’m not sure if you’ve noticed it, but I’ve been using the same basic muffin recipe for one, two, three, four, five, six, and seven of my muffin creations. I actually had no idea it was that many until I just counted! Obsessed much?

And in addition to those seven muffin recipes all stemming from the same starting point, I have 5 more variations pictured for you today. Plus 10 more variations listed out under the recipe. That’s 22 muffins on your to-do list that all start from the same exact place. If muffins are your breakfast love language, we’re one in the same. And also, today’s definitely the day to be reading.

Let’s get right into it.

White chocolate raspberry muffins on

What You Need

The muffin batter starts with basic dry ingredients like flour, baking powder + soda, and salt. More often than not, I add ground cinnamon. Cinnamon and muffins sort of go hand-in-hand, right? The only time I don’t add it is when I’m preparing a citrus-y flavored muffin. All ingredients you have on hand at this very moment.

The wet ingredients are just as simple. Creamed butter and sugar, plus 2 eggs, vanilla, sour cream/plain yogurt, and milk. That’s it. Based on the flavor of the muffin, I use brown sugar or granulated sugar. It’s usually always brown sugar though (*all hail brown sugar*). I use either plain Greek yogurt or sour cream based on what I have in the fridge at the moment. Same with milk. Whole milk, 1% milk, buttermilk, almond milk– honestly, it all works in this master muffin recipe.

That’s 11 ingredients total including the cinnamon. And all 11 ingredients are baking staples, nothing new or difficult to find plus you have wiggle room with the sour cream and milk depending on what is convenient for you.

The Best Muffin Trick

I’ve been using this muffin trick for years and SWEAR by it. Fill your muffin cups/liners all the way to the tippy top. Overflowing even. (See the pictures below for a visual.) Bake the muffins for just 5 minutes at a high temperature. Reduce the temperature for the remaining bake time. This initial hot burst of air lifts the muffins straight up, creating a solid dome. The rest of the time at a normal baking temperature cooks the center of the muffin.

NOTE: This only works with certain muffin batters. Muffin batter has to be thick and sturdy, like most of the muffin recipes on my blog including today’s master muffin recipe.

White chocolate raspberry muffins on


Use this master muffin recipe to make ANY MUFFIN YOU LOVE! Basic, easy, delicious, and freezer friendly! Recipe on

Now the fun stuff. F-L-A-V-O-R-S!!!

  1. Blueberry streusel muffins
  2. Cranberry cardamom spice muffins
  3. Blackberry lemon poppy seed muffins
  4. Strawberry cheesecake muffins
  5. Cranberry orange muffins
  6. Peach streusel muffins
  7. Glazed apple crumb muffins
  8. White chocolate raspberry muffins (today)
  9. Apple cinnamon muffins (today)
  10. Lemon poppy seed muffins (today)
  11. Mixed berry muffins (today)
  12. Chocolate chip streusel muffins (today)


White chocolate raspberry muffins on


Apple cinnamon muffins on


Lemon poppy seed muffins on


Mixed berry muffins on


Chocolate chip streusel muffins on

Let’s get a closer look at that gorgeous chocolate chip muffin…

Chocolate chip streusel muffins on

All of these muffins began from the same exact muffin batter.

As you can see, I played around with different toppings. I drizzled the lemon poppy seed muffins and mixed berry muffins with lemon glaze. I topped the white chocolate raspberry muffins and lemon poppy seed muffins with coarse sugar prior to baking. The apple cinnamon muffins got a light sprinkle of oats and the chocolate chip streusel muffins got a generous dose of, you guessed it, delicious crumb streusel.

Mix and match based on what you’re craving! Which will you try first?

PS: 10 more flavors below the recipe!

Use this master muffin recipe to make ANY MUFFIN YOU LOVE! Basic, easy, delicious, and freezer friendly! Recipe on

You can find: my double chocolate muffin recipe in Sally’s Baking Addiction, my favorite pumpkin muffins here, the best morning glory muffins here, zucchini muffins, deeeeelish cornbread muffins here, and all my healthier muffins here.

Master Muffin Recipe


  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or granulated)
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) sour cream or plain yogurt
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk (any kind)


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
  4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  6. Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes:

  1. White Chocolate Raspberry Muffins - fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking.
  2. Apple Cinnamon Muffins - mix an additional 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg with the dry ingredients in step 2. Fold 1 cup peeled chopped apple + 1/2 cup chopped pecans or walnuts into the batter in step 4. Sprinkle muffin tops with some oats before making.
  3. Lemon Poppy Seed Muffins - leave out cinnamon and use granulated sugar instead of brown. Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Fold zest and juice from 2 medium lemons into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking. Drizzle with lemon glaze after baking.
  4. Mixed Berry Muffins - mix 1 and 1/2 cups mixed berries into the batter in step 4. Drizzle with lemon glaze after baking.
  5. Chocolate Chip Streusel Muffins - fold 1 and 1/2 cups semi-sweet chocolate chips into the batter in step 4. Press crumbs down into muffin tops before baking.

For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-23 minutes for a total of 27-28, give or take. Makes about 6.

For mini muffins: 350°F for 11-13 minutes. Makes 28-34, depending on which add-ins.

Did you make a recipe?

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


  1. Cinnamon Pecan Muffins: master muffin batter + 3/4 cups toasted chopped pecans + 3/4 cup cinnamon chips. With this crumb topping!
  2. White Chocolate Nectarine: master muffin batter + 1 heaping cup peeled chopped nectarine + 1/2 cup white chocolate chips. With brown sugar nut streusel.
  3. Blueberry Lemon Muffins: master muffin batter + zest and juice of 1 lemon + 1 and 1/2 cups fresh or frozen blueberries (leave out cinnamon)
  4. Pear Spice Muffins: master muffin batter + 1 and 1/4 cups peeled chopped pear + 1/4 teaspoon each ground nutmeg, ground cloves, + allspice
  5. Crumb Cake Muffins: master muffin batter + extra 1 teaspoon ground cinnamon + this crumb topping
  6. Banana Nut Muffins: master muffin batter + 3/4 cup mashed banana + leave out sour cream + 1 cup chopped walnuts. Cheesecake filling would be delicious in these!
  7. Ginger Peach Muffins: master muffin batter + 1 and 1/4 cups peeled chopped peaches + 2 Tablespoons freshly grated ginger. With brown sugar nut streusel, yum!
  8. Pineapple Coconut Muffins: master muffin batter + 1 cup sweetened shredded coconut + 3/4 cup finely chopped pineapple (fresh or canned)
  9. Birthday Cake Muffins: master muffin batter + 3/4 cup rainbow sprinkles + 1 teaspoon almond extract (leave out cinnamon)
  10. Cranberry Apple Muffins: master muffin batter +  1 cup peeled chopped apple + 3/4 cup fresh or frozen cranberries. This crumb topping would be yummy!

Mixed berry muffins on

Create hundreds of muffin flavors from this 1 master muffin recipe!! Easy, straightforward, and freezer friendly! Lemon poppy seed, blueberry muffins, chocolate chip muffins, and coffee cake muffins on
These are my favorite lemon poppy seed muffins! Soft, fluffy, recipe on
overloaded mixed berry muffins with big berry chunks in every bite! Recipe on
Delicious white chocolate raspberry muffins with big raspberries in every single bite! Recipe on

The BEST chocolate chip muffins overloaded with chocolate chips and topped with crumb streusel! Recipe on


  1. Can you use no fat yogurt?

  2. Hi Sally! A master muffin mix recipe is exactly what I was looking for! Perfect for the person who wants to make some many different flavors (me). I made these and divided the batter into four bowls so that I could make 3 muffins of 4 different flavor combos that I came up with. I used your recipe as my guide, but I swapped out a lot of ingredients to try and make a lower calorie muffin. I’m impressed so far. I would love to blog my new healthier muffin recipe and would love to link readers to your site to give you credit for getting me started on the recipe.

  3. If I wanted to adapt this to make chocolate muffins, how much cocoa should I use and by how much should I reduce the flour so that the muffins don’t get dry?

  4. Hi Sally. I’m thinking of making the chocolate chip streusel Muffins in paper baking cups without using a muffin tray. 
    Do you know if that would affect the baking temperatures?

  5. Hi Sally, I was just curious of the outcome using the granulated vs. brown sugar. Also, could I use salted butter and omit the salt? Thanks!!

  6. Do you ever freeze these muffins?

  7. All of these look amazing! Now with fall in the air, I was hoping to make pumpkin muffins.. would I just do the master recipe and leave out the yogurt?
    Thank you!! 

  8. Hi, I’ve made various versions of these muffins probably 5-6 times now, and they’re delicious! However, since the 3rd batch I made, the tops have been spreading instead of doming up nicely, any idea why that would be? I have started to double the recipe, but I’m sure the conversion is right, and I’m not missing ingredients. I’m at a loss since I’m not a very experienced Baker. My initial guess is too little flour since I started spooning and leveling.

  9. Hi Sally, To make carrot muffins, what is the quantity of grated carrot to be added in the master muffin mix recipe.

  10. Hi Sally,

    Thank you for posting this recipe. I tried it last night and found the outcome a bit lacking of moist.

    If i want to add moisture, may i know what will i need to adjust/add? Thanks


  11. Hi Sally! Would dried cranberries work in place of fresh/frozen cranberries in the Cranberry Apple muffins?

  12. Can you substitute xylitol for all or part of the sugar in this recipe? I have never baked with xylitol before.

  13. Can I substitute the yogurt into something else? What would u suggest?

  14. If I make this batter in bulk, how long will it keep in the refrigerator? I’d like to be able to just dip some batter out and add some stuff and bake….. About a week, not frozen?

    • Hi Cameron! The baking powder is initially activated once wet, so I don’t recommend making the batter in advance. You can bake the muffins and freeze them though.

  15. Best muffins ever! I am a terrible Baker and dry everything out I have made 3 batches and they keep coming out perfectly. Super excited to be able to keep something delicious around all the time and can’t wait to start trying all the flavors. Thank you for your muffin brilliance

  16. I would like to try these recipes in the Jumbo size. Would I do it at the same temps and times for your other Jumbo recipes? Thank you!

  17. Hi Sally… Tried these muffins and they came out great. Could you please help me how to make them eggless? In my place, many people prefer eggless cakes.

  18. Is there any way I can use melted butter?

  19. Hi Sally! I was curious if you had any suggestions/recipes for pistachio muffins?? Thank you!! 

  20. Hello, can I substitute the butter for canola oil or vegetable oil?

  21. Hi Sally! 

    These muffins are great. Do I need to store glazed muffins immediately in the fridge or will they be fine covered at room temp for a few days? 

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