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. 

More of my favorite muffins!

Print

Banana Nut Muffins and Very Berry Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 jumbo muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Banana Nut Muffins

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 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 pure 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 (spoon & leveled)
  • 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 pure vanilla extract
  • 2 cups (340g) mixed berries, fresh or frozen (do not thaw)
  • coarse sugar for sprinkling on top

Instructions

For the Banana Nut Muffins:

  1. Preheat oven to 425°F (218°C). 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 425°F (218°C) for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375°F (191°C) 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 425°F (218°C). 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 425°F (218°C) for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375°F (191°C) 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.

Notes

  1. Regular Size Muffins: For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425°F (218°C) and 13-14 minutes at 375°F (191°C).
  2. Mini Muffins: For 30 mini muffins, bake for 11-12 minutes at 375°F (191°C) the entire time.
  3. Milk: 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.
  4. Oil: Vegetable oil or melted coconut oil can be used instead of canola oil.

Keywords: master muffin mix

Master Muffin Mix Recipe

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 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 pure 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!

407 Comments

    1. Hi Stewart! I have tested this master muffin mix recipe with canola, vegetable, and melted coconut oils. All fantastic results. I haven’t tried the recipe with olive, macadamia nut, or hazelnut oils. Let me know if you do!

      1. Thanks Sally,
        I looked up cooking oils on the web. What they say is not to use oils high in polyunsaturates because they produce free radicals when heated. So yes coconut oil is good, but we also need to replace some saturated fats with unsaturated fat for heart health. Looking at the options the best looks like cold processed olive oil which is lower in saturated and low on polys. I tried that and seemed to work ok.
        To get the top to rise people say use high heat to cook the outside while inside is still soft then back off the heat so the top expands and cooks. A bit of trial an error needed.
        Thanks again
        Stewart

  1. Hi Sally!

    I’m making the banana muffins right now and noticed the ingredients say 1/2 cup of brown sugar but the instructions say to add 3/4 cup. I measured out 3/4 cup but am going to pull out 1/4 cup because that matches all the other recipes and instructions listed. Just wanted to highlight that typo. Thanks!

  2. Epic fail!! I followed to a T! Using buttermilk and melted coconut oil, which I allowed to cool. I used my jumbo muffin tin, and they are flat as a pancake! I was so careful with my measurements. This weekend has been such a bust. I’m baking for a bake sale, and one would think I have never baked in my life!! I have been baking since I was 12. That would be over 45 years!! I don’t know what I’m going to do, I am so disappointed.

  3. In the banana muffin, could i replace the banana with sweet potato to make a sweet potato muffin?

  4. Hi Sally! A huge fan over here! I bake this recipe in a small bundt. Orange or lemon zest and glaze, “zebra style” with some cocoa powder in half the batter, apple and crumb… endless. Love all the options.

  5. Hi Sally!
    Iv been making these muffins for a while and they are amazing. Have you tried freezing the batter for baking another time? Or freezing the already baked muffins? Thanks for the help 🙂

  6. What a wonderful recipe, Sally. Thank you so much for perfecting the ingredients, method and quantities to make it so easy to get a good result! I will make these very often for people. God bless you.

  7. Thanks for this! Just a “marketing” content I hope is helpful as a user experience.
    I was looking for this recipe…knew it was on your site. Looked (logically) under “muffins”. No luck. Looked for a search button. If there was one, couldn’t find it. The only thing that saved me from frustratedly moving on without the recipe was knowing how to use Google to do a site search. I can see reasons for putting it under “breads”…but maybe put it under “muffins” as well? Dunno. Can’t imagine I’m the only one.

    1. Hi Kathy! This post is categorized under the muffins category. It was likely on page 2, as this post is a little old. Thanks for letting me know you had trouble!

  8. I loved this recipe. I did use the 1/2 cup brown sugar and used coconut oil instead of butter. However, since I only had canned fruit, I rinsed a tropical mix under cold water and drained it, then coated the fruit with a small bit of flour and added 1/4 cup dried coconut flakes. I also used some homemade granola to top the muffins. My family loved them. Thank you for this basic recipe. It will be one of my “Go To’s”.

  9. Hi! This was an excellent recipe, thank you Sally! I’ve made it 3 times now! I was just wondering how I could adjust it to make orange chocolate chip muffins? If I juice and zest an entire orange into the batter, should I decrease the milk so it’s not too wet?

    1. I’m so glad you have been enjoying it! Orange chocolate chip muffins sound amazing! You can simply add orange zest or if you want to add some juice also you can try replacing just a little of the milk with some juice. Let me know how they turn out!

      1. Thanks for your prompt advice Sally! I think I put in a little too much juice so the choc chips sank to the bottom, but the taste was still delicious… thanks again for a wonderful base recipe

  10. Hi Sally,
    I’ve made your apple crumb muffins many times already and were happy with the results, however I just made your recipe for very berry muffins using the master muffin recipe and adding in blueberries and raspberries and found the batter mixture runny and not consistent with the apple crumb batter. I made it a second time carefully measuring all the ingredients and still had a runny batter compared to what your instructions noted that this was supposed to be a thick batter. Was there a typo in the liquid ingredients for this muffin recipe? Otherwise, I enjoy using your recipes!

    1. Hi Kay! I’m just seeing your comment now. The apple crumb muffins actually come from a different batter. This batter uses different ingredients and a different ratio of wet to dry. That being said, it still shouldn’t be runny. Make sure you are properly measuring the ingredients.

1 7 8 9

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×