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. 

Using this 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. 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.

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 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.

Banana Nut Muffins - Recipe

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: Chocolate Chip 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 like to use buttermilk in the muffins because it adds wonderful moisture and flavor. Whole milk is excellent too. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
  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!

104 Comments

Comments are closed.

  1. I’m new to your site , love it ! In reading your recipes for the master muffin recipe it does not list eggs , but incorporates them in the instructions! How many eggs ?

  2. I have been using your Master Muffin Mix as a muffin base for a couple of years now and thought it was time to let you know how much I love this recipe!  Peaches are currently in season where I live so I’ve got a batch of peach cinnamon muffins in the oven right now! I’ve done countless combos over the years and they always turn out perfectly.  Thanks so much!

  3. chocolate muffins. Can I use the master muffin mix. How much cocoa must I put in. Must I use less flour.

    1. I’ve actually done that!  I used 63 grams (1/2 cup) cocoa powder and 312 grams (2 1/2 cups) flour. I made chocolate with chocolate chips and they were really good. I did add 1T instant coffee as well to bring out the chocolate flavor. It’s not necessary though. I also omitted the cinnamon, but I imagine leaving it in would still taste great.  

  4. Love love love this master mix! Asking for your help! I work in a cafeteria and need a “large batch” of master mix.  Think this would work if it was doubled or even tripled?  
    Thanks for all your wonderful recipes! I use them daily!!!!

  5. I replaced the cinnamon in the berry recipe with grated lemon rind and it turned out really good. I just add it to the dry ingredients instead of the cinnamon. It adds a more fruity flavor to the flavor of the berries.

    1. Also, I tossed the berries with a little bit of the flour before mixing up the wet and dry ingredients. When they’re coated with flour they don’t bleed into the rest of the batter at all. Thanks for the great recipe! They turned out DELICIOUS!

  6. I just made the banana nut muffins and for once, completely followed all the directions (usually I am just winging it).  These muffins are so GOOD and the banana slice on the top with the stressel topping is unbelievable !  Thanks Sally for being so detailed in your instructions!

  7. Thank you, Sally, for sharing your expertise and great hints for successful muffins! I will try some of your varieties – and am confident they will be great!

  8. Is there a way to alter this for pumpkin? I would guess it’d have to be something similar to the banana recipe, but I’m using canned pumpkin which is drier than fresh. Related, could I do I one for one switch (pumpkin for banana), if using fresh pumpkin?

    Your muffin recipes are great. I always receive such lovely compliments when I bake something from your site!

    1. Hi Kourtney! I haven’t tried my hand at altering this recipe to be a pumpkin muffin, but I have several pumpkin muffin recipes on my website:

      https://sallysbakingaddiction.com/2015/10/16/whole-wheat-mini-pumpkin-muffins/
      https://sallysbakingaddiction.com/2012/08/26/mini-cinnamon-sugar-pumpkin-muffins/
      https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/
      https://sallysbakingaddiction.com/2014/10/13/130-calorie-chocolate-pumpkin-spice-muffins/
      https://sallysbakingaddiction.com/2013/10/24/pumpkin-cheesecake-muffins/

      The pumpkin crumb cake muffins are the most popular with readers 🙂

  9. Hi Sally, do you think I could use the recipe in a loaf pan? My husband loves quick bread for breakfast and the mixed berry sounds perfect!! Thanks!

    1. Hi Kathleen! I don’t see a problem with that at all, but there may be too much batter. Fill the loaf pan 2/3 – 3/4 full, then use any extra batter for muffins.

  10. 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.

  11. 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.

  12. 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”.

  13. 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.

  14. I went super rogue, making half recipe with GF flour, extra virgin olive oil, and applesauce + a bit of water instead of milk. Folded in chocolate chips and pecans. They still came out delicious and raised well. This recipe is super versatile!

  15. Excellent muffins! I have made these twice now, once the basic recipe and I added chocolate chips, and the second time I made the banana nut version. Both times these muffins were rich and moist and everything you could want in a muffin! Thank you so much for this master mix recipe! I see apple cinnamon crumb muffins coming up this weekend. lol Thank you also for the baking tips for how to get muffins to raise higher. I have made a lot of muffins in my time and had never done this before. What a difference in the height and fullness of the muffins. I will use that tip from now on! Thank you again for the delicious recipe and the wonderful tips!

  16. Hi Sally! If I wanted to make banana oat muffins, should I add less flour to the recipe?
    Thanks for all the ideas 🙂

    1. Hi Lauren, Do you mean replace some of the flour with ground oats? If so, that should work. Let me know if you try it!

  17. These are beautiful Sally. I made them in condolence for the lady across the street who lost her husband to a non-covid illness. I’m hoping they bring her a tiny bit of joy. Sad that her grieving is confined to home for now. Scary times we live in but I knew I could count on your muffin recipe! Thank you !

  18. Okay I can’t wait to try this recipe! I’ve started baking quite a bit more lately, but for muffins i’ve stuck to the muffin mixes from I really like that they have whole grains and a little extra protein, but I want to try something from scratch. Have you used their mixes? Slash, have you tried baking your recipe with whole wheat flour? Or is All-purpose deliver the best results?

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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

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