What Is a Master Muffin Recipe?
This is 1 muffin batter that can produce all sorts of different muffin varieties and flavors. These muffins are soft and buttery where the chunks and chips are just as mouth-watering as the muffin crumbs themselves. I’ve been using this base recipe for a few years already including for:
- Cranberry Cardamom Spice Muffins
- Blackberry Lemon Poppy Seed Muffins
- Peach Streusel Muffins
- Apple Cinnamon Muffins
- Blueberry Muffins
- Strawberry Cheesecake Muffins
- Cranberry Orange Muffins
And in addition to those 7 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 muffin flavors that all start from the same exact place.
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. The only time I don’t add it is when we’re preparing a citrus-y flavored muffin. 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. I use either plain Greek yogurt or sour cream based on what I have. 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 top. 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 this site including today’s.
Today’s New Muffin Flavors
Details for making each are in the recipe notes below.
- White Chocolate Raspberry Muffins
- Apple Cinnamon Muffins
- Lemon Poppy Seed Muffins (with lemon glaze)
- Mixed Berry Muffins (with lemon glaze)
- Chocolate Chip Streusel Muffins
WHITE CHOCOLATE RASPBERRY MUFFINS:
APPLE CINNAMON MUFFINS:
LEMON POPPY SEED MUFFINS:
MIXED BERRY MUFFINS:
CHOCOLATE CHIP STREUSEL MUFFINS:
PS: 10 more flavors below the recipe! And if you’re looking for a chocolate base, try these double chocolate muffins.
Print
Master Muffin Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12-14 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Use this master muffin recipe to make any muffin you love! They’re basic, easy, delicious, and freezer friendly.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
- 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, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- 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. Scrape down the sides and bottom of the bowl as needed.
- 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. Fold in add-ins. (See flavors/details in the notes below.)
- 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.
- 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.
Notes
- White Chocolate Raspberry Muffins – Fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter as instructed in step 4. Sprinkle muffin tops with coarse sugar before baking.
- 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 as instructed in step 4. Sprinkle muffin tops with oats before making.
- Lemon Poppy Seed Muffins – Leave out cinnamon and use granulated sugar instead of brown sugar. Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Add 2 teaspoons lemon zest and the juice from 1 medium lemon (about 3 Tablespoons) into the batter when you mix in the milk. Sprinkle muffin tops with coarse sugar before baking. Drizzle lemon glaze onto warm muffins after baking.
- Mixed Berry Muffins – Fold 1 and 1/2 cups mixed berries into the batter as instructed in step 4. Drizzle lemon glaze onto warm muffins after baking.
- Chocolate Chip Streusel Muffins – Fold 1 and 1/2 cups semi-sweet chocolate chips into the batter as instructed in step 4. Press crumbs from these apple cinnamon muffins slightly down into muffin tops (so they adhere, but aren’t submerged) before baking.
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Jumbo Muffins: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6.
- Mini Muffins: 350°F for 12-14 minutes. Makes about 36-40.
- Chocolate Muffins: If you’re looking for a chocolate base recipe, use these double chocolate muffins.
Keywords: Master Muffin Recipe
10 More Muffin Flavors
- Cinnamon Pecan Muffins: master muffin batter + 3/4 cups toasted chopped pecans + 3/4 cup cinnamon chips. With the crumb topping from these apple cinnamon muffins.
- White Chocolate Nectarine: master muffin batter + 1 heaping cup peeled chopped nectarine + 1/2 cup white chocolate chips. With the brown sugar nut streusel from these blueberry muffins.
- Blueberry Lemon Muffins: master muffin batter + zest and juice of 1 lemon + 1 and 1/2 cups fresh or frozen blueberries (leave out cinnamon)
- Pear Spice Muffins: master muffin batter + 1 and 1/4 cups peeled chopped pear + 1/4 teaspoon each ground nutmeg, ground cloves, + allspice
- Crumb Cake Muffins: master muffin batter + extra 1 teaspoon ground cinnamon + the crumb topping from these apple cinnamon muffins
- Banana Nut Muffins: master muffin batter + 3/4 cup mashed banana + leave out sour cream + 1 cup chopped walnuts. The cheesecake filling from strawberry cheesecake muffins would be delicious in these.
- Ginger Peach Muffins: master muffin batter + 1 and 1/4 cups peeled chopped peaches + 2 Tablespoons freshly grated ginger. With the brown sugar nut streusel from these blueberry muffins.
- Pineapple Coconut Muffins: master muffin batter + 1 cup sweetened shredded coconut + 3/4 cup finely chopped pineapple (fresh or canned)
- Birthday Cake Muffins: master muffin batter + 3/4 cup rainbow sprinkles + 1 teaspoon almond extract (leave out cinnamon)
- Cranberry Apple Muffins: master muffin batter + 1 cup peeled chopped apple + 3/4 cup fresh or frozen cranberries. With the crumb topping from these apple cinnamon muffins.
My husband shredded too much carrot for a stew and there was an apple shriveling up on the counter. I knew you’d have something! Used the basic “Apple Cinnamon” version, and all the ingredients on my shelf already.
I think this might be my go-to for cleaning out the fruit drawer now.
★★★★★
I have been buying muffins and today decided it was time to bake again. These muffins are delicious and I had all the ingredients already. Awesome apple cinnamon vairiety!
★★★★★
I absolutely loved this recipe! Moist, delicious, and nutritious!
★★★★★
Butterscotch and white choc muffins recipe?
You could certainly add butterscotch morsels and white chocolate chips to this batter! Let us know if you give it a try.
these are great! Made the apple cinnamon, my husband, who usually finds my muffins and cakes dry, can’t stop hinting at me that ‘those were great….more?’ one question…can I reserve some batter to make ‘fresh’ muffins s day or two later? or would it drop?
★★★★★
Hi Carrie! So glad you enjoyed them. Muffin batter is best baked right away.
Hi, i want to make savory muffins. Would this recipe work? Do I just ommit the sugar??
Hi Lana! For savory muffins, we recommend following our savory quick bread recipe that you could turn into muffins. See recipe notes for the muffin instructions and all the flavor suggestions in the post.
So many choices!! What would you do for zucchini bread turned muffins? Similar to the apple cinnamon ones? I’m trying to make a bunch of muffins for a gathering this weekend and have a lot of leftover zucchini! Thanks!
Hi Jessica, here’s our favorite zucchini muffin recipe – enjoy!
Can I use dry cranberries instead of frozen in the Cranberry Apple Muffins?
Hi Alicia, yes, you can use dried cranberries instead. You may want to use just a bit more. Enjoy!
Excellent result!
This recipe was so easy and made me feel like a master baker! Quick Question: can the recipes that use berries be frozen berries? Or only when indicated? THANK YOU!
★★★★★
Hi Rachel, in general, frozen berries can be used in most recipes where fresh are used, but it’s best to defer to the recipe if it states that fresh are best. Frozen can sometimes release too much liquid that will adversely affect the baked good. So glad these muffins were a hit!
Never been able to get domed muffins before and this recipe worked like magic, thank you!
★★★★★
Looks perfect! Wondering if it would work if I poured the entire batter into a bundt pan if it would work ok as a cake? Assuming yes?
Thanks!
Hi Cait! We can’t see why not — we’re unsure of the exact bake time, but it will be a bit longer than the muffins. Bake at 350 for the entire time. Keep a close eye on it and use a toothpick to test for doneness.
Hi,
Can the dry ingredients all be mixed into one big batch and kept in storage container with lid, them scoop out the necessary amount needed for a recipe adding wet ingredients the day you are baking?
If not, could the dry ingredients be permeasured into ziplock bags and then stored either in pantry or fridge and when needed pull a ziplock bag of dry ingredients and use, (adding the rest of wet ingredients and fruit)?
Hi Susan, either of those methods should work fine. Just be sure to keep an eye on the expiration dates for the individual dry ingredients (for example, we recommend using baking powder and baking soda within 3 months for best freshness). Let us know how it goes!
For a pistachio muffin, what are your recommendations? I have pistachio emulsion and I believe I have actual pistachios.
Hi Jess, though we haven’t tested this, you could try adding 1/2 cup of very finely ground pistachios to the dry ingredients. Add 1 teaspoon of almond extract, which is what we do when we make pistachio cupcakes.
how to turn this into carrot muffins? thanks
Hi Bee, here’s our carrot quick bread recipe that can be used for muffins!
I usually leave muffin batter for a day or 2 in the fridge to bake fresh, with the baking powder in here I’m a bit skeptical. Would it stay?
Hi Zainub, we don’t recommend it. The leaveners are activated once the wet and dry ingredients are mixed together, so it’s best to bake the batter right away.
I have been searching for a Pecan Muffin recipe!
Sally’s Banana nut muffins came out so great, that I hoped she’d have a recipe for pecan muffins
( no butterscotch chips, please!)
Thank you!
This is my go to recipes for our family muffins from now on
Thanks
You’ve done it again! Wow! I baked the White Chocolate Nectarine version with fresh nectarines tonight! Fantastic! I’m excited to try other versions as the seasons change. Ty!
★★★★★
I’ve made this recipe before and really enjoyed it! Today I doubled the recipe and tried the peach-ginger (a nice twist-have never had before), made the pineapple-coconut and my standard favourite mixed berry. I appreciated the tip to cook 5 minutes on high. Doubling the recipe was not a problem whic was great. Now I’m going to try some of your other recipes. Thanks Alanna