1 Batter for Infinite Muffin Recipes

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

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 fell in love with ANOTHER master muffin recipe that began with my Blueberry Muffins. I can love both equally, right? Tell me I don’t have to choose!

All different muffin flavors from 1 master muffin recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com


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

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

  1. Blueberry 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. 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 sallysbakingaddiction.com


Apple cinnamon muffins on sallysbakingaddiction.com


Lemon poppy seed muffins on sallysbakingaddiction.com


Mixed berry muffins on sallysbakingaddiction.com


Chocolate chip streusel muffins on sallysbakingaddiction.com

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

Chocolate chip streusel muffins on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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, delicious cornbread muffins here, and all my healthier muffins here.


Master Muffin Recipe

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Use this master muffin recipe to make any muffin you love! They’re basic, easy, delicious, and freezer friendly.


  • 1 and 3/4 cups (220g) 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


  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.


  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 from 2 medium lemons and juice from 1 medium lemon (2-3 Tbsp) 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.
  6. Make Ahead Instructions: 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.
  7. 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.
  8. Mini Muffins: 350°F for 12-14 minutes. Makes about 36-40.


  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 sallysbakingaddiction.com

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 sallysbakingaddiction.com
These are my favorite lemon poppy seed muffins! Soft, fluffy, recipe on sallysbakingaddiction.com
overloaded mixed berry muffins with big berry chunks in every bite! Recipe on sallysbakingaddiction.com
Delicious white chocolate raspberry muffins with big raspberries in every single bite! Recipe on sallysbakingaddiction.com

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


  1. Thank you sooo much for this master recipe, Sally! Now we can all be as creative with our muffins as we like. So many different options especially with summer just around the corner with all those fresh fruits. Can’t wait!

  2. I find it very hard to find a muffin recipe that doesn’t produce dull, dry and tasteless muffins. When I found yours back in 2014, I was complete….but now I’m even more complete! 🙂 Thanks heaps for this wonderful recipe and delicious variations! I used to be an avid cookbook collector…until you came along! Now I don’t need anyone else but you in my Kitchen! hehe! Hope you and baby are doing well xx

  3. Sally, I have to admit I never tried your other master muffin recipe. I just don’t like muffins. All the ones I’ve tried are dense and have no flavor, and i’ve tried a few over the years! I’m scared of making muffins basically, in case they turn out terrible. The only ones I kinda liked was raspberry muffins someone brought into work one day, after I ate it and told her how much I loved it she told me they were from a box. I hated myself for liking box mix and never ate another muffin again! Until now. It’s my friends 23rd birthday this weekend and i’m making her a cake already but this post has just sold me on muffins. I’m gonna try the Choc Chip Streusel muffins. Thanks so much, Sally. You always know how to make me try new things!! PS wow that turned into a long story!!

    1. Box mix muffins are actually really tasty 🙂 But I like homemade much better and I’m excited for you to try these out!

  4. Oh my gosh the white-chocolate raspberry muffins <3 <3 <3 I want to go to the store right now (4 a.m.) and get the ingredients. Unfortunately, I have two big finals today, so my priorities probably need to reflect that 😉 But thanks for such a great recipe! The pictures are lovely and fun 🙂

  5. yes, i’m so excited by this!! i love the idea of having one really, really good recipe to tweak with the flavors i’m craving. thank you, thank you!! xx

  6. Sally, I feel like we are a baking-friendship match made in heaven! Growing up, I’d beg my mom for a spoonful of straight brown sugar while we baked… a tradition which I may or may not continue to this day. SO. GOOD. Also… cinnamon EVERYTHING. Just yes. And those chocolate chip streusel muffins… I think I just died and went to sugar heaven. Love it all! Thanks for being the best food blogger around!

  7. How fun! I will be playing with this FOR SURE this summer (with all the ripe berries and fruits). My husband has your streusel recipe bookmarked with notes (!) in your cookbook…he love streusel! 🙂

    I became obsessed with candied ginger and dark chocolate over the holidays…might have to play with that here somehow… 🙂

  8. Annnnd now I am majorly craving some muffins! These all look so, so good! I know what I’ll be baking this weekend 🙂

    1. Absolutely. Stick to 425 for 5 minutes, then reduce to 350 for 22-23 minutes for a total of 27-28, give or take. Just added to the notes.

  9. Top 5 variations of these muffins I must try first – apple cinnamon, mixed berry, cinnamon pecan, pear spice & crumb cake – but wait, banana nut & chocolate chip streusel too!??! Too many options, too little time. You’ve probably tried all or at least most of these Sally – what are your personal favourite 2 or 3 so a girl knows where she should get started? 😉

  10. Oh my, this makes me want to immediately go to my kitchen and start baking! I, also, do not care for the “hard” muffins. I can hardly wait to try your master muffin recipe. Thank you for all the tips; I appreciate details so much. Have you tried another kind of sugar with the same results? I’ve started watching my sugar intake but would love to have the same flavor you do – is that possible? I have stevia on hand but am not sure if you would bake with that. I’d be grateful for your thoughts. I am new to your blog and so delighted I found you! 🙂

    1. Hi Cordelia! You can bake with stevia, but I have never tried it. I stick to traditional sugar in my baking– sometimes switching to unrefined where I can. I haven’t tried this master muffin recipe with anything besides refined (brown or granulated).

  11. I’ve been making your cinnamon swirl chocolate chip bread into muffins for the past two years or so and everyone says they’re the best muffins ever!! I’ll have to compare the recipes but it sounds like it’s really similar to the chocolate chip streusel ones you just mentioned above! Minus the streusel:) But there’s cinnamon and sugar on top. They’re so good!! I use mini chocolate chips too. Mmmmm. 

  12. Yay to any basic recipe! I love your basic chocolate chip recipe and have gone wild with it.
    So excited to try this one for muffins. Have you had any experience with whole-wheat flour? Any changes necessary? I guess I will just give it a go, but wanted to check with you. Maybe you have experimented.

  13. Sally! I love muffins! I can eat them morning noon and night and in between those times! However, I don’t think I’ve ever made one of your muffins! How can this be!? You just gave me something to do this weekend! Now I cannot wait until Saturday & Sunday! Woohoo!

  14. I have just finished baking these muffins following your Master Recipe! They look great! I am waiting for them to cool! Sally, your recipes are the BEST! Thank you!

      1. I made lemon muffins with the lemon glaze. I did not have any poppy seeds at home but I was so anxious to try your master recipe that I decided to bake them without such ingredient. And it turned out great, too. Next time I will make sure to get poppy seeds!

  15. Wow, your pictures are great, as usual, but they are especially great today. I don’t know which variation looks the best… they all look delicious! Since I’m gluten-free, I think I’ll try some of these variations with Cup 4 Cup Wholesome four blend.

  16. Ugh!  This could not have come at a worse time.  Post-op from spinal surgery and now I have to wait to make these. I think I could survive on muffins.  Thank you for giving me something to occupy my time during recovery!!

  17. I can’t wait to try some of these! For the mixed berry ones, can you use frozen berries?? If so, do they need to thaw first? I’ve got a bag in my freezer I want to use up!

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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