1 Batter for Infinite Muffin Recipes

overhead image of a variety of muffins

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:

  1. Cranberry Cardamom Spice Muffins
  2. Blackberry Lemon Poppy Seed Muffins
  3. Peach Streusel Muffins
  4. Apple Crumb Muffins
  5. Blueberry Muffins
  6. Strawberry Cheesecake Muffins
  7. 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.

overhead image of various ingredients for muffins including chocolate chips, raspberries, blackberries, lemon, apple chunks, and blueberries

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.

mixed berry muffin batter in a muffin pan

overhead image of a variety of muffins

Today’s New Muffin Flavors

Details for making each are in the recipe notes below.

  1. White Chocolate Raspberry Muffins
  2. Apple Cinnamon Muffins
  3. Lemon Poppy Seed Muffins (with lemon glaze)
  4. Mixed Berry Muffins (with lemon glaze)
  5. Chocolate Chip Streusel Muffins


stack of 3 white chocolate raspberry muffins


apple cinnamon muffins with a bite taken from one


lemon poppy seed muffins on a blue plate


mixed berry muffins


chocolate chip streusel muffins on a white plate

PS: 10 more flavors below the recipe! And if you’re looking for a chocolate base, try these double chocolate muffins.

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overhead image of a variety of muffins

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 (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


  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. 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. Fold in add-ins. (See flavors/details in the notes below.)
  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 as instructed 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 as instructed in step 4. Sprinkle muffin tops with oats before making.
  3. 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.
  4. 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.
  5. Chocolate Chip Streusel Muffins – Fold 1 and 1/2 cups semi-sweet chocolate chips into the batter as instructed in step 4. Press crumbs slightly down into muffin tops (so they adhere, but aren’t submerged) before baking.
  6. 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.
  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.
  9. Chocolate Muffins: If you’re looking for a chocolate base recipe, use these double chocolate muffins.

10 More Muffin Flavors

  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.
  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 great.


  1. 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

  2. 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 🙂

  3. Sally, Have you ever doubled or tripled this master recipe? Thank you!

    1. I’ve only doubled it before, I haven’t tripled it. Success!

  4. Is it possible to adjust the baking time to make jumbo muffins? 🙂

  5. 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!

  6. Maria Alvisio says:

    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. Maria Alvisio says:

      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!

  7. 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!

    1. Frozen berries work! Do not thaw.

  8. Hi sally! I am dying to make this but have some family members who are dairy free- i know I can sub the milk for almond milk, but is it possible to sub for the yogurt/sour cream? If so- what have you found to be the best option? 

    1. Mashed banana, applesauce, or a dairy-free yogurt works!

  9. I want to make zucchini muffins, anh suggestions on another flavor to pair it with? Big fan of the morning glory muffins.

    1. Chocolate chips or diced apples, cinnamon chips and extra cinnamon, blueberries… anything goes I’d say!

  10. Hi! These all look so delicious! Question….any recommendations for adjusting to high altitude? 

    1. I’m not the best person to ask as I have zero experience baking at higher altitudes. Here is a handy chart that readers have found helpful in the past: http://www.kingarthurflour.com/learn/high-altitude-baking.html

  11. Hi Sally,

    These all look incredible and I cannot wait to try!  I would like to make a batch  as mini muffins.  Would I still bake at the higher temperature for 5 minutes?  Thanks so much!  

    1. Nope– just 350 all the way through. See my note 🙂

  12. Do you think muffins would be good with fresh ginger and lemon? Any recommendations on how much?

  13. Niki Daugherty says:

    Oooooeeeeee!!!! Those peach streusel muffins sound so good! Peach is one of my favorite flavors. And the pear spice muffins! Pears are always so under rated in my book! 

  14. Alexa | The Basil & Cinnamon Sagas says:

    I love all of these recipe ideas! Serious muffin inspiration right here. And now I’m very much craving muffins….

  15. I made the apple cinnamon version of this recipe. They taste really good and the texture is perfect. I felt that mine got a bit overdone. Next time I’ll check them after 20 minutes.

  16. I made these yesterday – some blueberry, some chocolate chip. They were delicious! I used a little of an extract I read about called “Butter, Nut & Vanilla” by McCormick. It adds a little butterscotch/butter rum accent and I think it’s especially good in banana bread!

    1. Glad you liked the muffins! That extract is so good, I will have to give it a try in this recipe!

  17. Sally, thank for for this base recipes! I’d love to see more of it for cupcakes too. I’ve read your four basic cookie dough already 🙂

    Also, I’ll be pre-ordering for your book soon! Besides macarons, I love baking cookies! Will you do anything like signed copies or giveaway signed books contests?

    Thank you,


  18. Also, I made lemon poppyseed muffins using this recipe. It was delicious and I love the burst of fresh lemon!

    1. Lemon poppy seed is the best! good first choice!

  19. Anissa Champeau says:

    I made these and wow, how good! They turned out perfectly! I used crsmberries and white chocolate, made your apple cinnamon recipe, and followed your basic recipe and added pears and ginger. So good. So good. 

    I love your recipes and anticipate on your cookie book! 

  20. Hey Sally!
    I would love to be able to make a huge batch of the dry ingredients.  Do you think measuring out two cups would be ok?

    1. I’m not sure I understand what you mean. Do you mean doubling the recipe? 2 cups of flour?

      1. Sorry! I meant that I would love to be able to fill a huge canister with the dry ingredients so that they’re  ready to go and I can make muffins super easy. I’m thinking of multiplying the dry ingredients by ten.  I just wanted to know how much I should scoop out and add to the wet ingredients.  I was thinking 2 C of the dry ingredients? Thanks so much!  Our family loves your recipes!

  21. Esther Lord says:

    Sally, this is great stuff. Thank you so much for sharing all of your wonderful tip with us. Love, love, love your delicious recipes. They say you eat with your eyes first and when I am on your blog, I ALWAYS find myself drooling :)~ Yeah, that’s drool

    1. Thank you thank you 🙂 I appreciate the compliment!!

  22. Christy Stanford says:

    I’m totally in love with this recipe. So far I’ve made four of the variations and I can’t wait to try more!!!

  23. Hello. I was curious how you would describe the difference in texture and crumb between your two master muffin mixes (the creamed and muffin method). For some reason, although I am a confident baker, muffins are my enemy. I keep getting an odd texture inside, possibly due to under baking as the tops aren’t very brown/golden.

    1. IF the tops aren’t very golden brown, I’d say the muffins aren’t baked through. A little longer in the oven should help.

  24. Debbi Carroll says:

    I just made the Mixed Berry version of these muffins and they are DELICIOUS!  I have never filled a muffin liner SO full and these baked up so nice and high!  What a great baking tip Sally to bake at the higher temperature for the first 5 minutes, then reduce the heat for the remainder of the baking time.  Worked out perfectly!  I WISH these would make it to the freezer but there’s no chance of that happening!
    I’m going to try many of the other varieties you posted….thank you!

  25. Isabelle Celeste Erickson says:

    Thanks so much for the recipe. I made the lemon poppy seed and they were to die for!! Any recommendations on healthy substitutions such as for butter and perhaps whole wheat flour?

    1. I’m unsure about this particular recipe, but I have a bunch of naturally healthier recipes for you to browse.

  26. Do you think these recipes would work with King Arthur’s white whole wheat flour? Or would I need to add more liquid to make it work?

    1. No added liquid needed if you use white whole wheat flour. Same amount of flour.

  27. I have a child that is allergic to eggs, dairy, and bananas. I love how I can use all of your recipes (sub applesauce with baking powder for eggs, and use dairy free yogurt, milk, and butter) and they always come out delicious!!! Your recipes with a little “tweaking” to be dairy and egg free are so much better than any of the vegan recipes I have tried for her. Thank you!!!

  28. Ok Sally, I rarely post comments, but I gotta letcha know this is an AMAZING recipe! I made some adaptations for high altitude (I used the King Arthur Flour link that you posted in response to another guest’s high altitude question). I live in the mountains of Arizona, yes…Arizona has mountains! (we are moderately high altitude, about 5,367 feet high) So back to high altitude adjustments, in case anyone wants to know…I added 1/2 cup extra flour, 1 extra egg, and 1 Tbsp less sugar (I used granulated sugar instead of brown). I also cooked for 5 minutes at 425, then reduced the heat to 400 and cooked for 5 more minutes, then reduced the heat to 375 and cooked for 5-7 minutes. It may seem complicated, but the extra effort REALLY paid off. In all my years of baking I’ve never produced such BEAUTIFUL delicious muffins. Using other recipes, I’ve made delicious muffins, but they’ve rarely been beautiful, they usually spill-out wide and super flat. On occasion I even had to trim the edges off so they wouldn’t look totally ridiculous. Using your recipe, I made 75 muffins (that’s 6 batches of the master muffin mix) which included Blueberry with Streusel, Lemon with Streusel, Raspberry White Chocolate Chip, Cinnamon Sugar Nutella Stuffed, Banana Cheesecake stuffed, and Banana Chocolate Chip. Lest you think I am a total pig…I made all those beautiful, high tops, golden brown, scrumptious muffins for a family reunion next week. I packaged them individually in little cellophane bags and put a cute little scalloped label on each to make them look even more gourmet. They are sitting in my freezer waiting to drop jaws at the reunion. Thanks for redeeming my muffin makin’ skills with this awesome recipe and the high altitude link! (Little side note…my high altitude adjusted muffins did turn out a little more dense, but I like ’em that way, it makes for a heartier breakfast!)

  29. Can you use no fat yogurt?

    1. Full fat or low fat is best, but non fat can work too.

  30. 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.

    1. Thanks Bre! I’m glad you enjoyed them with the alterations you made 🙂

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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