This is my ultimate muffin recipe—starting with a thick and creamy muffin batter, your choice of additions, and two topping options. Customize it with your favorite mix-ins and flavor combinations for endless possibilities like blueberry muffins, lemon poppy seed muffins, and apple cinnamon muffins.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, helpful success tips, and additional flavors.
This is my staple muffin recipe, to which I fold in a variety of additions and flavors. I’ve relied on it since 2014 when I developed and originally published my best blueberry muffins. I was so pleased with the taste and texture that I kept experimenting with new flavors—and over time, I’ve realized the possibilities are actually endless.
In fact, I love this mix-and-match ultimate muffin recipe so much that I’m including it in my new cookbook, Sally’s Baking 101! (Including an exclusive-to-the-book birthday cake flavor.)
Can one muffin batter truly make infinite muffin flavors? We haven’t reached the limit yet…
Why This Should Be Your Go-To Muffin Recipe, Too:
- Batter produces soft, fluffy, tall bakery-style muffins
- Endlessly customizable for infinite muffin varieties
- Includes baking instructions for all sizes of muffins—makes 12 standard muffins, 6 jumbo muffins, or 36–40 mini muffins
- Make the crumb topping or simply sprinkle coarse sugar on top for a sparkly crunch
One reader, Karen, commented: “These were the best muffins I’ve ever made. No more store-bought! I can hardly wait to try a new batch every week. This is going to be fun! ★★★★★“
Another reader, Stacey, commented: “Made these tonight in a jumbo muffin tin, and added chocolate chips. Very tender muffin, but still a perfect base for more substantial mix-ins like chocolate. Domed beautifully! Will be making these a LOT going forward! ★★★★★“
Here are 10 of my muffin recipes that I’ve published using this base muffin batter:
- Cranberry Cardamom Spice Muffins
- Blackberry Lemon Poppy Seed Muffins
- Peach Muffins
- Apple Cinnamon Muffins (pictured)
- Lemon Blueberry Muffins
- Lemon Poppy Seed Muffins (pictured)
- Blueberry Muffins (pictured)
- Strawberry Cheesecake Muffins (pictured)
- Cranberry Orange Muffins
- Crumb Cake Muffins
Today I’m also sharing White Chocolate Raspberry and Chocolate Chip Crumb. Details for making each are in the recipe Notes below!
Ingredients for the Muffin Batter
- Flour: Stick with all-purpose flour. The flour gives the muffins structure and keeps the batter nice and thick so the add-ins (chocolate chips, berries, nuts, etc.) stay suspended.
- Baking Powder & Baking Soda: For maximum rise, we’re using both leaveners here.
- Salt, Cinnamon, & Vanilla Extract: The flavor enhancers. The cinnamon is optional—leave it out if it doesn’t work well with the other flavors. For example, I use it when I make apple or chocolate chip muffins, but skip it when I make lemon muffins.
- Butter: We’re creaming the butter to make these fluffy, springy muffins, so make sure to use proper room-temperature butter here. If you’re a beginner baker or if you need a refresher, I also have a helpful video tutorial on how to cream butter and sugar.
- Sugar: A mix of granulated sugar and brown sugar sweetens these muffins.
- Eggs: Eggs add moisture and richness, and bind everything together.
- Sour Cream: Sour cream helps keep the muffins tender, soft, and extra moist. If needed, you can use plain Greek yogurt instead.
- Milk: Milk lightens up the crumb. I usually use whole milk, but you can use low-fat or nondairy milk if you prefer.
Expect a creamy, thick batter:
Fold in your additions, such as apples, chocolate chips, nuts, berries, etc. If making something like lemon poppy seed muffins, add the lemon zest and juice when you add the milk, and mix the poppy seeds in with the dry ingredients. I have these details in the recipe Notes below.
This is the chocolate chip muffin batter:
Muffin Topping Options
Before baking, decide if you want to top the muffins. Here are my 2 recommendations:
- Coarse Sugar: Simple, yet bakery-style beautiful! Coarse sugar gives the muffins a sparkly crunch.
- Crumb Topping: A classic choice, my brown sugar cinnamon crumb topping works with a variety of muffin flavors. I have the recipe for you below. If desired, you can use another crumb-like topping such as the easy brown sugar pecan streusel I use on this blueberry muffins version or this lemon crumb topping I use on my lemon blueberry muffins.
Here I’m topping the chocolate chip muffin variety with the crumb topping:
The Trick to Tall Muffin Tops
I’ve been using this muffin trick for years and SWEAR by it. Nearly all of the muffin recipes you see on my website and in my cookbooks also use it.
Make sure your muffin batter is thick (this one is). Fill your muffin cups/liners with the batter 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 burst of hot air lifts the muffins straight up, creating a solid dome. The rest of the time at a lower baking temperature cooks the center of the muffin.
Optional Finishing Touches
If you want even more ways to jazz up your muffins, try finishing them with a topping:
- Vanilla icing
- Lemon icing: you can find the recipe with my lemon poppy seed muffins. This is also fantastic on the muffin varieties that have berries.
- Orange icing: you can find the recipe with my cranberry orange muffins.
- Maple icing: what we use to top maple brown sugar cookies.
- Brown butter icing: what we use to top pistachio cookies.
- Salted caramel sauce: this is so good on the apple cinnamon muffins!
Even More Muffin Flavors
- Cinnamon Pecan Muffins: ultimate muffin batter + 3/4 cup (100g) chopped pecans + 3/4 cup (135g) cinnamon chips. Add the crumb topping.
- White Chocolate Nectarine: ultimate muffin batter + 1 and 1/4 cups (about 230g) peeled finely chopped nectarine + 1/2 cup (90g) white chocolate chips. Add the crumb topping or try the pecan streusel topping from the blueberry muffins.
- Pear Spice Muffins: ultimate muffin batter + 1 and 1/4 cups (about 230g) peeled finely chopped pear + 1/4 teaspoon each ground nutmeg and allspice
- Banana Nut Muffins: ultimate muffin batter + 3/4 cup (170g) mashed banana + leave out sour cream + 1 cup (130g) chopped walnuts.
- Ginger Peach Muffins: ultimate muffin batter + 1 and 1/4 cups (about 230g) peeled finely chopped peaches + 2 Tablespoons freshly grated ginger. Add the crumb topping or try the pecan streusel topping from the blueberry muffins.
- Pineapple Coconut Muffins: ultimate muffin batter + 1 cup (100g) sweetened shredded coconut + 1 cup (225g) finely chopped pineapple (fresh or canned, drained)
- Cranberry Apple Muffins: ultimate muffin batter + 1 cup (about 120g) peeled chopped apple + 1 cup (120g) fresh or frozen cranberries (do not thaw).
P.S. Looking for a chocolate muffin base? Use the batter from these double chocolate muffins.
Print
Ultimate 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 base muffin recipe to make any flavor of muffin you can dream up! They’re easy, delicious, and freezer friendly. See Notes section below the recipe for my 5 favorite flavor variations, plus baking instructions for jumbo and mini muffins.
Ingredients
Optional Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons (56g) unsalted butter, melted
- 2/3 cup (83g) all-purpose flour
Muffin Batter
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, depending on your add-ins)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- add-ins of your choice (see Notes)*
- optional if not using crumb topping: 2 Tablespoons coarse sugar, for sprinkling
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping, if using: In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter. Using a fork, gently work in the flour just enough to combine. Do not overmix; the mixture should have large crumbles. Set topping aside or refrigerate until ready to use.
- Make the muffins: In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the sour cream, eggs, and vanilla. 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 speed until combined. Fold in your chosen add-ins. (See flavors/details in the Notes below.) The batter should be thick.
- Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar or spoon on the crumb topping and lightly press the crumbles so they stick to the batter.
- Bake the muffins for 5 minutes at 425°F (218°C); 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 10 minutes in the muffin pan set on a cooling rack, then transfer the muffins from the pan to the rack to cool completely.
- Store muffins covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Notes
- White Chocolate Raspberry Muffins: Omit the optional cinnamon. Fold 1 cup (125g) raspberries + 3/4 cup (135g) white chocolate chips into the batter as instructed in step 5. Sprinkle muffins with coarse sugar before baking as instructed in step 6.
- Apple Cinnamon Muffins: Keep the optional cinnamon in the base recipe, and add another 1 teaspoon with the dry ingredients in step 2. Fold 1 and 1/2 cups (180g) peeled chopped apples into the batter as instructed in step 5. Sprinkle muffins with crumb topping before baking as instructed in step 6.
- Blueberry Muffins: Mix the optional 1/2 teaspoon ground cinnamon with the dry ingredients in step 2. Fold 1 and 1/2 cups (210g) fresh or frozen blueberries into the batter as instructed in step 5. (If using frozen berries, do not thaw.) Sprinkle muffins with coarse sugar or crumb topping before baking as instructed in step 6.
- Chocolate Chip Muffins: Mix the optional 1/2 teaspoon ground cinnamon with the dry ingredients in step 2. Fold 1 and 1/2 cups (270g) semi-sweet chocolate chips into the batter as instructed in step 5. Sprinkle muffins with coarse sugar or crumb topping before baking as instructed in step 6.
- Lemon Poppy Seed Muffins: Omit the optional cinnamon. Mix 2 Tablespoons poppy seeds with the dry ingredients in step 2. Add 1 and 1/2 Tablespoons fresh lemon zest and 3 Tablespoons (45ml) fresh lemon juice when you add the milk. Sprinkle muffins with coarse sugar before baking as instructed in step 6. If desired, top cooled muffins with lemon icing.
- Freezing Instructions: Place muffins in an airtight freezer container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature, or warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Coarse Sparkling Sugar | Cooling Rack
- 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 (no initial higher oven temperature). Makes about 36–40.
- Chocolate Muffins: If you’re looking for a chocolate base muffin recipe, use this recipe for double chocolate muffins.
Share Your Muffin Masterpiece!
I love hearing from readers who have used this muffin recipe to make up their own varieties. Here are a few:
- Meg’s version: “Today this master muffin recipe is going to make us some tropical muffins with mango and coconut milk. I assume these will be a major hit as usual, your recipes always are in this house. ★★★★★“
- Helen’s version: “After looking on the internet for awhile I could not find an almond poppy seed muffin recipe to my liking!… So I decided to use your master muffin recipe, and they turned out amazing!!! I omitted the cinnamon, added a teaspoon of vanilla and almond extract, and 3 tablespoons of poppy seeds and topped it with sanding sugar… Oh my they were heaven! ★★★★★“
- Jackie‘s version: “Just made these with pear and spices. Came out so nice, fluffy, crispy. Love this recipe! Will definitely use it again. I did add about 3/4 cup walnuts as I really like nuts in muffins. ★★★★★“
- Lorri‘s version: “Outstanding is all I can say! This basic recipe will be my go-to basic muffin recipe going forward! I made blueberry orange and kept the cinnamon in! ★★★★★“
- Lana‘s version: “You’ve done it again! Wow! I baked a white chocolate nectarine version with fresh nectarines tonight! Fantastic! I’m excited to try other versions as the seasons change. ★★★★★“
Reader Comments and Reviews
I’ve been looking for a good adaptable muffin recipe. I love how this turns out with the crispy top! I’ve bookmarked it now so I can use it over and over.
Great recipe! And cleaver trick for tall muffins.
I did double the baking powder, but because I used my home canned apricots and those tend to add more liquid even after draining for 30min. Made an apricot streusel muffin and they were divine. Love your recipes!
I love this recipe so much, thanks
Hi Sally
I made these muffins and they were amazing. I used home made extra thick/strained yoghurt and the whey from the yoghurt instead of milk. They were really excellent. Thank you 🙂
Hi, Sally! I apologize if this was already covered in another reply, but do the baking instructions differ if I wanted to make 24 muffins at a time versus 12? I live in a big, multi-family home. Thank you!
Hi Valerie, we recommend making two batches for 24 muffins. Happy baking!
Hi Sally, without adding sour cream or plain yogurt, will it be ok? If so, the quantity of milk should be increased?
We do not recommend leaving out the sour cream/yogurt or replacing it with milk. The sour cream/yogurt is necessary for structure and moisture, and the outcome of the muffins will be compromised without it.
Hi! I’m dying to bake some of these but I don’t have sour cream/yogurt on hand (impulse baker here haha!)…. do you know of any substitute for this? I’m always missing at least one or two ingredients for any recipe.
Super recipe! I made the apple cinnamon version, but I can’t wait to try different variations as well. Thanks for another great bake!
They were very wet inside and I actually ovebaked, I added banana
In my experience, if you add banana, you need to decrease moisture elsewhere. There is even an awesome banana bread recipe which advises you take something out to add a forth banana. An egg, maybe?
Found your site by accident. Made 5 variations of muffins for church coffee. I didn’t get to
try but one, received compliments on all.
Can I use white whole wheat in this recipe?
Hi Laurie, you can certainly try it, but the muffins may taste a bit dense.
Hello Sally. If baking apple mini muffins would I bake at 425* for 5 minutes then at 350 for remainder of time. I noticed in one of your mini pumpkin recipe that directions don’t state that direction. Thanks!
Hi Leah, for mini muffins, bake at 350°F the entire time for 12-14 minutes. Makes about 36-40 from this batter. Enjoy!
Oh my! Just made these with the pear and spices. Came out so nice, fluffy, crispy. Love this recipe! Will definitely use it again. I did add about 3/4 C walnuts as I really like nuts in muffins. I had an over abundance of pears from a gift!
Hi Sally! For birthday cake muffins, do we omit the vanilla extract? Or just add almond in addition to?
Hi Alli, just add it in addition to the vanilla!
Hi Sally, I have not tried this recipe yet cause I am wanting Bran muffins…What do I need to do to make this great recipe a Bran Muffin recipe? Thank you!
Hi Jenny, we have a separate bran muffin recipe here. We’d recommend following that instead! Hope you enjoy them.
Hi Sally. I’ve enjoyed using your recipes. Thank you for making them available to people like me.
I would love to try some of these recipes, but am currently unable
To do so right now, as I had surgery on Mon., and won’t be able to cook or bake for a few weeks. Will the links remain on the site for awhile or…? Please advise, because if not, I may ask my husband to download and print them for me now!!
Thank you for your time and assistance!
Best regards.
Hi Marcie, Yes, they’ll be here! We hope you enjoy them when you’re baking again!
Would you happen to have the same concept for Quick breads? One batter with many possibilities.
Hi Dionne, you can use this batter for quick breads, following the same baking time and directions from our blueberry muffin loaf (which is a very similar recipe). Hope you enjoy it!
With two modifications (on instinct), This recipe turned out superb Muffins.
1. I doubled the amount of Baking Powder.
2. I added 3/4 cup of milk versus the 1/4 cup of milk called for.
3. The Cranberry’s I added, I rehydrated first with boiling water (and let cool), which added what I think was just the right amount of moisture needed.
Would you recommend fresh or frozen berries, or does it not really matter?
Hi Leeza, you can use either fresh or frozen, but if you use frozen, do not thaw the berries first, and you may need to add a little extra time to the bake time. Hope you enjoy!
I used this recipe today as a base for blueberry peach muffins (since I had a lot of extra on hand). The recipe is so fluffy, buttery, and delicious. I used skim milk and 0% greek yogurt as that was what I had on hand and it worked perfectly. I’ll use this recipe from now on when I want muffins. The tip about starting hot and turning down also really does make them extra fluffy!
Thanks for this great recipe. Please how can I substitute the sour cream and milk? Both plain yoghurt and sour cream are not readily available in my location. Thanks in advance
Hi Esther, If you do not have sour cream or yogurt, you can substitute BOTH the sour cream/yogurt and milk for buttermilk.
Quick question, Sally–When your recipes call for sour cream or plain yogurt, must the yogurt be full fat? Thanks for your help. We love ALL your recipes!
Hi Susan, we typically use nonfat or low-fat plain Greek yogurt, or full-fat sour cream. Greek yogurt is thicker, so nonfat works just as well. If using regular plain yogurt, I would recommend full-fat or low-fat, but not nonfat. Hope this helps!
Unfortunately this wasn’t a hit for me. I made it for a work lunch and I’ve loved other sally recipes but this one didn’t have a great flavour or turn out moist possibly due to the cinnamon? Being combined with chocolate. I recommend her “Super Moist Chocolate Cupcakes”. – a huge hit amongst kids and parties
Hi Sally, I love this recipe and would love to turn a bulk amount of it into a homemade “muffin mix”. Are you able to help with the ratio of dry to wet ingredients for that, or do I just need to experiment with it?
Thank you!
If multiplying the dry ingredients, you’ll want to scale the wet ingredients the same amount (once ready to combine with the dry ingredients and bake). Hope this helps!
I made your banana bread muffins. So good! My husband is a muffin man…eats one for breakfast daily at work. These were the best muffins I’ve ever made. No more store bought! I can hardly wait to try a new batch every week. This is going to be fun!
Great recipe, just saw red currents in season and on sale. Was going to try this with the red currents… do you think adding crystallized ginger to that mix would be good? If so, how much would you recommend?
I’d say that would be a nice combination. I can’t predict exactly how much crystallized ginger is best, but I would start with about 1/4 or 1/3 cup (around 60-70g).
Need you key lime/ margarita muffin recipe.
Hi Flo, we don’t have a key lime/margarita muffin at this time, but you could follow the lemon poppy seed version in the recipe Notes, swapping lemon for lime and omitting the poppy seeds. Let us know if you try it!
Hi I love all your recipes. I tried the basic muffin mix for the birthday cake muffins
They all caved while the double chocolate chip were perfect. For the birthday cake ones do I use the vanilla and almond extract. All I can think that could have been wrong.
Hi Mare! The extract won’t make much difference there. Those muffin recipes are quire different. Usually when muffins cave, they have been over-filled or under-baked (or a combination of the two). And easy fix for next time!
Not a big fan of muffins in general, but this recipe is genuinely good! I used plant butter bc it was on hand, and apple pie filling left over from another baking endeavor. The crumb was excellent, and do not over bake bc the 5 mins cooling in pan is important.
Love all of your recipes! Quick question – I’m using single silicone molds and the batter keeps overflowing and results in very flat muffins. Is this a silicone issue or is this a result of overfilling and a high initial temperature?
Hi Stephanie, how sturdy are the sides of the individual silicone molds? If they’re not especially sturdy, we wonder if that may be causing the batter to bake and expand unevenly. For next time, you can try putting a little less batter in each cup. Hope this helps!