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
Thank you for sharing, Sally.
Can I substitute gluten free flour for the all purpose flour?
Hi Sue, we haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Hello!
I’m going to use this recipe go towards a maple flavor. I have maple sugar crumbles to put in the crumb topping, but I’d like to add some of the maple flavor in the cupcake batter. What would be the best ratio or way to do this?
It’s sugaring time here so I want to serve my Seniors the flavor or the moment!
Hi Kathy, we haven’t tested this exact recipe with maple flavoring. You can try to replace some of the brown sugar with maple syrup and/or adding maple extract. You could also try making these Baked Maple Glazed Donuts in a muffin pan (see recipe notes for directions). We’d love to know what you try!
Thoughts on freezing these? Or is this not a good make ahead recipe?
Hi Chelsea, Muffins are great to freeze! See the freezing instructions in the recipe notes (below the recipe).
I have used this recipe for years …since you first shared it.
Delicious muffins every time.
Adaptable to ingredients on hand.
A 5 Star Winner and Keeper!
Just wondering about making these with cranberry’s and chocolate chips. Would frozen or dried cranberries work better?
Hi Jenn, you can use either. Keep in mind most dried cranberries are sweetened, so you may want to reduce the amount a bit.
Hi Sally!
In the original recipe, was it 3/4 cup of brown sugar instead of 1/2 cup of white sugar + 1/4 of brown sugar? I’ve been using this recipe for years now, but the sugar seemed to have changed. Thanks for your answer!
Hi Annie! Yes, you are correct. I have found that the combination of sugars works better with a larger variety of flavors. You can still absolutely use 3/5 cup (150g) brown sugar.
I’m allergic to eggs. Will “flax eggs” work with this recipe? Thanks!
Hi Jenn, we haven’t tested these muffins using a flax egg or any egg substitutes, but let us know if you do any experimenting.
Hello! If I’m short on time, could I use this recipe to make a coffee cake instead of muffins? Maybe an 8×8 or 9×9 pan? I know baking times would be different. Thank you!
Hi Emily, an 8-inch square pan or 9×5-inch loaf pan would be best here. Hope you enjoy it!
I made these muffins last night and they were great.
Can you double, or even better, triple the recipe?
Hi Toni, for best results, we recommend making separate batches rather than doubling or tripling.
Just putting the ingredients together- my blueberries thawed and have quite a lot of liquid- should I drain them and pat them dry before adding?
Hi Ai H, if using frozen berries, we would keep them frozen before adding to the batter, don’t let them thaw. You don’t want all that extra liquid. In this case, yes, we would drain and dab up any extra moisture you can before adding to the batter.
Hi, can I use cherries instead of berries?
Definitely.
Hi, is it ok to use whole wheat flour with this Master Muffin Recipe? Will it change the texture?
Hi Hong, that would yield much more dense, dry muffins.
Have you tested with freshly milled wheat flour? I’m thinking a 1:1 AP/soft white or spelt.
Hi Kelly, we haven’t tested it ourselves, but would expect a more dense, possibly dry muffin. Let us know if you give it a try!
This was perfect for a dreary Saturday morning. I added 1 1/2 cup apple, used the crumb topping suggested and it was perfect.
My only substitute (as always) was an egg substitute due to allergies, and it baked up perfect.
I can’t use butter, and want to substitute a neutral oil but not coconut. How much would I use?
Hi Lauri, we don’t recommend oil for this recipe. We would use this Master Bakery Style Muffin Recipe instead – the melted butter can be replaced with the same amount of oil in that recipe since it doesn’t need to be creamed.
Can you use bran in the muffins
Hi Lana, here is our bran muffin recipe instead.
Simple and yummy!
Good afternoon. For the Master Muffin Recipe, what can be used insead of yogurt to make this recipe dairy free? ~Thank you
Hi Kaitlyn, we haven’t tested a dairy-free version of these muffins, but you could try a plant-based yogurt instead. Let us know if you do!
My daughter made your Blueberry Muffins and they are delicious! I’m trying to eat more protein and I was wondering about adding some protein powder to the mix. I’m not sure if I could just add it without making other adjustments or if I should reduce the flour or anything else. Do you have any idea how the protein powder would affect the outcome? Thanks!
Hi Teresa, I’m really unsure. How much do you plan to add? I’m sure just 1 scoop won’t hinder things too much, and you wouldn’t need to reduce the flour.
Hi Sally, I absolutely love your muffin recipes and have made almost all of them. Always a success! Do you have any suggestions on what I can experiment with to try to make this recipe vegan?
Hi Vivian, we haven’t tested a vegan version of these muffins, so we’re unsure what might work best. Let us know if you do any experimenting!
Hi Vivian, we haven’t tested a vegan version of the muffin batter, but we’d love to know if you give something a try. Here is my collection of vegan recipes if you’d like to browse!
I made your bakery style muffins and like it a lot, so much that I made a basic bran muffin mix to use. I got this recipe from your site and now I can’t find it. I’m not sure what’s in it. Did I already add the leveler? Not sure. Can you help me find this again, please
Hi Gary, are you looking for our bran muffin recipe, or our bakery-style muffins recipe? Hope this helps!
Can you freeze the actual batter ?
Hi Angela, 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 soon thereafter.
I really didn’t expect these muffins to turn out as well as they did. They are light, fluffy and delicious. My question is, ‘can you freeze them?’.
Hi Delphine, so glad you enjoyed these muffins. They freeze beautifully – see recipe Notes for details.
Can I bake this or the bakery style muffins in a Pyrex loaf pan instead? Looks good but haven’t tried it yet!
Hi MJ, 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!
Have you attempted using gluten free flour? If so, what ratios would you recommend (as far as liquid to flour)? Thank you!
Hi Tami, we have not tested gluten free flour here. Let us know if you do!
I make gluten free muffins all the time. Bob’s Redmill 1:1 works great. I usually add one more egg if I am making Gluten Free.
Can you use frozen berries?
Hi Becky, 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 love this master muffin recipe so much, I’ve made it twice already!
I’m trying to incorporate more fiber into my diet, is there a way to add ground flaxseed into this recipe without compromising the texture?
Thank you in advance
Hi Nicole, we haven’t tested these muffins with flax, but you start by adding about 1/4 cup of ground flaxseed, then adjusting for more/less in future batches. Let us know what you decide to try!
Hello!
Have you ever used internal temp to determine doneness of a muffin? If so, are there any tips you can recommend? I never trust the toothpick method and always end up slightly over cooking them!
Hi Greg, quick breads and muffins should have an internal temperature of just about 200°F (93°C) when done. Hope this helps!
Can the dough be mixed the day before and then baked in the morning?
Hi Maria! No, we do not recommend making muffin batter ahead of time as they won’t rise properly when baked.
Sally you are the best , after looking on the internet for awhile I could not find an almond poppyseed muffin recipe to my liking ! After having your jumbo raspberry chocolate muffins I was spoiled ! So I decided to use your master muffin recipe , and they turned out amazing !!!! I omitted the cinnamon , added a teaspoon of vanilla and a tablespoon of almond extract , and 3 tablespoons of poppyseeds and topped it with sanding sugar !! Oh My they were heaven ! Thank you for the amazing recipes ( helping me be a more confident baker ) your the best !!
Sincerely Helen King