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 1/2 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
Just finished making these. Was prepared to give a lower rating because there is more prep and step-by-step than most muffin recipes – which are usally throw everything in a bowl and stir til just mixed. Never heard of using a stand mixer for miffins. But after tasting them, I can say the extra care and attention required in this recipe is more than worth it. I added about a cup and half of fresh peaches to the base recipe. Outstanding! Will definitely make again.
I made the coconut pineapple version of these muffins for my Monday morning business networking meeting. I don’t need to tell you that they were EXTREMELY well received. I heard someone say, “This almost tastes like a Pina Colada!”
So, I got to thinking. Now, I’m no stranger to boozy desserts (I’m a dessert caterer), but, personally, I am very nearly a teetotaler, though you’d never guess it as I have an assortment of whiskeys and liqueurs in a kitchen cabinet.
That said, how much and of what type of rum should I add to the recipe to make it taste like a Pina Colada?
Hi Glenna, we’re so glad they were a hit! We haven’t tested a rum version, but if you wanted to experiment, you could start by replacing some of the milk with rum. Let us know if you give anything a try!
I think I just made the best muffins of my life with this recipe! Made the spiced pear version, it was divine! I just wish I doubled the recipe
These are our favorite muffin recipe. I made them 2 weeks in a row now. My family keeps asking for more even before the last one is gobbled up. I make them with my 10yr old grandson. I especially love your tips, its a huge help. Thank you
I am eager to try all of your muffin flavors!
Can you help me with a recipe for zucchini muffins? I make zucchini bread but never have tried to convert to muffins.
Thanks
Hi Char, here is our favorite zucchini muffin recipe. Enjoy!
Hi sally. Thank you for this recipe.
What if we don’t have access to sour cream and Greek yoghurt? What can it be replaced with?
Hi Joan, for this specific recipe, mashed banana or applesauce can work in its place.
Hi, I was wondering if you have an adapted recipe to make the muffins gluten-free? I’ve made these previously and they’re amazing but wanted to make them for someone who is GF. Thanks!
Morning! I want to make mini muffins, how long at 425? Than how long at 350? Thanks lisa
Hi Lisa, for mini muffins, bake at 350°F for 12–14 minutes (no initial higher oven temperature). Makes about 36–40.
These are awesome. I needed a high protein muffin because non of us can eat much in the A.M.
So I used this base, but I added 2 bananas, 1 C of pumpkin seeds and 1C of hemp hearts and 1C chocolate chips. I got 16 muffins and they are about 10 G of proteins per muffin. I used vanilla yogurt because it’s all I had. But next time I’ll use high protein yogurt and milk and get them up to at least 15g. Such a great base muffin.
I’m looking for high protein muffins too – did you make any changes to the base before adding bananas, pumpkin seeds, hemp hearts and chocolate chips on top?
Made with whole wheat flour, coconut sugar, and whipped cottage cheese. came out great! For flavor I did orange zest and juice, poppy seeds, almond extract and a heavy half teaspoon of cardamom
I have used this recipe at least a dozen times now to make various flavored muffins.
I’ve done blueberry, almond joy, strawberry-banana, apple, carrot cake, and now zucchini.
I’ve never had an issue with the ratios and times until I tried the zucchini.
It took almost double the bake time at 350°. I compare it to your actual zucchini muffin post but the bake times and temps are the same there. Its probably something I did lol.
Instead of using blueberries for the blueberry muffins, I used mixed berries. Quick, and smelled great while baking!
I tried this recipe with banana nut and it was phenomenal. I’ve tried a lot of banana nut muffin and this came on top. I want to try this recipe with lavender. Any recommendation/ suggestion is greatly appreciated. Thank you for sharing your recipe.
Hi Rhonnie! We would try adding dried culinary lavender like we do in these lavender scones. The glaze from that recipe would be great on muffins too!
Sally,If I make mini muffins, how long should I cook them.
Thank you.
I love your recipes.
Hi Deb, for mini muffins, bake at 350°F for 12–14 minutes (no initial higher oven temperature). Makes about 36–40.
These turned out perfect and my kids loved them!
I added in the 1-1/2 cups chocolate chips (mini variety). I think if I make these again with chocolate chips, I would use less chips. They are very good, but maybe a little heavy on the chips.
Wondering if you calculated macros for the basic recipe?
Thanks for giving this muffin recipe a try, Diane! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Very yummy and easy!
I am fairly new to baking and this was an easy recipe for a beginner. I made blueberry mini muffins. I accidentally added the sugar to the dry ingredients instead of creaming the butter and I was worried I ruined it. I added the dry ingredients to the wet ingredients slowly instead of all at once to make sure everything got mixed well with the non-creamed butter. I filled the mini muffin tin very full and baked for 14 minutes per the mini muffin directions. They came out perfect with huge muffin tops! I got about 2.5 dozen since I made them so big. I didn’t bother with a topping, and they are great without it, but I’m sure the topping would take them to the next level.
Thanks for helping me learn to bake! (I’ve already eaten 6 muffins)
Is there a variation for pumpkin muffins? I was considering using the banana nut recipe but substituting pumpkin for the banana.
Hi Annie, We recommend using an oil-based muffin for making pumpkin muffins. These are 2 of our favorite recipes: https://sallysbakingaddiction.com/pumpkin-muffins-recipe/ https://sallysbakingaddiction.com/pumpkin-crumb-cake-muffins/
Sally, I’m an experienced baker. I make all the Italian cookies and sell them at Christmas. I’ve been baking for 40 years. I have to tell you that every single recipe I’ve made of yours, and I’ve made several, are absolutely FABULOUS!! Every one I’ve tried, my family raves about. You are so incredibly gifted and talented to create these delicious recipes!! Thank you so much bc any time I have company or friends over, I make something of yours and I get so many compliments! I also make your scones and muffins for my own family all the time and they’re gone within hours! Thank you so much for sharing all your recipes!!
Thank you so much for sharing this, Lorraine!
Do you think raspberry and milk chocolate would work?
Absolutely!
Is it possible to use maple syrup or honey here instead of the granulated sugar and brown sugar for this recipe?
Love your recipes BTW, they are phenomenal! My go to!
Hi Jen! We don’t recommend swapping the sugar for a liquid sweetener in this particular recipe. However, we do have many healthier options in our muffin recipes that use honey or maple syrup as sweeteners, if you’re interested in browsing. Let us know if you try anything!
Excellent recipe for muffins. I made 2 of the varieties. We loved the blueberry muffins. And I think I saw that this will be in your cookbook too, right? I hope so!
Hi Heidi, yes, that’s correct! This recipe is in my book Sally’s Baking 101 with 5 flavors… including the blueberry! So glad you enjoyed these.
Hello, thank you for the recipe. I was wondering how to make Jumbo Muffins with this recipe. Do you have any suggestions?
Hi Michele, see recipe Notes for details on using this batter to make 6 jumbo muffins.
All out blueberries and choc chips sunk to the bottom, but still taste yummy
What is your advice on double baking recipes? Last few times I have done that it feels like consistencies are off. I’m looking to make a ton of muffins for a bake sale. Thanks love all your recipes.
Hi BS! We usually recommend making separate batches for best results – mixing larger amounts of batter can lead to over or under-mixing, and a higher chance of mis-measuring an ingredient.
My 2nd baking recipe attempt, both muffins, since getting the gas back on to my stove after moving in 3 years ago. Before that it would have been maybe 8-10 years ago, and probably Krusteaz. But I’ve been foraging wild berries, and the work and blood (mosquitos!) deserve better. American wild gooseberries which I discovered growing (sparsely) along my rails-to-trails daily bike path this summer.
First attempt was way too dense, gooseberry specific, and I think relied on cultivated varieties carrying more moisture, because after mixing mine in after 10 min roast with (nonexistent) juices I had a rather dense lumpy mass, and the only other fluid in the recipe was yogurt, so. A bit more yogurt. But the result, while dense and not too sweet, carried the sharp tang and flavor of the gooseberries wonderfully and while you couldn’t sell them, quite nice in their own way.
This recipe took me full swing into cake-like muffins, wow! Worked great, and I did a side portion with roasted (groundcherry/pineapple tomatillo/poha berry/various other names). I have to say, I’m not a huge cake and sugar and butter guy, but this is a delightful recipe for vanilla nearly-cupcakes. While I’m still looking for a chunkier balance (oats?) I can recognize that this is a sure-win for what most people are looking for. I’d just add to others, go heavy with the filling or the sugar and vanilla may overwhelm…
I had fresh red currants, I made the master muffin recipe and sprinkled toasted almond slices on top.
thanks Sally for another no fail recipe.
Becky
Absolutely delish! Omitted the cinnamon and added frozen mixed berries and white chocolate. Next time I may reduce the sugar though.
We have milk allergies, what can I use instead of sour cream?
Hi Nat, We haven’t tested a dairy-free version of these muffins, but you could try a plant-based yogurt instead. You could also try unsweetened applesauce, mashed banana, or canned pumpkin puree instead. Let us know if you do!
This is the most moist muffin ever! It ‘s definately due to the sour cream. Don t leave that out! I made 6 muffins and a loaf. I would make a bit less of the crumb mixture. Dont leave this out either!
Sally – I love your recipes and now I especially love your muffin recipe. However, my blueberry and my raspberry muffins came out looking green and very unappetizing, although they are delicious. How can I make them look like yours! Thank you for your recipes and thank you for your response to my problem muffins.
Hi Marion, did you use frozen berries by chance? That can often happen with frozen or particularly juicy fruit—it’s just the excess liquid. We’re so glad you’re enjoying this recipe!