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

master-muffin-recipe-3

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:

White chocolate raspberry muffins on sallysbakingaddiction.com

APPLE CINNAMON MUFFINS:

Apple cinnamon muffins on sallysbakingaddiction.com

LEMON POPPY SEED MUFFINS:

Lemon poppy seed muffins on sallysbakingaddiction.com

MIXED BERRY MUFFINS:

Mixed berry muffins on sallysbakingaddiction.com

CHOCOLATE CHIP STREUSEL MUFFINS:

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.

Print

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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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.

10 MORE 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, 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

288 Comments

Comments are closed.

  1. If I wanted to adapt this to make chocolate muffins, how much cocoa should I use and by how much should I reduce the flour so that the muffins don’t get dry?

    1. Hi Klara! I don’t recommend turning this recipe into chocolate muffins. Instead, you can make my chocolate muffins recipe.

  2. Hi Sally. I’m thinking of making the chocolate chip streusel Muffins in paper baking cups without using a muffin tray. 
    Do you know if that would affect the baking temperatures?
    Thanks!

    1. Nope, not at all! Same oven temp and time.

      1. Awesome! thanks!

  3. Hi Sally, I was just curious of the outcome using the granulated vs. brown sugar. Also, could I use salted butter and omit the salt? Thanks!!

    1. Brown sugar – a little more flavor and moisture!
      If using salted butter, reduce to 1/4 teaspoon salt.

  4. Do you ever freeze these muffins?

    1. Yep! See make-ahead tip.

  5. All of these look amazing! Now with fall in the air, I was hoping to make pumpkin muffins.. would I just do the master recipe and leave out the yogurt?
    Thank you!! 

    1. Oops, meant to say- add the pumpkin and omit yogurt? 

    2. You can try, but I haven’t tested it before. How about making these pumpkin muffins instead?

  6. Hi, I’ve made various versions of these muffins probably 5-6 times now, and they’re delicious! However, since the 3rd batch I made, the tops have been spreading instead of doming up nicely, any idea why that would be? I have started to double the recipe, but I’m sure the conversion is right, and I’m not missing ingredients. I’m at a loss since I’m not a very experienced Baker. My initial guess is too little flour since I started spooning and leveling.

  7. Hi Sally, To make carrot muffins, what is the quantity of grated carrot to be added in the master muffin mix recipe.

    1. Hi Benna! I suggest making my morning glory muffins. They are filled with 2 cups of shredded carrots. And you can add 1 more cup shredded carrot in place of the shredded apple. 🙂

  8. Juanita Maillet says:

    I left out the 1/4 cup of milk, as my batter was so soft and I didn’t want it to get runny. They are now cooling on the rack and look great. Let’s hope the results without the milk are ok.

  9. I just finished the lemon poppyseed and blueberry strusle muffins and they are delicious!! The lemon ones didn’t rise like they should though. They are totally flat on top. I noticed the batter was not as thick as the blueberry were. More like a mousse. The only difference was the lemon juice. Maybe my lemons had to much juice? Still tasty though. The skinny double chocolate chip are in the oven now smelling amazing! Making these for teacher appreciation and I’m sure they will love them even flat haha

  10. Hello Sally, thanks for always providing us with foolproof recipes. I just wanted to ask if we could use oil insead of butter?

    1. Hi Sam! You certainly can, but the texture and flavor of the base muffin recipe would change.

  11. Can you use zucchini for these muffins

  12. Amy Williams says:

    this looks great Sally! I love the idea of creating my own flavours.
    So what would be a good formula for creating your own? Something like;
    1 1/2 to 1 3/4 cups filling of choice, fruits, nuts, chips etc.
    1 teaspoon spice of choice

    Is there a way I’ll know the batter I’ve made is tasty enough to be worth baking? If it tastes good as batter, it’ll taste good as the cake?

    Random question, can you mix fresh and frozen fruit? I have fresh pineapple to use up, plus frozen strawberries in the freezer. Would combining them in one batter be okay? Or would they cook differently and not quite work out?

    thanks for any help you can offer, I’m such a noob

    1. Hey Amy! My recommendation is 1 and 1/2 – 2 cups total add-ins. The amount of spice is up to you, but 1 teaspoon would be great. You can taste the batter at your own discretion. It does, of course, have raw flour and egg in it. You can mix fresh and frozen fruit no problem. I do it all the time!

      1. Amy Williams says:

        thanks so much Sally! I made strawberry and pineapple streusel muffins, and they were a big hit! Even though they had soggy bottoms, I think in future I’ll toss all fruit in flour whether fresh or frozen. Next on my list, your strawberry cheesecake muffins!
        You should do a master chocolate muffin batter recipe for us to play with next ^.^ Thanks again!

  13. Hi Sally -will this batter work for savoury muffins? Thinking of a bacon, cheese & corn combo 🙂

    1. Hi Michelle! I can’t see why not. You can reduce the sugar.

  14. Hi Sally
    I love your recipes they are my go to for baking
    Do you have a recipe for oatmeal Muffins?
    Thanks

    1. Yes! I love these blueberry oatmeal muffins: https://sallysbakingaddiction.com/2018/06/04/blueberry-oatmeal-muffins/

  15. Hi Sally! I’m having lots of fun with your muffin base. I’m wanting to play around more with fillings, would it be okay to place candy in the centre of the muffin? It wouldn’t explode or anything like that? I was thinking an apple muffin with a soft chewy caramel popped inside, banana muffin with a square of chocolate inside, things like that. Do you think it would work? Also dessert sauces you use on ice cream, could I squirt those in the centre?
    Thanks for any insight you can offer! Amy x

    1. Hi Amy! Thank you so much for the sweet comment and I love your idea of adding some sweetness to the muffin base. I’ve personally never tried adding candies to the center, but I don’t see it being a problem. They may sink down to the center though, so keep that in mind. You know what you could do? Add a spoonful of Nutella to the center like I do with these muffins: https://sallysbakingaddiction.com/2013/05/05/nutella-stuffed-cinnamon-sugar-muffins/
      Jam would also work too!

      1. Oh I’ve already done the chocolate spread/jam fillings! And cheesecake. That’s why I’m hunting more ideas! Anyway I want to make your choc chip streusel next, but I love chocolate orange so I’d love to sneak some orange in there too! What do you think, 2 Tablespoons (30ml) orange juice and zest of 2 oranges just like in your orange and cranberry muffins? Plus some cute zest sprinkles on top! Would love to just add orange into your triple choc muffins but cacoa costs a bomb where I’m from! Thanks x

  16. When baking mini-muffins do you follow the same tip of turning up the oven high and then taking it down to get the high dome?

    1. Hi Janet! No, bake them the entire time at 350F.

  17. These sound wonderful! Just what I was looking for! What I’m wondering is, what if I were to use lemon Greek yogurt in the lemon poppy seed muffins? Or another complementary flavor in place of the plain. I know I would reduce the sugar. Or should I just go for it? Lol

    1. Hi Jenn! Using a flavored yogurt would be great! I don’t think there’s a need to reduce the sugar since it’s not a huge amount of yogurt. Let me know what you try!

  18. Sally! I want to use this recipe to make a full fat version of your tropical muffins. But how do you implement mashed banana into it? Do I completely replace the 120g sour cream/yoghurt part with the banana? So replace 1/2 cup sour cream with 3/4 cup mashed banana? And I do that with any muffins I want banana in?
    (btw I thought of a new stuffing…. custard! Apple/rhubarb/banana muffins with custard stuffing, oh yeah!)

    1. Hi Amy! See #6 recipe suggestion below the recipe for how to incorporate banana into the muffins. 🙂

  19. Hi, these sound great but one issue I usually have with muffins is they’re always a bit dense for my taste. I like a lighter muffin. Suggestions? Also, is there any way of figuring out how to incorporate different flavors for one batch? I want to do 6 big muffins but have one be chocolate chip, 1 banana, one blueberry etc. I’ve seen others wanting this as well but it’s hard to figure out how to do it. For example, would you put the batter into cups first and then for a chocolate muffin use a TSP of cocoa and for blueberry just a hand full in that cup? The idea is just for one person to have a variety rather than 6 of the same muffins.

    1. Hi Joe! Feel free to use cake flour instead of all-purpose flour if you want a more fluffy cake-like consistency. For different mix-ins, I would divide the batter between 6 bowls and add your favorite add-ins.

      1. Thanks for the reply, forgive my ignorance but I’m a bit confused on how to do this. Can you explain what you mean by dividing the batter into 6 bowls? Does that mean mixing everything first and then dividing? If so, I’m guessing it’s not an exact science because you may have a little more or less per bowl. Would this not be the same thing as pouring the batter in 6 cups and putting the additions in each cup? Sorry, just not fully understanding how to go about it. Also, how would you make something like a chocolate muffin requiring cocoa? I would think just put a TBSP or so in that cup?As you can tell I’m passionate about making 6 different muffins at once. 🙂

  20. Hi! Do you think I can sub half of the flour with almond flour and the other with white whole wheat and have it still work? I plan to also sub some or all of the brown sugar with Swerve brown sugar. I need less carbs, lmk if you think that would work? Also could I have on hand pre-made mixture of all the dry ingredients you think and store for a month for easy muffin making?

    1. Hi Mary! I can’t say which substitutions will work successfully, but let me know what you test out! You can store the pre-mixed dry ingredients for up to 3 months. 🙂

  21. Hi Sally!!! I really love your recipes. They’re lifesavers I’ve already tried this master recipe but I’m having trouble with the yogurt/butter+sugar/eggs/vanilla mixing part. The butter, eggs and milk were at room temperature but vanilla and plain yogurt just went out of the fridge. ¿Should I get at same room temperature any cold ingredient? I would really love to read your answer!

    1. Hi Larissa! Sorry about that. For best results, all ingredients should be room temperature including the yogurt.

  22. Simply great! So easy to diversify with whatever you fancy!

    Thank you

    Birdie

  23. Heather M. Whipple says:

    Thank you sally,
    I am pinning this now.
    This would be good to make muffins
    For my jumbo
    Muffin tin.

  24. Wow, all these variations and not a single one using raisins? My pick would be with raisins, nuts, and maybe apples. Plus gluten-free flour instead of regular.

    1. Thanks for sharing! Feel free to add raisins or any dried fruit you love. Enjoy!

  25. Thank you sooo much for this! I’ve been searching for a muffin master recipe so I can mix and match all the muffins. This is AWESOME!!

  26. Sally,

    I don’t know how you do it! You always come to the rescue when I need it. Muffins are my favorite breakfast food for company. Thank you so much for being You!

  27. Sally – do you have a cream cheese muffin recipe – I love muffins but not the 400 + calories that come with the oversized muffins they sell at the grocery

    1. Hi Susan! The only cream cheese muffin recipes I have are these pumpkin cream cheese muffins and these strawberry cream cheese muffins. Let me know if you try either!

  28. Hi Sally,

    I tried the apple cinnamon muffins and they were delicious!
    I was wondering if you have a muffin mix that uses oil instead of butter and then I can add in the choice of flavour/topping?

    1. Hi Samah! So glad you tried and loved the apple cinnamon variation! You can use coconut oil in place of the butter in this recipe or use my blueberry muffins recipe— that uses oil!

      1. Ok great thanks! Would it still be 1/2 cup coconut oil if I was to use this same recipe?

      2. Yes, 1/2 cup!

  29. I made the blueberry muffins and they taste delicious. The problem I had was they were very wet in the middle. I used frozen berries like you said, but should I have coated them in flour?

    1. Hi Andrea! I wonder if the muffins were underbaked. If you’d like, you can coat the frozen blueberries in flour next time. That will definitely help.

  30. I am planning to make this with my friends and I don’t have any light brown sugar. Would it make a difference to the texture if I use 1/3 cup of dark brown sugar and 2/3 cups of granulated sugar? All the variations look super delicious!

    1. Hi Julie! You can use 1/3 cup dark brown sugar and 2/3 cup granulated sugar.

      1. I’m doing white chocolate and cranberry but I want to use oil instead of butter but not sure how much to use.

      2. I don’t recommend oil in this recipe.

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