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overhead image of a variety of muffins

What Is a Master Muffin Recipe?

This is 1 muffin batter that can produce all sorts of different muffin varieties and flavors. These muffins are soft and buttery where the chunks and chips are just as mouth-watering as the muffin crumbs themselves. I’ve been using this base recipe for a few years already including for:

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

And in addition to those 7 muffin recipes all stemming from the same starting point, I have 5 more variations pictured for you today. Plus 10 more variations listed out under the recipe.

That’s 22 muffin flavors that all start from the same exact place.

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

What You Need

The muffin batter starts with basic dry ingredients like flour, baking powder + soda, and salt. More often than not, I add ground cinnamon. The only time I don’t add it is when we’re preparing a citrus-y flavored muffin. The wet ingredients are just as simple. Creamed butter and sugar, plus 2 eggs, vanilla, sour cream/plain yogurt, and milk. That’s it. Based on the flavor of the muffin, I use brown sugar or granulated sugar. I use either plain Greek yogurt or sour cream based on what I have. Same with milk– whole milk, 1% milk, buttermilk, almond milk– honestly, it all works in this master muffin recipe.

  • That’s 11 ingredients total including the cinnamon. And all 11 ingredients are baking staples, nothing new or difficult to find plus you have wiggle room with the sour cream and milk depending on what is convenient for you.

The Best Muffin Trick

I’ve been using this muffin trick for years and SWEAR by it. Fill your muffin cups/liners all the way to the top. Bake the muffins for just 5 minutes at a high temperature. Reduce the temperature for the remaining bake time. This initial hot burst of air lifts the muffins straight up, creating a solid dome. The rest of the time at a normal baking temperature cooks the center of the muffin.

NOTE: This only works with certain muffin batters. Muffin batter has to be thick and sturdy, like most of the muffin recipes on this site including today’s.

mixed berry muffin batter in a muffin pan

overhead image of a variety of muffins

Today’s New Muffin Flavors

Details for making each are in the recipe notes below.

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


stack of 3 white chocolate raspberry muffins


apple cinnamon muffins with a bite taken from one


lemon poppy seed muffins on a blue plate


mixed berry muffins


chocolate chip streusel muffins on a white plate

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

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overhead image of a variety of muffins

Master Muffin Recipe

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 1214 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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


  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or granulated)
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk (any kind), at room temperature


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
  4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  6. Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.


  1. White Chocolate Raspberry Muffins – Fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter as instructed in step 4. Sprinkle muffin tops with coarse sugar before baking.
  2. Apple Cinnamon Muffins – Mix an additional 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg with the dry ingredients in step 2. Fold 1 cup peeled chopped apple + 1/2 cup chopped pecans or walnuts into the batter as instructed in step 4. Sprinkle muffin tops with oats before making.
  3. Lemon Poppy Seed Muffins – Leave out cinnamon and use granulated sugar instead of brown sugar. Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Add 2 teaspoons lemon zest and the juice from 1 medium lemon (about 3 Tablespoons) into the batter when you mix in the milk. Sprinkle muffin tops with coarse sugar before baking. Drizzle lemon glaze onto warm muffins after baking.
  4. Mixed Berry Muffins – Fold 1 and 1/2 cups mixed berries into the batter as instructed in step 4. Drizzle lemon glaze onto warm muffins after baking.
  5. Chocolate Chip Streusel Muffins – Fold 1 and 1/2 cups semi-sweet chocolate chips into the batter as instructed in step 4. Press crumbs slightly down into muffin tops (so they adhere, but aren’t submerged) before baking.
  6. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
  7. Jumbo Muffins: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6.
  8. Mini Muffins: 350°F for 12-14 minutes. Makes about 36-40.
  9. Chocolate Muffins: If you’re looking for a chocolate base recipe, use these double chocolate muffins.

Keywords: Master Muffin Recipe

10 More Muffin Flavors

  1. Cinnamon Pecan Muffins: master muffin batter + 3/4 cups toasted chopped pecans + 3/4 cup cinnamon chips. With the crumb topping from these apple cinnamon crumb muffins.
  2. White Chocolate Nectarine: master muffin batter + 1 heaping cup peeled chopped nectarine + 1/2 cup white chocolate chips. With the brown sugar nut streusel from these blueberry muffins.
  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 + the crumb topping from these apple cinnamon crumb muffins
  6. Banana Nut Muffins: master muffin batter + 3/4 cup mashed banana + leave out sour cream + 1 cup chopped walnuts. The cheesecake filling from strawberry cheesecake muffins 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 the brown sugar nut streusel from these blueberry muffins.
  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. With the crumb topping from these apple cinnamon crumb muffins.

Reader Questions and Reviews

  1. I made 4 kinds of mini muffins: mini chocolate chips, chopped apples and cinnamon, blueberry lemon, and chocolate oatmeal. They were all delicious!

  2. Hello Sally!
    Thank you for sharing your recipe. I just finished preparing the muffins. It’s 1st time my muffins do not stick on the pan and they look yummy. I’m not a professional baking and my kids drive me crazy asking to bake stuff for them. I’m sure they will love it.

  3. I made the Apple Cinnamon version of these muffins, minus the cinnamon – to my disbelief we were all out. I added 1/4 tsp all spice and 1/4 tsp cloves in lieu of the cinnamon. The rest of the recipe I followed EXACTLY as described. These are so delicious and now my go to recipe for muffins. I have tried A LOT of online recipes, this is by far the best and super easy! Thank you for sharing it

  4. Made the mixed berry recipe with the kids 3 and 6(they really did a lot of it). Turned out amazing. Highly recommend. Fluffy and delicious!

  5. After my granddaughter asked for muffins, I did a search and came up with this website and recipe. We added chocolate chips to 1/2 of the batter and blueberries to the other half. We really like the flavor. They came out really well. I think adding the cinnamon was a real key ingredient… I had never heard of starting muffins out at a high temp. I had recently come across a new recipe for biscuits that suggests doing the same thing – starting out at 450 and setting at 400 when the biscuits go in the oven. Works for them, too.

  6. I made the blueberry muffins today & they were absolutely delicious!!! I can’t wait to make all the other types of muffins listed! Definitely recommend this recipe.

  7. Best muffins!! I used frozen mixed berries. Accidentally forgot baking soda. Realized as I was typing recipe to add to binder to find easily. Still amazing!!

  8. Wonderful cook book. Great muffin recipes. Sally knows how to make wonderful muffins. I give Sally’s baking addiction a 5 star excellent review. By Gregg L. Friedman MD

  9. Delicious! These came out perfectly. I added chocolate chips and used vanilla greek yogurt. I’ve tried the other master muffin receipt before and much prefer these as they come out lighter and fluffier. Thanks Sally!

  10. I made a double batch yesterday. They were awesome! I made some strawberry, blueberry and some coconut pineapple. A recipe definitely using again and again.

  11. Amazing! Muffin goals achieved with these deliciously light and fluffy beauties! I added raspberry and white choc chips. This will be my go to recipe from now on

  12. Hi Sally, I was wondering if I can remove the sour cream or yogurt? Or do you have any other alternatives? Thanks

    1. Hi Janne, You will want to make up for the wet ingredient. You may want to try unsweetened applesauce, mashed banana, or canned pumpkin puree instead.

  13. Oh, my stars!! Made these this morning (Apple cinnamon), and they are SO good! They’re just perfect.

    1. Hi Pam, In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk (or a DIY soured milk). So if the recipe calls for 1/2 C sour cream and 1/4 C milk, you can use 3/4 C buttermilk in place of both. I hope this helps!

  14. Perfect recipe! I made the apple walnut version and they came out incredibly fluffy! I used just over a cup of apple, added a bit of ginger powder, and used nonfat greek yogurt. I baked for around 22 min and they came out great!

  15. These are fantastic. I poured 1/2 of the mixture in the muffin tins – topped them with chopped banana, frozen blueberries and chopped 85 percent chocolate pieces, then poured the other half of batter on top. OMG – end results – fat hips – they were ultimately great !!

  16. I don’t normally leave reviews, but this recipe was amazing. I made this for a friend and since this was the first time I made the recipe AND there were 13 muffins, I decided to try one before delivering them. OMG… delicious! I will be saving this recipe! I made chocolate chip muffins, exactly as the recipe was listed. I wouldn’t make any changes.

  17. I’m wondering if you can leave out the poppy seeds in the blueberry poppy seed one. I would not want my son to test positive on a random drug test for his job because he ate a muffin I made with poppy seeds in it.

  18. We used this recipe to make a batch of strawberry and a batch of choc. chip. My daughters (9 and 10) did most of it. Turned out amazing. I’d share a photo if this would let me.

  19. Hi! If I want to make whole wheat muffins, how do I substitute the whole wheat flour for the all-purpose flour. Is it the same amount?

    1. Hi Caitlin, Whole wheat flour will produce a muffin that is more dense and hearty. You can try subbing half of the all purpose for for whole wheat or when you search my recipes by ingredient (Whole Wheat Recipes) there are many muffins you can try.

  20. Great recipe! Gonna be my new go to muffin recipe! I did the Lemon Poppy Seed Muffins and Cranberry White Chocolate. Both we amazing and got great reviews from the family. To make it healthier I substituted half the flour with whole wheat flour and could barely tell! Thanks!

  21. This is the most delicious muffin recipe I have ever found! Made the chocolate chip ones with the crumb topping, so good! Thank-You for sharing1
    Jill Young N.Y.

  22. Hi Sally, I have made several batches of muffins using your Master Muffin Recipe this is hands down the best muffin recipe I have made. I’m a self taught baker and love your recipes!
    Thank you for sharing them with us.

  23. I made your master muffin batter using oat flour and almond milk. I threw in some flax and chia seeds along with some blueberries and raspberries in one batch. In another batch I added in some blueberries and chopped banana with some granola on top. They were delicious!!! Thank you ☺️

  24. Today I made the Chocolate chip streusel muffins. They are AMAZING! I was looking for a new muffin recipe when I came upon this page and I’m glad I went for it. So much flavour and great texture. Easy to make too! I’ll be making them again for sure! Excited to try the other flavour combos too.
    Thank you!!

  25. Sally, this recipe is amazing. I’ve been doing home baking for 35yrs. ALL muffin recipes I’ve tried have never worked out. Thank you for your baking addiction. I made sage and cheese muffins this evening. They were perfect melt in your mouth. Thanx again

  26. I wish I could give more stars!! This recipe is all you need for so many different tasting muffins! I am an avid at home baker with 25 or so years of baking…This recipe is a MUST have for muffins! I spent a day creating 8 different muffins from this one recipe. It is so simple to swap out basic ingredients to make so many different muffins. I used buttermilk instead of sour cream for one, added some extra spices for another, used whole milk for some, yogurt for others…The possibilities are as endless as your taste buds!! The pro tip for baking at 425 for 5 min was a complete game changer!! I could go on forever about how amazing this recipe is! THANK YOU for changing my muffin life!!!

  27. How much cocoa powder should I put if I’d like to make chocolate based muffins using this recipe?

    1. Hi Jen, Unfortunately cocoa powder isn’t an easy swap. I suggest using a recipe written for chocolate batter such as my Triple Chocolate Muffins and then you can sub different add-ins for the chocoalte chips.

    1. Hi June, though I haven’t tested this, you could try adding 1/2 cup of very finely ground pistachios to the dry ingredients. Add 1 teaspoon of almond extract, which is what I love to do when I make pistachio cupcakes.

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