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


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 on sallysbakingaddiction.com


Apple cinnamon muffins on sallysbakingaddiction.com


Lemon poppy seed muffins on sallysbakingaddiction.com


Mixed berry muffins on sallysbakingaddiction.com


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.

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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


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


  • 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


  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.


  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.


  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


  1. So much fun to make .Easy to follow recipes We try these again

  2. I made the Cranberry Orange muffins this morning. They were awesome! Thanks for all the hints to make them so delicious. I’ll definitely be making these again as well as other versions.

  3. Husband requested muffins for breakfast, didn’t have time to go shopping. Used this master muffin recipe and added what I had in the pantry – Sliced almonds and maraschino cherries, ran a knife through both to make more manageable sizes. I decreased the sugar by a bit because the cherries are so sweet. They tuned out amazing!!!!

  4. I have not tried this recipe, but have made your morning Glory muffins 3 times, obviously I love them. Have made your blueberry muffins and the orange & cranberry ones, all I can say is Thank you so very much, these are the best muffins ever. Over the years I have tried making muffins so many times, they were very disappointing. With your recipes these taste better than the ones from the bakery. I look forward to giving all the ones here a try. Please keep writing & sharing your wonderful recipes, they are truly a blessing.

    1. Thank you so much, Raena!

  5. Can I use just strawberries for this recipe? Instead of the mixed berries. That’s all I have.

    1. Absolutely!

  6. Hi, thanks so much for your recipes and detailed instructions. Have yet to try them out but would like to know if you have recipes for savoury muffins?

    1. Hi Janet! Thank you so much. I just have these jalapeño cornbread muffins at this time.

  7. Oh my goodness, these are to die for. Thank you for sharing. I made this recipe with frozen raspberries and white chocolate chips. Everyone loved them.

  8. I love to try this recipe but I have allergy to eggs. What can I substitute for the 2 Eggs?

    1. Hi Joan, I haven’t tested this recipe with any egg substitutes but let me know if you try.

      1. I have read somewhere that you can use 3:1 ratio of flaxseed to water to replace eggs.

  9. Thank you for sharing this recipe, I make plane muffins, for my son school class, they love it, and I should continue trying another recipes.

  10. I don’t usually bake muffins, well I don’t usually bake, but I gave these muffins a go because I had cream cheese icing left over from a banana cake. Well, I am now hooked and can’t wait to try the other combinations, everyone loved them. Glad I picked this recipe first, these are awesome! Thank you for sharing.

  11. I made it with GF flour and they still came out great! Did a blueberry batch and an espresso chocolate chip. Our family of 4 devoured them in minutes! Will be bookmarking this page.

    1. Espresso chocolate chip sounds delicious – would you share what/how much you added to make these?

      1. I just used the recipe as written, substituting cup-for-cup gluten-free flour, and added about half a bag of Toll House Espresso Chocolate Chips. Nothing fancy!

  12. Perfect recipe! I did the cranberry apple muffins with the suggested crumb topping, they were excellent! My husband commented multiple times that they were bakery quality. They had such a nice crown to them! I’ve decided to purchase those elegant paper liners to help them rise a little more straight up next time. Being as those have taller sides than traditional liners, it will help keep the topping more contained when removing the muffins from the baking pan as well. This is my new go-to recipe, very easy and straight forward with moist, delicious results. Thinking about the mixed berry next! Thanks for sharing!!

    1. I’m so happy that you and your husband both liked these muffins so much, Margaret!

  13. we took these muffins as mini muffins to a Girl Scout meeting and the girls (5-8) couldn’t stop eating them, which is high praise! We made a batch with some plain, blueberry, raspberry, strawberry, and blackberry and didn’t bring any home.

  14. Emma Crawford says:

    The muffins were really good… after I made a second batch. 425 degrees is WAY TOO HIGH. My muffins ended up burnt on the outside and raw on the inside. I had to remake them but lowered the temperature down to about 325 degrees. They were perfect that way. I would recommend that for anyone making this recipe.

    1. 425 is only for the first 5 minutes. The remaining bake time is at 350.

  15. Wow! Super Yum! I made the recipe with fresh blueberries. Absolutely delicious. Cake-y, tender, subtle taste allows the berry flavor to shine through. Not overly sweet. Tried with streusel topping ( cinnamon complemented taste) without any topping (great) and with lemon glaze (fantastic). Such a winner, I can’t wait to try her other recipes

  16. I failed to read the part where it said to turn the oven down…. so mine burnt pretty badly… BUT, they were so freaking soft and amazing on the inside that I ate them anyways! I can tell these would have probably been the best muffins I’d ever made if I had read the instructions properly….

    1. Oh no! I’m so glad you still enjoyed the taste and I hope you try them again, Madalyn!

  17. Can you freeze these muffins?

  18. Hi Sally
    I have just finished making your blueberry and lemon muffins, using the master muffin mix.
    I followed your recipe to the letter and I have never been so happy with the results.
    Thank you also for putting the actual weight measurements on all your recipes. As I live in Australia, I know that our cup and tablespoon are a bit different to that of the States.
    I love your site and hope to bake many more recipes from it.
    Warmest regards

  19. Sally pointed this recipe out to me and I just did 2 batches, one using crumbled speculoos and the other using dark chocolate chunks. They were AMAZING! Incredible crunchy outside and moist and soft on the inside! I will be making oreo ones next!

    The only 2 mistakes I made were not putting more sugar for the dark chocolate ones and using healthy yogurt with stuff added to it that made the yogurt, thus the batter a bit more runny than it should’ve been, so in the end it didn’t rise all the way. But overall an amazing recipe!

    Also I really truly appreciate the metric measurements as only a handful of USA-based/imperial system user bakers actually care to convert their ingredients into metric, despite the inconsistencies of scooping and leveling dry ingredients. Which is unfortunate as most of the mouth watering recipes are usually from that part of the world!

  20. Could I make the berry muffins with frozen fruit?

  21. Hi Yani, For a carrot muffin made with oil, I recommend using my recipe for Morning Glory Muffins and replacing the apple with more shredded carrot (the raisins and pecans are optional)
    You can add a cheesecake layer like I do in these Strawberry Cheesecake Muffins.

  22. Joy Clenaghan says:

    My husband can’t have butter, yogurt or sour cream. I’m assuming I can replace the yogurt/sour cream with milk. Could I replace the butter with vegetable oil or half oil half apple sauce?

    1. Hi Joy, for best results, I don’t recommend any of those substitutions. You could likely replace the butter with softened coconut oil (since it must be creamed) and the yogurt/sour cream with a nondairy yogurt (or even applesauce or mashed banana).

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

  24. Lina Agudelo says:

    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.

    1. You are welcome, Lina. I hope you all enjoy the muffins!

  25. 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

    1. I’m thrilled that you enjoyed these so much, Jenn!

  26. About to make for first time. Husband asking for cheddar muffins (…?!). Any suggestions on how to go there, replacing brown sugar with what? The rest I can figure out but I don’t bake enough to understand the chemistry that takes place in the oven.

    1. Hi Helen! I haven’t attempted a savory muffin from this recipe, but I would start by reducing the sugar and adding shredded cheese to the batter.

  27. Guanshu Liu says:

    totally recommend!! really easy to make and turned out super fluffy and delicious

  28. Jess Thompson says:

    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!

  29. Can you mix up the batter and keep in the fridge overnight and then in the morning put the fixings in the batter and bake them?

    1. I don’t recommend it. The baking powder is initially activated once it’s wet. Best to make these muffins right away.

    2. You could mix up the dry in one container and the wet in another, leaving them separated over night then just dump together and add mix ins in the morning.

  30. Kathy Salter says:

    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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally