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, deeeeelish 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

205 Comments

  1. 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?

  2. 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.

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

  4. Hey Sally!

    I’m really interested in making these to bring to work but I have a coworker who’s gluten free. If I swap out regular flour for a GF blend, would I need to adjust any of the other ingredients?

    Thank you so much in advance!

    1. I have not tested these with gluten free flour but as long as you are using an all purpose or 1:1 GF flour you shouldn’t need any other adjustments!

  5. Hi Sally! i have read the recipe of your master muffin and i wonder if its possible to substitute the sour cream with buttermilk or any simple substitute for sour cream? I think its rare to buy that one here in the philippines.

  6. Do you have any dairy free/soyfree recommendations for replacing the sour cream/yogurt in the muffin recipe (Besides buying dairy free sour cream/yogurt)? Can’t wait to try ALL OF THESE.

    1. Hi Lauren! You can use a dairy free/vegan butter substitute or solid coconut oil instead of the butter. A nondairy yogurt and milk, such as coconut or soy yogurt/milk or almond milk, should be great too!

  7. Thank you. I made the White Chocolate Raspberry muffins and they are delicious!!! Husband loves them too which is great as he is a tad bit picky!

  8. Hi Sally-
    You referenced your old master muffin recipe that makes bakery style muffins. where can I find that?

    Thanks!

  9. This is my go to recipe for muffins and it’s always perfect and delicious!! By chance do you have the nutrition facts for this recipe?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  10. Might be a silly question, but…
    Are you using a typical “cupcake” pan with “cupcake” sized liners or the larger “muffin” type of pan? I could not tell which from the pictures. Thank you for all of your great recipes.

  11. Sally, my mom use to substitute self rising for all purpose and of course didn’t add the salt or baking powder; she did add a small amount of baking soda; what is your opinion on this?

    1. Hi Nancy, I haven’t tried substituting self rising flour as I don’t usually keep it on hand in my kitchen! But let me know if you try it here!

  12. Hi sally
    Is there any option without egg…..my daughter is allergic to eggs…how can I make them eggless

    1. Hi Ruchika! I haven’t tested alternatives (not a pro at eggless baking!) but a little applesauce or flax egg usually works well as an egg substitute in muffins.

      1. I know that there are also egg substitutes that you can buy in stores that don’t alter the flavor and still make great muffins. I believe Redmill has the one that I use. I made the recipe with these and just a warning the egg replacer doesn’t liquefy as well so I added milk till it looked good.

  13. Question about the Lemon Poppy Seed variation…..the recipe calls for juice of two lemons, plus the 1/4 cup of milk from the original recipe. I’m thinking that’s a lot of liquid into the batter. Should I cut back on the milk?? Thanks!!

    1. Hi Holly! Actually, only use the juice from 1 medium lemon (about 2-3 Tbsp). That extra liquid is totally fine in this recipe, in addition to the milk.

  14. Hello, I’m not one who provides replies, but I just cannot help myself. I MUST. I am 75 years whatever & by myself. I enjoy baking but am far from being any good at it. But this recipe makes me look (and feel) like a pro. I made the apple, cinnamon, sweet dried cranberry with oat topping. I Have Died & Gone Too Heaven. Delicious. Wonderful texture, and the height (O.M.G.). Never had any of my muffins ‘EVER’ get this high. What wonderful flavor. (Yes, I ate too many) I am sooo happy and will continue to make this recipe over and over till death do us part. Thank you Ms Sally.

  15. Sorry if you addressed this anywhere above—is it possible to multiply and mix the dry ingredients and keep them on hand, not unlike a box of baking mix? That would be AWESOME! Thanks for all your hard work!

    1. Hi Sonja! You can definitely prep and store the dry ingredients in advance, but I wouldn’t multiply the batches because one may miscalculate and add the wrong ratio of dry to wet ingredients.

  16. I don’t know where you live, Sally, but that trick to make lofty muffins at 425 for 5 minutes didn’t work for me! I had much better luck on the second batch just leaving it at 400 the whole time.

  17. Thank you! We adjusted this by making our favorite almond poppy instead of lemon. Just used almond extract instead of lemon juice. Thanks for another perfect recipe!

  18. I would like to make the lemon blueberry muffins as a kind of coffee/tea cake. Will that work? Do I need to make adjustments?

      1. Thank you, Sally. I will definitely try this. I’d also like to add lemon zest & juice. How will that affect the acidity re baking soda & powder?

  19. I had leftover coconut milk and sour cream after making your coconut cake recipe (which was a hit!) so I decided to make these. I used coconut milk, white sugar instead of brown, substituted 1/2 tsp of vanilla with coconut flavor, added shredded coconut and drained crushed pineapple. They turned out delicious! Love your recipes.

  20. Great master recipe for muffins. They turn out delicious. It’s fun to create your own flavor variations.Thank you for this wonderful tecipe!!!

  21. Hi, Sally! I just made the Lemon Poppyseed version yesterday and absolutely LOVED them. Regarding the lemon glaze (or any glaze for the matter), I always have an issue with it soaking into the muffin and it leaving a translucent sheen instead of it setting thick and white on top like you see in your pictures or in a bakery. I wait until the muffins are cool and I follow the glaze recipe to a T. What could I be missing?

    1. I’m so happy you loved them, Noel! For a thicker glaze you can either add more sugar or cut the liquid/lemon juice depending on how much you need.

  22. Hello sally.
    With the raspberry white chocolate muffins do I still need to add in the cinnamon ? Please let me know

    1. Hi Heather! You can leave it out, but if you enjoy cinnamon– it tastes wonderful with raspberry and white chocolate. (In my opinion!)

  23. Hi Sally,

    I loved the recipe, however my muffins came out really brown. I am assuming from using the light brown sugar. Any suggestions? Thank you!

    1. Yes, the brown sugar makes these more brown than white. How was the final muffin texture and taste? If it was great then you didn’t do anything wrong!

  24. Excellent recipe. I think the sour cream makes all the difference. I may have slightly over mixed. I had a few small tunnels, but the rise and texture were still very good. I made the blueberry and apple cinnamon. Both got really good reviews from the snowbirds in our RV Park. Thank you!

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