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


Comments are closed.

  1. My apologies if this has been asked before, but for the mixed berry muffins can you use frozen berries?

    1. You can! Do not thaw them before adding them to the batter.

  2. Cristalina Alcazar says:

    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.

  3. Hi from malaysia.

    I tried your recipe and i had a problem. At step 3 when i cream the eggs, vanilla and yogurt, my batter always curdled. Why does this happen? it literally becomes curdled yogurt and like a layer of watery oil. I followed your recipe to the letter and still came out the same.
    At the 2nd attempt, i pushed on with the dry ingredients and the batter came out fine but i’m just puzzled at the step 3 part.

    Please help.

    1. Hi Yeo! Curdled wet ingredients is completely normal from the varying textures trying to combine. The batter will come together once you add the dry ingredients.

      1. Hi Sally,

        Thanks for the speedy reply. So it will not become creamy as described in step 3 then?

      2. Thank you so much for clarifying this. I, as an inexperienced baker, got a little frazzled at the look of that mixture but the end result turned out fantastic! so light and fluffy!

  4. Gillean Wilsak says:

    What do I do if I don’t have either sour cream or yogurt? Is there a substitute or do i need to make a run to the store?

    1. Hi Gillean! You may want to try unsweetened applesauce, mashed banana, or canned pumpkin puree instead.

  5. 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!!

  6. Gregg L. Friedman MD says:

    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

  7. 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!

    1. I’m anxious to try these. Do you have a recommendation for adding shredded zucchini to the recipe?

  8. 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.

  9. Hi just wondering can the yoghurt be left out? If not is sour milk okay to use instead? Thank you in advance

  10. 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

  11. Janne Marielle says:

    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.

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

    1. I absolutely adore your page and have been following it for years! I was wondering if it’s possible to use buttermilk for the batter? Thanks! 🙂

      1. Hi Diane, thank you! In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk (or a DIY soured milk). Use 3/4 cup buttermilk in place of both. I hope this helps!

  13. Karin Van Zyl says:

    Hi Sally

    Really keen on trying these muffins. Could I replace the all purpose flour with almond flour or similar for a gluten free recipe?

    1. Hi Karin, I haven’t tested this muffin recipe with gluten free flour. Let me know if you try it.

  14. Loved this muffin recipe. The recipe is so simple to make and really good in taste. I suggest everyone to make it. Sharing here a rhubarb muffin recipe. Check it out now: https://www.foodybud.com/rhubarb-muffins-recipe-the-recipe-critic/ ‎

  15. Hi Sally
    I have been following you and you rock.
    My question:
    Can I use flavored yogurt in this recipe? (I have some Activia strawberry yogurt I want to use.)

    1. Thank you so much, Mertie! Yes you can use flavored yogurt but just keep in mind they may be sweeter.

  16. What is a good substitute for yogurt or sour cream?

    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!

  17. 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!

  18. LInda - Canada says:

    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 !!

  19. 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.

  20. 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.

    1. You can leave them out, Karen.

  21. Melissa Henderson says:

    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.

  22. 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.

      1. Thank you so much! Love your recipes, you are such a great baker!

  23. If I don’t have a handheld or stand mixer, can I still use this recipe?

    1. Hi Lilian, Creaming the butter in step 3 is not impossible to do by hand but it will take a lot of arm muscle!

  24. Jennifer McNair says:

    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!

  25. Hi Sally, I’m planning to make 6 muffins. Can I just half the measurements in this Master recipe? Also, will canola oil work instead of butter? If yes, how much oil should I add?
    Thanks for your help.

    1. You can cut the recipe in half. I don’t recommend canola oil. You could likely replace the butter with the same amount of softened coconut oil (since it must be creamed).

  26. Awesome base, sure it’s the brown sugar! lol

  27. 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.

  28. Yummy 🙂

  29. Nancy Mcleary says:

    Hi Sally
    I am hoping you will have a great suggestion!
    I searched high and low to see if you had a rhubarb muffin recipe, I could not find one. I made one up. It tastes delicious but the muffins literally fell apart in chunks. All but three. They are a little wet too, I put them back in the oven for five minutes. I put in 2 heaping cups of rhubarb, increased the brown sugar to 1 cup, added a teaspoon of cardamom. I topped it with your crumble topping that uses melted butter and added a scant teaspoon of ginger to it. It would be wonderful it you would come up with a rhubarb muffin recipe. And please let me know where I could have tweeted it so it was not so wet.
    Thanks Sally! Hope you are feeling well!

  30. Rosalind Shimada says:

    Can I substitute butter with margarine? Can I add shredded vegetables and omit all of the sugar or most of the sugar to make a savory muffin?

    1. Hi Rosalind, I haven’t tested this recipe with margarine but results will always vary when switching fats. I’m unsure about adding shredded vegetables, but you may want to reduce the amount of wet ingredients if doing so. Here are my morning glory muffins and zucchini muffins if you’re interested. Both are sweeter, but contain the shredded vegetables.

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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