1 Batter for Infinite Muffin Recipes

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: 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 (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.

10 More Muffin 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.
  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 great.


  1. So using what I had on hand… frozen black cherries and mini chocolate chips.
    I added some flaxseed
    OMG. Yummy in my Tummy

  2. 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.

  3. 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 ☺️

    1. I used this for lemon poppy seed muffins. I decreased the sugar, used yogurt instead of sour cream & soy milk. Delicious…. this will be my go to muffin recipe from now on.

  4. A simple recipe which gave the best basic vanilla muffins I have ever made.

    Thanks Sally for your sharing.
    I excluded the egg yoke and used only the egg whites. This gives a nice flavour and non eggy taste too.

  5. 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!!

  6. Arlene Jones says:

    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

  7. 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!!!

  8. 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.

  9. Joycelyn Teo says:

    Hi dear, I have some rolled oats n raisins, how can I incorporate into this master batter? Which stage and any change in other ingredients? Thanks in advance for answering!

    1. Hi Joycelyn, To use oats as part of your batter you can use my recipe for blueberry oatmeal muffins and sub raisins instead of blueberries. Enjoy!

      1. Joycelyn Teo says:

        OK thanks! ☺

  10. Can I use this recipe to make savory muffins?

    1. Can you substitute the flour to a GF flour 1:1? Thanks

  11. How would you recommend doing pistachio muffins?

    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.

  12. Mary Oblak says:

    This is a really great recipe. I am a baker who finds many recipes online and am careful about the ones I choose (I have wasted many ingredients following faulty recipes). Thank you Sally. I have made two versions. One with vanilla and chocolate chips and one with apple, raisins and cinnamon. Both came out 100% perfectly. I will continue to use this

  13. I used applesauce when I didn’t have sour cream, and it worked really well, too.

  14. It turned out amazing! I put different things in different muffins (mixed out a bit of the batter in a small bowl with the toppings). I tried with blueberries, chocolate chips, white chocolate and cranberries, dark chocolate chips and macadamia nuts, and then i made a couple of muffins with everything mixed together! Thank you for this recipe!!

  15. You’re always the first person I come to when I’m looking for recipes since I’m picky about what recipes I use. Your recipes are amazing and you do so much research when making them. I just want to say your muffins came out fantastic! They tasted so good and delicious
    I was just wondering why mine wasn’t as dense as I wanted them to be. Is there anything I could do to make them denser?

    1. So glad you enjoyed these! I recommend a different recipe for dense muffins, as these are quite cakey. (Though you could try reducing the milk for a thicker batter and denser muffin.) Here are my denser bakery style muffins. You may like those more!

  16. Hi Sally,
    For lemon poppy seed muffins, would buttermilk work here instead of regular milk? Thank you!

    1. Hi A– it would, but I recommend replacing the sour cream/yogurt AND milk with buttermilk.

  17. Hi Sally
    I want to make coffee muffins. Any advice on how much to add and when. Thanks for great recipe.

    1. Hi Penny, though I haven’t tested this– you could try adding 2 teaspoons of espresso powder in with the dry ingredients.

  18. Hi sally i really love all your recipes i would like to know if this recipe can be made into a savoury muffin? Would it work?

    1. Hi Laetitia, I haven’t attempted a savory muffin from this recipe, but I would start by reducing the sugar and adding your favorite savory add-ins. Let me know if you try it!

      1. Thanks a lot. I will let you know

  19. Hi. How would I make this into a batch of mango and a batch of strawberry muffins? Could you please tell me with purée and with solid fruit. Thanks so much!

    1. Hi Reena, I recommend using chopped mangoes and/or strawberries. Do not use a puree.

  20. Melissa Yaremchuk says:

    Hi do frozen blueberries need to be thawed before adding to the mixture? I made these using dried cranberries. They were so good. I have never had a good muffin recipe. They are extra good because I can make lots of muffin s from one recipe!!

  21. Kim Phillips says:

    Hi Sally,
    I would like to know if you would change anything when using juneberries. Would you add anything to the batter or make a glaze topping? What do you suggest?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kim, No changes necessary! Simply follow the recipe notes for mixed berry muffins and use all juneberries.

  22. just made this tonight and DAMN its soo gooood!! Before I added the dry ingredients, the batter looks curdled (probably because I use greek yoghurt? no idea) and I was real pessimistic about its outcome but after mixing everything in it looks so creamy! I made the cinnamon crumble muffin and it turns out to be soo light fluffy and bursting with flavor! Thanks again for sharing this absolutely amazing master muffin recipe <3 cheers from Indonesia!

  23. Lauren Leder says:

    this is my go to muffin recipe (of course!), but what if i wanted to use rhubarb in them (with streusel or crumb topping of course). any thoughts on best to handle the rhubarb and how much? thanks !!!!

    1. Hi Lauren! I recommend using fresh rhubarb, slicing very thin, and folding into the muffin batter like any other add-in. I don’t find pre-cooking rhubarb necessary in muffin recipes. 1 – 1 and 1/2 cups of sliced rhubarb is plenty. Fold into the batter after you add the milk.

  24. Apple cinnamon in oven. Can they be frozen?

  25. Hi Sally,

    Thanks for this master recipe “without boundaries”. There are so many variations that could be churned out from this one recipe!

    Playing safe for a start, I made 2 variations (banana walnut and blueberry) following your suggestions into jumbo muffins. Despite following the baking temperature suggested, my oven did not domed it high enough. They are still jumbo-sized and tasted great!

    I also tried once with cocoa powder, which actually works out fine too (maybe I was lucky? haha).

    PS: I’ve also tried your triple choc muffin and super moist chocolate cupcake recipes too, and both were as great. My cousin’s friends who ate the triple choc muffins thought it was store-bought from the S-brand coffee chain.

    I have been skeptical about muffins recipes (which never turned out the way I wanted). Yours on the contrary, turns out exactly how I wish it would be.
    Also thanks for providing metrics measurement which we are used to.

    Cheers and love from Singapore!

  26. After many attempts at making muffins that ended in rubbery, baking-soda flavoured results, I found this recipe and decided to give it a try. I was not disappointed – the muffins were wonderful! They were moist, flavourful, and the best muffins I’ve made by far. I put in some blueberries and tried the pecan-brown sugar topping from your other recipe. Absolutely tasty!

  27. Yum.

  28. Laura Pennington says:

    Wow. I added orange purée, honey and poppy seeds and they were gone within 3 hours between my dad and me. Highly recommend

  29. What a fantastic recipe, the sour cream really takes it to the next level (even if I did substitute it with plain Greek yoghurt as that’s all I had.. oops)! I made the chocolate-chip version but I cannot wait to make others.. lemon poppy seed, white chocolate raspberry, pecan cinnamon… Yum! Thank you so much for sharing this recipe 🙂 The directions and ingredient amounts are spot on!

  30. Michal Goldberg says:

    These were AMAZING and still delicious and fresh a week later when kept in an airtight tin. Yum. Thank you Sally! These were the best muffins I’ve ever made, and I love to bake. Can’t wait to try the new varieties – by request, strawberry cheesecake for today.

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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