This is my ultimate muffin recipe—starting with a thick and creamy muffin batter, your choice of additions, and two topping options. Customize it with your favorite mix-ins and flavor combinations for endless possibilities like blueberry muffins, lemon poppy seed muffins, and apple cinnamon muffins.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, helpful success tips, and additional flavors.
This is my staple muffin recipe, to which I fold in a variety of additions and flavors. I’ve relied on it since 2014 when I developed and originally published my best blueberry muffins. I was so pleased with the taste and texture that I kept experimenting with new flavors—and over time, I’ve realized the possibilities are actually endless.
In fact, I love this mix-and-match ultimate muffin recipe so much that I’m including it in my new cookbook, Sally’s Baking 101! (Including an exclusive-to-the-book birthday cake flavor.)
Can one muffin batter truly make infinite muffin flavors? We haven’t reached the limit yet…
Why This Should Be Your Go-To Muffin Recipe, Too:
- Batter produces soft, fluffy, tall bakery-style muffins
- Endlessly customizable for infinite muffin varieties
- Includes baking instructions for all sizes of muffins—makes 12 standard muffins, 6 jumbo muffins, or 36–40 mini muffins
- Make the crumb topping or simply sprinkle coarse sugar on top for a sparkly crunch
One reader, Karen, commented: “These were the best muffins I’ve ever made. No more store-bought! I can hardly wait to try a new batch every week. This is going to be fun! ★★★★★“
Another reader, Stacey, commented: “Made these tonight in a jumbo muffin tin, and added chocolate chips. Very tender muffin, but still a perfect base for more substantial mix-ins like chocolate. Domed beautifully! Will be making these a LOT going forward! ★★★★★“
Here are 10 of my muffin recipes that I’ve published using this base muffin batter:
- Cranberry Cardamom Spice Muffins
- Blackberry Lemon Poppy Seed Muffins
- Peach Muffins
- Apple Cinnamon Muffins (pictured)
- Lemon Blueberry Muffins
- Lemon Poppy Seed Muffins (pictured)
- Blueberry Muffins (pictured)
- Strawberry Cheesecake Muffins (pictured)
- Cranberry Orange Muffins
- Crumb Cake Muffins
Today I’m also sharing White Chocolate Raspberry and Chocolate Chip Crumb. Details for making each are in the recipe Notes below!
Ingredients for the Muffin Batter
- Flour: Stick with all-purpose flour. The flour gives the muffins structure and keeps the batter nice and thick so the add-ins (chocolate chips, berries, nuts, etc.) stay suspended.
- Baking Powder & Baking Soda: For maximum rise, we’re using both leaveners here.
- Salt, Cinnamon, & Vanilla Extract: The flavor enhancers. The cinnamon is optional—leave it out if it doesn’t work well with the other flavors. For example, I use it when I make apple or chocolate chip muffins, but skip it when I make lemon muffins.
- Butter: We’re creaming the butter to make these fluffy, springy muffins, so make sure to use proper room-temperature butter here. If you’re a beginner baker or if you need a refresher, I also have a helpful video tutorial on how to cream butter and sugar.
- Sugar: A mix of granulated sugar and brown sugar sweetens these muffins.
- Eggs: Eggs add moisture and richness, and bind everything together.
- Sour Cream: Sour cream helps keep the muffins tender, soft, and extra moist. If needed, you can use plain Greek yogurt instead.
- Milk: Milk lightens up the crumb. I usually use whole milk, but you can use low-fat or nondairy milk if you prefer.
Expect a creamy, thick batter:
Fold in your additions, such as apples, chocolate chips, nuts, berries, etc. If making something like lemon poppy seed muffins, add the lemon zest and juice when you add the milk, and mix the poppy seeds in with the dry ingredients. I have these details in the recipe Notes below.
This is the chocolate chip muffin batter:
Muffin Topping Options
Before baking, decide if you want to top the muffins. Here are my 2 recommendations:
- Coarse Sugar: Simple, yet bakery-style beautiful! Coarse sugar gives the muffins a sparkly crunch.
- Crumb Topping: A classic choice, my brown sugar cinnamon crumb topping works with a variety of muffin flavors. I have the recipe for you below. If desired, you can use another crumb-like topping such as the easy brown sugar pecan streusel I use on this blueberry muffins version or this lemon crumb topping I use on my lemon blueberry muffins.
Here I’m topping the chocolate chip muffin variety with the crumb topping:
The Trick to Tall Muffin Tops
I’ve been using this muffin trick for years and SWEAR by it. Nearly all of the muffin recipes you see on my website and in my cookbooks also use it.
Make sure your muffin batter is thick (this one is). Fill your muffin cups/liners with the batter 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 burst of hot air lifts the muffins straight up, creating a solid dome. The rest of the time at a lower baking temperature cooks the center of the muffin.
Optional Finishing Touches
If you want even more ways to jazz up your muffins, try finishing them with a topping:
- Vanilla icing
- Lemon icing: you can find the recipe with my lemon poppy seed muffins. This is also fantastic on the muffin varieties that have berries.
- Orange icing: you can find the recipe with my cranberry orange muffins.
- Maple icing: what we use to top maple brown sugar cookies.
- Brown butter icing: what we use to top pistachio cookies.
- Salted caramel sauce: this is so good on the apple cinnamon muffins!
Even More Muffin Flavors
- Cinnamon Pecan Muffins: ultimate muffin batter + 3/4 cup (100g) chopped pecans + 3/4 cup (135g) cinnamon chips. Add the crumb topping.
- White Chocolate Nectarine: ultimate muffin batter + 1 and 1/4 cups (about 230g) peeled finely chopped nectarine + 1/2 cup (90g) white chocolate chips. Add the crumb topping or try the pecan streusel topping from the blueberry muffins.
- Pear Spice Muffins: ultimate muffin batter + 1 and 1/4 cups (about 230g) peeled finely chopped pear + 1/4 teaspoon each ground nutmeg and allspice
- Banana Nut Muffins: ultimate muffin batter + 3/4 cup (170g) mashed banana + leave out sour cream + 1 cup (130g) chopped walnuts.
- Ginger Peach Muffins: ultimate muffin batter + 1 and 1/4 cups (about 230g) peeled finely chopped peaches + 2 Tablespoons freshly grated ginger. Add the crumb topping or try the pecan streusel topping from the blueberry muffins.
- Pineapple Coconut Muffins: ultimate muffin batter + 1 cup (100g) sweetened shredded coconut + 1 cup (225g) finely chopped pineapple (fresh or canned, drained)
- Cranberry Apple Muffins: ultimate muffin batter + 1 cup (about 120g) peeled chopped apple + 1 cup (120g) fresh or frozen cranberries (do not thaw).
P.S. Looking for a chocolate muffin base? Use the batter from these double chocolate muffins.
Print
Ultimate Muffin Recipe
- 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 base muffin recipe to make any flavor of muffin you can dream up! They’re easy, delicious, and freezer friendly. See Notes section below the recipe for my 5 favorite flavor variations, plus baking instructions for jumbo and mini muffins.
Ingredients
Optional Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons (56g) unsalted butter, melted
- 2/3 cup (83g) all-purpose flour
Muffin Batter
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, depending on your add-ins)*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- add-ins of your choice (see Notes)*
- optional if not using crumb topping: 2 Tablespoons coarse sugar, for sprinkling
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping, if using: In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter. Using a fork, gently work in the flour just enough to combine. Do not overmix; the mixture should have large crumbles. Set topping aside or refrigerate until ready to use.
- Make the muffins: In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the sour cream, eggs, and vanilla. 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.
- 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 speed until combined. Fold in your chosen add-ins. (See flavors/details in the Notes below.) The batter should be thick.
- Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar or spoon on the crumb topping and lightly press the crumbles so they stick to the batter.
- Bake the muffins for 5 minutes at 425°F (218°C); 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 10 minutes in the muffin pan set on a cooling rack, then transfer the muffins from the pan to the rack to cool completely.
- Store muffins covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Notes
- White Chocolate Raspberry Muffins: Omit the optional cinnamon. Fold 1 cup (125g) raspberries + 3/4 cup (135g) white chocolate chips into the batter as instructed in step 5. Sprinkle muffins with coarse sugar before baking as instructed in step 6.
- Apple Cinnamon Muffins: Keep the optional cinnamon in the base recipe, and add another 1 teaspoon with the dry ingredients in step 2. Fold 1 and 1/2 cups (180g) peeled chopped apples into the batter as instructed in step 5. Sprinkle muffins with crumb topping before baking as instructed in step 6.
- Blueberry Muffins: Mix the optional 1/2 teaspoon ground cinnamon with the dry ingredients in step 2. Fold 1 and 1/2 cups (210g) fresh or frozen blueberries into the batter as instructed in step 5. (If using frozen berries, do not thaw.) Sprinkle muffins with coarse sugar or crumb topping before baking as instructed in step 6.
- Chocolate Chip Muffins: Mix the optional 1/2 teaspoon ground cinnamon with the dry ingredients in step 2. Fold 1 and 1/2 cups (270g) semi-sweet chocolate chips into the batter as instructed in step 5. Sprinkle muffins with coarse sugar or crumb topping before baking as instructed in step 6.
- Lemon Poppy Seed Muffins: Omit the optional cinnamon. Mix 2 Tablespoons poppy seeds with the dry ingredients in step 2. Add 1 and 1/2 Tablespoons fresh lemon zest and 3 Tablespoons (45ml) fresh lemon juice when you add the milk. Sprinkle muffins with coarse sugar before baking as instructed in step 6. If desired, top cooled muffins with lemon icing.
- Freezing Instructions: Place muffins in an airtight freezer container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature, or warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Coarse Sparkling Sugar | Cooling Rack
- 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.
- Mini Muffins: 350°F for 12–14 minutes (no initial higher oven temperature). Makes about 36–40.
- Chocolate Muffins: If you’re looking for a chocolate base muffin recipe, use this recipe for double chocolate muffins.
Share Your Muffin Masterpiece!
I love hearing from readers who have used this muffin recipe to make up their own varieties. Here are a few:
- Meg’s version: “Today this master muffin recipe is going to make us some tropical muffins with mango and coconut milk. I assume these will be a major hit as usual, your recipes always are in this house. ★★★★★“
- Helen’s version: “After looking on the internet for awhile I could not find an almond poppy seed muffin recipe to my liking!… So I decided to use your master muffin recipe, and they turned out amazing!!! I omitted the cinnamon, added a teaspoon of vanilla and almond extract, and 3 tablespoons of poppy seeds and topped it with sanding sugar… Oh my they were heaven! ★★★★★“
- Jackie‘s version: “Just made these with pear and spices. Came out so nice, fluffy, crispy. Love this recipe! Will definitely use it again. I did add about 3/4 cup walnuts as I really like nuts in muffins. ★★★★★“
- Lorri‘s version: “Outstanding is all I can say! This basic recipe will be my go-to basic muffin recipe going forward! I made blueberry orange and kept the cinnamon in! ★★★★★“
- Lana‘s version: “You’ve done it again! Wow! I baked a white chocolate nectarine version with fresh nectarines tonight! Fantastic! I’m excited to try other versions as the seasons change. ★★★★★“
Reader Comments and Reviews
I bake two dozen a week of this recipe for volunteers working Habitat for Humanity. I love that I can use the same recipe but provide a variety of flavors. Thank you for the help!
Thank you for baking for volunteers, Brenda!
I love having one amazing go-to, especially an easy one! Thank you
Q- Is there any way to reduce the sugar, even slightly, without completely destroying the integrity of the mix?
Hi Megan, We haven’t tried a lower sugar version of these muffins. You can certainly do some experimenting if you’d like, but keep in mind that reducing the sugar can alter the taste, texture, and structure of the muffins.
I’ve reduced the sugar to half of the stated amount and the muffins still come out great. They’re perfect for me. I made a couple batches of the banana muffins (with semi-sweet chocolate chips) this morning.
I love your infinite muffin recipes. I’ve made a few different kinds. I want to make one that would be close to cinnamon rolls for a brunch baby shower would I use the crumb cake or pecan cinnamon chip. I would leave out pecans and frost them with your cream cheese frosting.
Also what kind of cinnamon chips do you use.
Excellent recipe! I mixed whole wheat and AP flour, used yogurt and kids LOVED them! Thank you!!
I haven’t any sour milk or yogurt can I leave it out ?
Hi Liz, the sour cream/yogurt and milk are both necessary for these muffins. In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk.
Amazing recipe! I had an order for 7 dozen muffins and was so happy I found this!
I use the same recipe as instructed to make my muffins. They taste really good but my muffins crack on top everytime. What could possibly be going wrong with my muffins?
Hi Mousumi, that can be normal for muffins and quick breads. It’s the heat escaping from the top of the bread as it rises. Thank you so much for giving these a try—we’re glad you enjoyed this recipe!
Can I sub in whole wheat flour in place of the all-purpose flour for a 1:1 ratio? Would I need to adjust anything else?
Hi Elena! You can try substituting for whole wheat flour, but we’d recommend starting by using half whole wheat and half all purpose for a batch. See how you like the taste/texture with the change (they will be denser), and then adjust for more/less whole wheat flour in future batches. Hope this helps!
I did not see anything in your instructions/comments or advice that mentions if these can be made ahead and frozen. I’m planning a brunch (for 35 people) and would love to make this versatile recipe. Thanks for your recipes.
Hi Sandra, you can absolutely make these muffins ahead. They freeze well for up to three months. Hope they’re a hit!
I made this recipe with the mixed berries. I used Blackberries, Raspberries and Blueberries. I substituted King Arthur’s Gluten free flour 1:1 and used Swerve to replace the sugar. This came out delicious!
I used the plain recipe and added 3/4 cup white chocolate morsels and 3/4 cup chopped pecans (it’s what I had on hand). The muffins came out great with a nice dome, not at all flat.
I really want to make muffins with sausage, egg, and cheese inside. Any idea on how to make this muffin base not too sweet for the savory ingredients I have in mind? 🙂 LOVE your recipes, especially the blueberry oat muffins!
Hi Elza! For savory muffins, we recommend following our savory quick bread recipe that you could turn into muffins. See recipe notes for the muffin instructions and all the flavor suggestions in the post. Or you may love our savory ham & cheese scones as well.
We have a lactose issue in our house. Can you use margarine instead of better in this recipe?
Hi Tricia, margarine has a different composition than butter, so we don’t recommend that swap. You could try a plant-based butter instead, but we’re unsure of the exact results. If you’re interested, here are all of our naturally dairy-free recipes.
Made these muffins today for the first time! Outstanding is all I can say! This basic recipe will be my go-to basic muffin recipe going forward! I made Blueberry orange using the Blueberry Lemon additions only using 1 cup frozen blueberries and kept the cinnamon in!
My husband shredded too much carrot for a stew and there was an apple shriveling up on the counter. I knew you’d have something! Used the basic “Apple Cinnamon” version, and all the ingredients on my shelf already.
I think this might be my go-to for cleaning out the fruit drawer now.
I have been buying muffins and today decided it was time to bake again. These muffins are delicious and I had all the ingredients already. Awesome apple cinnamon vairiety!
I absolutely loved this recipe! Moist, delicious, and nutritious!
Butterscotch and white choc muffins recipe?
You could certainly add butterscotch morsels and white chocolate chips to this batter! Let us know if you give it a try.
these are great! Made the apple cinnamon, my husband, who usually finds my muffins and cakes dry, can’t stop hinting at me that ‘those were great….more?’ one question…can I reserve some batter to make ‘fresh’ muffins s day or two later? or would it drop?
Hi Carrie! So glad you enjoyed them. Muffin batter is best baked right away.
Hi, i want to make savory muffins. Would this recipe work? Do I just ommit the sugar??
Hi Lana! For savory muffins, we recommend following our savory quick bread recipe that you could turn into muffins. See recipe notes for the muffin instructions and all the flavor suggestions in the post.
So many choices!! What would you do for zucchini bread turned muffins? Similar to the apple cinnamon ones? I’m trying to make a bunch of muffins for a gathering this weekend and have a lot of leftover zucchini! Thanks!
Hi Jessica, here’s our favorite zucchini muffin recipe – enjoy!
Can I use dry cranberries instead of frozen in the Cranberry Apple Muffins?
Hi Alicia, yes, you can use dried cranberries instead. You may want to use just a bit more. Enjoy!
Excellent result!
This recipe was so easy and made me feel like a master baker! Quick Question: can the recipes that use berries be frozen berries? Or only when indicated? THANK YOU!
Hi Rachel, in general, frozen berries can be used in most recipes where fresh are used, but it’s best to defer to the recipe if it states that fresh are best. Frozen can sometimes release too much liquid that will adversely affect the baked good. So glad these muffins were a hit!
Never been able to get domed muffins before and this recipe worked like magic, thank you!
Looks perfect! Wondering if it would work if I poured the entire batter into a bundt pan if it would work ok as a cake? Assuming yes?
Thanks!
Hi Cait! We can’t see why not — we’re unsure of the exact bake time, but it will be a bit longer than the muffins. Bake at 350 for the entire time. Keep a close eye on it and use a toothpick to test for doneness.
Hi,
Can the dry ingredients all be mixed into one big batch and kept in storage container with lid, them scoop out the necessary amount needed for a recipe adding wet ingredients the day you are baking?
If not, could the dry ingredients be permeasured into ziplock bags and then stored either in pantry or fridge and when needed pull a ziplock bag of dry ingredients and use, (adding the rest of wet ingredients and fruit)?
Hi Susan, either of those methods should work fine. Just be sure to keep an eye on the expiration dates for the individual dry ingredients (for example, we recommend using baking powder and baking soda within 3 months for best freshness). Let us know how it goes!
For a pistachio muffin, what are your recommendations? I have pistachio emulsion and I believe I have actual pistachios.
Hi Jess, though we 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 we do when we make pistachio cupcakes.
how to turn this into carrot muffins? thanks
Hi Bee, here’s our carrot quick bread recipe that can be used for muffins!
I usually leave muffin batter for a day or 2 in the fridge to bake fresh, with the baking powder in here I’m a bit skeptical. Would it stay?
Hi Zainub, we don’t recommend it. The leaveners are activated once the wet and dry ingredients are mixed together, so it’s best to bake the batter right away.
I have been searching for a Pecan Muffin recipe!
Sally’s Banana nut muffins came out so great, that I hoped she’d have a recipe for pecan muffins
( no butterscotch chips, please!)
Thank you!
This is my go to recipes for our family muffins from now on
Thanks
You’ve done it again! Wow! I baked the White Chocolate Nectarine version with fresh nectarines tonight! Fantastic! I’m excited to try other versions as the seasons change. Ty!
I’ve made this recipe before and really enjoyed it! Today I doubled the recipe and tried the peach-ginger (a nice twist-have never had before), made the pineapple-coconut and my standard favourite mixed berry. I appreciated the tip to cook 5 minutes on high. Doubling the recipe was not a problem whic was great. Now I’m going to try some of your other recipes. Thanks Alanna