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

WHITE CHOCOLATE RASPBERRY MUFFINS:

stack of 3 white chocolate raspberry muffins

APPLE CINNAMON MUFFINS:

apple cinnamon muffins with a bite taken from one

LEMON POPPY SEED MUFFINS:

lemon poppy seed muffins on a blue plate

MIXED BERRY MUFFINS:

mixed berry muffins

CHOCOLATE CHIP STREUSEL 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.

Print
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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

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 (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

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. 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.

Notes

  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.

471 Comments

  1. I made these but forgot to add the milk.
    They actually turned out pretty great. Can’t wait to try them again with the milk.

    1. Want to try this today but don’t have sour cream or plain yogurt. Will it make a huge difference if I leave it out? Can I use applesauce as a sub?

  2. Super recette, je ne fait plus que celle-ci, le resultat est excellent!

    1. Je suis complètement d’accord, Wanda. Sally est vraiment formidable. Je ne m’en sers que de ses recettes!

  3. I like the tip for the tall muffins, and the yogurt addition, however I find that this recipe calls for waaay too much raising agent, as there’s this soapy sensation in my mouth.

    1. I substituted the baking soda for a desert spoon of self raising flour. They didn’t taste bad at all. But I used this recipe for the base for blueberry and banana/vanilla – I split the mixture. Maybe by adding to this, it changed how it tasted. The banana ones rose great, the blueberry, not so much so. But I guessed the split. If I had divided equal, it may have made a difference.

  4. We love them ! Very Nice. Only and dark chocolate bits . Very Light and soft.

  5. Thanks so much. Can I substitute oil for butter? I ran out of butter and can’t get to the store until Friday but I have some berries I want to use before it goes bad. If I can, how much should I use? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Chloe! We don’t recommend oil for this recipe. We would use this Master Bakery Style Muffin Recipe instead – the melted butter can be replaced with the same amount of oil since it doesn’t need to be creamed.

    2. Hi I didn’t have butter so I used oil (1/2 cup refined olive oil) and they turned out super fluffy and moist with a wonderful crumb. I added some candied orange peel and a cinnamon streusel and they were divine

  6. Marilyn Matthews says:

    Hi…When I reduce the temperature from 425 to 350 do I leave muffins in th oven? Thx, MM

    1. Trina @ Sally's Baking Addiction says:

      Yes! Hope you love these muffins, Marilyn.

  7. Farida Banu Shaik says:

    Hi! Sally, Yummy recipe superb photography

  8. The muffins turned out pretty, BUT tasted rubbery and a dry after they cooled. I will make again but use 1 egg instead of two. Have read that too much egg can cause that type of consistency.

    1. Hi April if you beat the mixture too much once the flour is added this can make it rubbery.

  9. Amazing

  10. Mary Johnson says:

    Can I use nonfat yogurt? If not what % fat do you recommend?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary! Any will work as long as it’s plain and not sweetened. We’ve use non fat Greek yogurt with good results!

  11. What changes to tge recipe would you recommend for adding oatmeal. (Like an oatmeal apple muffin.)

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ashley, if you’re looking for an oatmeal apple muffin, you might like this recipe instead. Let us know if you give it a try!

  12. Can Use almond flour or coconut flour instead regular flour?

    1. Trina @ Sally's Baking Addiction says:

      Hi Dinah! We don’t recommend those swaps. We haven’t tested it, but other readers have had luck using a 1:1 Gluten Free baking flour in our muffin recipes.

  13. How long can I keep the batter in the freezer?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lils, we don’t recommend freezing muffin batter. Instead, you can freeze baked muffins for later – they freeze wonderfully. See recipe notes for details!

  14. Loved the recipe! I made normal size cupcakes (batter made 12), and did 5 minutes at the higher temperature first but found they were a bit over cooked.

    How long and what temperature would you recommend for medium/standard size cupcake holders?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tania! Are those muffin tins larger? Same temperature, we’re unsure of the exact bake time – you can use a toothpick to test for doneness!

  15. Delaware Doug! says:

    I made the pineapple coconut version, followed the recipe to a tee except I forgot to add the milk in at the end. Oops. Despite losing my taste buds thanks to the covid 19 they were a perfect texture and after checking with the wife, she gave her approval and thats not easy as she wants walnuts in everything lol. Wish I could taste em but still a pleasure to eat, will try other versions next time, maybe one will be tasty to me, thanks for the recipe.

  16. The instruction to results information is absolutely correct. The muffin tops rise in direct proportion to the care in not opening the oven after placing the muffins in to bake and turning the oven down at five minutes right on time. Using the Martha Stewart porcelain muffin pans helps make them perfectly. Just place them on a cookie sheet with parchment underneath to bake.

    Believe it…these are the best muffins. Do not ever forget the streusel.

  17. I’ve been making these muffins (raspberry and white chocolate is my favorite) since lockdown started and they taste great but I can’t get them to rise. I’m following the recipe and I don’t open the oven whilst they are cooking – do you have any tips?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kathryn, happy to help! It could be a few things. First, make sure your baking powder and soda are fresh. We find they lose strength after just 3-4 months. Use proper room temperature butter and other room temperature ingredients. Make sure you spoon and level the flour, too!

  18. Cindy Gentry says:

    For lemon blueberry muffins do I use the lemon juice and zest in addition to the vanilla? Or omit the vanilla altogether.

    1. Trina @ Sally's Baking Addiction says:

      Hi Cindy, you can leave the vanilla in for lemon blueberry muffins. Enjoy!

  19. The best Muffin recipe I have yet tried. The muffin were a hit with my family. Thank you Sally

  20. Hello, I’m wondering if you have any recommended modifications for whole wheat flour? Based on quick searches online it seems that I should reduce the volume of flour if I am using whole wheat, but would you recommend to make modifications for other moisture components in the recipe? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Eliza, Whole wheat flour will produce a muffin that is more dense and hearty. You can try subbing half of the all purpose flour for whole wheat in this recipe or when you search recipes by ingredient (Whole Wheat Recipes) there are many muffins you can try. Hope this helps!

  21. Can’t wait to try the double chocolate muffins!

  22. I have espresso baking chips I’d like to use for this muffin recipe. Any ideas on flavors to combine it with?

    1. Hi Liz, I think those chips would be fantastic in this muffin batter. You can follow the chocolate chip muffin instructions in the recipe notes, swapping out the chocolate chips for your espresso chips, and perhaps even add 2 teaspoons of espresso powder to the dry ingredients. If you’re interested in a glaze on top of the muffins, use this espresso glaze from the mocha blondies recipe.

  23. Donice Gilliland says:

    This is such a great recipe and I look forward to trying many of these variations! I love cardamom in baked goods, and I would love your suggestion on how to add it into the recipes which call for multiple spices – what would it be best to substitute for, so that it’s flavor might be noticed – maybe nutmeg? Cloves? Please share your thoughts. Thank you!

    1. Hi Donice! I don’t think you’d need to sub out any of the spices that some of the variations call for, unless you want of course– cardamom offers a different flavor than cloves and nutmeg, but you could definitely swap one of those out for it. You could also try these cranberry cardamom spice muffins.

    2. Hi Donice,
      The cranberry cardamom muffins sally references below are my fave! I never really made muffins before those. I’m about to try the raspberry white chocolate a combo but if you are looking for cardamom flavor def try those !

  24. Can you make these in mini Bundt pans?

    1. Hi Eileen, I can’t see why not. I would bake them at 350°F (177°C) the entire time. (Unlike the muffins.) I’m unsure of the best bake time for mini bundts.

      1. Thank you Sally! I made lemon raspberry ones in the mini Bundt pans at 350 for 15 minutes. They turned out beautiful. I love all your recipes! Thanks for your quick response.

  25. I would love to see a carrot cake muffin recipe I have a ton of carrots. And I love carrot cake

    1. Lexi @ Sally's Baking Addiction says:

      Hi Robin, for a carrot based muffin recipe, you might enjoy our carrot cake loaf (following the recipe notes for muffins) or our morning glory muffins. Let us know if you give either a try!

  26. Carole Doria says:

    Hi! I have tried several of your recipes and each has been terrific.

    I have been looking for a really good Bran muffin. Do you have one to share?

    Thank you for sharing your treats!

    1. Trina @ Sally's Baking Addiction says:

      Hi Carole! We don’t have a perfected bran muffin recipe yet, but how about these morning glory muffins? They’re a favorite for sure.

  27. Just wondering if you’ve ever put the batter in the pan, then let it sit in the fridge overnight? Do you think it would be a good or bad thing?
    Thanks so much.

    1. Trina @ Sally's Baking Addiction says:

      Hi Lynda, We don’t recommend it. Any recipe which uses leaveners should be baked as soon as possible. As soon as the batter is mixed together the leaveners are activated and won’t rise if it sits too long.

      1. Ah, ok, thanks for getting back to me. I appreciate it.

  28. This recipe looks fantastic; thanks for sharing. I can’t wait to try lots of the variations. For the ones calling for berries, can I use frozen? If so, do you thaw them first? I still have a lot of home grown berries from last year that I’d love to use. Thanks so much!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Marcy, frozen berries work! Do not thaw before using. The color may bleed a bit more than if using fresh berries, but they will be delicious nonetheless. If you’d like, you can lightly toss them in flour before adding to the batter. Enjoy!

  29. Hi Sally, can I substitute orange instead of lemon in the lemon poppy seed muffin? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Swati, we can’t see why not — or, you might enjoy our Orange Lemon Poppy Seed Muffins too. Let us know if you give either a try!

  30. Lemon poppyseed are like eating cake. Yummo. I will be trying others. And sugar free for my husband. I expect they will not rise or brown as much. The technique is the key.

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