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:
- Cranberry Cardamom Spice Muffins
- Blackberry Lemon Poppy Seed Muffins
- Peach Muffins
- Apple Cinnamon Muffins
- Lemon Blueberry Muffins
- Lemon Poppy Seed Muffins
- Blueberry Muffins
- Strawberry Cheesecake Muffins
- Cranberry Orange Muffins
And in addition to those 9 muffin recipes all stemming from the same starting point, I have 4 more variations pictured for you today. Plus 9 more variations listed out under the recipe.
That’s 22 muffin flavors that all start from the same exact place.
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.
Today’s New Muffin Flavors
Details for making each are in the recipe notes below.
- White Chocolate Raspberry Muffins
- Apple Cinnamon Muffins
- Mixed Berry Muffins (with lemon glaze)
- Chocolate Chip Streusel Muffins
WHITE CHOCOLATE RASPBERRY MUFFINS:
APPLE CINNAMON MUFFINS:
MIXED BERRY MUFFINS:
CHOCOLATE CHIP STREUSEL MUFFINS:
PS: 10 more flavors below the recipe! And if you’re looking for a chocolate base, try these double chocolate muffins.
Print
Master 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 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 (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) 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
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- 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.
- 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.)
- 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.
- 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
- 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.
- 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.
- 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.
- Chocolate Chip Streusel Muffins: Fold 1 and 1/2 cups semi-sweet chocolate chips into the batter as instructed in step 4. Press crumbs from these apple cinnamon muffins slightly down into muffin tops (so they adhere, but aren’t submerged) before baking.
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | 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. Makes about 36-40.
- Chocolate Muffins: If you’re looking for a chocolate base recipe, use these double chocolate muffins.
10 More Muffin Flavors
- Cinnamon Pecan Muffins: master muffin batter + 3/4 cups toasted chopped pecans + 3/4 cup cinnamon chips. With the crumb topping from these apple cinnamon muffins.
- White Chocolate Nectarine: master muffin batter + 1 heaping cup peeled chopped nectarine + 1/2 cup white chocolate chips. With the brown sugar nut streusel from these blueberry muffins.
- Pear Spice Muffins: master muffin batter + 1 and 1/4 cups peeled chopped pear + 1/4 teaspoon each ground nutmeg, ground cloves, + allspice
- Crumb Cake Muffins: master muffin batter + extra 1 teaspoon ground cinnamon + the crumb topping from these apple cinnamon muffins
- Banana Nut Muffins: master muffin batter + 3/4 cup mashed banana + leave out sour cream + 1 cup chopped walnuts. The cheesecake filling from strawberry cheesecake muffins would be delicious in these.
- Ginger Peach Muffins: master muffin batter + 1 and 1/4 cups peeled chopped peaches + 2 Tablespoons freshly grated ginger. With the brown sugar nut streusel from these blueberry muffins.
- Pineapple Coconut Muffins: master muffin batter + 1 cup sweetened shredded coconut + 3/4 cup finely chopped pineapple (fresh or canned)
- Birthday Cake Muffins: master muffin batter + 3/4 cup rainbow sprinkles + 1 teaspoon almond extract (leave out cinnamon)
- Cranberry Apple Muffins: master muffin batter + 1 cup peeled chopped apple + 3/4 cup fresh or frozen cranberries. With the crumb topping from these apple cinnamon muffins.
I can’t use butter, and want to substitute a neutral oil but not coconut. How much would I use?
Hi Lauri, 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 in that recipe since it doesn’t need to be creamed.
Can you use bran in the muffins
Hi Lana, here is our bran muffin recipe instead.
Simple and yummy!
Good afternoon. For the Master Muffin Recipe, what can be used insead of yogurt to make this recipe dairy free? ~Thank you
Hi Kaitlyn, we haven’t tested a dairy-free version of these muffins, but you could try a plant-based yogurt instead. Let us know if you do!
My daughter made your Blueberry Muffins and they are delicious! I’m trying to eat more protein and I was wondering about adding some protein powder to the mix. I’m not sure if I could just add it without making other adjustments or if I should reduce the flour or anything else. Do you have any idea how the protein powder would affect the outcome? Thanks!
Hi Teresa, I’m really unsure. How much do you plan to add? I’m sure just 1 scoop won’t hinder things too much, and you wouldn’t need to reduce the flour.
Hi Sally, I absolutely love your muffin recipes and have made almost all of them. Always a success! Do you have any suggestions on what I can experiment with to try to make this recipe vegan?
Hi Vivian, we haven’t tested a vegan version of these muffins, so we’re unsure what might work best. Let us know if you do any experimenting!
Hi Vivian, we haven’t tested a vegan version of the muffin batter, but we’d love to know if you give something a try. Here is my collection of vegan recipes if you’d like to browse!
I made your bakery style muffins and like it a lot, so much that I made a basic bran muffin mix to use. I got this recipe from your site and now I can’t find it. I’m not sure what’s in it. Did I already add the leveler? Not sure. Can you help me find this again, please
Hi Gary, are you looking for our bran muffin recipe, or our bakery-style muffins recipe? Hope this helps!
Can you freeze the actual batter ?
Hi Angela, 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 soon thereafter.
I really didn’t expect these muffins to turn out as well as they did. They are light, fluffy and delicious. My question is, ‘can you freeze them?’.
Hi Delphine, so glad you enjoyed these muffins. They freeze beautifully – see recipe Notes for details.
Can I bake this or the bakery style muffins in a Pyrex loaf pan instead? Looks good but haven’t tried it yet!
Hi MJ, you can use this batter for quick breads, following the same baking time and directions from our blueberry muffin loaf (which is a very similar recipe). Hope you enjoy it!
Have you attempted using gluten free flour? If so, what ratios would you recommend (as far as liquid to flour)? Thank you!
Hi Tami, we have not tested gluten free flour here. Let us know if you do!
I make gluten free muffins all the time. Bob’s Redmill 1:1 works great. I usually add one more egg if I am making Gluten Free.
Can you use frozen berries?
Hi Becky, you can use either fresh or frozen, but if you use frozen, do not thaw the berries first, and you may need to add a little extra time to the bake time. Hope you enjoy!
I love this master muffin recipe so much, I’ve made it twice already!
I’m trying to incorporate more fiber into my diet, is there a way to add ground flaxseed into this recipe without compromising the texture?
Thank you in advance
Hi Nicole, we haven’t tested these muffins with flax, but you start by adding about 1/4 cup of ground flaxseed, then adjusting for more/less in future batches. Let us know what you decide to try!
Hello!
Have you ever used internal temp to determine doneness of a muffin? If so, are there any tips you can recommend? I never trust the toothpick method and always end up slightly over cooking them!
Hi Greg, quick breads and muffins should have an internal temperature of just about 200°F (93°C) when done. Hope this helps!
Can the dough be mixed the day before and then baked in the morning?
Hi Maria! No, we do not recommend making muffin batter ahead of time as they won’t rise properly when baked.
Sally you are the best , after looking on the internet for awhile I could not find an almond poppyseed muffin recipe to my liking ! After having your jumbo raspberry chocolate muffins I was spoiled ! So I decided to use your master muffin recipe , and they turned out amazing !!!! I omitted the cinnamon , added a teaspoon of vanilla and a tablespoon of almond extract , and 3 tablespoons of poppyseeds and topped it with sanding sugar !! Oh My they were heaven ! Thank you for the amazing recipes ( helping me be a more confident baker ) your the best !!
Sincerely Helen King