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
These muffins are amazing. I may have added a few more choc chips than the recipe, but otherwise followed it exactly – everyone said they are better than bakery muffins!
We’re so happy to read this, Pam!
What if i dont use yogurt or sour cream, any alternatives?
Hi Umaimah, We do not recommend leaving out the sour cream/yogurt. The sour cream/yogurt is necessary for structure and moisture, and the outcome of the muffins will be compromised without it.
Thank you so much for your recipes! I have a question about classification: when you use soft butter (instead of the standard oil) for muffins, where is the difference between muffins and cupcakes? And why exactly do you use soft butter instead of oil or melted butter?
Hi Kathrin! The line between a cupcake and a muffin can be pretty blurred! It usually comes down to density and sweetness (a muffin is a little more dense and less sweet than a cupcake). Using oil vs. butter in a muffin recipe really just depends on the specific recipe, the texture, and flavor you’re going for.
Hi sally these are delicious! I would like to make carrot muffins can you advise?
Hi Mary, we suggest using this Carrot Cake Loaf recipe and following the muffins instructions in the recipe notes. Hope you love them!
Cherry Almond Muffins: add 1 cup diced cherries (I used frozen), 1 cup slivered almonds and 1 tsp almond extract
These are so easy and come out perfectly! Instead of 1/4 cup milk and 1/2 cup sour cream, I did 3/4 cup buttermilk (based on the notes in Sally’s Best Blueberry Muffins recipe) which worked great. These are so adaptable which is great for using up whatever fruit and nuts you have!
Hi, have you tried carrot cake muffins with this receipe? if so, how much carrots would you add?
Hi Mary, we suggest using this Carrot Cake Loaf recipe and following the muffins instructions in the recipe notes. Hope you love them!
This is my new go to for muffins. Turned out perfectly.
Hey Sally, I want to make chocolate muffins using this recipe, I want the muffins to be cake. What adjustments should I make? What ratio of cocoa and coffee can I use?
Hi Lweendo, for a chocolate base, you can use the batter from these double chocolate muffins.
Why do you recommend taking out sour cream for the banana nut muffins?
Also any recommendations on how to divide batter if making multiple muffins from one batter
Thanks!
Hi LynWyn, the banana muffins have enough moisture and structure from the mashed banana that the sour cream isn’t necessary. You could try dividing the base batter into different bowls and then adding in your add-ins/flavors. Let us know what you try!
how long do you bake for mini muffins?
Hi Donna, see recipe Notes! Mini Muffins: 350°F for 12–14 minutes (no initial higher oven temperature). Makes about 36–40.
Hi Trina. Should the mini muffin mould be filled with batter rite to the very top or less? I find that they always end up looking like a mushroom! How should a mini muffin really look like? Tks!
Hi Bobbygal, you can fill it just a bit below the bottom of the cavity. Hope this helps!
Can the batter be made the night before & refrigerated?
Thanks
Hi Betty, we don’t recommend preparing muffin batter ahead of time. It will not rise properly when baked. See recipe Notes for our recommended make-ahead instructions. Enjoy!
Would one hypothetically be able to use powdered freeze dried fruit in the base to create a flavored muffin, such as powdered freeze dried raspberries?
Hi Lemma, it would definitely take some testing and tweaking of the dry ingredients. You might start by replacing some of the flour with the freeze dried fruit powder. Let us know if you do any experimenting!
Can I use frozen or canned fruit instead of fresh fruit in the muffins? Also, can I use salted butter and just reduce or eliminate the salt in the recipe?
Thanks
Hi Christine, you can use frozen fruit and do not thaw before adding to the batter. We do not recommend canned fruit. Feel free to use salted butter instead and reduce the added salt to 1/4 teaspoon.
I baked the muffins last night, they are the best muffins I have ever made, so soft and tasty,I made the ultimate muffin recipe as it is without any topping or other optional ingredient, my family really loved them. Thank you so much Sally.Am yet to try out more of your recipes
These tasted delicious (lemon poppy seed) but were too light in texture. I like a dense muffin. What can I do to give these more density?
Also, they didn’t dome. I did exactly as the recipe called for with the high temperature and then lowering it ten minutes later. The tops were nice and brown and they were done before the time recommended time. It’s the density and doming I’m concerned with. TY.
Hi Susan, These muffins lighter and more cake-like in their texture. Our bakery style muffins are a bit more dense. You can’t go wrong with either!
these are the bestest muffins ever on skibudi rizzlers
I’m a tremendous fan of yours, Sally! One thing has me confused, though: Should you let muffin batter rest before baking, or should you not? How about quickbread batter, such as for your lemon poppyseed bread? I know that pancake batter should rest, but I’ve been reading contradictory advice concerning muffins — and the advice about quickbreads is even more confusing! What is your opinion about these things? I’ll be guided by your wisdom!
Thank you SO much,
Reena
Hi Reena, we do not recommend letting muffin or quick bread batter rest overnight. The baking powder and baking soda are activated once the wet and dry ingredients are mixed together, so the way the batter rises and bakes will vary the longer it sits. We recommend making the batter right after it is mixed for best results. Hope this helps!
Hello, I’ve been looking for a good muffin recipe for quite a while now. All I can say, is thank you so much for this awesome recipe. It’s so versatile. I just love it. It turns out beautiful every time.
Thank you so much for giving this recipe a try, John!
I baked these muffins today as blackberries muffins! I used frozen blackberries, weighed everything with a digital scale, and filled the muffins to the top (batter was also thick). However, the muffins overflew after the 3-minute mark even when I used the correct 425° temp. Since my oven is small, it only has 2 racks so I put them on the bottom rack. Any idea why they overflew? They taste amazing though!
Hi Shania, they could have overflowed if the oven was too hot – do you happen to use an in-oven thermometer? We always recommend using one!
Recently retired, I can spend more time baking and your recipes, hints and videos are the BEST!
This morning I baked the apple cinnamon version of this marvelous muffin recipe and they were divine! Easy to prepare, I added 1/2 cup chopped pecans for that nutty taste and the family loved this recipe! Thank you!
Great Recipe! I was able to substitute everything to fit my diet and the muffins came out perfect! Thank you for sharing.
FINALLY! A fantastic muffin recipe. I’ve tried so many recipes only to have them not rise or have no flavor. Made this exact with chocolate chips (actually a mix of chocolate chunks and chips). Nothing I would change. Thanks Sally! These did not disappoint
Hi , can these muffins be made with gf flour
Hi Lynette, we haven’t tested these muffins with gluten free flour, but let us know if you do.
I made these today using 1 for 1 gluten free flour. They came out great. I typically find GF flour too gritty but when you add mixins, in my case today blueberries, GF baked goods come out pretty good. The only other change I made was I used buttermilk instead of sour cream and milk as another baker asked about. But only because I had some I wanted to use before it went bad. Saving this recipe as a keeper!
Thanks so much for the master muffin recipe!! I have been wanting one for a long time. I have a question about storage. I store all muffins in an air tight container on the counter. Though they
ome out of the oven perfectly with a light crumb and a domed top, they always start to get moist
in the container. Can you tell me what the problem could be? I always top them with course sugar on the tops. Thanks again for the awesome recipe!
Hi Terri, that can be normal, but feel free to leave your container slightly cracked to allow some air flow and prevent excess moisture. We’re so glad these are a favorite for you!
I haven’t tried it yet, but I’m sure it’s going to be fantastic! I was wondering if I could substitute craisins since I have a bunch on hand. I usually steep them in orange juice before adding them to my baked goods, and they turn out delicious! What do you think?
Hi Maureen, craisins would be great here. Feel free to rehydrate them if you wish!
Can these muffins be made without paper cups and just coconut oil used on the tins? I am in Mexico and have not seen muffin liners.
Hi Valerie, yes, you can generously grease your pan instead of using liners.
My husband loves muffins, but mine always turn out flat and unattractive. I hope that your instructions for tall muffins will let me bake him the muffins of his dreams! Thanks, Sally!
This is a question rather than a comment. Can buttermilk be used instead of sour cream or yogurt in these muffins? I find that a large percentage of your recipes use sour cream, yogurt and cream cheese, which are ingredients I don’t like, would never eat, and wouldn’t bake with. I enjoy the recipes on this site that don’t use those ingredients and would love to bake some more of your recipes. If buttermilk can sub for sour cream/yogurt, is it a one for one substitution? Thanks for any help you can offer!
Hi Linda! In most cases, if a recipe calls for both sour cream and milk, you can use buttermilk to replace BOTH. So, for example, in this muffin recipe, you will skip the sour cream and milk and use 3/4 cup (150ml) buttermilk when you would add the sour cream.
Thanks for the explanation!! Can’t wait to try it
Hi Sally,
Thanks for sharing a master recipe with us! Can you advise on cooking time for muffin-top muffins? I prefer these!
Thank you!
Cindy
Hi Cynthia, We haven’t tried baking just muffin tops but let us know if you try it!
Difference between this muffin recipe and Master Bakery-Style Muffin Recipe in the finished product. I know the Bakery Style is for larger muffins and uses melted butter instead of room temperature but is the texture different between the two? Thanks for sharing your talent with us and making available all these delicious recipes. I am in love with your easy banana muffins and make them at least twice a month and keep in the freezer for snacks.
Hi Barbara! Happy to help, and thank you for trusting my recipes! The jumbo bakery-style muffins are heartier and denser. These are softer and more buttery.