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
How would you recommend doing pistachio muffins?
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.
How much cocoa powder should I put if I’d like to make chocolate based muffins using this recipe?
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.
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!!!
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
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!!
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 ☺️
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.
Yummy 🙂
This is the most delicious muffin recipe I have ever found! Made the chocolate chip ones with the crumb topping, so good! Thank-You for sharing1
Jill Young N.Y.
Great recipe! Gonna be my new go to muffin recipe! I did the Lemon Poppy Seed Muffins and Cranberry White Chocolate. Both we amazing and got great reviews from the family. To make it healthier I substituted half the flour with whole wheat flour and could barely tell! Thanks!
Hi! If I want to make whole wheat muffins, how do I substitute the whole wheat flour for the all-purpose flour. Is it the same amount?
Hi Caitlin, Whole wheat flour will produce a muffin that is more dense and hearty. You can try subbing half of the all purpose for for whole wheat or when you search my recipes by ingredient (Whole Wheat Recipes) there are many muffins you can try.
We used this recipe to make a batch of strawberry and a batch of choc. chip. My daughters (9 and 10) did most of it. Turned out amazing. I’d share a photo if this would let me.
I’m wondering if you can leave out the poppy seeds in the blueberry poppy seed one. I would not want my son to test positive on a random drug test for his job because he ate a muffin I made with poppy seeds in it.
You can leave them out, Karen.
I don’t normally leave reviews, but this recipe was amazing. I made this for a friend and since this was the first time I made the recipe AND there were 13 muffins, I decided to try one before delivering them. OMG… delicious! I will be saving this recipe! I made chocolate chip muffins, exactly as the recipe was listed. I wouldn’t make any changes.
These are fantastic. I poured 1/2 of the mixture in the muffin tins – topped them with chopped banana, frozen blueberries and chopped 85 percent chocolate pieces, then poured the other half of batter on top. OMG – end results – fat hips – they were ultimately great !!
Perfect recipe! I made the apple walnut version and they came out incredibly fluffy! I used just over a cup of apple, added a bit of ginger powder, and used nonfat greek yogurt. I baked for around 22 min and they came out great!
What is a good substitute for yogurt or sour cream?
Hi Pam, In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk (or a DIY soured milk). So if the recipe calls for 1/2 C sour cream and 1/4 C milk, you can use 3/4 C buttermilk in place of both. I hope this helps!
Oh, my stars!! Made these this morning (Apple cinnamon), and they are SO good! They’re just perfect.
Hi Sally, I was wondering if I can remove the sour cream or yogurt? Or do you have any other alternatives? Thanks
Hi Janne, You will want to make up for the wet ingredient. You may want to try unsweetened applesauce, mashed banana, or canned pumpkin puree instead.
Amazing! Muffin goals achieved with these deliciously light and fluffy beauties! I added raspberry and white choc chips. This will be my go to recipe from now on
I made a double batch yesterday. They were awesome! I made some strawberry, blueberry and some coconut pineapple. A recipe definitely using again and again.
Delicious! These came out perfectly. I added chocolate chips and used vanilla greek yogurt. I’ve tried the other master muffin receipt before and much prefer these as they come out lighter and fluffier. Thanks Sally!
Wonderful cook book. Great muffin recipes. Sally knows how to make wonderful muffins. I give Sally’s baking addiction a 5 star excellent review. By Gregg L. Friedman MD
Best muffins!! I used frozen mixed berries. Accidentally forgot baking soda. Realized as I was typing recipe to add to binder to find easily. Still amazing!!
I made the blueberry muffins today & they were absolutely delicious!!! I can’t wait to make all the other types of muffins listed! Definitely recommend this recipe.
After my granddaughter asked for muffins, I did a search and came up with this website and recipe. We added chocolate chips to 1/2 of the batter and blueberries to the other half. We really like the flavor. They came out really well. I think adding the cinnamon was a real key ingredient… I had never heard of starting muffins out at a high temp. I had recently come across a new recipe for biscuits that suggests doing the same thing – starting out at 450 and setting at 400 when the biscuits go in the oven. Works for them, too.
Made the mixed berry recipe with the kids 3 and 6(they really did a lot of it). Turned out amazing. Highly recommend. Fluffy and delicious!
I made the Apple Cinnamon version of these muffins, minus the cinnamon – to my disbelief we were all out. I added 1/4 tsp all spice and 1/4 tsp cloves in lieu of the cinnamon. The rest of the recipe I followed EXACTLY as described. These are so delicious and now my go to recipe for muffins. I have tried A LOT of online recipes, this is by far the best and super easy! Thank you for sharing it
Hello Sally!
Thank you for sharing your recipe. I just finished preparing the muffins. It’s 1st time my muffins do not stick on the pan and they look yummy. I’m not a professional baking and my kids drive me crazy asking to bake stuff for them. I’m sure they will love it.
I made 4 kinds of mini muffins: mini chocolate chips, chopped apples and cinnamon, blueberry lemon, and chocolate oatmeal. They were all delicious!