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
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.
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.
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!
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.
Can you make these in mini Bundt pans?
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.
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.
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!
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.
I have espresso baking chips I’d like to use for this muffin recipe. Any ideas on flavors to combine it with?
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.
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!
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!
The best Muffin recipe I have yet tried. The muffin were a hit with my family. Thank you Sally
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?
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!
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.
What changes to tge recipe would you recommend for adding oatmeal. (Like an oatmeal apple muffin.)
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!
Can I use nonfat yogurt? If not what % fat do you recommend?
Hi Mary! Any will work as long as it’s plain and not sweetened. We’ve use non fat Greek yogurt with good results!
Hi…When I reduce the temperature from 425 to 350 do I leave muffins in th oven? Thx, MM
Yes! Hope you love these muffins, Marilyn.
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!
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.
Hi, I am 12 and i baked this recipe by myself! These muffin smelt amazing and the were so fluffy and crunchy! I shared them with my family and they were all over the muffins and they were going back for more! This recipe is truly delicious and i think i am going to make more!
-Little baker
I just used this to make cherry/orange/CC muffins. Man they smell good. Only added an 1/8 or so orange peel and the same with the orange extract. With the cherries, I did semi-thaw them. Seemed to work well that way. Did not end up with pink muffins. Ended up with 14 muffins. The first 12 I did the 425 deg trick, the last 2 are for me, so just baked at the 350 temp. I did notice, they still had a good rise and they needed an extra min or so to bake through.
This has the fluffiest and most tender crumb. Tastes amazing too. I’ve made tons of muffins and tried many recipes… and this is my go to.
I made 2 batches with this recipe. I followed instruction’s and ingredient’s exactly, even the .5min 425 F trick to fluff up muffins. I used mixed frozen berries from Costco leaving them in the fridge to thaw and excess juices to strain. I also used 18% full fat sour cream and 2 % milk. These muffins are moist, rich, creamy…and gone. lol Baked on convection bake for exactly 5 mins at 425F leaving muffins in pan, reduced to 350F for exactly 15 min. Muffins did not stick are so beautiful.
I followed this recipe to a T and it was a disappointment. It tasted like baking soda and powder and hardly sweet. Not sure where I went wrong with it but I’m sad they didn’t turn out good.
Great muffins! Everyone loved the pear spice flavor. We’ll be trying every flavor we can think of!
Flavour is super. We added dark chocolate chunks. Did 6 jumbo muffins, for 23 mins. They turned out a little dry. Would add half a banana next time, and only bake for 20 mins.
FYI. Batter was surprisingly very thick and doughy not runny like traditional muffin batter.
I’ve made the banana muffins and apple cinnamon. I’ve a hankering to try carrot cake. Would you add carrot and dates with mixed spice to create this with the master recipe? I’ve been subbing some flour with oatbran and mixing soft brown sugar with demerara. I’m a wing it and see kinda person but thought I’d ask and see what you thought!
Hi Lynne, we suggest using this Carrot Cake Loaf recipe and following the muffins instructions in the recipe notes. Hope you love them!
Hi, sally! I’ve made this recipe a few times, and it always turns out great! but i was wondering, could you use buttermilk as a substitute for the milk and the sour cream? i was thinking that 1/2 cup of buttermilk would be an ok substitute, but i wanted to get an opinion before trying. Thanks!
Hi Julie, In a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk (or a DIY soured milk). Use 3/4 cup buttermilk in place of both. I hope this helps!
This recipe is a keeper!
In one batch I varied the flavors to appease different family members: chocolate chip, banana and berry mix. The texture is fluffy but not crumbly at all! Flavor is well balanced. The only difference is I needed an extra 5 min for baking during the 350 degrees part: 5 min at 425 degrees and a total of 18-20 min at 350.
Thank you for this wonderful recipe!
I would like to use my new silicone large 6 muffin pan. Any adjustments should I make in filling the cup or baking time.?
Thanks Ann
Hi Ann, see recipe notes for details on using this batter to make 6 jumbo muffins. We don’t have much experience baking with silicone pans, but they may take a bit longer to cook all the way through. Keep a close eye on them and use a toothpick to test for doneness. Happy baking!
You have become my “go to” baking guru! My family say “best muffins ever” when I use your base recipe!
I made the infinite muffin recipe with my children and we added 1 cup of chocolate chips. These muffins are excellent! Finally a muffin that rises and is light like a bakery style muffin. Thanks again Sally! There’s no other baking site I love more.
I woke up with a taste for muffins for breakfast this Saturday morning and Google showed me straight to this recipe. I bolted out of bed and whipped up a version (White Chocolate Rapberry). They were just resting on the cooling rack when my wife came out of the bedroom wondering what smelled so delicious! She rated them a 10 out of 10! They were easy and delicious. The dishes were cleaned and put away as they emerged from the oven. It was a lovey way to start a Saturday in the new year.
Hi, I’d like my one year old to be able to eat these too so do you think I could replace the sugar with applesauce? Or should I just leave it out ? I’m just wondering about possible substitutions to make them a little healthier. Any tips would be appreciated!
Hi Julie! We love these Baby Apple Banana Oat Muffins for little ones! That muffin recipe can be easily customized to incorporate ingredients your little one loves – see the “Possible Ingredient Substitutions” heading in the blog post
I made the birthday cake muffins today for my hubby’s birthday and they turned out delicious! They are fun, festive, and tasty! I think these will be a new tradition in our household to celebrate all the birthdays. Thanks for the great recipe!
I thought that they were amazing!! The texture was perfect and it was nice and moist. I didn’t have any brown sugar on me so I just used plain cain sugar and it still tasted great! Thank you Sally!
what berries do you recommend for mix berry
Hi Elsie, any combination of your favorite berries works wonderfully! We love using blueberries, blackberries, and raspberries 🙂 Mix 1 and 1/2 cups mixed berries into the batter in step 4. Happy baking!