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
This is a great recipe! Can I use it to make tea breads as well?
Hi Jan, you can use this muffin batter for mini loaf pans. Or for more traditional tea cakes, you might enjoy these berry tea cakes.
I am in charge of volunteer bakers for a local coffee shop run by our county Volunteer Center. We have used this recipe for many different variations (always as jumbo sized) with great results! Recently you published a blueberry muffin recipe that uses 3c of flour instead of the 1 3/4 c used in this one. I like the size of muffins from that recipe so was wondering if all the variations listed here can be used in that one instead. Thanks!
Hi Robin! Yes, you can add other mix-ins to our jumbo blueberry muffins recipe if you prefer the larger amount of batter. Enjoy!
Quick question… when you say any kind if milk. Does that include the ant based like almond milk?
Correct! You can use non-dairy milks as well.
Hi Sally—with such rave reviews, I’m so excited to try your recipe! Since my husband and I are watching our calories, I wondered if we could use fat-free yogurt and low-fat sour cream without compromising the flavor? Otherwise, all other ingredients are good to go! Thanks for sharing your amazing recipes!
Hi Charmain! You could, but the muffins may not be as soft and rich. For best taste and texture, we recommend using full-fat.
I’ve made several variations of this recipe and they’ve all turned out amazing! It’s nice that there’s one base muffin, with a series of minor modifications for just about whatever flavor you’re looking for. My favorite is the Cranberry Cardamom. I usually use 5% milkfat plain Greek yogurt instead of sour cream in mine, but I’ve also used less-sugar (NOT low sugar with sugar subsitute) fruited Greek yogurt. Using lemon yogurt for the blueberry muffins is amazing!
Incredible recipe, these muffins had an amazingly delicate texture, thanks so much!
These muffins are AMAZING. Every recipe I’ve made from Sally’s has been spot on. I learned after months of frustration and failed recipes that pinterest recipes can suck lol I google it now and I always trust Sally’s. I made substitutions, as you do…I used whole wheat flour instead of white, coconut oil in place of butter, cream cheese instead of yogurt. I just used what I had but these turned out better than expected. Baking times are exactly right. I did apple cinnamon. Thank you thank you thank you
We love this recipe! I’ve made 6 different varieties of muffins with this base recipe, referring to the other suggestions for my modifications (like I used the banana amounts but used pumpkin and raisins instead). I’m hoping to make a nice carrot muffin (I try to hide as many veggies and fruits as I can), but I know carrot cooks a little different if you don’t pre-cook and mash it. Any suggestions?
Hi Ranndie! For a carrot muffin, we recommend using this recipe for Morning Glory Muffins. If you want all carrots, you can replace the apple with more shredded carrot (the raisins and pecans are optional). Hope you enjoy it!
Looking forward to trying this recipe tomorrow! I was at the grocery store tonight getting ingredients and the only plain yoghurt I could find was plain greek yoghurt, is that correct? I bought sour cream to use instead, but wanted to make sure. Thanks!
Hi Becky, plain greek yogurt will work just fine. Happy baking!
Sally, I have a question. My oven temperature sensor does not work, so I have to keep a digital thermostat in the oven. Can I make the muffins at just one even temperature instead of 425 down to 350 degrees?
Thank you
Hi Shami! Yes, you can bake your muffins without the initial high heat blast, but they may not get quite as tall. Still tasty!
Hi! Has anyone tried using margarine instead of butter for this recipe? Thanks!
This recipe is totally AMAZING. Every variety I’ve tried is delicious, I’ve also had people ask for the recipe. I’m a pastry chef this is the only recipe I want to use.
Hi Sally,
I love this master muffin base. I have used it for a few different varieties.
This is my latest adaptation.
Lemon Poppyseed Muffins with Marscarpone Cheese.
I made your muffin base for Lemon Poppyseed – I do add a teaspoon of lemon extract to get added lemon punch. After baking I let the muffins cool completely. I then use a small (baby) spoon to hollow out a small hole in the center of the muffins. I make a mixture of marscarpone cheese & lemon curd, and put it in a piping bag & pipe the filling into the muffin. Afterwards I top them with a simple lemon glaze.
My family loved them.
Thanks for all your great recipes and baking tips! Your site is always my go to when I want inspiration & to try something new.
Thank you so much for sharing, Mindy — we’re so glad you enjoy experimenting with this muffin recipe. We appreciate you making and trusting our recipes!
Hello! I just made the raspberry and white chocolate muffins, and they took forever to be done towards the bottom. I ended up having to cover the top with aluminum foil and put them back in the oven for around 21 minutes (in 7 minute increments). Do you know why this would happen? Could it be that I used fresh raspberries?
Hi Emma, Thank you for trying this recipe. How did the muffins turn out? There are many factors that could have resulted in a longer bake time. Did you start the muffins off at the higher temperature for the first 5 minutes before lowering it? Did you get about 12-14 muffins? If you got less you could simply have overfilled them. All ovens are different and it’s very possible that your oven temperature is off (most are!). If you don’t already own one we suggest an oven thermometer. It’s the number one item in this post on Tools Every Baker Needs!
Can I use buttermilk in this recipe?
Hi Jane, in a pinch you can substitute BOTH the sour cream/yogurt and milk for buttermilk.
Do you recommend any substitutes for the eggs?
Could I use applesauce?
Thank you so much.
Hi Trina, we haven’t tested any egg substitutes in this recipe. Let us know if you do!
In the apple cinnamon recipe is there a way to include oats in the batter rather than just sprinkling on top?
Hi Maia! You could try adapting our blueberry oatmeal muffins to include apples and extra cinnamon instead of blueberries – let us know if you try it!
Hi, I’ve read that muffins turn out better when the batter is made and refrigerated overnight. Does the same work for this recipe as well?
Hi Vandana! We don’t recommend it. The raising agents can activate too soon causing the muffins to not rise properly when baked.
If I wanted to add chopped dates and raisins to this recipe, how much should I add? Thank you for this recipe. I can’t wait to try it.
Hi Brenda, We recommend using about 1.5 cups total of your add-ins. Enjoy!
Thank you!!
Hi there,
Love the recipes you’ve posted that I have tried so far! Thank you!
I am looking for a master muffin recipe that I can I always have in my back pocket and can change up with different flavours for my picky eaters at home. I would like to try this one but would also want to make it a bit healthier as we have some food sensitivities and very young children at home.
Can you help with the below:
1. How to substitute the all purpose flour preferably for something gluten free? Would using oat flour or half oat/half almond flour blend work at all while keeping the integrity? I would still use 1 and 3/4 cup total.
2. Is there a way to sub out some of the butter? For example I would like to use a nut butter if possible. What quantity should I use and can I fully sub the butter; if not what might be an optimal nut butter + butter ratio/quantity?
Thank you!
Hi Karina! We haven’t tested this muffin recipe with those changes, it may take some testing to get this recipe to work for your needs – let us know wha you try!
Karina, you might look at this master gluten-free muffin recipe: https://meaningfuleats.com/gluten-free-muffins-master-recipe/
I cannot attest to the second point, but I have made the apple cinnamon variation of these muffins with 1 to 1 GF flour and they were so good! I made half with GF flour and the other half with regular AP flour and you could not tell difference.
When using frozen berries, should they be thawed and at room temperature? Also should the milk and yogurt be at room temperature? Also can you freeze the batter then bake as described? Can you bake them frozen or should they be thawed first?
Hi Rudy, All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. If using frozen blueberries, do not thaw. You can freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Do you also put the 1/4 cup milk in before you combine dry ingredients? I do not see it listed beside the sour cream, eggs and vanilla. Just wondering if it supposed to be mixed in at the same time as those other wet ingredients?
Hi Amanda! See step 4 for when to add the milk. Enjoy!
Where can I find the nutrition information for the base recipe? Thank you!
Hi Jessica, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Thank you so much for this – I have been looking for a good muffin recipe forever. This is so perfect.
If I want to make orange muffins instead of lemon (I am on a super orange/cardamom obsession at the moment) how much juice should I add? I’m assuming not the whole orange?
Hi Kimmie! You can reference this cranberry orange muffins recipe for details on adding orange!
Thank you so much!
My daughter is having exam tomorrow and her task is to bake muffin. She came across your recipe and bake it to let everyone in the family to try and Everyone love it. It’s her first time baking on her own and your recipe and tips absolutely make baking easy and fun. She will be using your recipe for her exam and is excited to share it with her teacher . Thank you for your wonderful recipe and tips.
Thank you so much for your positive feedback, Sue! So glad your daughter enjoyed this recipe.
Ok I found my go to muffin recipe! Thank you. Made apple cinnamon with walnuts but oops! Realized I forgot the eggs right after I had the muffin tins ready for the oven. Decided not to scrape the batter back into the bowl and try to incorporate the eggs. The muffins were really good. Can’t wait to try again with the eggs.
Is white sugar missing from this recipe? I made the muffins as instructed and added blueberries. They tasted like something sweet was missing. Then I compared the ingredient list here with the ingredients for your blueberry muffins, and I saw that 1/2 cup sugar is part of the blueberry recipe but not this “universal” recipe. What gives?
Hi Darcidee! This recipe calls for 3/4 cup brown (or granulated sugar) and our Blueberry Muffins recipe calls for 1/2 cup sugar and 1/4 cup brown sugar – they both call for the same amount total of sugar. Thank you for giving this recipe a try!
Can I use canola oil instead of butter to make them more healthy?
Hi Ella, 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.
I made these and only ended up with 11. I didn’t sift the flour. Could that have been why I didn’t end up with 12-14 muffins?
Me too! Only 11. I’m waiting in them to finish baking cant wait. Cranberry raisin, strawberry, cranberry raisin banana strawberry banana and banana banana . I’m excited
WOW!!! These are absolutely amazing, light, fluffy and full of flavor. Absolutely perfect!!! I kept it simple by doubling the cinnamon, that’s it. Can’t wait to try different variations. Thank you
This is a staple in our house. So far made blueberry, choco chop and apple versions . Need to start doubling the recipe bc they go way too fast
Can I use oil or some other substitute for butter in these recipes? Butter is so pricey right now and I’m trying to save where I can
Hi Lauren, 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.
WHERE HAS THIS RECIPE BEEN MY WHOLE ADULT LIFE???!! This recipe is EXACTLY what I have been searching for! The recipe itself, plus all the additional notes and tips make these the BEST! My teacher friends/coworkers will be pleased, also!!
Yes I think this is very delicious
Would these work with
1) chocolate chips and raisins?
2) sweet cherries and dark chocolate drops?
I’ve tried this recipe so far with blueberries, strawberries, strawberry cheesecake, dark + white chocolate chips, they worked out every time!
Hi Ana, you can definitely try these muffins with those add-ins. Sounds delicious!
I like to freeze my muffin batter. Do I bake them the same way as fresh.