Ultimate Muffin Recipe
Prep Time: 15 minutes Cook Time: 20 minutes
Total Time: 45 minutes Yield: 12-14 muffins
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
Instructions
Notes
add-ins of your choice (see Notes)*
optional if not using crumb topping: 2 Tablespoons coarse sugar, for sprinkling
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 2
minutes. Scrape down the sides and bottom of the bowl as needed. 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.
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
1/2 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.
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.