Why You’ll Love Master Muffin Recipe

Produces tall, domed tops with a tender, moist crumb
Easy to customize with endless flavor combinations—from fruits and nuts to chocolate chips and citrus
Enables you to make different sizes: mini, standard, or jumbo muffins
Offers optional toppings—coarse sugar for crunch or buttery crumb for extra indulgence

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Optional crumb topping

1/3 cup packed brown sugar
1 Tbsp granulated sugar
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, melted
2/3 cup all-purpose flour

Muffin batter

1¾ cups all‑purpose flour (219 g)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup packed brown sugar
½ cup sour cream or plain yogurt
2 large eggs
1½ tsp vanilla extract
¼ cup milk (any kind)
Add-ins of your choice (1–2 cups total)
Optional: 2 Tbsp coarse sugar for sprinkling if not using crumb topping

Directions

Preheat oven to 425 °F (218 °C). Line or grease a 12‑cup muffin tin.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2 min). Scrape down sides.
Add sour cream (or yogurt), eggs, and vanilla. Mix well.
Stir in milk until just combined.
Add dry ingredients to wet and fold until nearly uniform—avoid overmixing.
Gently fold in your chosen add-ins.
Fill muffin cups to the top. For toppings:
- Crumb topping: combine the topping ingredients and sprinkle over batter.
- Coarse sugar: sprinkle on top if skipping crumb.
Bake at 425 °F for 5 minutes, then reduce oven to 350 °F (177 °C). Continue baking 20 min, or until a toothpick comes out clean.
Cool in pan for 5 min, then transfer to a rack to cool completely.

Servings and timing

Yield: 12–14 standard muffins (or 6 jumbo, or 36–40 minis)
Prep time: ~15 min
Cook time: ~20 min (plus 5 min at high heat)
Total time: ~40–45 min

Variations

Blueberry/Lemon poppy seed: add 1½ cups berries, zest of 1 lemon, and 2 Tbsp poppy seeds. Skip cinnamon.
Apple cinnamon: add 2 cups diced apple and an extra ½ tsp cinnamon.
Banana nut: substitute ¾ cup mashed banana for sour cream, add 1 cup chopped nuts.
Chocolate chip: fold in 1–1½ cups chocolate chips.
White chocolate raspberry: 1 cup raspberries + ½ cup white chocolate chips.

You’ll find many more ideas in the notes of the original recipe, including combinations like peach-ginger, pineapple-coconut, pear-spice, and more.

Storage / Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Up to 5 days—bring to room temp before serving.
Freezer: Freeze cooled muffins in a sealed bag for up to 3 months. Thaw overnight or warm in the microwave (10–20 s).
Reheating tip: Microwave for 10 s at room temperature, or 15–20 s from frozen for a freshly baked texture.

FAQs

1. Can I substitute Greek yogurt instead of sour cream?

Yes—Greek yogurt can replace sour cream in equal measure. It keeps muffins tender and moist.

2. Do I have to use both baking powder and baking soda?

Yes—the combination gives the muffins lift and the perfect domed top. Baking soda also aids browning.

3. Can I freeze the batter to bake later?

You can freeze the batter in a muffin tin covered with foil, then bake straight from frozen—just add a few extra minutes.

4. My muffins are flat—what went wrong?

Likely, the batter wasn’t thick enough or the cups weren’t filled to the top. High initial oven heat is also crucial.

5. Can I use oil instead of butter?

Yes—replace butter with oil (e.g., ½ cup oil) for a moister crumb. You may lose some flavor.

6. How do I adapt for high altitude?

Reduce baking powder slightly, and bake at a slightly lower temperature to prevent domes from cracking.

7. What liners should I use to avoid sticking?

Use high-quality liners or lightly grease them; cheap liners can stick. Freezing helps release them too.

8. Can I make mini or jumbo muffins?

Absolutely—bake minis for ~12 min, standard ~20 min, jumbo ~30 min (total includes initial high-temp stage).

9. Can I add vegetables like zucchini or carrot?

Yes—fold in shredded veggies (drained) along with spices like cinnamon, nutmeg, or cardamom for a veggie muffin.

10. How do I make a glaze topping?

Mix powdered sugar with milk or citrus juice until drizzly. Drizzle over cooled muffins for a sweet finish.

Conclusion

This Master Muffin Recipe is your go-to for quick, delicious muffins that bake up tall and tender. Easy to scale, stash, and transform, it’s perfect for breakfast, snacks, or brunch. Mix it up, top it as you like, and enjoy a fresh-baked treat any time!

Master Muffin Recipe

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This master muffin recipe is the perfect starting point for creating a variety of delicious, moist muffins. With simple ingredients and easy-to-follow steps, you can create everything from classic blueberry muffins to chocolate chip or banana nut muffins. A must-have recipe for every home baker!

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add melted butter, milk, and vanilla extract.
Gradually combine the wet ingredients into the dry ingredients and stir until just combined (be careful not to overmix).
Fold in any optional add-ins, like chocolate chips, blueberries, or nuts.
Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, try experimenting with different extracts like almond or lemon.
If using frozen fruit like blueberries, fold them in frozen to prevent the batter from turning purple.
This recipe is versatile and can be adapted to suit your dietary preferences by using dairy-free butter, milk alternatives, or gluten-free flour.