Basic Muffin Recipe (One Batter, Endless Flavors)

Pile of different flavored muffins all made from the same basic muffin recipe.

Basic Muffin Recipe (One Batter, Endless Flavors)

This basic muffin recipe makes tall, bakery-style muffins in any flavor you like! Includes instructions for standard, mini, and jumbo muffin tins.

Don't miss the how-to video!

Course Breakfast, muffins

Cuisine American

Prep Time 15

Cook Time 20

Resting Time (optional) 30

Total Time 1 5

Servings muffins

Calories 259kcal

Author Sam Merritt

Equipment

Ingredients

1 ¾ cup (220 g) all-purpose flour
1 cup (200 g) granulated sugar
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
¼ cup (57 g) unsalted butter melted
¼ cup (60 ml) neutral cooking oil (avocado, vegetable, or canola oil)
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 cup (240 g) sour cream
1 ½ cups your favorite add-ins optional (chocolate chips, fresh or frozen berries, nuts, etc., see note if adding frozen fruit)
1 Tablespoon Granulated sugar or coarse sugar for sprinkling on top optional

Instructions

Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners (muffins can also be made bakery-style or in different sized tins, see note). Set aside.
In a medium-sized mixing bowl, combine flour, sugar, cornstarch, baking powder, baking soda, and salt and whisk until well combined.
1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
In a separate mixing bowl or large measuring cup, whisk together melted butter and oil. Whisk in egg and vanilla extract then add sour cream and whisk until well combined.
¼ cup (57 g) unsalted butter, ¼ cup (60 ml) neutral cooking oil, 1 large egg, 1 teaspoon vanilla extract, 1 cup (240 g) sour cream
Add the wet ingredients to the dry ingredients and use a spatula to gently fold together until batter is about 50% combined. Add any add-ins you are using and continue to stir until batter is completely combined and add-ins are well distributed. Don’t over-mix or the muffins could be dense/dry.
1 ½ cups your favorite add-ins
Optional rest for taller muffin tops: If desired, cover batter with a clean towel and allow to rest for 15-60 minutes before proceeding.
Evenly divide batter into prepared muffin tin. Sprinkle with granulated sugar, if using, and transfer to center rack of 425F (215C) preheated oven. Bake muffins for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and continue to bake another 10-12 minutes longer, until the tops are a light golden color and a toothpick inserted in the center comes out clean or with a few moist crumbs. Note that if you used frozen berries the muffins sometimes take a few minutes longer, I begin checking after 12 minutes.
1 Tablespoon Granulated sugar or coarse sugar for sprinkling on top
Allow muffins to cool in the tin for 7 minutes, then carefully remove to a cooling rack to cool completely. Muffins that cool completely in the tin are prone to slightly overbaking (meaning they end up dry) and the bottoms become soggy and greasy. Enjoy!

Video

Notes

Different sized muffins

Make them in a mini muffin tin: Bake on 375F (190C) for 12-14 minutes. Recipe makes 48 mini muffins.

Make them in a jumbo muffin tin: Bake in a jumbo muffin tin on 425F (215C) for 15 minutes then reduce the oven temperature to 350F (175C) and bake for 15 minutes longer/until a toothpick inserted in the center comes out clean.

Make them big/bakery style in a regular 12-count muffin tin: Divide all of the batter into just 6 wells (it will seem like a lot, that’s fine!), filling every other well. Bake on 425F (215C) for 8 minutes then reduce the oven temperature to 350F and bake 18 minutes longer/until a toothpick inserted in the center comes out clean.

Resting the batter

This is optional, it helps give the muffins taller muffin tops. Let the batter rest for up to one hour.

Add streusel

You can use my streusel recipe to top the muffins. Muffins with streusel sometimes take an extra minute or two to bake. This recipe is especially good with toasted pecans in the batter and streusel on top, one of my favorite combos!

Adding frozen fruit

If you are adding frozen fruit the muffins typically take a few minutes longer to bake.

Flavor variation suggestion:

I like to add 1 ½ cups chopped pecans and top the muffins with my streusel crumb topping!

Storing

Store in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to a month. Allow to thaw completely before unwrapping (to help retain best texture).

Recipe updated

I originally published this recipe nearly 10 years ago but have since made a few tweaks to improve upon it. If you're looking for it, you can find the old recipe here.

Nutrition