Ultimate Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook: 30 minutes

This Ultimate Muffin recipe is THE master muffin base that is perfectly flavorful, tender, and moist. The flavor and add-in options are limitless!

37 Responses to “Ultimate Muffins”

  1. #
    Baby June — October 24, 2014 at 3:24 am

    Awesome post! So many choices, sounds like this is a very versatile recipe! Love the ultimate guide to muffins too, thanks for sharing that one 🙂

  2. #
    Chelsea @chelseasmessyapron — October 24, 2014 at 5:43 am

    I love your guides and posts – cookies and the muffins have been amazing and so informative!! These muffins definitely look like the “ultimate” choice! They remind me of Starbucks muffins – which are the best in my book!

  3. #
    Tiana — October 24, 2014 at 9:49 am

    Thanks for the great recipe! 🙂
    How about a guide to “scaling recipes”? There are many times we want to halve a recipe or double it for occasions and the baking time does not undergo the same change of being multiplied by a whole number. Consequently, the baked goodies do not turn out the way they’re supposed to.
    Also, when one tries to adapt a cake recipe for cupcakes or vice-versa, there’s a chance of things going terribly wrong.

    Would love it if your next guide shed light on the same.

  4. #
    Jasmine — October 24, 2014 at 1:58 pm

    Could you pleeease do a recipe for macarons? Please? But not the ones that take 3 hours – could you create a simpler recipe? Thanks!!

  5. #
    Siobhan — October 25, 2014 at 9:19 am

    Made these today and they are AMAZING!!!! Tessa is a god, The ultimate guides series is so interesting. Highly recommend. These were a roaring success. Will be making again! 10/10.

  6. #
    Tania — October 25, 2014 at 4:22 pm

    Hi these sound great and I agree it is disheartening when you bake and it just does not turn out right. Question – with regards to the buttermilk do you use store bought or make your own and if so did you find a difference in the texture/outcome? My home made buttermilk tends to be thinner than store bought (though that could be my patience level). I do love you posts and reading all about the processes.
    Cheers T

  7. #
    Claudia Roitman S — October 25, 2014 at 6:26 pm

    Hi! I am new to your site and I am a muffin lover I must admit!
    I just happen to made your muffin recipe as you posted it and I wanted to check if the batter is super sticky and thick or I just did something wrong. To half of the recipe I added blueberries and to the other half I added choc chips. I followed your instructions to not overmix them. The outcome is similar to yours they are delicious with there is something going on with the texture or maybe is this recipe. Amazing recipe by the way and I have learnt a lot from your explanations and your blog in general. Happy Baking!!

  8. #
    Allison P — October 28, 2014 at 5:38 am

    Hi! Just tried making these – they’re baking in the oven as I speak! Just like Claudia, I found that the batter was extremely thick and sticky – was it something I did wrong, or is it meant to be like that?

  9. #
    Rella — November 1, 2014 at 6:51 am

    Hi,
    These are exactly the proportions I look for when searching for new muffin recipes. And always use about 1/2 cup sugar for 12 muffin yield even if it calls for a cup. How would you go about adapting this recipe to add oats to it? I would think some flour would have to be removed but wasn’t sure what the ratio was.
    Thanks!

  10. #
    Tania — November 3, 2014 at 11:58 pm

    just made these took me long enough I know but they are perfect (even though I used yoghurt) instead of butter milk with extra 1/4 cup of milk as the mix was too thick. Added apple pie apples and 2 tsp of cinnamon. Even the teen said they were good. Thanks again

  11. #
    Karyn — December 8, 2014 at 1:06 am

    I’m really wanting to try this recipe for blueberry muffins but have some of the same questions as others have asked. Has anyone received a reply? Is the batter supposed to be thick? Also, does anyone know how to make bakery style crumbly topping?

  12. #
    Amy — January 15, 2015 at 8:21 am

    In my (admittedly limited) experience, muffin batter tends to be much thicker than cake batter.

    I also found that the liquid ingredients, once combined, came to 1 1/3 cups, which is great, because I wanted to make 6 blueberry and 6 choc chip muffins. The dry ingredients were easy to do in two separate bowls, and then I just added 2/3 c. of the wet ingredients (once I had combined them) into each bowl. The muffins just came out of the oven, and I really can’t wait to try them…. even though I have to because they are too hot.

    My question for Tessa is how to adjust the baking the time if I want to make these as mini-muffins instead of full-size ones – especially because there is a temperature change mid-baking. Often, I don’t want a full muffin, just a taste, so I tend to prefer mini-muffins…

  13. #
    Helenita Galera — February 16, 2015 at 2:19 pm

    Hi…just got your mufin recipe from a post in Facebook, think i’m going to try my hand at it…the question is : is there a substitute for buttermilk ?????? i don’t know what that is and don’t think they sell it here in Brazil, never saw…..is it like cream ?
    thanks for the help….

  14. #
    Judy — January 6, 2016 at 5:37 pm

    Any time I make muffins, this is the recipe I use. I had some leftover fresh cranberries from Christmas, so today I made cranberry orange muffins (orange zest and some of the juice). I made a topping with brown and white sugars and pecans, mixed in my food processor. Yummy!

  15. #
    Kaylah — January 12, 2016 at 12:28 pm

    This ultimate muffin recipe looks so easy and I love the way you broke everything down. I will be getting creative with some fun add ins for sure. Thanks for doing the hard part! 🙂
    #thiswifeslifeblog – Instagram

  16. #
    Julia — February 2, 2016 at 12:42 pm

    WOW! What a lot of work went into figuring this out. Thank you. I am going to use this recipe to teach a group of kids in our homeschool group. I think it will be fun and delicious! 😀

    • #
      Tessa — February 2, 2016 at 6:16 pm

      Awesome, Julia! Hope the kids enjoy it.

  17. #
    keriane — March 27, 2016 at 10:01 pm

    would you be able to advise how to add oats to the recipe?

  18. #
    Ali K — April 25, 2016 at 8:36 am

    I have been looking forward to making this recipe since I discovered it last week. I have finally made them this morning and they are delicious. Moist, light and fluffy. Just beautiful. My recipe came out much darker than the muffins pictured. I am not sure what If I did something wrong but the taste and texture is there with a bit of a extra crisp because of the darker finish I assume. I will definitely be making them again. I can’t wait for my family to come to try them!

    • #
      Tessa — April 25, 2016 at 9:10 am

      Hi, Ali! I’m thinking your dark muffins could be one of two things. Either your oven runs hot, and in that case I’d purchase an oven thermometer to gauge the correct temperature and adjust as needed. And maybe next time reduce the baking time since everyone’s ovens bake differently. OR, you may have used a dark nonstick muffin tin, which increases browning. I’d suggest getting a lighter color tin. Hope that helps!

  19. #
    Barb — May 1, 2016 at 11:03 am

    Thanks so much for the muffin base recipe. My friends and I are wondering how we compensate in time for cooking the large muffins. I’m assuming these muffins are cupcake tin size. Thanks again for your good help.

    • #
      Tessa — May 1, 2016 at 8:00 pm

      Great question, Barb! After baking for 5 minutes at 450°, reduce the temperature to 400°F (don’t forget this!!) and bake for about another 15-17 minutes. Check for the visual cues, golden brown and a toothpick inserted in the center comes out clean.

  20. #
    Amanda — May 3, 2016 at 7:56 am

    Hi, great recipe, thanks for the post with pictures. My question is do you find with muffins its best to melt the butter than let it cool before adding ? Also do you usually use regular flour not cake flour with muffins ?

    • #
      Tessa — May 4, 2016 at 10:17 am

      I let it cool just enough that it won’t risk scrambling bits of the egg. Also, I never use cake flour with muffins. I find they end up being a bit too dry and crumbly.

  21. #
    Lucas — June 14, 2016 at 6:59 pm

    Hi! I’m from Brazil and I really want to make this recipe. I’m not quit sure though if we use the same measuring cups. Could you tell me the capacity of your cup? And could you please give me the amount of both sugars in grams?
    Thank you!

  22. #
    Teri — August 25, 2016 at 7:01 pm

    We made these tonight and added lemon and poppy seeds. Excellent! My 16 yo son is in a culinary focus program and one of his “wanted to knows” was a solid muffin base. Nailed it! Thanks!

    • #
      Tessa — August 26, 2016 at 10:43 am

      So happy to hear that! Hope your son is enjoying his program 🙂

  23. #
    Rhonda Bumps — September 21, 2016 at 3:31 am

    Tessa, I know you said to use a light pan but I have just invested in two really nice quality dark pans because my intention was to make muffins for my college freshman daughter and her suite mates. I did that yesterday with other recipes and they were dry. I am looking to you for advice or else I am giving up baking! Is it possible to use my nice new pans, as I hate to add another costly failure to my list. PS, I consider myself a seasoned cook, so it stinks that I can’t make a homemade muffin!

    • #
      Tessa — September 21, 2016 at 4:46 pm

      Ack! That’s a dilemma. The issue with dark pans is that they brown so much more quickly and easily than light pans. With something delicate like a muffin (especially if you’re using the high-to-low baking temperature method here) that extra browning can cause them to become dry and even tough despite how “wet” the batter is. I would unfortunately say that those pans probably won’t be your baking BFFs. Is it possibly to return them? Stores like Sur la Table, Costco, Bed Bath & Beyond all have lenient return policies…

  24. #
    Radhika — October 3, 2016 at 3:07 am

    Hi Tessa, Have you used Bake-and-Serve paper cups to bake muffins or cupcakes? Ive used them a couple of times, just placed standing on a baking sheet, but somehow felt the texture of the cupcakes were not the same as when using a muffin tin with paper liners. Are we supposed to place the cups in the muffin tin and bake? They took longer to bake.

    • #
      Tessa — October 4, 2016 at 6:24 am

      Yes, I’d use a muffin tin because it will conduct more even heat around the muffins/cupcakes 🙂

  25. #
    Jen Tendick — December 10, 2016 at 11:24 pm

    It there a way to make your own buttermilk for this recipe? Like adding vinegar to milk and letting it sit for a little while? If so please let me know whar it portions to do.

  26. #
    Jen — April 24, 2017 at 9:53 pm

    Do you make youe own buttermilk or have you made your own buttermilk from scratch with vinegar and milk? I would love to be able to make my own for this recipe because I don’t normally use buttermilk and the stores where I live don’t sell buttermilk in small quantities.

  27. #
    yantara — May 15, 2017 at 4:27 am

    Hi Tessa, great recipe, thanks a lot!
    What do you think about kefir as substitute of buttermilk in this recipe?

    • #
      Tessa — May 16, 2017 at 7:07 pm

      I’ve heard that makes a great substitute! I’ve never tried myself.

  28. #
    Rebecca — May 25, 2017 at 4:34 am

    Have you tested the difference between creaming butter & sugar compared to the muffin method? Thanks

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