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Ultimate Muffin Recipe

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Bake deliciously fluffy muffins that are customizable with your favorite add-ins. Perfect for breakfast, brunch, or as a snack.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup sour cream or plain yogurt
  • 2 large eggs
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup milk
  • Add-ins of your choice (e.g., chocolate chips, fruits)
  • For crumb topping (optional):
  • 1/3 cup brown sugar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour

Instructions

  1. Preheat your oven to 425°F (220°C) and prepare a muffin pan by greasing it or lining it with muffin liners.
  2. Mix the crumb topping ingredients: brown sugar, granulated sugar, cinnamon, melted butter, and flour until it resembles crumbles. Set aside.
  3. Whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using) until well blended.
  4. Beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
  5. Add the sour cream (or yogurt), eggs, and vanilla extract to the butter mixture and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix.
  7. Fold in your choice of add-ins, such as chocolate chips or fruits, ensuring they are evenly distributed throughout the batter.
  8. Fill each muffin cup about 2/3 full with batter and sprinkle the crumb topping on each muffin, if desired.
  9. Bake in the preheated oven for 5 minutes at 425°F, then lower the temperature to 350°F (175°C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For added moisture, consider using Greek yogurt in place of sour cream. Store in an airtight container for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/ultimate-muffin-recipe/