Oh boy, do I have a post for you. I’ve spent the last two days perfecting a basic muffin recipe that’s so good, Alex and I ate about 1/4 of them in one night. 

But basic doesn’t describe these muffins well. Because this is anything but a basic muffin recipe. It’s moist, flavorful, and like the most versatile muffin recipe I’ve ever made. So versatile that I created 9 different versions for you all.

So let’s break it down.

Blueberry Muffins

I mean, duh. Blueberry muffins are, like, the king of muffins. Simple and pure, with those lovely juicy blueberry jewels inside.

Banana Nut Muffins

Another classic. This banana nut muffin variation is perfect for a crowd. Who can resist a banana muffin, especially when it’s chock full of roasted walnuts?!

Gluten-free Muffins

(Not pictured). My gluten-free version of these muffins was AWESOME. I used a gluten-free 1:1 flour from Bob’s Red Mill, and highly recommend it!

Cornmeal Muffins

The underdog of the group, this might actually be my favorite variation. You omit a portion of the all-purpose flour in place of cornmeal, and top it with honey. These would be fantastic warm with butter.

Chocolate Chip Muffins

These were awesome. I mean, anything with chocolate in it is a winner in my book.

Vegan Muffins

(Not pictured). I made a vegan version of my muffin base, and was very pleased with the result. To vegan-ize these muffins, I used a flax egg, almond milk, and oil. It was nearly indistinguishable from the control base!

Cinnamon Oatmeal Raisin Muffins

This was another frontrunner for me. The hint of warmth with the cinnamon, combined with the sweet raisins, was fantastic. I used quick rolled oats, but you can also use old fashioned oats for more texture. I topped these with a cream cheese glaze, but this is totally optional- they were awesome without the glaze, too.

Lemon Poppyseed Muffins

To get the lemony-est taste, I used both lemon juice and lemon zest in this variation. The result was a lemon-forward muffin with just the right amount of poppyseeds. I topped it with a quick lemon glaze, but again, totally optional on this part!

Double Chocolate Chunk Muffins

Alex’s favorite of the bunch. There is just something about cocoa powder that imparts this extra oomph of velvety textured goodness. Of course, we topped these with dark chocolate chunks. My one recommendation with this variation is that you scoop a little less batter into each muffin, as they puff up more due to the cocoa powder. So instead of using 10 muffin cups, use 12.