This Basic Muffin Recipe is anything but basic. This recipe is foolproof, with nearly unlimited variations from blueberry to cornmeal to gluten free & vegan

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.

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Anything But Basic Muffins

This Basic Muffin Recipe is anything but basic. This recipe is foolproof, with nearly unlimited variations from blueberry to cornmeal to gluten free & vegan
  • Author: Sarah | Broma Bakery
Scale

Ingredients

  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt

Instructions

  1. Preheat oven to 425°F. Line a muffin tin with 10 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
  2. In a large bowl, combine the sugar, eggs, melted butter, buttermilk, and vanilla extract.
  3. In a separate bowl, mix together the flour, baking powder, and salt.
  4. Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
  5. Scoop batter into prepared muffin cups, filling just shy of the top of the cups. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
  6. Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely. 

Notes

For the Lemon Poppyseed variation:

In Step 2, reduce the buttermilk to 1/2 cup, and add in 1/4 cup lemon juice, the zest of 2 lemons, and 3 tablespoons poppyseeds. For the glaze, combine 1/2 cup powdered sugar with 1 tablespoon lemon juice. Microwave for 15 seconds, then drizzle over muffins. Top with lemon zest.

For the Chocolate Chip variation:

In Step 3, toss 1/2 cup chocolate chips into the flour mixture before folding into wet ingredients.  

For the Blueberry variation:

In Step 3, add in an additional 2 tablespoons of flour, then toss 6 oz fresh blueberries into the flour mixture before folding into wet ingredients.  

For the Corn Muffin variation:

In Step 3, reduce the flour to 1 cup, and add in 3/4 cup cornmeal. 

For the Cinnamon Oatmeal Raisin variation:

In Step 3, reduce the flour to 1 1/4 cup, and add in 1 cup of quick rolled oats, and 1 teaspoon of cinnamon. In step 4, fold in 1/2 cup raisins. For the glaze, combine 1/2 cup powdered sugar with 2 tablespoons softened cream cheese. Microwave for 15 seconds, then drizzle over muffins. Sprinkle with cinnamon.

For the Banana Nut variation:

In Step 2, reduce the buttermilk to 1/2 cup, and add in 1 mashed banana and 1/2 teaspoon of cinnamon. In step 4, fold in 1/2 cup walnuts. 

For the Double Chocolate Chunk variation:

In Step 3, reduce the flour to 1 3/4 cup, and add in 1/2 cup of unsweetened cocoa powder. In Step 4, fold in 3/4 cups chocolate chunks.

For the Vegan variation:

In Step 2, omit the eggs, melted butter, and buttermilk. Substitute with 2 flax eggs, 1/2 cup vegetable oil, 3/4 cups almond milk, and 1 teaspoon lemon juice. 

For the Gluten-Free variation:

In Step 3, substitute the all-purpose flour with a gluten free 1:1 flour. 

27 comments

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Susan
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Now we know how to make the best and most popular muffins with the perfect recipe! Thank you!

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Katie Virnig
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Brilliant. Thank you for putting this guide together!

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Asha Shiva
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How gorgeous is this!! Love all the varieties!

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Atsuko
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Perfect ! This is a muffin that I was searching for a long time.

Thanks a lot ! Definitely the best muffin recipe.

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Mary Ann | The Beach House Kitchen
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Such a great idea for a post Sarah! I love all the variations!

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Lindsay Cotter
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These muffins look amazing! Love having a basic recipe as a base for so many different muffin flavors!

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Joan
Reply

Awesome!

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Natasha @ Salt & Lavender
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This is so cool!! I love homemade muffins. Great tips in this post!

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Bec
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Thank you for all the different variations – I often send muffins for school lunch, and this will help heaps!

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Jennifer Farley
Reply

Muffins are my favorite grabbable snacks! These are great!

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Paige
Reply

What gluten-free flour did you use?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Bob’s Red Mill 1:1!

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Laura | Tutti Dolci
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Bring on the muffins!!

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Maria
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Our family splits between wanting blueberry and chocolate chip, so I split the batter and did half and half. I wish I just had made two batches! The height on them is awesome, the texture is so light but they are full of flavor. I have made A LOT of muffins and these will be my GO-TO from now on!

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Susan
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When my mother used to send muffins or cupcakes in my lunch she would slice off the top, add the topping between the two pieces and put the top back on. This way the extra special goodness wouldn’t get stuck to the foil/plastic wrap.

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Jeanette
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Susan, That is a great memory to share. It’s also an inspiration to me as my daughter gets bored easily with sandwiches! Thank you for the idea.

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Alex
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I don’t tend to comment on blogs, but ummm YUM! I 1.5x-ed the recipe (except the sugar) and made 12 massive, decadent muffins. Mixed in blueberry, shredded coconut and white choc. There are no words. They were Amazing. There are a handful of treats on earth where I will happily go back for seconds, thirds and not feel even a pang of guilt because it’s beyond worth it. These muffins make the cut. Thank you thank you.

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Nicole
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Fantastic recipe!! Thank you so much for sharing and testing this to what is complete perfection. Beautifully crunchy top, with the softest inside – just like a bakery muffin. Did banana today, and really looking forward to the other variations 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

So happy to hear these worked out so well for you 🙂

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Lisa
Reply

Hi, do these freeze well?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes!!

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Vanya B
Reply

Sounds amazing! Can I substitute buttermilk?

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Sofi | Broma Bakery
Reply

You could make your own by adding a 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk! Or you could try subbing it out for greek yogurt–you just might find your muffins to be a little bit denser. Hope this helps!

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Marion McAllister
Reply

Two questions regarding Lemon Poppyseed muffin version:
How can I go from 2 1/4 C buttermilk to 1/2 C? Seems like too little liquid, even using lemon juice, this brings liquid to only 3/4C compared to 2 1/4.

In Step 2, reduce the buttermilk to 1/2 cup, and add in 1/4 cup lemon juice, the zest of 2 lemons, and 3 tablespoons poppyseeds. For the glaze, combine 1/2 cup powdered sugar with 1 tablespoon lemon juice. Microwave for 15 seconds, then drizzle over muffins. Top with lemon zest.

Additionally, the basic recipe calls for 6 C flour to yield only 10 muffins; this seems very extreme. What size muffins does this yield and what size muffin tins are you using?

Lastly, how can I prevent grease from pooling at bottom of muffin wrapper?

Haven’t baked muffins before so I want to be certain I am not making mistakes. Thank you

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Sofi | Broma Bakery
Reply

Hey Marion! It sounds like you may have accidentally clicked on the recipe scale tool which will scale up the size of your recipe to make a double or triple batch. The original recipe calls for 3/4 cup buttermilk, so in the lemon poppyseed variation the amount of liquid stays the same 🙂

The original recipe also only calls for 2 cups of flour. We used a standard size muffin tin and a cookie scoop to fill the muffin tins!

Just give each cup a little spritz and the oil shouldn’t pool!

So sorry for the confusion–let me know if you have anymore questions!

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Marion McAllister
Reply

Thank you; I see that I did scale up, but only bc I thought it was print size and not batch size! Got it!

However, what is the spritz in: ‘Just give each cup a little spritz and the oil shouldn’t pool!’

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Sofi | Broma Bakery
Reply

Use a cooking spray in a can! Just give the nozzle a little press and only a light layer will come out!

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