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
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. 

39 comments

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

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!

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!’

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!

Jennifer
Reply

Is there a way I could make pumpkin or cinnamon muffins with this?

Sofi | Broma Bakery
Reply

Hey Jennifer! We’ve never tried this recipe with a pumpkin variation but we LOVE this pumpkin muffins recipe.

Samantha Berg
Reply

Is there a way to convert temp and time for mini muffins? I love This recipe but need a ton of little muffins. Thanks!

Sofi | Broma Bakery
Reply

Hey Samantha! We’ve never tried these as mini muffins, so I can’t be completely sure what the time is, but I would bake them at the higher temp for 2 minutes and the lower temp for 5-8 minutes! Happy baking 🙂

Niyatee Ravipati
Reply

Can i use oil instead of butter in this recipe? If so how much should i substitute, somehow all the muffin recipes with butter i try don’t work out for me

Sofi | Broma Bakery
Reply

You can! Just sub out an equal amount for the oil!

Michelle
Reply

I made choc chip ones last night they were amazing! Tonight I tried lemon and poppyseed but they didn’t turn out so well. Super dense and not overflowing the muffin case and shrunk once cooled. I don’t know what happened. I used a mix of orange and lemon juice. Could it perhaps have reacted with the home made buttermilk (vinegar and milk) and created Little Rock’s instead?

Sofi | Broma Bakery
Reply

Hey Michelle! Happy to hear that the chocolate chip worked for you, but bummer about the lemon! I think you’re probably right about the acidity creating something wonky in your muffins. Sometimes if the lemon juice is super acidic it can overreact with the baking soda and just produce a very sad muffin. We’re so sorry that this happened to you! Next time try just using regular milk and omitting the vinegar–let us know how it goes!

Elaine Staunton
Reply

I printed out the single and tripple versions of this recipe and noticed that the variations for both size batches didn’t change. If you doubled or trippled the batch size wouldn’t the add in variations increase in size also?

I haven’t tried the recipe yet because I want to be sure the amounts of add-ins are correct.

Thanks,
Elaine

Sofi | Broma Bakery
Reply

So sorry abou that! The variation size should definitely increase!

zoe
Reply

these ended up amazinggg! i ended up making plain, blueberry, coconut, and chocolate chip ones and they all turned out gorgeous. even bigger and more beautiful than the pictures shown. the whole family loved them, and the great thing about this recipe is that you can add whatever add ins you’d like if you have a lot of different taste buds to please lol (or if ur indecisive) oh also, i was afraid that adding in a lot of different add ins separately and having to do a lot of extra mixing would cause the muffins to be tough or something, but they still turned out great. thanks for the recipe, and i look forward to experimenting with all the other flavor combos and whatever lol

Sofi | Broma Bakery
Reply

Yum! So happy that you enjoyed these 🙂

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