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Developed by the internet’s muffin expert, this basic muffin recipe has been rigorously tested for tall, bakery-style muffins every time. Moist, reliable, and endlessly adaptable—it’s your new go-to.
Meet Your New Favorite Muffin Recipe
This isn’t just another basic muffin recipe—this is the foundation I built after months of testing and baking hundreds of batches to understand what makes a muffin truly bakery-worthy. I’ve been dubbed the “muffin expert” by thousands of home bakers across social media for a reason: my muffins rise tall, stay soft for days, and consistently deliver flavor and texture that rivals your favorite bakery.
What makes this recipe special is the balance. From the ideal flour-to-liquid ratio to the use of buttermilk for moisture and tang, every detail was tested and refined. I didn’t stop until I found the formula that creates big, fluffy muffins with perfectly domed tops—without needing a jumbo pan. This recipe is endlessly adaptable too, so you can confidently customize it with your favorite add-ins like fresh fruit, cinnamon chips, or nuts, knowing it’s built to hold up.
As a self-taught baker and cookbook author, I created this recipe to be the kind of foolproof go-to that gives beginner bakers instant success, and gives seasoned bakers a blank canvas they can trust. Whether it’s your first time baking muffins or your hundredth, this recipe gives you the pro-quality results you’ve been craving.
Simple Muffin Recipe Ingredients
Perfect muffins are made with simple ingredients, combined with the right method. Here is a breakdown of what you’ll need:
- All-purpose flour: The structure-builder! All-purpose flour provides the base and body of your muffins. Measuring by weight ensures consistent texture every time.
- Granulated Sugar
- Baking powder: The leavening agent that gives your muffins their signature rise. Paired with buttermilk, it creates a fluffy, domed top.
- Salt
- Cinnamon or nutmeg
- Buttermilk: A key ingredient for moist, tender muffins. The acidity also reacts with the baking powder for a better rise.
- Vegetable Oil and Butter: Oil for a soft, moist crumb that doesn’t dry out and butter for that warm, buttery taste.
- Vanilla extract
- Add-ins: This is where you customize! Fold in your favorite fruits, nuts, chips, or spices to make endless muffin variations. See notes for ideas and combinations.
Recommended Equipment
- Muffin liners: If you don’t have liners, you can spray the muffin wells with non-stick cooking spray.
- 4 Tbsp Scoop: This scoop will help you evenly, and cleanly, fill the muffin liners or wells.
- Simple spatula: There is no stand mixer or hand mixer needed! You will simply mix by hand with a spatula.
- Sanding sugar: Sprinkling sanding sugar on top gives muffins a professional bakery-style look.
Best Muffin Pan
First things first—use what you have! But if you’re ready to level up, not all muffin pans are created equal. I’ve tested dozens over the years, and when it comes to bakery-style muffins with those signature tall domes, the pan matters. You want a pan with deep, defined wells and enough space around each cup—especially around the outer edges—to help support that sky-high rise.
For example, the Amazon Basics pan doesn’t give enough room around the edges, which can lead to flatter muffins that spread instead of doming.
My two go-to pans? The KitchenAid muffin pan—my OG, it’s been with me for 13 years—and the USA Pan, which gives super even bakes and consistently tall, domed muffins. Both are winners in my kitchen.
How to Make The Perfect Muffin
You don’t need baking experience to bake muffins like a pro when you follow my easy muffin recipe. Here are the simple steps:
- Note: For best results, use 1 ½-2 cups total of add-ins per muffin batch. You can use all one flavor (like 2 cups of diced peaches) or do a combo like 1 cup fruit + 1 cup nuts or chocolate chips. Gently fold them into the batter at the very end to avoid overmixing, and if using frozen fruit, do not thaw—this helps prevent the batter from getting too wet or discolored. For lemon muffins, add 2 Tbsp of lemon juice and the zest of 1 lemon to the wet ingredients.
- Combine dry ingredients: In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.
- Combine wet ingredients: In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a spatula.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in your desired add-ins. See note below. The batter will be very thick!
- Rest batter: Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Prep and fill pan: For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press additional add-ins on top of the muffins and sprinkle with sanding sugar.
- Bake and cool: Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Muffin Recipe Tips
For best results, follow these pro tips:
- Properly measure flour: Measure the flour using the spoon and level method. Read more below on how to properly measure flour.
- Do not over-mix. For moist muffins with a tender crumb, mix just until combined and no more. The batter will be very thick.
- Don’t skip the rest: Allow the batter to rest for 15 minutes. This is an important step!
- Fill the liners to the top: Full liners create big, bakery-style muffin tops.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Our Favorite Muffin Flavors
Use this guide with my basic muffin recipe to create your perfect flavor combo!
For best results, use 1 ½-2 cups total of add-ins per muffin batch. You can use all one flavor (like 2 cups of diced peaches) or do a combo like 1 cup fruit + 1 cup nuts or chocolate chips. Gently fold them into the batter at the very end to avoid overmixing, and if using frozen fruit, do not thaw—this helps prevent the batter from getting too wet or discolored. For lemon muffins, add 2 Tbsp of lemon juice and the zest of 1 lemon to the wet ingredients.
Step 1: Choose Your Add-Ins (1 ½-2 cups total)
These ingredients are larger and should be chopped into small, bite-sized pieces before folding into the batter. If using frozen fruit, do not thaw.
- Cherries
- Strawberry
- Rhubarb
- Peaches
- Pineapple
- Blackberries
- Apples
These can be folded directly into the batter—no chopping needed. If using frozen fruit, do not thaw.
- Blueberries
- Raspberries, although I like to break mine into smaller pieces
- Cranberries
- Chocolate chips
- Nuts (pecans, walnuts, pistachios)
- Raisins
- Cinnamon chips
- Dried cranberries
- Shredded coconut
Step 2: Add a Flavor Boost (Optional)
These small tweaks add a custom twist to your muffins.
- Lemon or Orange Zest (zest of 1 fruit)
- 2 Tbsp Lemon or Orange Juice
- 1 tsp Almond Extract or Maple Extract (swap for 1 tsp vanilla)
- ½ tsp Ground Cinnamon, Nutmeg, or Pumpkin Spice
Step 3: Optional Toppings
Take your muffins from homemade to bakery-style:
- Coarse sanding sugar for sparkle & crunch
- Streusel topping for a coffee cake vibe (https://thefirstyearblog.com/how-to-make-crumb-topping/)
- Extra chocolate chips or fruit on top before baking
- A swirl of cream cheese filling for richness
Final Tips
- Always fold in add-ins gently at the end to avoid overmixing.
- Keep frozen fruit frozen to prevent soggy batter.
- Use muffin liners or a well-greased pan for easy release.
- Let the batter rest longer if using juicy fruit like raspberries, peaches, or lemon juice.
How to Store
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
Can you freeze muffin batter?
I have not personally tested this yet, but the internet says you can freeze muffin batter following these instructions.
How to Freeze Muffin Batter:
- Scoop into liners: Portion the batter into a muffin pan lined with paper liners (just like you’re about to bake).
- Freeze until solid: Place the entire pan in the freezer for 1–2 hours until the batter is frozen solid.
- Transfer to a bag: Once frozen, pop the batter-filled liners out of the pan and transfer them to a freezer-safe zip-top bag or airtight container. Label with the type and date.
To Bake From Frozen:
- Place the frozen muffin batter cups into a muffin pan (no need to thaw!)
- Bake at 425ºF but add 3–5 extra minutes to the original bake time, so 10-15 minutes, then lower the temperature to 350ºF.
How to freeze muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
More Muffin Recipes
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Basic Muffin Recipe
Ingredients
- 4 cups (480g) all purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg or cinnamon
- 4 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil, or neutral oil
- 4 Tbsp (57g) unsalted butter, melted & cooled
- 2 tsp vanilla extract
- 1 ½-2 cups of add-ins, see note
Instructions
- Note: For best results, use 1 ½-2 cups total of add-ins per muffin batch. You can use all one flavor (like 2 cups of diced peaches) or do a combo like 1 cup fruit + 1 cup nuts or chocolate chips. Gently fold them into the batter at the very end to avoid overmixing, and if using frozen fruit, do not thaw—this helps prevent the batter from getting too wet or discolored. For lemon muffins, add 2 Tbsp of lemon juice and the zest of 1 lemon to the wet ingredients.
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.4 cups (480g) all purpose flour, 1 ¾ cups (347g) granulated sugar, 4 tsp baking powder, 1 tsp salt, ¼ tsp nutmeg or cinnamon
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a spatula.4 large eggs, ¾ cup (177ml) buttermilk, ½ cup (118ml) vegetable oil, 2 tsp vanilla extract, 4 Tbsp (57g) unsalted butter
- Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in your desired add-ins. See note below. The batter will be very thick!1 ½-2 cups of add-ins
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press additional add-ins on top of the muffins and sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Notes
- Cherries
- Strawberry
- Rhubarb
- Peaches
- Pineapple
- Blackberries
- Apples
- Blueberries
- Raspberries
- Cranberries
- Chocolate chips
- Nuts (pecans, walnuts, pistachios)
- Raisins
- Cinnamon chips
- Dried cranberries
- Shredded coconut
