Here is a collection of the very best muffin recipes! Whether you’re looking for chocolate muffins or easy blueberry muffins – you’re bound to find your new favorite muffin recipe here.
With these how-to articles, you’ll have perfect muffins every time.
Be very very careful not to overmix muffin batter once you combine the wet + dry ingredients. This will create rubbery muffins instead of perfectly moist treats. Gently stir until *just* combined. If there’s a few small streaks of flour remaining, that’s perfectly fine.
The BEST thing you can do to make your muffins more tender and even a little taller is to cover and chill your batter in the fridge overnight before baking. It’s very similar to chilling cookie dough. Think of it like marinating.
If you don’t believe me, just look at the comparisons in my How to Bake Tall Bakery Style Muffins article.
I typically don’t like nonstick bakeware, which is why I was so surprised when I fell in love with the Wilton Recipe Right Nonstick Muffin Pans. They bake evenly and achieve lightly golden brown edges and clean up beautifully. I’ve had 3 of these tins for 2+ years and love them!
This *free* printable PDF contains my my ultimate muffin recipe, a full ingredient breakdown, bonus baking tips, tons of recipe variations, and MORE!
There are tons of baking experiments inside this cheatsheet from granulated sugar vs brown sugar, how to use applesauce in muffins, oil vs. melted butter, and more.
Watch these step-by-step videos for how to make a batch of my Ultimate Muffins recipe and how to freeze buttermilk – a star ingredient in most of my muffin recipes.
Get our *free* Make-Ahead Baking Guide with tons of tips for making muffins, scones, breads, and other recipes ahead of time!
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Be sure to measure your ingredients properly. Especially your flour. It’s ridiculously easy to accidentally add too much flour when using measuring cups. I like to use the spoon and level method or better yet, a digital kitchen scale. Learn more about the importance of measuring flour correctly here.
Also, avoid substituting any ingredients such as buttermilk, eggs, sour cream, melted butter, or oil as these all contribute to texture and flavor.
For best results, no. Real buttermilk makes a difference. If you don’t have it on hand, you can use whole milk instead.
In my Ultimate Guide to Muffins I tested side-by-side muffins made with milk vs. buttermilk. What I found was that the buttermilk created a more moist, tender, and flavorful muffin.
If you’d like to learn more about the science of buttermilk in an easy visual way, including buttermilk substitutions, check out my Buttermilk 101 article.
Yes! You can use fresh or frozen fruit in most muffin recipes. Just make sure the fruit is ripe for optimum flavor. If using frozen, don’t bother to defrost.
If chilling the muffin batter overnight, add the frozen fruit to the mix in the morning-otherwise their color might bleed into your batter.
Yes! Check out these Brown Butter Blueberry Muffins with a cinnamon streusel crumb topping. They make for an amazing and quick breakfast or snack.
Some of my favorite nuts to add to muffins are pecans and walnuts.
For other flavors, I love experimenting with cinnamon apple, fresh cranberries, orange, peanut butter, and fresh fruits, like strawberries for strawberry muffins.
I share lots of tips for customizing your muffin flavors in my Ultimate Muffins recipe.
Oftentimes this is due to the brand of liners either being cheap or overly decorative. This is my favorite brand that I order in bulk from Amazon. I’ve written an entire post on how to prevent muffin or cupcake liners from sticking here in case this is a common problem for you.
Muffins are best served the day they’re baked. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.
Freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.