Soft, Fluffy, Bakery-Style Muffins Made Right at Home (Print Version)
A reliable master muffin batter with tall bakery-style tops, tender centers, and simple flavor options like berry, apple cinnamon, cherry, or chocolate chip.
# Ingredients:
For the base batter
01 -
2 3/4 cups (345 g) all-purpose flour, spooned and leveled
02 -
1 tablespoon baking powder
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1/4 teaspoon baking soda
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3/4 teaspoon fine salt
05 -
3/4 cup (150 g) granulated sugar
06 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly
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1/4 cup (60 ml) neutral oil, such as canola or vegetable oil
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2 large eggs, at room temperature
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1/2 cup (120 g) sour cream or plain Greek yogurt, at room temperature
10 -
3/4 cup (180 ml) whole milk or buttermilk, at room temperature
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2 teaspoons vanilla extract
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2 tablespoons coarse sugar, for topping
Choose one flavor
13 -
Lemon blueberry: 1 1/2 cups (210 g) blueberries plus 1 tablespoon lemon zest
14 -
Apple cinnamon: 1 1/2 cups (180 g) peeled diced apple plus 1 teaspoon ground cinnamon
15 -
Cherry cobbler: 1 1/2 cups (210 g) pitted cherries, halved, plus 1/2 teaspoon ground cinnamon
16 -
Chocolate chip: 1 1/2 cups (255 g) semisweet chocolate chips
# Instructions:
01 -
Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
02 -
In a large bowl, whisk the flour, baking powder, baking soda, salt, and any cinnamon used for your chosen flavor.
03 -
In a second bowl, whisk the sugar, melted butter, oil, eggs, sour cream, milk, and vanilla until smooth.
04 -
Pour the wet mixture into the dry mixture. Fold with a spatula just until the flour disappears, then gently fold in your chosen fruit or chocolate chips.
05 -
Divide the thick batter evenly among the muffin cups, filling each nearly to the top. Sprinkle the tops with coarse sugar.
06 -
Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for 14-17 minutes more, until the tops spring back and a toothpick comes out clean.
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Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or cool completely before storing.
# Notes:
01 -
Makes 12 standard bakery-style muffins.
02 -
Use only one flavor option per batch unless you divide the batter.
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Nutrition is an estimate per muffin and varies by add-in.