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Ultimate Muffin

A simple, versatile muffin recipe ideal for breakfast or snacks, featuring a fluffy texture and customizable flavors.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Ingredients
  

Muffin Base

  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon (optional) Use for added flavor.
  • 0.5 cup unsalted butter (softened to room temperature)
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 0.5 cup sour cream or plain yogurt (at room temperature)
  • 2 large eggs (at room temperature)
  • 1.5 teaspoons pure vanilla extract
  • 0.25 cup milk (at room temperature)
  • add-ins of your choice (optional) e.g., fruits, chocolate chips, nuts.

Crumb Topping (optional)

  • 2 Tablespoons coarse sugar Optional if not using crumb topping.
  • 1/3 cup packed light or dark brown sugar For crumb topping.
  • 1 Tablespoon granulated sugar For crumb topping.
  • 0.5 teaspoon ground cinnamon For crumb topping.
  • 4 Tablespoons unsalted butter (melted, for crumb topping)
  • 2/3 cup all-purpose flour (for crumb topping)

Instructions
 

Preparation

  • Preheat your oven to 425°F and spray a 12-count muffin pan with nonstick spray or line it with cupcake liners.
  • If using a crumb topping, mix brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in melted butter and gently mix in flour until everything is combined, but don’t overmix!
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  • In another large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy. Then, add sour cream, eggs, and vanilla, and mix until well combined.
  • Slowly fold the dry ingredients into the wet ingredients. Once combined, add milk and mix until just combined. If you have any add-ins, fold them in now.

Baking

  • Spoon the muffin batter into the muffin cups, filling them to the top. You can sprinkle coarse sugar or add the crumb topping if you like.
  • Bake for 5 minutes at 425°F. Then, reduce the temperature to 350°F and bake for another 15-18 minutes.
  • Once baked, let the muffins cool in the pan for 10 minutes before transferring them to a rack to cool completely.

Notes

Store any remaining muffins tightly covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Keyword Baking, Breakfast Recipe, Muffin, Snack Recipe, Ultimate Muffin Recipe