The Secrets to Perfect Muffins (Any Flavor!)

This basic muffin recipe makes tall, bakery-style muffins in any flavor you like! Includes instructions for standard, mini, and jumbo muffin tins.

Print the Recipe: https://sugarspunrun.com/basic-muffin-recipe/

Ingredients
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
¼ cup unsalted butter, melted (57g)
¼ cup neutral cooking oil (avocado, vegetable, or canola oil) (60ml)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup sour cream (240g)
1 ½ cups your favorite add-ins, optional (chocolate chips, fresh or frozen berries, nuts, etc., see note if adding frozen fruit)
1 Tablespoon Granulated sugar or coarse sugar for sprinkling on top, optional

Shop my Amazon store: https://www.amazon.com/shop/sugarspunrun
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
12-count muffin tin (Affiliate Link): https://amzn.to/2SEsPBq
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Spatula (Affiliate Link): https://amzn.to/3NC1diq

Instructions
00:00 Introduction
00:33 In a medium-sized mixing bowl, combine flour, sugar, cornstarch, baking powder, baking soda, and salt and whisk until well combined.
01:53 In a separate mixing bowl or large measuring cup, whisk together melted butter and oil. Whisk in egg and vanilla extract then add sour cream and whisk until well combined.
03:50 Add the wet ingredients to the dry ingredients and use a spatula to gently fold together until batter is about 50% combined. Add any add-ins you are using and continue to stir until batter is completely combined and add-ins are well distributed. Don’t over-mix or the muffins could be dense/dry.
05:10 Optional rest for taller muffin tops: If desired, cover batter with a clean towel and allow to rest for 15-60 minutes before proceeding.
05:28 Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
06:15 Evenly divide batter into prepared muffin tin. Sprinkle with granulated sugar, if using, and transfer to center rack of 425F (215C) preheated oven. Bake muffins for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and continue to bake another 10-12 minutes longer, until the tops are a light golden color and a toothpick inserted in the center comes out clean or with a few moist crumbs. Note that if you used frozen berries the muffins sometimes take a few minutes longer, I begin checking after 12 minutes.
10:00 Allow muffins to cool in the tin for 7 minutes, then carefully remove to a cooling rack to cool completely. Muffins that cool completely in the tin are prone to slightly overbaking (meaning they end up dry) and the bottoms become soggy and greasy. Enjoy!

Notes
Different sized muffins:
Make them in a mini muffin tin: Bake on 375F (190C) for 12-14 minutes. Recipe makes 48 mini muffins.
Make them in a jumbo muffin tin: Bake in a jumbo muffin tin on 425F (215C) for 15 minutes then reduce the oven temperature to 350F (175C) and bake for 15 minutes longer/until a toothpick inserted in the center comes out clean.
Make them big/bakery style in a regular 12-count muffin tin: Divide all of the batter into just 6 wells (it will seem like a lot, that’s fine!), filling every other well. Bake on 425F (215C) for 8 minutes then reduce the oven temperature to 350F and bake 18 minutes longer/until a toothpick inserted in the center comes out clean.
Resting the batter
This is optional, it helps give the muffins taller muffin tops. Let the batter rest for up to one hour.
Add Streusel
You can use my streusel recipe to top the muffins. Muffins with streusel sometimes take an extra minute or two to bake. This recipe is especially good with toasted pecans in the batter and streusel on top, one of my favorite combos!
Adding frozen fruit:
If you are adding frozen fruit the muffins typically take a few minutes longer to bake.
So many flavor variations! I like to add 1 ½ cups chopped pecans with my streusel topping!
Storing
Store in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to a month. Allow to thaw completely before unwrapping (to help retain best texture).

I'd love to see what you're making! Tag me on Instagram: https://www.instagram.com/sugarspun_sam
Sign up for my Email List: https://sugarspunrun.com/subscribe/

Дата на публикация: 9 март, 2026
Категория: Друго