Ultimate Muffin Recipe

Ingredients

• 0.333 cup Packed light or dark brown sugar (For the crumb topping)
• 1 tbsp Granulated sugar (For the crumb topping)
• 0.5 tsp Ground cinnamon (For the crumb topping)
• 4 tbsp Unsalted butter (Melted; for the crumb topping)
• 0.667 cup All-purpose flour (For the crumb topping)
• 1.75 cup All-purpose flour (For the muffin batter; spooned and leveled)
• 1 tsp Baking powder
• 1 tsp Baking soda
• 0.5 tsp Salt
• 0.5 tsp Ground cinnamon (Optional, depending on your add-ins; for the muffin batter)
• 0.5 cup Unsalted butter (113 g; 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)
• 0.5 tsp Pure vanilla extract
• 0.25 cup Milk (Any kind; at room temperature)
• Add-ins of your choice (See Notes on the source page for flavor options)
• 2 tbsp Coarse sugar (Optional if not using crumb topping; for sprinkling)

Steps

1. 1

   Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners, then set it aside.

2. 2

   In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon for the crumb topping.

3. 3

   Stir the melted butter into the sugar-and-cinnamon mixture.

4. 4

   Using a fork, gently work in the flour just until combined. Do not overmix; leave large crumbles. Set the topping aside or refrigerate it until ready to use.

5. 5

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon for the muffin batter. Set aside.

6. 6

   In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

7. 7

   Add the sour cream or yogurt, eggs, and vanilla. Beat on medium speed for 1 minute, then increase to high speed until combined. Scrape down the sides and bottom of the bowl as needed.

8. 8

   Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.

9. 9

   Add the milk and continue beating on low speed until combined.

10. 10

    Fold in your chosen add-ins. The batter should be thick.

11. 11

    Spoon the batter into the prepared muffin cups, filling them all the way to the top.

12. 12

    Sprinkle the tops with coarse sugar or spoon the crumb topping over them. If using the crumb topping, lightly press the crumbles so they stick to the batter.

13. 13

    Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and bake for an additional 15–18 minutes, or until a toothpick inserted in the center comes out clean. The source says total oven time is about 22–23 minutes, give or take.

14. 14

    Let the muffins cool in the pan on a cooling rack for 10 minutes.

15. 15

    Transfer the muffins from the pan to the rack and cool completely.

16. 16

    Store the muffins tightly covered at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

Notes

The source gives a yield of 12–14 muffins. Recipe timing lists 15 minutes prep, 20 minutes cook, and 45 minutes total. Add-in quantities depend on the chosen variation and are not specified in the structured recipe data. The source's bake instructions describe 5 minutes plus 15–18 minutes, while also reporting about 22–23 minutes total oven time.

Nutrition per serving

• breakfast
• baking
• customizable
• vegetarian
• make-ahead
• freezer-friendly