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All-Purpose Muffins

The best thing about this all-purpose muffin recipe is that there are many ways to customize it with your favorite flavors—we’ve included a bunch of ideas at the end of the recipe to get you started.

  • Total Time: 1 hour
  • Yield: 12 muffins


For the muffins:
  • 1 ½ sticks (12 tablespoons) unsalted butter
  • 2 large eggs
  • ½ cup whole milk
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup sugar
  • ½ teaspoon kosher salt
Mix-in options:
  • 1 ½ cups fresh or frozen blueberries, plus 1 teaspoon finely grated lemon zest
  • 1 ½ cups semisweet chocolate chips
  • 1 ½ cups chopped strawberries
  • 1 cup chopped apples, plus ¼ teaspoon ground cinnamon
  • 1 cup chopped banana, plus ½ cup chopped walnuts


  1. Step 1

    Cut the butter into small pieces (about 1 tablespoon each), and place them in a large glass measuring cup with a spout. Microwave the butter at 50% power for 15 seconds at a time until most of it has melted and a few small pieces of butter remain. Stir the butter until the rest has melted.

  2. Step 2

    Preheat oven to 375°F. Line a 12-cup muffin tin with silicone or paper muffin liners. Spray the liners with nonstick cooking spray.

  3. Step 3

    In a medium mixing bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk until smooth.

  4. Step 4

    In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk until combined. Using your (clean!) hand, make a well in the center of the flour mixture. Pour the egg mixture into the well. Using a rubber spatula, gently stir the ingredients just until all of the flour has been moistened (it’s better to undermix than overmix the batter, so it’s OK if a few lumps remain).

  5. Step 5

    Stir in the optional mix-ins, if using.

  6. Step 6

    Spoon the batter into the muffin liners, filling each about two-thirds full. Ask an adult to bake the muffins for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan until room temperature, then remove the muffins from the liners and eat, or store in a container at room temperature for up to 2 days.

  7. Step 7

    Now that you’ve mastered a basic muffin recipe, it’s time to play! Here are even more ideas for how to fancy-up your muffins with mix-ins and toppings.

    Jammy muffins: When filling the muffin liners with batter, fill them halfway, then add 1 teaspoon of your favorite jam or preserves in the middle. Add the rest of the batter, making sure to cover the jam completely.

    Lemon-poppy seed muffins: Add 1 tablespoon of finely grated lemon zest to the milk and egg mixture, and stir in 2 tablespoons poppy seeds when combining the wet and dry ingredients.

    Whole-wheat muffins: Replace the 2 cups all-purpose flour with ¾ cup whole-wheat flour and 1 cup all-purpose flour.

    Funfetti muffins: Fold ½ cup rainbow sprinkles into the batter in Step 5.

    Pineapple coconut muffins: Add 1 cup drained, canned pineapple chunks to the wet ingredients and ½ cup coconut flakes to the dry ingredients before combining.

    Corn muffins: Replace the 2 cups of all-purpose flour with ¾ cup yellow cornmeal and 1 cup all-purpose flour.