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Muffin Recipes

Here is a collection of the very best muffin recipes! Whether you’re looking for chocolate muffins or easy blueberry muffins – you’re bound to find your new favorite muffin recipe here.

How to Make Muffins

With these how-to articles, you’ll have perfect muffins every time.

3 Must-Know Tips


Don’t overmix your muffin batter!!

Be very very careful not to overmix muffin batter once you combine the wet + dry ingredients. This will create rubbery muffins. Gently stir until *just* combined. If there’s a few small streaks of flour remaining, that’s perfectly fine.


Secret baking science tip: chill your muffin batter!

The BEST thing you can do to make your muffins more tender and even a little taller is to cover and chill your batter in the fridge overnight before baking. It’s very similar to chilling cookie dough. Think of it like marinating.

If you don’t believe me, just look at the comparisons in my How to Bake Tall Bakery Style Muffins article.


What's the best muffin tin?

I typically don’t like nonstick bakeware, which is why I was so surprised when I fell in love with the Wilton Recipe Right Nonstick Muffin Pans. They bake evenly and achieve lightly golden brown edges and clean up beautifully. I’ve had 3 of these tins for 2+ years and love them!

Get The Ultimate
Muffin Cheatsheet

This *free* printable PDF contains my my ultimate muffin recipe, a full ingredient breakdown, bonus baking tips, tons of recipe variations, and MORE!

How to Make Muffins

Watch these step-by-step videos for how to make my Ultimate Muffins recipe and how to freeze buttermilk – a star ingredient in most of my muffin recipes.

Want to learn how to make
muffins ahead of time?

Get our *free* Make-Ahead Baking Guide with tons of tips for making muffins, scones, breads, and other recipes ahead of time!

All Muffin Recipes

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Muffin FAQ Section

Be sure to measure your ingredients properly. Especially your flour. It’s ridiculously easy to accidentally add too much flour when using measuring cups. I like to use the spoon and level method or better yet, a digital kitchen scale. Learn more about the importance of measuring flour correctly here.

Also, avoid substituting any ingredients such as buttermilk, butter, or oil as these all contribute to texture and flavor.

For best results, no. Real buttermilk makes a difference. If you don’t have it on hand, you can use whole milk instead.

In my Ultimate Guide to Muffins I tested side-by-side muffins made with milk vs. buttermilk. What I found was that the buttermilk created a more moist, tender, and flavorful muffin.

If you’d like to learn more about the science of buttermilk in an easy visual way, including buttermilk substitutions, check out my Buttermilk 101 article.

Yes! You can use fresh or frozen fruit in most muffin recipes. Just make sure the fruit is ripe for optimum flavor. If using frozen, don’t bother to defrost. 

If chilling the muffin batter overnight, add the frozen fruit to the mix in the morning-otherwise their color might bleed into your batter.

Oftentimes this is due to the brand of liners either being cheap or overly decorative. This is my favorite brand that I order in bulk from Amazon. I’ve written an entire post on how to prevent muffin or cupcake liners from sticking here in case this is a common problem for you.

Muffins are best served the day they’re baked. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.

Freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.


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