Filed Under: Breakfast | Dessert | Muffin | Videos

Ultimate Muffins

Recipe By Tessa Arias
March 1st, 2021
4.89 from 392 votes
4.89 from 392 votes

This Ultimate Muffin recipe is THE master muffin base that is perfectly flavorful, tender, and moist. The flavor and add-in options are limitless!  Download my free Ultimate Muffin Guide here! 

Yield: 12 muffins

Prep Time: 10 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: The muffins themselves are sweet, but not too sweet, and surprisingly flavorful thanks to the buttermilk and butter. Of course, they’ll take on the flavor of whatever you add to them!
Texture: Soft, tender, and moist. Perfect!
Ease: These babies are so easy, anyone could make them. Whatever you do, just don’t overmix the batter.
Appearance: A plate of these on your breakfast table is bound to make anyone a morning person, at least for a few minutes.
Pros: This is the master basic ultimate muffin recipe that you can turn to time and time again and customize with whatever you have on hand, or whatever you’re craving!
Cons: None!
Would I make this again? Oh yes. Over and over.

A few years ago I posted my Ultimate Guide to Muffins where I made eight (!) experimental batches of muffins. I did it to figure out what exactly makes them moist, crumbly, tall, flat, tender, or tough.

Like I’ve done with my Ultimate Chocolate Chip Cookie and Ultimate Brownie recipes, I knew I had to take the experimenting insights to create the Ultimate Muffin recipe!

blueberry muffin batter in a glass bowl with a spatula

So, here it is! This is my version of the *ultimate* muffin. They’re tender, moist, and fluffy. If you want to know the whys behind the recipe, such as why I love using buttermilk, check out my free Ultimate Muffin Cheatsheet.

Otherwise, just relish in the fact that you’ve found an easy homemade muffin recipe you can turn to over and over and know it’ll work. I love this base muffin recipe because you can literally add WHATEVER you want to it. The flavor and add-in options are endless. Lots of ideas below and more are included in that free cheatsheet!

homemade blueberry, lemon and crumb cake muffins

I really hope you enjoy these muffins as much as I do. I know I just love having the ultimate version of any beloved recipe treat – it makes baking that much more fun when you know you’ll be successful in the kitchen. When you have tested and trusted recipes in your repertoire!

If you’re interested in learning more about the science of baking and getting all of my best baking secrets in one place, I think you’ll love my online class, The Magic of Baking.

How to Make

chocolate chip, lemon, blueberry and coffee cake muffins on a marble board

The BEST Muffin Ingredients:

  • All-purpose flour – measured correctly
  • Granulated sugar
  • Brown sugar – for a little extra moisture and flavor
  • Salt
  • Baking powder – a hefty dose for tall fluffy muffins
  • Buttermilk – no substitutes!
  • Butter – more flavorful than oil.
  • Eggs
  • Vanilla extract
  • Add-ins and flavorings of your choice – get as creative as you want!

How to Make Muffins from Scratch:

  1. Whisk together your dry ingredients.
  2. In a liquid measuring cup, beat together your wet ingredients. Pour into the dry ingredients. Don’t overmix or you’ll have rubbery muffins.
  3. Add your toppings or flavor variations.
  4. Divide among muffin tin, bake, and enjoy!

How to Bake TALL Muffins:

I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!

Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!

comparison of muffin batter rested vs baked immediately

How to Prevent Blueberries from Sinking in Muffins:

When fruit sinks to the bottom it gets soggy and can stick to the paper liner. The old trick of tossing your berries with flour to prevent them from sinking doesn’t always work all that well. Not to mention it can disturb the ratio of wet to dry in the recipe.

There’s an easy way to prevent that from happening in three steps. I learned this tip from Stella Parks for Serious Eats.

  1. Hold off on adding your fruit or mix-ins to your muffin batter.
  2. Take your plain batter and scoop a tablespoon into the bottom of each muffin cavity to fill just the very bottom.
  3. Gently fold in your mix-ins to the remaining batter. Scoop the batter over the plain muffin batter, dividing evenly between all the cavities. Bake as directed by the recipe!

comparison of muffins baked with and without the fruit sinking trick

How to Store Muffins:

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.

For best results, 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.

Ultimate Muffin Customization Options:

Muffin Size Directions

Jumbo muffins: Bake at 450°F for 5 minutes, then reduce to 400°F and continue baking for about 16 minutes. Makes about 6 jumbo muffins.

Mini muffins: Bake at 350°F for about 12 minutes. Makes about 24 to 28 mini muffins.

Muffin Flavor Variations

Mix-ins: Add about 1 to 1 1/2 cups chocolate chips, nuts, coconut, dried fruit, candy, etc. to the batter. Be careful not to overmix.

Flavorings: For flavorings add anywhere from 1 teaspoon to 2 tablespoons depending on your desired intensity of flavor. Flavorings include extracts, fresh citrus zest, or espresso powder.


Add: 1 1/2 cups fruit (such as berries, apples, etc.), finely chopped and well drained

Directions: To prevent your fruit from sinking to the bottom, spoon a little bit of plain batter (before adding in the fruit) to the bottom of each muffin cavity. Then, mix in the fruit to the batter and spoon it into each cavity.

Note: If chilling your batter overnight, add fruit to the mixture just before baking. The juice of your fruit will more than likely bleed into your muffin if you put it in too early.

the best moist homemade blueberry muffins


Add: 1/3 cup (28 grams) unsweetened cocoa powder, sifted

Directions: Add the cocoa in with the other dry ingredients. Increase buttermilk to 1 1/2 cups.


Add: 3/4 cup mashed overripe banana (from about 2 small bananas)

Directions: Add in with the wet ingredients.

  • 2 tablespoons poppy seeds
  • 1 to 2 tablespoons lemon zest

Directions: Add the poppy seeds with the dry ingredients and the lemon zest with the wet ingredients.

glazed lemon poppyseed muffin on a plate with the wrapper being removed

Toppings, Icings, & Fillings:

  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons (71 grams) cold unsalted butter, cut into small pieces

Directions: In a small bowl combine the flour, brown sugar, and cinnamon. Cut the butter into the mixture using the back of a fork until it is coarse and crumbly. Sprinkle over each muffin, gently pressing into the batter, before baking as directed.

moist muffins with a cinnamon crumb topping

  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 4 tablespoons butter, melted

Directions: Combine all ingredients until mixture looks like wet sand. Sprinkle over every muffin before baking.

  • 1/3 cup (42 grams) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk

Directions: In a small bowl whisk together ingredients until a thick but pourable icing forms. Add more milk to thin, or more sugar to thicken, if needed. Use fresh citrus juice in place of milk, if desired. You may also added in fresh citrus zest to taste.

homemade lemon muffins

I share LOTS more muffin flavor customization ideas in my *free* Ultimate Muffin Cheatsheet. Get yours here!

More Muffin Recipes:

4.89 from 392 votes

How to make
Ultimate Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This Ultimate Muffin recipe is THE master muffin base that is perfectly flavorful, tender, and moist. The flavor and add-in options are limitless!  Download my free Ultimate Muffin Guide here! 


  • 2 1/4 cups (286 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1/2 teaspoon fine salt
  • 1 tablespoon baking powder
  • 1 cup buttermilk, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (if desired)
  • Add-ins and flavorings of your choice
  • Coarse or turbinado sugar, for sprinkling (if desired)


  1. Preheat the oven to 400°F. Position an oven rack to the upper third of the oven. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, sugar, salt, and baking powder.
  3. In a liquid measuring cup beat together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir until a few streaks of flour remain. Stir in any desired add-ins, such as fruit or chips.
  4. If time permits, cover the muffin batter and allow it to rest in the fridge for 1 hour or overnight. This will produce more moist, tender, and tall muffins.
  5. Divide evenly among the muffin tin cups. Sprinkle each with coarse sugar, if desired.
  6. Bake until golden brown and a toothpick inserted in the center comes out clean, about 16 to 18 minutes.

Recipe Video

Course: Breakfast
Cuisine: American
Keyword: muffin recipe, muffins

(This post was originally published in 2014 and updated in 2021 with new photos by Ashley McLaughlin, a new video, and a new PDF guide.)

March Baking Challenge

This recipe was the selection for the March 2021 monthly baking challenge! Every month you can join a challenge by baking the recipe and snapping a photo for a chance to win PRIZES. Click here for full details. Check out everyone’s muffins:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Baby June — October 24, 2014 at 3:24 am

    Awesome post! So many choices, sounds like this is a very versatile recipe! Love the ultimate guide to muffins too, thanks for sharing that one 🙂

  2. #
    Chelsea @chelseasmessyapron — October 24, 2014 at 5:43 am

    I love your guides and posts – cookies and the muffins have been amazing and so informative!! These muffins definitely look like the “ultimate” choice! They remind me of Starbucks muffins – which are the best in my book!

  3. #
    Tiana — October 24, 2014 at 9:49 am

    Thanks for the great recipe! 🙂
    How about a guide to “scaling recipes”? There are many times we want to halve a recipe or double it for occasions and the baking time does not undergo the same change of being multiplied by a whole number. Consequently, the baked goodies do not turn out the way they’re supposed to.
    Also, when one tries to adapt a cake recipe for cupcakes or vice-versa, there’s a chance of things going terribly wrong.

    Would love it if your next guide shed light on the same.

  4. #
    Jasmine — October 24, 2014 at 1:58 pm

    Could you pleeease do a recipe for macarons? Please? But not the ones that take 3 hours – could you create a simpler recipe? Thanks!!

  5. #
    Siobhan — October 25, 2014 at 9:19 am

    Made these today and they are AMAZING!!!! Tessa is a god, The ultimate guides series is so interesting. Highly recommend. These were a roaring success. Will be making again! 10/10.

  6. #
    Tania — October 25, 2014 at 4:22 pm

    Hi these sound great and I agree it is disheartening when you bake and it just does not turn out right. Question – with regards to the buttermilk do you use store bought or make your own and if so did you find a difference in the texture/outcome? My home made buttermilk tends to be thinner than store bought (though that could be my patience level). I do love you posts and reading all about the processes.
    Cheers T

  7. #
    Claudia Roitman S — October 25, 2014 at 6:26 pm

    Hi! I am new to your site and I am a muffin lover I must admit!
    I just happen to made your muffin recipe as you posted it and I wanted to check if the batter is super sticky and thick or I just did something wrong. To half of the recipe I added blueberries and to the other half I added choc chips. I followed your instructions to not overmix them. The outcome is similar to yours they are delicious with there is something going on with the texture or maybe is this recipe. Amazing recipe by the way and I have learnt a lot from your explanations and your blog in general. Happy Baking!!

  8. #
    Allison P — October 28, 2014 at 5:38 am

    Hi! Just tried making these – they’re baking in the oven as I speak! Just like Claudia, I found that the batter was extremely thick and sticky – was it something I did wrong, or is it meant to be like that?

  9. #
    Rella — November 1, 2014 at 6:51 am

    These are exactly the proportions I look for when searching for new muffin recipes. And always use about 1/2 cup sugar for 12 muffin yield even if it calls for a cup. How would you go about adapting this recipe to add oats to it? I would think some flour would have to be removed but wasn’t sure what the ratio was.

  10. #
    Tania — November 3, 2014 at 11:58 pm

    just made these took me long enough I know but they are perfect (even though I used yoghurt) instead of butter milk with extra 1/4 cup of milk as the mix was too thick. Added apple pie apples and 2 tsp of cinnamon. Even the teen said they were good. Thanks again

  11. #
    Karyn — December 8, 2014 at 1:06 am

    I’m really wanting to try this recipe for blueberry muffins but have some of the same questions as others have asked. Has anyone received a reply? Is the batter supposed to be thick? Also, does anyone know how to make bakery style crumbly topping?

  12. #
    Amy — January 15, 2015 at 8:21 am

    In my (admittedly limited) experience, muffin batter tends to be much thicker than cake batter.

    I also found that the liquid ingredients, once combined, came to 1 1/3 cups, which is great, because I wanted to make 6 blueberry and 6 choc chip muffins. The dry ingredients were easy to do in two separate bowls, and then I just added 2/3 c. of the wet ingredients (once I had combined them) into each bowl. The muffins just came out of the oven, and I really can’t wait to try them…. even though I have to because they are too hot.

    My question for Tessa is how to adjust the baking the time if I want to make these as mini-muffins instead of full-size ones – especially because there is a temperature change mid-baking. Often, I don’t want a full muffin, just a taste, so I tend to prefer mini-muffins…

  13. #
    Helenita Galera — February 16, 2015 at 2:19 pm

    Hi…just got your mufin recipe from a post in Facebook, think i’m going to try my hand at it…the question is : is there a substitute for buttermilk ?????? i don’t know what that is and don’t think they sell it here in Brazil, never saw… it like cream ?
    thanks for the help….

  14. #
    Judy — January 6, 2016 at 5:37 pm

    Any time I make muffins, this is the recipe I use. I had some leftover fresh cranberries from Christmas, so today I made cranberry orange muffins (orange zest and some of the juice). I made a topping with brown and white sugars and pecans, mixed in my food processor. Yummy!

  15. #
    Kaylah — January 12, 2016 at 12:28 pm

    This ultimate muffin recipe looks so easy and I love the way you broke everything down. I will be getting creative with some fun add ins for sure. Thanks for doing the hard part! 🙂
    #thiswifeslifeblog – Instagram

  16. #
    Julia — February 2, 2016 at 12:42 pm

    WOW! What a lot of work went into figuring this out. Thank you. I am going to use this recipe to teach a group of kids in our homeschool group. I think it will be fun and delicious! 😀

    • #
      Tessa — February 2, 2016 at 6:16 pm

      Awesome, Julia! Hope the kids enjoy it.

  17. #
    keriane — March 27, 2016 at 10:01 pm

    would you be able to advise how to add oats to the recipe?

  18. #
    Ali K — April 25, 2016 at 8:36 am

    I have been looking forward to making this recipe since I discovered it last week. I have finally made them this morning and they are delicious. Moist, light and fluffy. Just beautiful. My recipe came out much darker than the muffins pictured. I am not sure what If I did something wrong but the taste and texture is there with a bit of a extra crisp because of the darker finish I assume. I will definitely be making them again. I can’t wait for my family to come to try them!

    • #
      Tessa — April 25, 2016 at 9:10 am

      Hi, Ali! I’m thinking your dark muffins could be one of two things. Either your oven runs hot, and in that case I’d purchase an oven thermometer to gauge the correct temperature and adjust as needed. And maybe next time reduce the baking time since everyone’s ovens bake differently. OR, you may have used a dark nonstick muffin tin, which increases browning. I’d suggest getting a lighter color tin. Hope that helps!

  19. #
    Barb — May 1, 2016 at 11:03 am

    Thanks so much for the muffin base recipe. My friends and I are wondering how we compensate in time for cooking the large muffins. I’m assuming these muffins are cupcake tin size. Thanks again for your good help.

    • #
      Tessa — May 1, 2016 at 8:00 pm

      Great question, Barb! After baking for 5 minutes at 450°, reduce the temperature to 400°F (don’t forget this!!) and bake for about another 15-17 minutes. Check for the visual cues, golden brown and a toothpick inserted in the center comes out clean.

  20. #
    Amanda — May 3, 2016 at 7:56 am

    Hi, great recipe, thanks for the post with pictures. My question is do you find with muffins its best to melt the butter than let it cool before adding ? Also do you usually use regular flour not cake flour with muffins ?

    • #
      Tessa — May 4, 2016 at 10:17 am

      I let it cool just enough that it won’t risk scrambling bits of the egg. Also, I never use cake flour with muffins. I find they end up being a bit too dry and crumbly.

  21. #
    Lucas — June 14, 2016 at 6:59 pm

    Hi! I’m from Brazil and I really want to make this recipe. I’m not quit sure though if we use the same measuring cups. Could you tell me the capacity of your cup? And could you please give me the amount of both sugars in grams?
    Thank you!

  22. #
    Teri — August 25, 2016 at 7:01 pm

    We made these tonight and added lemon and poppy seeds. Excellent! My 16 yo son is in a culinary focus program and one of his “wanted to knows” was a solid muffin base. Nailed it! Thanks!

    • #
      Tessa — August 26, 2016 at 10:43 am

      So happy to hear that! Hope your son is enjoying his program 🙂

  23. #
    Rhonda Bumps — September 21, 2016 at 3:31 am

    Tessa, I know you said to use a light pan but I have just invested in two really nice quality dark pans because my intention was to make muffins for my college freshman daughter and her suite mates. I did that yesterday with other recipes and they were dry. I am looking to you for advice or else I am giving up baking! Is it possible to use my nice new pans, as I hate to add another costly failure to my list. PS, I consider myself a seasoned cook, so it stinks that I can’t make a homemade muffin!

    • #
      Tessa — September 21, 2016 at 4:46 pm

      Ack! That’s a dilemma. The issue with dark pans is that they brown so much more quickly and easily than light pans. With something delicate like a muffin (especially if you’re using the high-to-low baking temperature method here) that extra browning can cause them to become dry and even tough despite how “wet” the batter is. I would unfortunately say that those pans probably won’t be your baking BFFs. Is it possibly to return them? Stores like Sur la Table, Costco, Bed Bath & Beyond all have lenient return policies…

  24. #
    Radhika — October 3, 2016 at 3:07 am

    Hi Tessa, Have you used Bake-and-Serve paper cups to bake muffins or cupcakes? Ive used them a couple of times, just placed standing on a baking sheet, but somehow felt the texture of the cupcakes were not the same as when using a muffin tin with paper liners. Are we supposed to place the cups in the muffin tin and bake? They took longer to bake.

    • #
      Tessa — October 4, 2016 at 6:24 am

      Yes, I’d use a muffin tin because it will conduct more even heat around the muffins/cupcakes 🙂

  25. #
    Jen Tendick — December 10, 2016 at 11:24 pm

    It there a way to make your own buttermilk for this recipe? Like adding vinegar to milk and letting it sit for a little while? If so please let me know whar it portions to do.

  26. #
    Cookie — March 17, 2017 at 5:51 am

    Made them! 😀 They were well loved. Thank you for working so hard to produce the best results! So yummy! 😀

  27. #
    Jen — April 24, 2017 at 9:53 pm

    Do you make youe own buttermilk or have you made your own buttermilk from scratch with vinegar and milk? I would love to be able to make my own for this recipe because I don’t normally use buttermilk and the stores where I live don’t sell buttermilk in small quantities.

  28. #
    yantara — May 15, 2017 at 4:27 am

    Hi Tessa, great recipe, thanks a lot!
    What do you think about kefir as substitute of buttermilk in this recipe?

    • #
      Tessa — May 16, 2017 at 7:07 pm

      I’ve heard that makes a great substitute! I’ve never tried myself.

  29. #
    Rebecca — May 25, 2017 at 4:34 am

    Have you tested the difference between creaming butter & sugar compared to the muffin method? Thanks

  30. #
    Nonton Video Mesum — December 2, 2017 at 11:10 pm

    I regularly visit your site and find a lot of interesting information. Thank you and look forward to your page growing stronger

  31. #
    M — January 5, 2018 at 2:06 pm

    Hey, Tessa,
    I am craving theses muffins and really aprreciate how all baking lovers are brought together. We are all kind of a community which keeps us united and unique.
    My question is, are there any alternatives to frosting rather than using butter, because where i live, butter is expenisve for it’s size, therefore, my family try not to get too much of it. However, the frosting of a cake/muffin is the best part.
    Do you have any ideas?

    love from,
    unknown lover

  32. #
    Judy — January 5, 2018 at 2:54 pm

    Happy New Year Tessa, I have a question, I don’t have buttermilk, can I use plain yogurt or regular milk instead?

  33. #
    Karen — January 22, 2018 at 10:05 am

    I made these muffins yesterday. When I combined the melted butter and buttermilk and whisked them with the egg and vanilla, it looked like the butter solidified. I thought I had let it cool as directed but the whisk ended up getting caked up with what looked like a buttery/buttermilky mess. Was the buttermilk too cold? Was the melted butter not cooled enough? Then when I took them out of the oven they were not very golden brown and they stuck ferociously to the liner. Help!

    • #
      Tessa — January 23, 2018 at 4:25 pm

      Hi, Karen! Hm it sounds like the butter may have cooled too much if it solidified. That can happen this time of year when it’s colder. Next time I would cool it just until it can be comfortably touched but hasn’t solidified. And try leaving the buttermilk out while you preheat the oven and prep the ingredients so it isn’t so cold. And you might find this post helpful for the sticky liners:

  34. #
    Molly — February 28, 2018 at 2:19 pm

    Another easy to follow recipe from Tessa that has great results. My blueberry muffins was fluffy and delicious. Thank you for all the work you do on these recipes.

  35. #
    annabelle — March 7, 2018 at 9:37 am

    am i able to freeze this recipe? if so would you freeze it before or after baking?

  36. #
    Sana — May 19, 2018 at 5:10 pm

    Hey Tessa,
    How can I incorporate cocoa powder in this recipe. As there are 2 cups flour, perhaps use 1 and a half cup flour and half cup cocoa powder. or would that be a bit much you think?

  37. #
    Erika c LaRosa — August 8, 2018 at 9:17 am

    Do I use dark or light brown sugar? Im excited to try this recipe!

  38. #
    Dani — November 15, 2018 at 2:27 am

    Hiya, just wondering if you could tell me if this batter sat OK, as in making the batter ahead of time and storing in the fridge?

  39. #
    Victoria — February 22, 2019 at 1:13 am

    Just wondering how I could make this a passion fruit muffin?

  40. #
    Natalie — April 10, 2019 at 10:28 pm

    Thank you this recipe is just what I was looking for and even my extremely fussy, critical teenager was impressed.
    So nice to have one recipe that I can adapt in various ways. Batch 3 is in the oven as we speak

  41. #
    Beth — June 1, 2019 at 10:09 am

    Very good. Made blueberry ones with half whole wheat flour. Thank you for doing all that testing!

  42. #
    sulis — June 5, 2019 at 6:08 pm

    very delicious

  43. #
    Shay — August 29, 2019 at 12:09 pm

    These are awesomeeeee!! I need milk instead of buttermilk and I added one banana and chocolate chips my man loved them 🙂

  44. #
    Sandee — October 1, 2019 at 10:34 pm

    I made these today and they were great!!! I made the muffin base and then added frozen, rolled in a little flour blueberries. Gently stirred them in as to not color the muffin batter all blue. Then I spooned them into muffin papers and sprinkled cinnamon mixed with granulated sugar on top. These were really good!!! I cannot wait to try more flavors!!! Oh also the batter was extremely thick….so I just added more milk (I didn’t use buttermilk) and the recipe turned out great! I’m not sure exactly how much milk extra I added but enough until I liked the consistency of the batter.

  45. #
    Alison Nabors — January 31, 2020 at 12:50 pm

    Love all your work on changing recipes and how it affects the results. I have a muffin question: if I want to add oats to a muffin recipe, I’m assuming I’d need to up the liquids. What liquid would you add and how much? Thanks!

  46. #
    Gloria — April 16, 2020 at 6:23 am

    I like the whole ULTIMATE Series. The technique of baking in high temperature then low temperature is really fail proof. I tried this recipe with my nephews and they could follow the instruction well, including not to over-mix the batter. I no longer need to buy muffin from cafes as they are easy to bake and just take little time to prepare

  47. #
    Shawn — May 15, 2020 at 12:56 am

    In my region there is no buttermilk, can I use whole milk instead of buttermilk?

  48. #
    Sue — June 12, 2020 at 6:06 am

    I will admit I haven’t made it, but have been baking (including bread) for about 50 years. Typically, when one uses buttermilk, baking soda is used since the buttermilk and baking soda together create leavening. Why have you omitted the baking soda, and only used baking powder? I think I will try the recipe, but will add about 1/2 teaspoon of baking soda.
    Sue C

  49. #
    Sudha — August 12, 2020 at 10:33 pm

    Can we make this with wheat flour and add apple

  50. #
    Mona — December 14, 2020 at 10:24 pm

    What can be an alternative to buttermilk? Thanks.

  51. #
    Caitlin H — December 18, 2020 at 6:44 am

    This is my go to recipe for blueberry muffins!! They have the perfect light and fluffy texture, and don’t get bogged down in the juice from the blueberries like some other recipes do. They’re also not *too* sweet that I feel like I’m just eating a cupcake at breakfast!

    • #
      Tessa — December 18, 2020 at 11:09 am

      I am so happy to hear you love these muffins!

  52. #
    Helen Godlonton — December 28, 2020 at 2:59 am

    I’ve been wondering why oil isn’t used in most recipes for muffins. I would imagine it would keep the muffin moist more than butter will?

  53. #
    Patricia swayze — January 16, 2021 at 12:04 am

    Can you substitute yogurt for the melted butter,

  54. #
    Rae — March 1, 2021 at 9:53 am

    This muffin recipe is the best I’ve ever used! I love how easy it is to customize; I made Tangelo Cranberry muffins with a cinnamon/sugar topping, and I can’t wait to experiment with other fun flavor combos.

    • #
      Tessa — March 1, 2021 at 11:33 am

      So glad you tried this muffin recipe!

  55. #
    Danielle McKinlay — March 1, 2021 at 10:11 am

    Love the variety offered! I made these with Dutch process cocoa and dark chocolate chunks. My kids went wild (and I loved them too). I used DIY buttermilk and it worked out fine!

    • #
      Tessa — March 1, 2021 at 11:32 am

      This is wonderful to hear!

  56. #
    Sarika singh — March 1, 2021 at 11:27 am

    Awesome recipe . Everyone loved it to the core. Thank you for the ultimate muffins.

    • #
      Tessa — March 1, 2021 at 11:32 am

      Yay! This is so great to hear!

  57. #
    Emma — March 1, 2021 at 6:39 pm

    My go to muffin recipe. Filled them with all sorts of toppings from berries to chocolate chips and they’re always perfect. Cant go wrong.

    • #
      Tessa — March 2, 2021 at 11:27 am

      So glad you loved these muffins!

  58. #
    Michelle — March 2, 2021 at 7:21 am

    I love this guide! Muffins are one of my favorite things to bake, so having this as a reference will make it so much easier for me to experiment with different muffin varieties. Being able to make the batter ahead of time is so convenient. Today I made the chocolate version and added orange zest, chocolate chips, and crystallized ginger.

    • #
      Tessa — March 2, 2021 at 11:28 am

      Hooray! So glad to hear this, Michelle!

  59. #
    Susan Ryan — March 2, 2021 at 8:50 am

    These were fantastic 🙂

  60. #
    Laura Gainer — March 2, 2021 at 10:24 am

    So easy and soooooo delicious! I love the different ways you can switch these muffins up! I went with the streusel topping – yum.

    • #
      Tessa — March 2, 2021 at 11:30 am

      Yay! SO glad you enjoyed.

  61. #
    Sarah Carver — March 2, 2021 at 10:42 am

    How can I give 10 stars to the moist and scrumptious muffins? They melt in your mouth. I love to make all flavors and variations of muffins and this makes it so easy! Thanks Tessa!

    • #
      Tessa — March 2, 2021 at 11:31 am

      Absolutely thrilled to hear this, Sarah!

  62. #
    Jaide Hartridge — March 2, 2021 at 2:11 pm

    LOVED this recipe, easy to follow and chilling the mix is a game changer.. they are delicious!!

    • #
      Tessa — March 3, 2021 at 1:37 pm

      So glad you enjoyed these muffins!

  63. #
    Gail Gibson — March 2, 2021 at 3:15 pm

    The ultimate muffin recipe was just as great as I expected. I made blueberry muffins and they were tall and yummy. I’ll definitely make them again. 5 star for sure!

    • #
      Tessa — March 3, 2021 at 1:41 pm

      I’m so happy you enjoyed these muffins, Gail!

  64. #
    Veronica B — March 2, 2021 at 3:56 pm

    This recipe was super easy and so customizable to what I had on hand! The texture of these muffins is so great!

    • #
      Tessa — March 3, 2021 at 1:41 pm

      So glad to hear this!

  65. #
    Yajaira Simmons — March 2, 2021 at 4:34 pm

    These muffins were devoured so quickly!! Absolutely loved them!

    • #
      Tessa — March 3, 2021 at 1:42 pm

      So glad to hear this!

  66. #
    Debby Weidinger — March 2, 2021 at 5:04 pm

    The best muffins! I made half blueberry and half chocolate chip and they’re both delicious! Buttermilk sure makes a difference.

    • #
      Tessa — March 3, 2021 at 1:44 pm

      This is great to hear!

  67. #
    PJ — March 2, 2021 at 6:00 pm

    Best texture ever achieved in a muffin!

    • #
      Tessa — March 3, 2021 at 1:44 pm


  68. #
    Maggie — March 3, 2021 at 8:11 am

    Easy, delicious, super customizable. I made lemon poppyseed and they were scrumptious!

    • #
      Tessa — March 3, 2021 at 1:47 pm

      Great to hear this!

  69. #
    Rhonda DuBose — March 3, 2021 at 9:41 am

    I made the ultimate muffin recipe and they did not disappoint. They baked up tall and were moist and flavorful.

    • #
      Tessa — March 3, 2021 at 1:47 pm


  70. #
    Christine Price — March 3, 2021 at 11:22 am

    I have never had muffins bake so tall! They look like they came from a bakery, and they taste even better!

    • #
      Tessa — March 3, 2021 at 1:48 pm

      This is amazing to hear!

  71. #
    Jeni B — March 3, 2021 at 1:45 pm

    So delicious. Split my prepared batter and made 1/2 chocolate chip and 1/2 blueberry. Recipe was easy to follow and my muffins turned out great.

  72. #
    Stephanie SMITLEY — March 3, 2021 at 1:55 pm

    These muffins were a big hit at my house! Can’t wait to make different versions! Super easy recipe and no mixer needed.

    • #
      Tessa — March 4, 2021 at 1:52 pm

      This is amazing to hear!

  73. #
    Michal Koshner — March 3, 2021 at 3:08 pm

    A perfect recipe and so easy to make!

    • #
      Tessa — March 4, 2021 at 1:52 pm


  74. #
    Shelly — March 3, 2021 at 3:40 pm

    I love all the customizations this recipe provides! I made blueberry and they’re my boyfriends new fave!

  75. #
    Beth Sklar — March 3, 2021 at 4:05 pm

    I only have 3/4 cup of buttermilk in my house right now. Can I halve this recipe?

    • #
      Tessa — March 4, 2021 at 1:53 pm

      Absolutely, I halve this recipe all the time with great results!

  76. #
    Michelle C Martin — March 3, 2021 at 5:45 pm

    Easy and delicious

    • #
      Tessa — March 4, 2021 at 1:53 pm

      Thanks so much!

  77. #
    Michelle Martin — March 3, 2021 at 5:52 pm

    Easy and delicious. Great recipe to let grandkids help. I’ve got a 3 year old that lovesccracking the eggs and stirring. Made them mini. Great snack.

  78. #
    Michelle Martin — March 3, 2021 at 5:55 pm

    Made them mini with my grandson. Easy and delicious.

  79. #
    Michelle Martin — March 3, 2021 at 5:55 pm

    Made them mini with my grandson. Easy and delicious.

  80. #
    anna — March 3, 2021 at 6:13 pm

    Love this recipe. Family favorite.

    • #
      Tessa — March 4, 2021 at 1:53 pm


  81. #
    Carla Gimelli — March 3, 2021 at 6:16 pm

    Love this master muffin recipe! I couldn’t decide what type of muffins I wanted so I was also easily able to split this in half and make a batch of mixed Berry and one of banana choc chip no problem!
    I made the batter in the morning and went to work and waited till I got home to bake, they were perfection! Thank you Tessa!

    • #
      Tessa — March 4, 2021 at 1:55 pm

      This is wonderful to hear! So glad you enjoyed, Carla!

  82. #
    — March 4, 2021 at 6:34 am

    Thank you for the recipe. It was deeelicius, everyone liked and I actually needed to make more, because It wasn’t enought.

  83. #
    Nicole Graham — March 4, 2021 at 6:54 am

    They were fine muffins, nothing to write odes to though. I followed the recipe as written with Raspberry and Rhubarb as my add ins.

  84. #
    Corinna Perkes — March 4, 2021 at 10:44 am

    I had to make some substitutions because I need to make them dairy free but they still turned out quite well. They were delicious and moist and didn’t stick to the muffin liner at all. Very awesome recipe.

    • #
      Tessa — March 4, 2021 at 2:04 pm

      So glad you enjoyed these muffins!

  85. #
    Melissa — March 4, 2021 at 11:43 am

    Absolutely delicious! And it was fun to customize it how I wanted. Everyone was happy with their own special muffin from the same batch!

    • #
      Tessa — March 4, 2021 at 2:05 pm

      This is wonderful to hear!

  86. #
    Chaya furman — March 4, 2021 at 11:55 am

    Absolutely perfect!!!! Did half with blueberry and half with mini chocolate chips and I put turbinado sugar on top.
    Pure deliciousness!

    • #
      Tessa — March 4, 2021 at 2:05 pm


  87. #
    marissa Roberts — March 4, 2021 at 1:52 pm

    Undeniably the most delightful muffin recipe I’ve made from home ( AND better then what I get from my local coffee shop ), SO moist and fluffy/light. (Luckily I had frozen my leftover buttermilk from another recipe in ice cube trays a while back cause I didn’t want to throw it away, thawed easily <- highly recommend this trick from Tessa for people who don't like buying buttermilk just to use a little bit for 1 recipe and toss the rest). Blueberry muffins and streusel topping FTW I overfilled my muffin cavities so my muffin tops spread, but still domed nicely, I am overall just super impressed with how yummy these turned out and can't wait to make more!

    • #
      Tessa — March 4, 2021 at 2:05 pm

      Wow I’m honored! So glad you loved these muffins.

  88. #
    Allison Mauno — March 4, 2021 at 3:04 pm

    These were super easy to throw together! Definitely worth making. I made half lemon blueberry and half chocolate chip for variety and ended up freezing half of the batter. I just let them cool off and shared one with my husband and it was so delicious and tender! Perfect amount of sweetness as well. Thanks for sharing the recipe with the rest of us. 🙂

  89. #
    Laura Susana Morales — March 4, 2021 at 4:23 pm

    The flavor is awesome super spongy and with lots of flavor i loved it thank you for sharing. Baking all the way from México city.

  90. #
    Jen Welker — March 4, 2021 at 6:21 pm

    Easy and versatile! I used raspberries and white chocolate chips. Everyone loved them 🙂

  91. #
    Kelly Merrill — March 4, 2021 at 9:24 pm

    These muffins are AMAZING!!!

  92. #
    Matt — March 5, 2021 at 10:56 am

    These muffins were absolutely delicious!! Added bananas and walnuts with the streusel mix and they were all eaten very quickly.

  93. #
    Zamantha Ortiz — March 5, 2021 at 11:58 am

    Best muffins ever!! I added a splash of espresso and some choc chips and they came out perfect!!

  94. #
    Ginger Anderson — March 5, 2021 at 1:18 pm

    Super easy to follow. These muffins look and taste great

  95. #
    Heidi Bee — March 5, 2021 at 1:34 pm

    This is such a quick and simple recipe and the results were perfect! I did chill the dough and that made all the difference!

  96. #
    Vicki — March 5, 2021 at 2:15 pm

    Easiest and best muffin recipe ever! I ended up putting the batter in the fridge for 48 hrs as I didn’t end up having time the next day to bake off. They puffed up well and have an amazing crumb. Thanks Tessa!

  97. #
    Leanne — March 5, 2021 at 2:38 pm

    I love this recipe it is quick and makes light, tall fluffy muffins. It is like a blank slate waiting for your imagination to add more flavour. I did blueberry and raspberry, delicious! I can’t wait to try apple and cinnamon…….
    Highly recommend this recipe!

  98. #
    Diana Barberena — March 5, 2021 at 2:43 pm

    My kids gobbled these muffins up like candy! Such an easy, versatile recipe. I made them the night before, stuck them in the fridge, and did the high temp, low temp bake and the muffins came out tall and fluffy!!

  99. #
    Julie — March 5, 2021 at 2:48 pm

    Absolutely amazing. As usual.

  100. #
    Mike Dwyer — March 5, 2021 at 4:56 pm

    Marvelous muffins! Light and fluffy. And TALL, as Tessa says. Easy to make. Easy to bake. (I’m still trying to figure out 7,500′ elevation tweaks. I didn’t make any adjustments, but after 18 minutes these weren’t quite golden; a bit more time or higher temperature might have helped.) Easy to eat! They are delicious. I used medium sized raspberries, sliced in half.

    I did find the batter a little thick, especially after chilling overnight. I chilled it in a zip-lock bag and cut off the corner for piping into the muffin liners. The process was not simple, but it was easier than the alternatives.

    I enjoy Tessa’s recipes and approach to baking. For a 72-year old male, with a well-qualified baker as a wife, I am having fun with the Baking Challenges. Keep sharing tips and techniques for those of us without a lot of direct, personal experience.

  101. #
    Shannon Sharpe — March 5, 2021 at 4:57 pm

    I love this recipe, its very easy to follow & the muffins are Delicious!! It is very versatile, but my go to is Blueberries!!

  102. #
    Mike Dwyer — March 5, 2021 at 4:58 pm

    5 stars for the recipe, for the Challenge. A more detailed review was left a moment ago thinking it was the entry. Some confusion with this process, Tessa.

  103. #
    Annarose — March 5, 2021 at 5:26 pm

    Super easy and versatile to customize as desired!

  104. #
    Jessica Marshall — March 5, 2021 at 8:06 pm

    Made these muffins this afternoon for breakfast tomorrow. They smelled sooooo good I had to have one after the kids went to bed. I made blueberry and they were absolutely delicious!

    • #
      Tessa — March 8, 2021 at 1:38 pm

      So glad to hear this!

  105. #
    Sandra D — March 6, 2021 at 6:28 am

    I choose to make cranberry orange muffins and was beyond happy with how these turned out. I let the batter rest overnight and it was the best decision. The muffins are easy to make and are moist and tender and full of flavour. Even my husband who was sceptical loved them. A winning recipe for sure!

  106. #
    Erin Luton — March 6, 2021 at 8:03 am

    I made lemony Ultimate Muffins and they were wonderful! I chilled my batter for a couple hours and filled my muffin tin vessels nearly all the way and I had nice, high muffins. Great crumb and structure, the perfect blend of not too cakey and not too tough. Once again, Tessa’s recipe is now a go-to…but that is too be expected!!

  107. #
    Donna — March 6, 2021 at 8:06 am

    There are best blueberry muffins I have ever made. Already sent it to several friends and relatives.

    • #
      Tessa — March 8, 2021 at 1:40 pm

      This is so wonderful to hear!

  108. #
    Diane Nolff — March 6, 2021 at 10:04 am

    Love this recipe….so moist and a great crumb! I made orange muffins with a crumble topping. Delish!

  109. #
    Diane Nolff — March 6, 2021 at 10:18 am

    I love this recipe!!! So moist and with the greatest crumb. I made these as orange muffins with a crumble topping. Just delish. This is a keeper, so easy and so versatile.

    • #
      Tessa — March 8, 2021 at 1:36 pm


  110. #
    Jessica Hung — March 6, 2021 at 11:22 am

    I made blueberry muffins but plan on trying different combinations in the future because they are fantastic. Sweet but not overly sweet. The tip about leaving the batter in the fridge overnight was excellent and I will do this again for future bakes. My family loves them.

  111. #
    Lorena Beatriz Giovine Charquero — March 6, 2021 at 12:29 pm

    It is awsome. Muffins came out super tender, moist, amazing!!! My oven took a little longer to Cook them at the indicated temperature and I don’t own a cooking thermometer, but they came ouy wonderful.

  112. #
    Elizabeth — March 6, 2021 at 12:34 pm

    Fresh out of the oven and I can’t wait for breakfast to try them – teatime snack! This is by far the easiest muffin recipe I’ve made. I made blueberry muffins this time and next time I’m going to try the chocolate muffins with lots of chocolate chunks – never too much chocolate!

    • #
      Tessa — March 8, 2021 at 1:36 pm

      This is wonderful to hear!

  113. #
    Elizabeth Casey — March 6, 2021 at 12:37 pm

    Delicious, easy, will definitely make again!

  114. #
    Pam R. — March 6, 2021 at 12:46 pm

    Pretty good!! I used the recipe as is and just added blueberries. It needs a little something extra… I will try adding lemon next time.

  115. #
    Pam R. — March 6, 2021 at 1:00 pm

    Pretty good! I followed the recipe as is and let it sit in the refrigerator for an hour before adding the blueberries so I could put a tablespoon of mix in each muffin cavity without blueberries. I used a damp spoon to spread the mix to cover the bottom. I sprinkled the tops with coarse sugar but it still needed a little something. I think I will add lemon zest to the batter next time. I may even go ahead and make a lemon glaze for them.

  116. #
    Carolyn — March 6, 2021 at 2:01 pm

    These muffins are really tasty! So tender, and a wonderful base recipe for any number of mix-ins. Take the time to rest the batter in the fridge as suggested—you won’t regret it.

  117. #
    Peggy Nelson — March 6, 2021 at 2:26 pm

    I used the Ultimate Muffin recipe to make banana chocolate chip muffins with a bourbon glaze. I followed Tessa’s instructions to make tall muffins by increasing the oven temperature at the beginning of the bake for five minutes and then turning the temp down for the remaining time. These muffins turned out tall and tasty

    • #
      Tessa — March 8, 2021 at 1:37 pm

      Love the flavor of muffins you made! YUM!

  118. #
    Donna — March 6, 2021 at 3:56 pm

    Best blueberry muffins I have ever made!

  119. #
    Katharina K. — March 6, 2021 at 4:21 pm

    Wow – these muffins are really amazing! I made them with white chocolate chips and apples and they were great! Can’t wait to try them with different fillings 🙂

    • #
      Tessa — March 8, 2021 at 1:29 pm

      So happy to hear this!

  120. #
    Jessica — March 6, 2021 at 4:46 pm

    We added blueberries with a lemon glaze and banana with a pecan crumb topping.

  121. #
    Victoria Donoghue — March 6, 2021 at 8:37 pm

    Loved this! I used whole wheat flour and added apples, nuts, and cinnamon. Will definitely make again! I’m thinking banana nut muffins next time:)

  122. #
    Clara — March 6, 2021 at 10:34 pm

    I made chocolate chocolate chip muffins and the recipe turned out just OK. They did have wonderfully high tops though! I’m not sure if it was the added cocoa powder but they were kind of dry and really stuck to the paper cup liners. I think if I make these again I’ll try reducing the flour by 1/4 cup when I add the Coco. And I did use the one and a half cups of buttermilk.

  123. #
    Leanne — March 6, 2021 at 11:23 pm

    Such an easy recipe! I made the batter yesterday and just baked them up tonight! I haven’t tasted them yet, but them smell and look devine! I accidentally started doubling the recipe, but totally okay. I got 9 chocolate chip, 9 cinnamon raisin, 9 blueberry, and 10 apple cinnamon. They’ll be going in the freezer in the morning, but I already can’t wait to share them with my class as an extra special treat!

  124. #
    Lisa Villard — March 7, 2021 at 3:14 am

    Great recipe. I also let the batter marinate over night so I got the lovely bakery height to them.

  125. #
    Lisa Villard — March 7, 2021 at 3:17 am

    This is a delicious muffin. I let the batter marinate in the fridge overnight. I also did the trick with the fruit and the blueberries indeed did not fall to the bottom.

    Will use chocolate chips next time!

  126. #
    Rima — March 7, 2021 at 6:28 am

    The recipe was super easy to do, i left it in the fridge for 1 hour as required and followed exactly the instructions, i used chocolate chips my kids favourite, et voila the result was wonderful. These muffins are very moist from inside and so yummy, it will be always my favourite recipe to do. Thank you Tessa for sharing your time and recipes.

  127. #
    Jamie Dye — March 7, 2021 at 7:09 am

    These were the best muffins! I used chocolate chips because they’re my boys favorite and they were a big hit!

  128. #
    Adriana — March 7, 2021 at 7:41 am

    Since i couldn’t wait I baked a couple just after preparing the batter and they were very good… I baked the rest the day after for breakfast and they were amazing! It is SO worth the wait!! They truly are the ultimate muffins!

  129. #
    Sara — March 7, 2021 at 8:16 am

    Solid muffin recipe! We went with blueberries and streusel this time, but the possibilities are endless, and the results were great!

  130. #
    Domitille — March 7, 2021 at 9:55 am

    Wow. Honestly, this recipe has converted me from thinking of muffins as ‘meh’ to ‘favourite breakfast EVER’. Moist, flavourful, simple, and delicious; everything you expect with Tessa !

    • #
      Tessa — March 8, 2021 at 1:25 pm

      So happy to hear this!

  131. #
    Katie Smith — March 7, 2021 at 9:57 am

    Honestly the best muffin I’ve ever eaten. The recipe is so simple to make and the crumb and texture is heavenly. The slightly crisp lid with the tender inside was amazing. I made mine with a light amount of chocolate chips w are reheating the leftovers for breakfast today!

  132. #
    Dom — March 7, 2021 at 10:00 am

    LOVE these! Definitely my new go-to breakfast, snack, dessert…thank you ! I made these with an oat streusel topping: definitely recommend!

  133. #
    Aviv asus — March 7, 2021 at 10:14 am

    Amazing recipe! Took about 10 min tops to whip up. The texture is amazingggg and the buttermilk flavor is to die for yummmm

  134. #
    Lauri Rottmayer — March 7, 2021 at 11:15 am

    Yummy! Bug, tasty muffins. Easy recipe.

  135. #
    Meena Patel — March 7, 2021 at 11:48 am

    Love this versatile muffin recipe! They are moist and delicious. I made them with apples and cinnamon with a streusel topping. I also made them with lemon poppyseed and glaze on top. I can’t wait to try other variations! The only suggestion I have is when you click on print the recipe does not show the notes on customizing the muffins so I had to keep going back to the recipe on the site. I wish the notes were included under the recipe in the printed version.

  136. #
    Michelle — March 7, 2021 at 12:13 pm

    These came out great! Baked up with a high crown and tender inside. Will definitely make again

  137. #
    Debbie Robinson — March 7, 2021 at 12:48 pm

    Made some Chocolate Chip Muffins using your recipe and advice for the perfect muffins for March’s challenge.

    • #
      Tessa — March 8, 2021 at 1:26 pm


  138. #
    Taylor Flowers — March 7, 2021 at 1:47 pm

    The perfect base muffin recipe!

  139. #
    Alicia Thomasson — March 7, 2021 at 3:48 pm

    These are really good! I didn’t do sugar on top and wish I did. Will definitely do next time.

    • #
      Tessa — March 8, 2021 at 1:18 pm

      So glad you tried these muffins out!

  140. #
    Jessica Messer — March 7, 2021 at 4:05 pm

    A nice base recipe that is very versatile that turned out tender and fluffy. Chilling the batter definitely made a difference in the height. Rather than the add-ins you suggested, I decided to go another direction and put some raspberry jam in the middle. I was a bit anxious, but they turned out great! I think I’d like to try them with blueberries in the future.

  141. #
    Lindsay — March 7, 2021 at 4:13 pm

    I tried this recipe and made lemon blueberry muffins with lemon glaze. These were so fluffy and moist! So delicious!!! I had recently made banana bread muffins (using a different recipe…not one of yours) and they turned out wicked chewy. Super excited to have found this recipe and will be using buttermilk going forward, and letting the batter sit in the fridge for at least an hour prior to baking!! Thanks so much for sharing your baking secrets, and for donating money to the Humane Society for each contest entry!!! That’s so awesome! 🙂

    • #
      Tessa — March 8, 2021 at 1:22 pm

      So glad you tried these muffins out! Woohoo!!

  142. #
    Jorjean Murphy — March 7, 2021 at 4:32 pm

    Yay! I’m so happy this recipe is in my life. I can only begin to imagine all the options before me. Chilling the batter is a key step to step up the hight factor. I also was sure to put a bit of plain batter at the bottom to avoid mix-in sinkage. I made raspberry mini chocolate chip. Love them!

    • #
      Tessa — March 8, 2021 at 1:22 pm

      This is so great to hear!

  143. #
    Lisa Morris — March 7, 2021 at 5:14 pm

    So excited to find an easy and yummy muffin recipe I can add anything to! My family loves them!

    • #
      Tessa — March 8, 2021 at 1:22 pm


  144. #
    Leah Tacchi — March 7, 2021 at 7:29 pm

    These muffins were SO good! And they were so tall! This was such a fun and easy recipe to make and officially going to be my new go to recipe for any muffin!

    • #
      Tessa — March 8, 2021 at 1:08 pm

      Yay! This is amazing to hear!

  145. #
    Rachel Taylor — March 7, 2021 at 8:08 pm

    Delicious and easy! These were fun to make too!

  146. #
    Lena Hanssen — March 7, 2021 at 10:20 pm

    This is the best muffin recipe I have ever tried. The Cheatsheet is amazing, I love to understand the science behind baking and it helped me to bake the talles, most delicious muffins I have ever baked. My husband ate three in one go, that’s how much he liked them! Going to try all kinds of variations with this recipe 🙂

  147. #
    Sharene Tam — March 7, 2021 at 10:39 pm

    Made the Apple cinnamon version of the ultimate muffins. Added a tsp of boiled cider with the recommended fresh apples and cinnamon and a streusel topping. I didn’t fill the muffin cups enough so ended up with 19 muffins instead of 13. Ran out of strudel mix do Fid cinnamon sugar for the last three. Lovely light texture for the muffins – will make it again!

    • #
      Tessa — March 8, 2021 at 1:09 pm

      So glad you enjoyed these muffins!

  148. #
    Ty Brumfield — March 8, 2021 at 5:02 am

    You are right. Buttermilk and the brown sugar are great additions. The overnight rest provided tall muffins that were not spread out. No need for any other muffin recipe, this is the very bedt.

    • #
      Tessa — March 8, 2021 at 1:13 pm


  149. #
    Alayna Brater — March 8, 2021 at 7:05 am

    I will never again make muffins without refrigerating them overnight. They turned out SO fluffy and moist! 7/5 stars for sure.

    • #
      Tessa — March 8, 2021 at 1:15 pm

      Happy to hear this!

  150. #
    Erica H — March 8, 2021 at 9:09 am

    These muffins are fantastic! I made the chocolate chip version and left the batter in the fridge overnight. I couldn’t believe how much higher they rose! I’ll definitely be making these again!

    • #
      Tessa — March 8, 2021 at 1:17 pm

      So happy to hear this!

  151. #
    MARGUERITE Theresa STERLING — March 8, 2021 at 10:55 am

    Most delicious and moist muffins. I like that I can make one batch of batter and customize it for the varying tastes of my family. Puttting it in the fridge overnight allows us to have hot, fresh muffins in the morning. The leftover muffins wer still deliciuos the nexy day! Thanks, Tessa, for another recipe that I would not have tried without your encouragement!

    • #
      Tessa — March 8, 2021 at 1:18 pm

      So glad you enjoyed these muffins!

  152. #
    Kasey Morning — March 8, 2021 at 12:48 pm

    Loved the flexibility of this recipe with both flavors and time. Made the dough the night before then baked with my niece and was able to make ones that a range of people would like. My one question is should I have made modifications for high altitude.

  153. #
    Elisa — March 8, 2021 at 1:03 pm

    Came out lovely and tall. Have to try some other mix ins (did apple cinnamon walnut). These were very good and very easy but not yet the best ever.

  154. #
    Daniela Cabrera — March 8, 2021 at 1:55 pm

    The recipe was very easy to follow and the muffins were great! I found all the tips very useful.

    • #
      Tessa — March 9, 2021 at 2:44 pm

      This is wonderful to hear!

  155. #
    Lorraine — March 8, 2021 at 3:50 pm

    Such a great recipe!! Muffins come out perfect soft and flavorful, and I love how easy they are to customize!!

    • #
      Tessa — March 9, 2021 at 2:44 pm

      Hooray! So great to hear this.

  156. #
    Megan — March 8, 2021 at 6:27 pm

    Recipe delivered as promised!

    • #
      Tessa — March 9, 2021 at 2:44 pm


  157. #
    Melissa — March 8, 2021 at 6:27 pm

    Really a flawless recipe! I tried cooking half of them at 400 for the recommended time and then the other half at 425 for 6 min, 350 for 13 min and the first batch was just a little bit taller than the second! Both batches tasted amazing regardless!

  158. #
    Alisha — March 8, 2021 at 8:40 pm

    Delicious, tender muffin recipe.

    • #
      Tessa — March 9, 2021 at 2:45 pm


  159. #
    Alice Lin — March 8, 2021 at 8:58 pm

    Wow these muffins were delicious and so customizable!! I decided to make blueberry streusel muffins and they were a big hit!!

    • #
      Tessa — March 9, 2021 at 2:45 pm

      So happy to hear this! That flavor sounds delicious.

  160. #
    Laura Beyer — March 8, 2021 at 11:14 pm

    Wonderful muffins! I did lemon poppyseed and added almond extract. They were tall and delicious. Already planning to make them again!!

  161. #
    Marta — March 8, 2021 at 11:40 pm

    Thank you for the recipe! Our Saturday breakfast couldn’t have been more delicious

  162. #
    Rose — March 9, 2021 at 7:20 am

    Love the texture and taste of these muffins. I went with the original recepie but will try doing different add ins as well.

    • #
      Tessa — March 9, 2021 at 2:47 pm

      Great to hear this!

  163. #
    Patty Wapshott — March 9, 2021 at 9:52 am

    Great recipe and my new forever muffin recipe. I chose Meyer lemon and poppyseed. Delicious. I used her suggestion of lemon juice in the glaze vs milk provided that awesome lemon pop.

    • #
      Tessa — March 9, 2021 at 2:47 pm

      Your new favorite muffins?! YAY!!

  164. #
    Melena Chapman — March 9, 2021 at 10:17 am

    Made several different types including banana chocolate chip, lemon poppy seed and strawberry. All were absolutely fantastic!

    • #
      Tessa — March 9, 2021 at 2:48 pm

      Sounds delicious! Glad to hear it.

  165. #
    BRIANNA NEWSOM — March 9, 2021 at 1:40 pm

    Super easy and simple, loved making these!

  166. #
    Roberta Stieglitz — March 9, 2021 at 5:04 pm

    Súper easy to make for begginers!!! Delicious and the best texture, for sure I’ll do it again.

    • #
      Tessa — March 10, 2021 at 12:12 pm


    • #
      Tessa — March 10, 2021 at 12:12 pm

      This is wonderful to hear!

  167. #
    Roberta Stieglitz — March 9, 2021 at 5:08 pm

    My first baking challenge, super easy to make for begginers!!! Family of 5 approved, for sure I’ll do it again. Thanks!

  168. #
    Vivian — March 9, 2021 at 5:24 pm

    I made these muffins today, added chocolate chips. Muffins were so moist & tender, my family loved it! Thanks for this great muffin recipe ,Tessa❤️

    • #
      Tessa — March 10, 2021 at 12:11 pm

      So glad to hear this!

    • #
      Tessa — March 10, 2021 at 12:12 pm

      I’m so glad you enjoyed!

  169. #
    Diana Taylor — March 9, 2021 at 8:20 pm

    the best muffins ever and my only muffins i m baking from now on

    • #
      Tessa — March 10, 2021 at 12:10 pm


  170. #
    Wareesha Mansoor — March 9, 2021 at 11:06 pm

    i made these with strawberries for my brother’s school event. i made a few chocolate ones as well. They were amazing, everyone loved them.

    • #
      Tessa — March 10, 2021 at 12:10 pm

      So glad these muffins were a hit!

  171. #
    Bianca Popescu — March 10, 2021 at 2:49 am

    Love this recipe! Made it for breakfast and they were gone in a few minutes!! Will definitely make this again

    • #
      Tessa — March 10, 2021 at 12:07 pm


  172. #
    Chelsey — March 10, 2021 at 3:17 am

    Made these muffins yesterday, Lemon Blueberry, with my three year old son and they turned out so light and fluffy. Also, none of the blueberries stuck to the bottom with Tessa’s cool trick. We’ll definitely be making more variations of these sometime again soon . Even the picky husband loved them and ate four at one sitting!

    • #
      Tessa — March 10, 2021 at 12:07 pm

      So glad these muffins were a hit! And so fun you got to bake them with your kiddo!

  173. #
    Rebecca — March 10, 2021 at 5:30 am

    I made these with blueberries today, I followed the tips of first putting in a tbsp of plain batter before adding the fruit and chilling the dough before baking to prevent soggy bottoms – it worked great! The sweetness is just right and the muffins are so fluffy!! Thanks for the amazing recipe, I will be making these again in the future!

    • #
      Tessa — March 10, 2021 at 12:07 pm

      So glad you loved these muffins as much as I do!

  174. #
    Caroline McClary — March 10, 2021 at 5:35 am

    Great muffin base and flexible with add ins! I did cinnamon with cinnamon streusel and they were delicious. Would recommend refrigerating – turned out nicely after I did for it not 2 hours.

    • #
      Tessa — March 10, 2021 at 12:06 pm

      This is wonderful to hear!

  175. #
    Meagan Bylski — March 10, 2021 at 6:42 am


  176. #
    Rikki Aquino — March 10, 2021 at 8:19 am

    Loved making this! So simple but turned out great. I chilled my dough overnight and it really helped coz I made a sample batch w/o chilling (lol shes impatient) i added dark chocolate chunks and semisweet choc chips 🙂

    • #
      Tessa — March 10, 2021 at 12:04 pm

      Yay! So glad you tried this recipe out!

  177. #
    Felix Harvey — March 10, 2021 at 8:59 am

    Awesome muffins!

    • #
      Tessa — March 10, 2021 at 12:03 pm

      Thank you!

  178. #
    Mayline Arnold — March 10, 2021 at 9:57 am

    Delicious moist and tall and gorgeous! The best kind of muffin top! Love that this recipe was easy and so fun you can make any flavor you want them to be!

    • #
      Tessa — March 10, 2021 at 12:02 pm

      So great to hear this!

  179. #
    Shanna Morrill — March 10, 2021 at 10:25 am

    These taste so much better than muffins from a box but are so easy to make! I loved having this as the March baking challenge! So fluffy and delicious!

    • #
      Tessa — March 10, 2021 at 12:02 pm

      I’m so glad you joined the March Baking Challenge!

  180. #
    Jensen Luciani — March 10, 2021 at 2:46 pm

    Omg talk about moist muffins. These were so easy to make and DELICIOUS!! This recipe will definitely be my go to muffin recipe from now on.

  181. #
    SHARON FOSTER — March 10, 2021 at 2:49 pm

    Excellent recipe, I will be making these again very soon!

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      Tessa — March 11, 2021 at 2:38 pm


  182. #
    Joy-Anne Tan Soong Hwei — March 10, 2021 at 10:46 pm

    SOOOO GOOODDDD!!!! I made it with blueberries this round. They rose so beautifully. The dome was nice and tall making them look so pretty and attractive!! The texture and taste was absolutely perfect!! Moist, light, flavorful, not too sweet, my family loves it!!!! Definitely gonna make it over and over again!! I’m gonna try it with chocolate chips next!