Ultimate Muffin Recipe

Makes 12–14 muffins

50 min

Tender, moist muffins with a creamed butter base, optional crumb topping, and customizable mix-ins.

prepPreheat oven to 425°F / 218°C
prepSpray a 12-count muffin pan with nonstick spray or line with cupcake liners
67 g packed light or dark brown sugar (for crumb topping)	Mix crumb topping, do not overmix					Fill muffin cups to top, top with crumbles or coarse sugar	Bake 425°F / 218°C, 5 min; reduce to 350°F / 177°C, 15–18 min	Cool 10 min in pan, then transfer to rack
1 tablespoon granulated sugar (for crumb topping)
1/2 teaspoon ground cinnamon (for crumb topping)
56 g unsalted butter, melted (for crumb topping)
83 g all-purpose flour (for crumb topping)
1 and 219 g all-purpose flour (spooned & leveled)	Whisk dry ingredients together		Beat in dry ingredients on low speed	Add milk, beat on low speed until combined	Fold in add-ins
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
113 g unsalted butter, softened to room temperature	Cream butter & sugars, 3 min high speed	Beat in sour cream, eggs & vanilla, 1 min
100 g granulated sugar
50 g packed light brown sugar
120 g sour cream or plain yogurt, at room temperature
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
60 ml milk (any kind), at room temperature
add-ins of your choice
2 tablespoons coarse sugar, for sprinkling (optional if using crumb topping)

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