Kitchen Tested: The “Master Muffin Mix”

the best muffin recipeAlright stud muffins, this one’s for you. A little gift for all of you who seek the perfect recipe for your homemade Mother’s Day breakfast! (psst…if you are a mom, pass this one to your mini bakers…the recipe is easy for kids, but might require Dad’s help while you’re still sleeping. 😉 )

Like most home bakers, I’ve tried a lot of muffin recipes over the years! These muffins have a soft, tender crumb, sweet flavor (packed with the mixins of your choosing), and look bakery-beautiful with a sky-high rise.

A bit ago, I stumbled upon this recipe from Sally’s Baking Addiction, and have used it many times. They are a great addition to brunch, the perfect treat for a family with a new baby, and a sure-winner recipe for bake sales and neighbor gifts. If you don’t already frequent Sally’s site, be prepared to spend some time browsing! The recipe below includes only a few minor changes, simply due to the ingredients I usually have on hand and my preferences, etc.

Why it Works:

There are a lot of muffin recipes out there. Most recipes are reasonably good…I mean, it’s a MUFFIN. But haven’t we all tried a recipe or two that yielded heavy, dense, flat-topped, and/or green-crumbed muffins? Maybe it’s just me…

This recipe works for so many reasons! First, it can be customized for your favorite flavors – banana nut muffins, blueberry muffins, chocolate chip muffins…your choice. You’ll note some great tips when you visit Sally’s site for recipe modifications. The use of oil and buttermilk help achieve a soft, tender crumb. The egg and high ratio of baking powder helps with the rise. The thick batter helps to keeps mixins suspended. And the hot bake temp of 425F (for 5 min), helps those muffin tops pop up nice and high. Your friends will think these muffins came from a bakery!

These muffins are delicious right out of the oven, and make a yummy treat for Mom. If you plan to save a few, consider freezing the right out of the oven to help lock in moisture.

My favorite muffin recipe - why it works.


Berry Muffins

  • Servings: about 15
  • Difficulty: easy
  • Print


  • muffin liners or parchment squares fitted to muffin pan
  • 1 c milk
  • 1 Tbs white vinegar
  • 3 c all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1 c granulated sugar
  • 1/2 c vegetable oil
  • 1 tsp vanilla extract
  • 2 c fresh berries, washed and dry
  • coarse sugar for topping the muffins (can use granulated if needed, but it won’t be as pretty!)


  1. In a small bowl, or 2c measuring cup, mix the milk and vinegar together. Let mixture sit at least 5 minutes. (This “premix” is a substitute for 1c buttermilk.)
  2. Preheat oven to 425F and prepare muffin pan with liners, parchment paper or cooking spray.
  3. In a separate bowl, mix the dry ingredients: flour, baking powder, salt, cinnamon.
  4. In a larger bowl, mix the eggs, sugar, oil, vanilla extract, and milk premix from step 1.
  5. Gently combine the dry ingredients and the “wet” ingredients, mixing just enough to combine. As we know, over-mixing will result in dense muffins! Carefully fold in the berries.
  6. Fill prepared muffin pan. Sprinkle coarse sugar on top of muffins.
  7. Bake at 425F for 5 minutes, then reduce oven temp to 375F (keeping muffins in the oven) and bake another 12-14 minutes, or until they spring back to the touch and toothpick comes out clean.

* Recipe source: Sally’s Baking Addiction

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