The Best Muffins Ever (Recipe)

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Baking is one of the most frugal ways one can give. And what better time to get baking than the month of November? I must confess that I do not often bake, but the cooler weather and changing leaves has me itching to break out my dusty KitchenAid mixer.

There is nothing like a warm cup of coffee and a freshly baked muffin on a Fall morning to start your day, am I right?!

I am constantly inspired by crafts or speakers each month at the MOPS group I attend. Our recent meeting covered hospitality, and the speaker kindly shared her recipe for the decadent muffins she bakes for her guests. These are no ordinary muffins. These are the “Best Muffins Ever”!

What I love about this recipe is the versatility and variations one can add. You can truly suit it to anyone’s taste! Don’t let the long ingredient list intimidate you, this is really quite simple.

Here is my friend Melissa’s official recipe for “The Best Muffins Ever”:

Position a rack in the center of the oven and preheat to 350. Prepare your muffin tin – with or without liners – and oil the top and wells.

In a large mixing bowl, combine the following:

3 1/2 cups flour
4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Mix well.

In a second, medium mixing bowl, combine the following:

1 1/3 cup sugar
10 tablespoons melted and cooled unsalted butter
1 cup whole milk- room temperature
1 cup sour cream- room temperature
2 large eggs- room temperature

Whisk well. Pour wet ingredients into dry and gently fold – leave it lumpy; there should still be some streaks of dry flour.

Then you customize! Choose your add-ins and fold in until just combined – do not over mix.

Flavorings (1 or 2)
1/2 tsp almond extract
3/4 tsp ground cinnamon
3/4 cup coconut
3/4 tsp ginger
2 tsp lemon zest

Nuts (optional, 3/4 cup)
pecan pieces, almond slices, walnut pieces

Fruit or Chocolate (1 1/2 cups)
apricot halves fresh or dried chopped
bananas, thinly sliced
blueberries, fresh or frozen
granny smith apples (peeled and coarsely chopped)
raspberries, fresh or frozen
chocolate chips (my personal favorite)

Distribute the batter into the muffin tins using an ice cream scoop. Batter should mound higher than the cups by 3/4 inch or so. Bake until golden for 30-35 minutes. The tops will likely meld.

Cool 15 minutes and enjoy!

These would likely freeze well to keep on hand for quick morning meals. Or assemble a half-dozen or so in a pretty basket and deliver to a friend or neighbor.

Linked to Tasty Tuesday and Tempt My Tummy Tuesday


  1. says

    These looks wonderful! I love the addion of chocolate with pumpkin…an unexpectedly good combination :)


    P.S. My kids are caregivers for our local MOPS group. They love being involved with MOPS!

  2. Meme says

    Look great can’t wait to try. How many does the recipe make does anyone know? Trying to decide if I need to double the recipe to start with. Think I’ll try pumpkin, pumpkin pie spice and add some homemade cream cheese frosting. Makes it more of a dessert but it sounds so yummy I can’t resist.

    • Alyssa Francis says

      @Lynda, Great question. You might experiment a little by swapping out 2% milk and light sour cream. Applesauce also works as a sub for butter, so maybe 5 tbs or so instead? I would also use about 1/2 whole wheat flour for a slightly healthier twist. ;)

  3. Heather says

    I have heard of the MOPS meetings, and I really wish there was a group close to where I live! And thank you for posting this recipe! I read a book that described muffins made with fresh blueberries and sour cream, and this recipe sounds like it may satisfy the craving that I have had for a BEST EVER blueberry muffin!

  4. Linda from Georgia says

    I’m making muffins the easy way today. I have several mixes that I found in my pantry. I am mixing up several batches and will deliver a variety of goodies to some friends going through difficult times. It sill be fun seeing who God lays on my heart for this week’s giving challenges.

  5. Elizabeth says

    I’m making these right now with chocolate chips and Mexican vanilla extract. YUM! Thank you! I think they will be part of the Giving Challenge next week…
    My last blog…

  6. Kim says

    Prepare your muffin tin – with or without liners – and oil the top and wells.

    If you use liners-do you still have to oil the pan?

    Thanks for the great idea..going to make a batch for a friend having a rough time

  7. Marie says

    10 Tablespoons of Butter, whole milk, sour cream….No wonder they are so good! I can only imagine what the calorie and fat count is on these! Reminds me of a Martha Stewart muffin recipe I made a few times. I’m sure they’re wonderful, though.

  8. Annie says

    I tried the recipe as written and tasted baking soda in every bite. Then I thought about most of my other baked goods recipes and switched the measurements for the baking soda and baking powder. Perfection! The family’s favorite version so far is using white wheat flour, brown sugar, almond extract and peaches. So Good! Top with sliced almonds and a sprinkle of brown sugar or turbinado…Absolutely gorgeous! I made 48 mini muffins. I fill the cups to heaping. A friend taught me to preheat the oven to 500 degrees, then lower to 350 when you put the muffins in to bake. You can fill the cups completely and get great tops! Thanks for this fabulous recipe. It has replaced every muffin recipe in my collection : )

  9. Tom says

    Can’t wait to try this out. Never made muffins before so it should be fun. Just curious, could oats be added if I wanted to make an oatmeal variation? If so how much oats should be added?

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