Assorted Muffins Recipe

Preheat and prepare pans

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly. If making fewer muffins, still preheat to the same temperature.

Dry ingredients

In a large mixing bowl whisk together 2 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Wet ingredients

In a separate bowl whisk 2 large eggs with 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — there should still be a few small streaks of flour. Do not overmix to keep muffins tender.

Portion batter

Scoop batter into prepared muffin cups using a 1/4-cup measure or ice cream scoop, filling each about 2/3 to 3/4 full. This recipe fills about 12 standard-size cups. Reserve portions of batter for each flavor section below and mix in add-ins as instructed.

Prepare blueberries

If using frozen blueberries, leave them frozen and toss with 1 teaspoon flour from the dry mix to prevent sinking. If fresh, rinse and pat dry. Gently fold 1 cup blueberries and 1 tsp lemon zest into approximately 4 portions of the base batter.

Top & bake

Divide the blueberry batter into 4 muffin cups. Sprinkle about 1 teaspoon turbinado sugar over each for crunch. Bake at 400°F (200°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and cool in tin for 5 minutes, then transfer to a rack to cool completely.

Fold in chips

Gently fold 3/4 cup semisweet chocolate chips into another quarter of the base batter (about 4 muffins worth), ensuring even distribution without overmixing.

Top & bake

Portion chocolate chip batter into 4 muffin cups. Sprinkle a pinch of coarse sugar or a few extra chips on top if desired. Bake at 400°F (200°C) for 18–22 minutes, until edges are set and a toothpick has a few moist crumbs. Cool in pan 5 minutes, then transfer to rack.

Prepare banana mixture

Mash 3/4 cup ripe banana until smooth with a fork. In a small bowl stir the mashed banana with 1/2 cup chopped walnuts (reserve a few for topping) and 1/4 tsp ground cinnamon.

Fold and bake

Fold the banana-nut mixture into the last quarter of the base batter. Divide into 4 muffin cups and sprinkle remaining nuts on top. Bake at 400°F (200°C) for 18–22 minutes or until a toothpick comes out with a few moist crumbs. Cool in the tin 5 minutes, then transfer to a rack.

Make streusel

For up to 12 muffins: combine 1/4 cup flour, 1/4 cup brown sugar and 1/4 tsp cinnamon in a small bowl. Cut in 2 tablespoons cold unsalted butter with a pastry cutter or fork until mixture forms coarse crumbs.

Apply to batter

If using, sprinkle a small amount of streusel on each muffin immediately before baking for a crunchy, sweet topping. Adjust quantities and distribution according to how many muffins you are topping.

Tips: Rotate the muffin tin halfway through baking if your oven has hot spots. Let muffins cool at least 10 minutes before storing. Store leftover muffins in an airtight container at room temperature up to 2 days, or freeze up to 1 month.