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Pumpkin Pecan Crumble Muffin
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5 from 3 votes

Standard Muffin Recipe

This is a fool proof muffin batter recipe.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 220kcal
Author Olya


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter softened to room temperature
  • ¾ cup packed light brown sugar or granulated
  • 2 large eggs at room temperature
  • ½ cup sour cream or plain yogurt at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup milk any kind, at room temperature


  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • In a large bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • In another bowl, beat butter and brown sugar for about 2 minutes. Now whisk in the eggs together until the yolks and whites are blended. Then add sour cream and vanilla.
  • Add the liquid mixture from to the dry ingredients mixture in step 2. Mix well with a wooden spoon.
  • Add the milk and continue to beat on low until combined.
  • Use a large spoon or an ice cream scoop to fill each muffin cup completely full.
  • Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 214mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg