Homemade bakery-style muffins made from one basic muffin batter using LorAnn Bakery Emulsions, featuring blueberry, cherry almond, and coffee chocolate walnut flavors.

LorAnn 1-2-3 Muffin Builder Basic Batter

The 1-2-3 Muffin Builder makes it easy to create endless muffin varieties: start with this basic batter, choose your favorite LorAnn® Better Than Extracts™ Bakery Emulsion, then customize with fruit, chocolate, nuts, streusel, or other add-ins. This versatile recipe lets you create countless bakery-style muffin flavors by mixing and matching flavors, add-ins, and toppings to make every batch uniquely your own.

Looking for even more ideas? Read One Batter. Endless Muffin Flavors. for baking tips, flavor pairings, and dozens of creative muffin combinations.

Prep Time

15 minutes

Cook Time

16–20 minutes

Ingredients

DRY INGREDIENTS:
2 cups (250 g) all-purpose flour
1 Tbsp (8 g) cornstarch
1 Tbsp (12 g) baking powder
½ tsp (3 g) salt
WET INGREDIENTS:
¼ cup (57 g) unsalted butter melted and slightly cooled
⅓ cup (80 ml) vegetable oil
¾ cup + 2 tsp (160 g) granulated sugar
2 large eggs room temperature
¾ cup (180 ml) milk room temperature
¼ cup (60 g) sour cream room temperature
1–1½ tsp (5–7.5 g) LorAnn Bakery Emulsion
OPTIONAL ADD-INS:
1–1½ cups fresh berries or diced fruit
1 cup chocolate chips
¾–1 cup chopped nuts
½–1 cup shredded coconut
Streusel or crumb topping

Recipe PDF

Download PDF

Directions

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.

In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.

In a separate bowl, whisk together the melted butter, oil, sugar, eggs, milk, sour cream, and LorAnn Bakery Emulsion until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently just until no dry streaks remain. The batter should still be slightly lumpy. Do not overmix.

Fold in your desired add-ins.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake for 16–20 minutes. Begin checking at 16 minutes. The muffins are done when the tops spring back lightly to the touch and a toothpick inserted into the center comes out with a few moist crumbs attached.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

NOTE:

Create multiple muffin flavors from this one simple batter by dividing the batter into portions, flavoring each with a different LorAnn® Better Than Extracts™ Bakery Emulsion, and finishing with your favorite add-ins. Simply adjust the amount of Bakery Emulsion based on the size of each batter portion. Experiment with different flavor and add-in combinations to create your own signature muffins.