The Yellow Oven

Mix N Match Muffins

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mix n match muffins

The details

Choose your own adventure! I recently set out to develop a perfect “base” muffin recipe. Meaning, add whatever fruit, berries, or chips you prefer and the muffins will turn out perfect. Every time. These Mix N Match Muffins have done just that! The muffin base is fluffy, sweet (but not too sweet), and rich with buttery flavor. The muffin tops are broad, domed, and amazingly crunchy with that sugar crust. I swear, I could eat only muffin tops for breakfast forever. But I digress. So, all that’s left for you to decide is what will you put in the muffins? Mini chocolate chip? Bluebs??? Chopped strawberries? Done.

One thing I think everyone will be happy to know is that this is a NO MIXER and possibly ONE BOWL recipe. You need the ingredients, a large mixing bowl, a whisk, and a spoon/spatula. THAT’S IT! Have a mentioned it all comes together and bakes within 30 minutes???? Oh yes.

mix n match muffins

Muffin Basics

I love how easily muffins come together, and how many flavors and fruits you can use! A few things differentiate really good muffins (like these) from all those subpar muffins out there.

  • Top your muffins with Demerara or turbinado sugar! I always have demerara stocked in my kitchen, since I sprinkle it on basically everything. If you’re new to this ingredient, it’s a less processed, coarse sanding sugar which has a nice subtle molasses-y flavor. You can find it in the baking section of gourmet grocery stores and online.
  • Over-fill your muffin tin! Unlike cupcakes, you want a heaping dome on your muffins. Fill the muffin tins 3/4 of the way full, then top them off with another dollop!
  • Flour your fruit, and use smaller berries/diced fruit if possible. This will help keep the fruit intact (not all squished up in your batter) and prevent it from all sinking to the bottom.
  • WHOLE FAT DAIRY! Please please for the love of all that is good and holy use whole fat buttermilk and whole fat Greek yogurt in this and ALL of my recipes! Low-fat or skim will not produce the same result and might be a little disappointing.
  • Avoid over-mixing your muffin batter. This is especially crucial for muffins. When you stop folding the batter, there should still be a few flour streaks/lumps!! They will get taken care of when you fold in the fruit/choco chips. This keeps those muffins fluffy and tender!
  • Bake your muffins for 5 minutes at a higher temp (425 degrees F), then decrease to 375 for the rest of the short cook time.
mix n match muffins

The process

  1. Whisk your melted butter + sugar
  2. Add eggs + vanilla and whisk thoroughly
  3. Add buttermilk + greek yogurt
  4. Add dry ingredients, fold until *almost* combined
  5. Add choc chips, blueberries, or other muffin filling! Fold to distribute.
  6. Scoop into muffin tin
  7. Sprinkle with sug
  8. Bake them!

So so easy. SO fast. NO MIXER! So much to love about these mix n match muffins.

mix n match muffins

My Fave Muffin Gear

mix n match muffins
I chose mini chocolate chips + blueberries for my Mix and Match Muffins. You just can’t go wrong!

More Muffins?

Ginger-Peach Streusel Muffins. Orange Creamsicle Muffins. Both amazing!

You can also find a lot of easy and delicious breakfast pastries on the blog–think Blue Cheese Biscuits, Rosemary-Gruyere Scones, and Cinnamon Rolls.

Bake to this music

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mix & match muffins

Mix N Match Muffins

Print Recipe

You can have it however you like with these Mix N Match Muffins! This recipe is the perfect classic base for heaping, bakery-style muffins with a crunchy sugar muffin top. Just choose your adventure and go!

  • Yield: 12 heaping muffins 1x

Ingredients

Units Scale
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs, room temp
  • 2 tsp vanilla extract
  • 1/3 cup whole fat Greek yogurt, room temp
  • 1/2 cup whole fat buttermilk, room temp
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup mini chocolate chips OR 2 cups of fruit tossed in 1 tbsp all purpose flour
  • 1/4 cup Demerara sugar

Instructions

  1. Preheat your oven to 425 degrees F. Prepare a muffin tin with baking spray or muffin cups.
  2. Add melted butter and sugars in a large mixing bowl. Whisk vigorously to combine. Add eggs, one at a time, whisking to combine well with each addition.
  3. Add vanilla, buttermilk, and greek yogurt. Continue mixing to combine well.
  4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredient mixture, folding until just combined with a few flour streaks left. Batter will be thick and may be a bit lumpy.
  5. Add your chocolate chips or fruit of choice, folding gently until just distributed. Take care not to over-mix.
  6. Spoon batter into a muffin tin. I like to use a medium cookie scoop and fill my cups all the way full to get a domed muffin top.
  7. Sprinkle muffins liberally with Demerara sugar.
  8. Bake muffins for 5 minutes at 425 degrees F, then reduce temp to 375 and bake another 15 minutes until the tops are golden brown. Remove muffins from oven and allow to cool on a wire cooking rack. Enjoy!

Notes

  • Make these muffins gluten free by subbing your GF flour or choice for the all purpose flour + 1 tsp xanthan gum + 1 extra tbsp buttermilk.
  • Author: Caroline Crockett

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