Batch-Day Mix-and-Match Muffins
Make one batter, split it into two flavors, and get a couple of muffin trays going while the kitchen is already busy. This larger batch keeps the base simple: brown sugar, vanilla, and sour cream or plain yogurt.
Adapted from Sally’s Baking Addiction’s Master Muffin Recipe, scaled to a double batch with a simple split-flavor option: https://sallysbakingaddiction.com/master-muffin-recipe/
Ingredients
3½ cups (438 g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup (230 g) unsalted butter, softened
1½ cups (300 g) packed light brown sugar
4 large eggs, at room temperature
1 cup (240 g) sour cream or plain yogurt, at room temperature
1 tablespoon vanilla extract
½ cup (120 ml) milk, at room temperature
For half the batter: 1 –1½ cups semisweet chocolate chips
For the other half: 1–1½ cups mixed berries, fresh or frozen; leave frozen berries unthawed
Instructions
1. Heat the oven to 425°F. Line two standard 12-cup muffin pans. Have a few extra liners ready if your pans hold less batter.
2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
3. Beat the softened butter until smooth. Add the brown sugar and beat until light and creamy. Mix in the eggs, sour cream or yogurt, and vanilla, scraping the bowl as needed.
4. Mix the dry ingredients into the butter mixture on low speed just until almost combined. Add the milk and mix only until no dry flour remains; avoid beating the finished batter.
5. Divide the batter evenly between two bowls. Gently fold chocolate chips into one bowl and berries into the other. Start with 1 cup of each add-in and use up to 1½ cups if you prefer more.
6. Fill the prepared muffin cups nearly to the top. Bake for 5 minutes at 425°F. Without removing the muffins, lower the oven to 350°F and continue baking for about 15–18 minutes, until a toothpick comes out without wet batter. Check each tray; oven position and pan size can change the timing.
7. Let the muffins stand in their pans for 5 minutes, then move them to a rack. Let them cool fully before packing extras. If baking another tray, bring the oven back to 425°F before starting the next round.