Comments on: Basic Muffin Recipe (One Batter, Endless Flavors)

By: Sam Merritt

Sam Merritt — Tue, 23 Jun 2026 17:55:08 +0000

In reply to Chris. Thank you so much for trying my recipe, Chris! I'm so glad you enjoyed these so much! :)

By: Chris

Chris — Mon, 22 Jun 2026 20:46:29 +0000

My family LOVES this recipe! We’ve done banana, chocolate chip, and blueberry so far, and we’re about to try chocolate strawberry this week. Definitely worth the try. Oh, and I think it says the batter is thick, and she’s not lying. It’s a good heads-up.

By: Sam Merritt

Sam Merritt — Thu, 23 Apr 2026 02:12:32 +0000

In reply to Carolyn P.. Thank you so much for trying my recipe, Carolyn! I'm so glad you enjoyed these so much! :)

By: Carolyn P.

Carolyn P. — Tue, 21 Apr 2026 19:09:44 +0000

10 Stars! These are so good! I used Splenda instead of sugar and plain Greek yogurt because I had some I needed to use. I made mine with blueberries and they were amazing! I will making more of these with other mixins.

By: Rebecca

Rebecca — Wed, 25 Mar 2026 18:13:36 +0000

I prepared blueberry muffins with streusel exactly as directed. Does anyone else find these muffins salty?
Mine were a bit salty,
3/4 tsp seems like too much salt.
Other than that they were great!

By: Sam Merritt

Sam Merritt — Fri, 20 Mar 2026 14:09:31 +0000

In reply to Fox. Hi! All of the measurements are in the recipe card, it is just a little above where you would have commented.

By: Fox

Fox — Fri, 20 Mar 2026 13:44:44 +0000

Quisas no vi bien o no me di el tiempo pero no veo las mediciones, o cuanto hay que usar para cada ingrediente. Eso me confunde bastante.

By: Sam Merritt

Sam Merritt — Wed, 18 Mar 2026 13:29:57 +0000

In reply to Lorley. I am so glad they were such a hit, Lorley! I love the combinations you chose for the muffins. I could go for some muffins right now. :)

By: Lorley

Lorley — Tue, 17 Mar 2026 23:42:41 +0000

Sam
I made these muffins two days in a row. First was pecan and mini chocolate chips. Today’s was dried cherries and mini chocolate chips.
Wonderful recipe. Easy to make. Very glad you mentioned how thick the batter would be as it is very thick. I love how moist it was and it’s so fun thinking of different additional ingredients I could add. I used tulip liners on my second batch. They looked bakery quality sparkling with the Turbinado sugar on top. Thank you for giving us a customizable muffin recipe.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 17 Mar 2026 15:53:58 +0000

In reply to Pamela Sheehan. Hi Pamela! Plain, full-fat Greek yogurt can be substituted for the sour cream.

By: Pamela Sheehan

Pamela Sheehan — Fri, 13 Mar 2026 19:11:08 +0000

Hi Sam
Could I used plain yoghurt instead of cream?

By: Sam Merritt

Sam Merritt — Fri, 13 Mar 2026 16:15:49 +0000

In reply to Julia May. I'm so disappointed to hear this happened, Julia! This is typically the result of over-mixing or over-baking your muffins. :(

By: Julia May

Julia May — Fri, 13 Mar 2026 14:11:02 +0000

They were kinda bland.

By: Sam Merritt

Sam Merritt — Tue, 10 Mar 2026 16:56:42 +0000

In reply to Shannon Marshall. Thank you so much for trying my recipe, Shannon! :)

By: Sam Merritt

Sam Merritt — Tue, 10 Mar 2026 16:11:12 +0000

In reply to Judy Fenton. Thank you so much for trusting my recipes, Judy! This comment put a big smile on my face. I am so glad you have been enjoying everything so much! :)

By: Judy Fenton

Judy Fenton — Tue, 10 Mar 2026 14:16:18 +0000

Sam, I have made so many of your recipes and my family have loved everyone of them!! You are a true blessing and I thank you for sharing your wonderful recipes with us!! Hugs from Ohio! 🤗

By: Shannon Marshall

Shannon Marshall — Mon, 09 Mar 2026 19:32:23 +0000

I made these today! I kept the batter plain and added toppings in the middle of each and then added more batter and the rest of the toppings! Used some turbinado sugar on top and they smell amazing! They just came out of the over, so I’m fighting my family off until they cool a bit! Thank you!

By: Sam Merritt

Sam Merritt — Wed, 04 Feb 2026 16:29:23 +0000

In reply to Chris B.. Hi Chris! I'm glad you enjoyed them! I would try replacing your baking powder if they had no rise at all. :)

By: Chris B.

Chris B. — Mon, 02 Feb 2026 08:03:33 +0000

It’s very soft and delicious. I will certainly make it again. Only thing was it didn’t raise up and not exactly sure why right now.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 06 May 2025 19:11:22 +0000

In reply to Rita. It creates a soft, tender texture

By: Rita

Rita — Mon, 05 May 2025 16:02:26 +0000

what does the cornstarch do for the muffins?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 13 Mar 2025 16:29:53 +0000

In reply to Manga. Hi Manga! Yes, muffins tend to freeze very well. To freeze, wrap them in plastic wrap and foil before storing in an airtight container; they'll keep for a few months this way. Most muffins can be stored at room temperature for a few days, and that's how we recommend storing them (the fridge dries them out!). If your need to keep them longer, they can go in the fridge and should be enjoyed within a week or so for the best flavor and texture. Hope that helps!

By: Manga

Manga — Tue, 11 Mar 2025 02:46:32 +0000

Can they be made and frozen? How long can they be stored in the refrigerator

By: Sam

Sam — Fri, 24 Jan 2025 17:30:45 +0000

In reply to Katie C. I'm so glad you enjoyed them so much, Katie! :)

By: Katie C

Katie C — Fri, 24 Jan 2025 02:19:02 +0000

I made this last night and did raspberries and white chocolate chips. They were so good, definitely will be adding this to my muffin rotation.
Thank you for so many delicious recipes!