All-purpose flour, whether bleached or unbleached, is the most versatile type of flour used in baking, and is the go-to for every skill level of home chef. Unbleached all-purpose flour contains nutrients that are removed from and then added back to bleached all-purpose flour. Both types of all-purpose flour are standard in muffins.

For denser muffins, use whole wheat flour. Unlike all-purpose flour, the whole wheat version contains the entire wheat kernel. This means that you will taste natural wheat flavors when you use this flour in your baked goods. Its coarser texture makes for a heavier muffin that is a favorite in colder months. Pair this flour with fruits such as cranberries or blueberries to help break up the density with a lighter texture. Likewise, avoid the use of other grains, such as oats, in your muffins when using whole wheat flour.

Finely-milled cake flour is soft and light. The structure of cake flour is changed during its bleaching process, making this flour more acidic than others. The elevated levels of acidity gives baked goods a lift. If your muffin recipe calls for a great deal of sugar, cake flour is a nice complement. It counteracts a recipe’s elevated sugar content by giving the muffins form and structure, finishing with a fluffy, cakey density.

If you or your family is on a special diet, other wheat-free flours may be used to make muffins. Coconut flour and almond flour are great alternatives to wheat flour for people on low-carb or gluten-free diets. Coconut flour is far denser than traditional flour, so take that into consideration when making muffins. Use agave nectar in place of dry sugar to keep coconut flour muffins light and moist. However, almond flour gives recipes a cakey texture all on its own, making it perfect for a moderately dense muffin.