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Crazy Muffins!!! One Muffin recipe, endless flavors

Crazy Muffins: One Easy Muffin Recipe with Endless Flavor Variations!

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Hi Bold Bakers!

You asked, “Can you make Crazy Muffins?” and I said OF COURSE! One of my favorite things to do is create master recipes for classics we all know and love that allow you Bold Bakers to get creative and make things your own. My recipe for Crazy Muffins allow you to do just that. Similar to my super popular Crazy Cookie Dough Recipe and Crazy Dough Bread Series, this Crazy Muffins Recipe is the be all and end all of muffins.

When I think of the ultimate muffin I think of a giant bakery style creation complete with a super tall crackly muffin top and fabulous moist interior. These Crazy Muffins are all that and SO much more. What makes these muffins crazy? It is the perfect ratio of flour, sugar, egg, vegetable oil and buttermilk so every muffin has the perfect texture, just the right amount of sweetness, and a big and bold muffin top.

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Just like my Crazy Dough and Crazy Cookie recipes, this recipe starts with a plain vanilla base flavor that allows you to add in whatever you fancy to create your favorite bakery style muffin at home. All the recipes for the flavors below are just suggestions. Get creative and be BOLD!

Blueberry and Oat Muffins

Sweet blueberries add incredible color and lovely natural sweetness while the oats make this a go-to breakfast muffin.

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Double Chocolate Muffins

Deep cocoa powder and chocolate chips make this the boldest of the bunch.

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Apple Cinnamon Muffins

Grated apple gives you a fresh fruit flavor and the Cinnamon adds roasty toasty warmth to these Apple Cinnamon Muffins.

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Carrot Cake Muffins

Just a bit of grated carrot, cinnamon and raisins are added to your base Muffin batter to make the ultimate Carrot Cake Muffins!

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Lemon and Poppy Seed Muffins

Tart and sweet, these Lemon and Poppy Seed Muffins will start your day out right.

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Banana Nut Muffins

Mashed banana and chopped nuts are all you need to make my hearty and wholesome Banana Nut Muffins.

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The beauty of this Crazy Muffins recipe, and all my other crazy recipes is that you to start with a blank canvas. This allows you to get creative, and experiment with your own additions to my Crazy Muffins. Have fun and make sure to review this recipe and share your Crazy Muffins creations with me in the comments below.

And don’t miss the rest of my Crazy Series including Crazy Cookie Dough, Crazy Bread and even Crazy Cupcakes!

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5.0 from 26 reviews
Crazy Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 1⁄2 cups (12½oz/375g) all purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 cup (6oz/180g) sugar
  • 1⁄4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup (8floz/240ml) buttermilk
  • 1⁄2 cup (4floz/120ml) flavorless oil
  • 1 teaspoon vanilla extract, optional
  • Blueberry and Oat:
  • 1 tablespoon rolled oats
  • 1 tablespoon fresh or frozen blueberries
  • Banana Nut:
  • ¼ of a mashed banana
  • 1 tablespoon chopped pecans ( or walnuts)
  • Lemon and Poppyseed:
  • Zest of 1 lemon
  • ¼ teaspoon poppy seeds
  • Apple Cinnamon:
  • 2 tablespoons grated apple
  • ¼ teaspoon cinnamon
  • Carrot Cake:
  • 1 tablespoon grated carrot
  • 1 teaspoon raisins
  • ¼ teaspoon cinnamon
  • Double Chocolate:
  • 2 teaspoons unsweetened cocoa powder
  • 1 tablespoon chocolate chips
Instructions
  1. Preheat your oven to 350oF (180oC) and grease a 6 well muffin tin or cupcake tin.
  2. In a large bowl combine dry ingredients, set aside.
  3. In a jug whisk together the eggs, buttermilk and oil and vanilla.
  4. Add the wet ingredients into the dry ingredients and mix until evenly combined.
  5. Once you have you batter you can start making your flavors. Scoop a heaped ⅓ cup of batter into a bowl and proceed to add in the flavors you want. If you want to make all the batch the same flavor then multiply the mix'ins by 6.
  6. After adding your desired flavoring spoon the batter into the greased muffin tin.
  7. Bake for 20-25 minutes or until golden brown and risen.
  8. Allow to cool for 10 minutes before removing from the tin.
  9. Allow to cool fully before storing in an airtight container. These will keep for up to 3 days in the fridge.
Notes
Don't eat eggs, use my egg substitutes chart for cupcake substitutions.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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141 Comments

  1. Yee on January 18, 2018 at 5:15 pm

    Hi, i was wondering if i could substitute buttermilk with normal milk?

    • Gemma Stafford on January 18, 2018 at 7:48 pm

      Hi,

      Yes you can use regular milk. Also you can make buttermilk by mixing milk and lemon juice. Check out this recipe.

  2. Basma on January 18, 2018 at 7:35 am

    Hi Gemma!

    Wishing you a happy new year! Been following your recipes for quite some time and you made me love baking ! Gemma I was wondering if you could show us a recipe for rose water and pistachio cake? Been looking for the perfect recipe but couldn’t find it anywhere!

    Best Regards,

    Basma ( a HUGE fan from Kuwait)

    • Gemma Stafford on January 18, 2018 at 7:56 pm

      Hi Basma,

      Thank you very much, same to you. I have just added your request to my baking list 🙂

      Gemma.

  3. Nathalie on January 17, 2018 at 5:26 am

    Hi Gemma! New fan over in Venezuela…I haven’t tried a recipe yet, but I just love the entire idea of simplifying cooking for everyday meals, and even pastries! I was wondering if you could make a Crazy Savory Muffin Recipe as well…for like breakfast when you’re not in the mood for sweets…thanks in advance!

    • Gemma Stafford on January 17, 2018 at 9:11 pm

      Nathalie you are a genius. I’m going to look into the savory muffin idea 🙂

      Thanks in advance.
      Gemma.

  4. malavika k on January 17, 2018 at 2:51 am

    hi Gemma,
    i did this recipe. i baked the muffins @ 150 deg centigrade. they dint turn out that good – as if they were still raw.

    • Gemma Stafford on January 17, 2018 at 3:30 am

      Hi there,
      I am not sure why you baked these at 150 degrees, or which temperature this is Fahrenheit or Celsius.
      These muffins have been baked really successfully by many people, and you will find their results at the bottom of the post.
      The proper temperature for these, as stated in the recipe, is 180C/350F.
      I think you got it a little wrong, and I hope you try again!
      Gemma 🙂

  5. Barbara Kyker on January 16, 2018 at 6:17 pm

    If I want to make an entire recipe of one kind, carrot raisin, do you have the measurements for the additional ingredients for the entire recipe?

    • Gemma Stafford on January 17, 2018 at 2:20 am

      Hi Barbara,
      This is a biggish recipe, so I think it will easily take 3 -4 tablespoons of finely grated carrot, 4 tablespoons of raisins, and a full teaspoon of cinnamon.
      All of these can of course be added to taste. Finely grated carrot works best as it cooks out quickly in the batter.
      Thank you for being in touch,
      Gemma 🙂

  6. Raisa on January 15, 2018 at 11:25 am

    Hi! I made this recipe whit coconut milk “buttermilk” because I didn’t have milk at home to make buttermilk. It work just fine. The taste was amazing in every flavor. I all so made double chocolate whit mm’s instead of chocolate chips, and used half the cocoa ( my husband don’t like a strong flavor of chocolate) and it was delicious too.

    • Gemma Stafford on January 15, 2018 at 9:25 pm

      I’m thrilled to hear that, Raisa. I’ hope others read your comment about your successful adjustment.

      Best,
      gemma.

  7. kashmira vaja on January 15, 2018 at 12:37 am

    Hi Gemma I love you recipe and I have try blueberry and double chocolate with nut and rum and it’s come out so so yummy and beautiful thank for sharing such a marvellous recipe with us

    • Gemma Stafford on January 15, 2018 at 5:15 am

      Hi there,
      So good to hear, thank you.
      How did you use the rum in this recipe? My Mum puts a little into a coffee cake, but I never thought to put it into muffins! Sounds lovely,
      Gemma 🙂

  8. TrebleClef on January 14, 2018 at 11:54 am

    Gemma,
    This is amazing!! I always want to eat different kinds of everything! I made Lemon & poppy seed, Blueberry & Oats, Apple Cinnamon, Double chocolate, & Chocolate chip muffins! I call this recipe, “Crazy-BEST EVER- Muffins” 🙂 — I have a question. I’m a huge fan of your mug meals; I love your Egg Mugmuffin, Blueberry Mug muffin, & Whole Wheat Mugmuffin. Can I bake these Crazy Muffins in a microwave? Thank you!
    Laurel

    • Gemma Stafford on January 14, 2018 at 10:03 pm

      Hi,

      I’m really glad you like this recipe. So technically if you put these in the microwave yes they will cook. And I bet they will be really moist and soft.

      If you do it let me know how it goes.

      fyi they won’t take long to cook, maybe 4-5 minutes.
      Gemma.

      • TrebleClef on January 15, 2018 at 11:34 am

        Thank you for your reply & suggestion! I’ll try … maybe this weekend!
        Laurel

  9. Jasmine on January 14, 2018 at 8:46 am

    Hi Gemma,

    I love this. I’ve been saying for years I just want one or two recipes for baking that I can make variations of. Thank you for making them. Gemma , could you make a crazy tray bake recipe? They are such a brilliamt way to feed lots of people and the variations are endless.

    • Gemma Stafford on January 14, 2018 at 3:06 pm

      Hi Jasmine,

      Delighted you like my recipes. Are tray bakes savory? like casseroles?

      Gemma.

  10. Hudam on January 14, 2018 at 6:11 am

    They turned out amazing and they are customizable too, Thank you for the recipe <3

  11. Debking56 on January 14, 2018 at 12:44 am

    Hi Gemma, I made these muffins and I must say this is the best muffin recipe I’ve ever tried, thank you! I also had some fruit mince left over that I made at Christmas and added this and some mixed spice .. delicious! Love your recipes🇬🇸😊

    • Gemma Stafford on January 14, 2018 at 2:51 am

      Nice idea! I like to use up the mincemeat too, but I did not think of this one! Thank you,
      Gemma 🙂

  12. Heather Hirst on January 13, 2018 at 10:32 am

    Hi Gemma,
    Would this recipe work if I left out the sugar? I’m keen to make a savoury muffin for school lunches with ham and cheese.

    • Gemma Stafford on January 13, 2018 at 8:17 pm

      Hi Heather,

      If you wanted to make savory scones I would look up a savory recipe. if you leave out all of that sugar it will alter the end result.

      Best,
      Gemma.

  13. Maria Virgo on January 13, 2018 at 9:30 am

    Hi Gemma! I just made these crazy muffins and they are soo big and they smell amazing. It took me a while but the results were awesome! Thank you so much for this awesome recipe!

    • Gemma Stafford on January 13, 2018 at 8:20 pm

      Delighted to hear that, Maria. Post pics next time as I would love to see them 🙂

      Gemma.

  14. RenaOoi on January 12, 2018 at 5:49 am

    Dear Mrs Gemma
    Just love ur crazy dough for 6 varities of muffin favours. I havent learned how to post pix in ur websit so i couldnt execute my good attempt. Thank u so much for sharing as it tasted delicious. May i know whether i can use bread flour instead of all purposes flour please. Thank so much for ur kind attention n action.
    With much appreciation, Rena

    • Gemma Stafford on January 12, 2018 at 6:20 am

      Hi Rena,
      Thank you for your kind comments, I am happy that you like this recipe.
      Bread flour is high in gluten, and though it is not impossible, it is not the best thing for this recipe. You can reduce the gluten by adding a little cornstarch (https://www.biggerbolderbaking.com/cake-flour/) but it will be best to use an all purpose flour. High gluten flour tends to make the batter a little tough!
      Gemma 🙂

  15. MarkakaDucky on January 12, 2018 at 5:02 am

    Well, I’ve just made some😁. My very first muffins, and they turned out great 👍.
    Three kinds. Two I copied off you,the carrot and the apple ones. The 3rd I adventured a little bit… Dried shredded coconut, soaked in liqueur 43😋. Funnily enough, they were the ones that rose the highest 😂.. Just have to put a bit more in next time…!
    Great recipe Gemma, thanks!

    • Gemma Stafford on January 12, 2018 at 6:25 am

      Hi there,
      good job! Especially with the experiment, sounds delicious too. I guess they rose a little higher because they were more moist, that will happen.
      A big learning curve for you, thank you for letting us know,
      Gemma 😉

  16. Klej Di on January 12, 2018 at 4:49 am

    Thank you gemma you are amazing!this recipe is bomb i have tried it multiple times. Always delicious!

    • Gemma Stafford on January 12, 2018 at 6:26 am

      Hi there,
      Thank you, that is very kind. I am happy to have your review of this recipe,
      Gemma 🙂

  17. Sameera Rizvi on January 11, 2018 at 7:33 am

    Hey Gemma,
    We r just 3 people in my family,me husband n my daughter.so m just gonna make 1 flavour at a time,this time i made banana walnut with some choco chip n it turn out great,i have uploaded the pic and again my 1 year old daughter loved it i think she is ur fan too.thankyou so much gemma for all yummy recipes.

    • Gemma Stafford on January 11, 2018 at 7:25 pm

      Hi,

      I am so delighted you liked them. I’ll go check out the pictures now.

      Thanks for trying out this recipe,
      Gemma.

  18. Akari on January 10, 2018 at 10:21 pm

    Hi Gemma

    Thank you for sharing this wonderful recipe!

    I’ve got some dried cranberries in the fridge that I’d like to use for baking. Would I be able to use them for this recipe and how should I prepare them for adding to the batter?

    Could I also use regular full cream milk instead of buttermilk?

    • Gemma Stafford on January 11, 2018 at 7:45 pm

      Hi,

      Yes you sure can add them into this batter. Soak them in a little boiling water to rehydrate them first then add them into the batter 🙂

      Gemma.

      • Akari on January 12, 2018 at 6:31 am

        Thank you! I will try it out with dried cranberries and let you know how it goes.

  19. Noor on January 10, 2018 at 11:30 am

    Hi Gemma,
    This is amazing recipe, I made half the recipe today to try it and it is almost all gone!!
    Two questions ; what is the size of your tin? Half the recipe made 10 medium sized muffins. And if I want to have melted chocolate center, do you suggest putting a teaspoon of Nutella inside or a piece of cooking chocolate?

    • Gemma Stafford on January 10, 2018 at 8:19 pm

      Hi,

      My tin was a regular cupcake tin, nothing fancy. i think you might have gotten more muffins than me.

      Yes a small scoop of nutella in the middle will be lovely 🙂

      Gemma.

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