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Crazy Muffins!!! One easy Muffin recipe, endless flavors

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

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You only need this Muffin recipe to make endless flavors. Enjoy Blueberry Muffins, Banana Muffins, Double Chocolate Chip, and any flavor you like!


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 Crazy Muffin recipe allows 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 these go-to Blueberry Muffins.

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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 my Crazy Muffin 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:

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4.57 from 113 votes
Crazy Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Breakfast/Brunch
Cuisine: American
Servings: 6
Ingredients
  • 2 1 ⁄2 cups (12 1/2oz/354g) 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:
  • 1/4 of a mashed banana
  • 1 tablespoon chopped pecans ( or walnuts)
Lemon and Poppyseed:
  • Zest of 1 lemon
  • 1/4 teaspoon poppy seeds
Apple Cinnamon:
  • 2 tablespoons grated apple
  • 1/4 teaspoon cinnamon
Carrot Cake:
  • 1 tablespoon grated carrot
  • 1 teaspoon raisins
  • 1/4 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 1/3 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.

Watch the Recipe Video!

Recipe 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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402 Comments

Write a Comment and Review

  1. klaharris on October 23, 2018 at 9:33 am

    Hi Gemma, I love your recipe I have made 2 batches of double chocolate & one batch of blueberry muffins. I cook them in muffin cases & muffin tin but some of them don’t come out cracked at top, they rise and go lop sided any tips? My boys eat them regardless of what they look like 😀

    • Gemma Stafford on October 23, 2018 at 11:02 am

      Hi Klaharris,
      Here are the important elements of the instructions:
      Preheat your oven to 350oF (180oC) and grease a 6 well muffin tin or cupcake tin.
      In a large bowl combine dry ingredients, set aside.
      In a jug whisk together the eggs, buttermilk and oil and vanilla.
      Add the wet ingredients into the dry ingredients and mix until evenly combined.
      How you mix will change the result. You must mix until all of the ingredients are combined, without whisking/beating, it is a folding in. A large spoon will do this nicely for you.
      Boys, I agree, are not too bothered about aesthetics, but you and I like things to look nice! Haha, have fun, sounds like you have a busy house!
      Gemma 🙂

  2. Wanda on October 15, 2018 at 8:09 am

    These are the BEST muffins I’ve ever made. The texture and flavour were spot on! I made chocolate chip, blueberry oatmeal and lime poppyseed (didn’t have any lemons). The only thing weird was that I used a full 1/3 cup per instructions and then some. I had enough for 9 muffins not 6. Maybe a different sized 12 muffin tin. Nevertheless totally will make again and think this the most wonderful idea for a brunch. Can make a bunch of different ones to suit various tastes. Going to try orange cranberry next time.

    • Gemma Stafford on October 16, 2018 at 9:09 am

      Hi Wanda,
      Yea! I am really happy that you made a great job of this recipe, thank you for this very kind review,
      Gemma 🙂

  3. Ripgurlnz on October 14, 2018 at 11:02 pm

    Baking has never been my best friend and with girls who play a lot of sports, muffins are one of the best recovery food. Thank you Gemma, these muffins are absolutely amazing, super easy, One super happy Mumma!!!!

    • Gemma Stafford on October 16, 2018 at 8:40 am

      Hi there,
      good! happy tums make happy mums! I think 😉
      how lovely that your girls are so active too, so good for them, and for you too, apart from the taxi runs of course!
      Thank you for being in touch,
      Gemma 🙂

  4. daimosori on October 12, 2018 at 10:57 pm

    I tried this as my first baking experience. Wow! I did not expect that it will come out spectacular. I was using self-raising flour, it came out just as awesome. Thanks for sharing an easy to follow recipe that does not require “heavy machinery.” i always shy away from baking because it looked so complicated. You made it easy.

    • Gemma Stafford on October 13, 2018 at 3:00 pm

      I’m so happy to hear you successfully made these Crazy Muffins. Well done to you! I’m all about getting anyone to bake with confidence so you don’t need to fear recipes anymore. #BoldBaker

  5. Farida on October 10, 2018 at 3:06 am

    Hi gemma
    I would love to try your carrot muffins recipe.
    How much carrot, cinnamon and walnuts do i add to the whole recipe.
    Also the same for the lemon , poppy seed.. banana nut and the blueberry.
    I would love to make a whole batch of these different muffins .
    Really do appreciate your answer.

    Thanks kindly
    Farida

    • Gemma Stafford on October 11, 2018 at 2:51 am

      Hi Farida,
      I think 200g of carrot, finely grated, would do it for a whole batch of this batter. Add 1 1/2 teaspoons of cinnamon, and about 200g chopped walnuts.
      For the lemon and poppy seed 2 tablespoons of lemon zest, 2 tablespoons of poppy seeds. You can add some of the lemon juice to this batter too if you wish.
      For the banana I think 3 – 4 mashed ripe bananas, with a cup of chopped walnuts/200g or so. You can use pecans here too.
      For the blueberry recipe I think about 150g of blueberries. add these to the batter last, if you flour them before you add them it can help to suspend them in the bake.
      I hope this is of help to you,
      Gemma 🙂

  6. Toni on October 8, 2018 at 9:18 pm

    Hi Gemma
    I just baked these muffins. I tried the lemon,chocolate, apple, carrot. I also made up a strawberry orange one and a pumpkin spice one. Best muffin recipe in the universe.

    • Gemma Stafford on October 9, 2018 at 12:48 am

      Hi Toni,
      Thank you for this very kind review of this recipe.
      I am delighted you liked it. Nice additions!
      Gemma 🙂

  7. QraftyQomic on October 6, 2018 at 5:52 pm

    Hi Gemma,
    I tried your recipe this morning and what fun! Weepy bananas will taunt me no more with this recipe I can make something delicious with them in a short time. So easy, thanks again😊

    • Gemma Stafford on October 8, 2018 at 5:49 am

      Hi there,
      Bananas and avocado have minds of their own! One minute a little under ripe, the next minute way over! We need not to waste these lovely foods.
      Good way to use the banana, quick and easy. I do hope you enjoy this recipe,
      Gemma 🙂

  8. Lily 09 on October 4, 2018 at 4:47 pm

    Hi Gemma,
    I tried this recipe and the muffins were delicious!
    The only thing was that my muffins were not browning on the top and only on the bottom. Is there any way I can fix that?

    • Gemma Stafford on October 5, 2018 at 1:55 am

      Hi Lily,
      This sounds like an oven problem!
      Are you using an OTG? baking in an OTG is a bit of a challenge until you get used to it. As these ovens vary too I cannot give you instructions, but your oven instruction book should help. Most manufacturers have online assistance too if you need it.
      Thank you for being in touch, do let me know that oyu manged to resolve this,
      Gemma 🙂

  9. vrushali on October 4, 2018 at 6:58 am

    Hi Gemma,
    Thank you for wonderful receipes… Can I make these muffins in microwave? What settings you would suggest?

    • Gemma Stafford on October 6, 2018 at 3:00 pm

      I’m really glad you like this recipe. I don’t have a microwave muffin recipe yet but I will soon 🙂

      Best,
      Gemma

  10. Tenty on September 28, 2018 at 10:21 am

    Loved this recipe no fuss no muss easy cleanup. I made mini muffins for the kids. Chocolate with coconut and instant coffee and coco powder. Then smashed banana with peanut butter chips, and then i made a smore chocolate chips and mini marshmallow and then finally a sprinkle muffin. Thanks bunches Gemma

    • Gemma Stafford on September 30, 2018 at 8:15 pm

      I’m delighted to hear that, Donna.

      Thanks for your lovely message.
      Gemma.

  11. Luvcinnamonrolls on September 17, 2018 at 9:04 am

    how about I put coco power into the whole batter eh?

    • Gemma Stafford on September 18, 2018 at 3:42 pm

      You can do that too to make only chocolate muffins. Enjoy!

  12. Luvcinnamonrolls on September 17, 2018 at 9:01 am

    Dear sweet pretty gemma I’m ghiulop and I’m 12 I wanna ask u can I store it????? 😢😢

    • Gemma Stafford on September 18, 2018 at 3:42 pm

      Hi there! You can cover and store these at room temperature for up tp 3 days 🙂

  13. Izyan Darlina on September 8, 2018 at 2:43 am

    Hi Gemma! I always watch your videos on YouTube and salivate over your creations but never got around to trying them. Today I decided to bake this recipe and I’m so pleased with the results! I made blueberry muFfins, carrot muffins (added walnuts), double chocolate and chocolate chip muffins. Omg The fact that they’re all mixed by hand is an added bonus! The muffins are soft and moist i love love love these! I used silicone muffin liners and my daughter has devoured two muffins! Definitely a keeper killer recipe! Btw I can’t seem to share and submit my picture here. It says the page doesn’t exist.

    • Gemma Stafford on September 10, 2018 at 5:39 am

      Hi there,
      first of all thank you for reviewing this recipe, I really appreciate the trouble you take to do this, and I am delighted you had good results.
      I will need to tell Kevin about the Tech issue, I have no idea why it did not work for you as we had a lot of pics in the last few days. Thank you for letting me know.
      Gemma 🙂

  14. BakerBuddies47 on September 6, 2018 at 4:55 pm

    Gemma,

    I made these crazy cupcakes and they turned out AMAZING!! I made blueberry, double chocolate, and Banana chocolate chip and they were delicious! The blueberries and bananas added moisture to the muffins and they turned out way better than I had expected. The double chocolate ones tasted like heavenly chocolate cake and I loved the extra chocolate from the chocolate chips. The only thing to note is that cocoa powder takes away moisture and sort of toughens the muffins, so they weren’t as moist and chewy, but they were still delicious. They are a great breakfast and evening snack! Thanks so much for this fun recipe Gemma!

    • Gemma Stafford on September 7, 2018 at 1:45 am

      Hi there,
      Thank you for this lovely detailed review of this recipe, I appreciate your taking the trouble.
      Interesting point about the cocoa. There are two things to note, yes it is an extra dry ingredient, and two cocoa is an acid ingredient. The acid should soften the crumb, but it can also make it more dense. This is the science of baking, well observed by you. I am delighted you like this recipe,
      Gemma 🙂

  15. Janie on September 3, 2018 at 6:41 pm

    can you use applesauce to replace oil & butter in your muffins

    • Gemma Stafford on September 4, 2018 at 4:43 am

      yes you can Janie. No problem.

      Best,
      Gemma.

  16. Yaz on August 31, 2018 at 12:46 pm

    Hi gemma i just want to say your vidoes are awesome and clear. I love how you have so much passion. I have few questions to ask 1)which coco do you often use (natural or dutch process) ? 2)which brand do you use?
    Just a suggestion it may be more helpful for those like me who are new to baking to specify which type you use.
    Thank you gemma…eagerly awaiting your response

    • Gemma Stafford on September 1, 2018 at 9:10 am

      Hi Yaz,
      thank you for your kind words.
      I always use natural cocoa. Dutch processed cocoa is alkalized to soften the flavor, and this is lovely for drinking, but natural is best for baking.
      I love to have Ghirardelli cocoa, but it is not essential, there are many brands out there, and very good Own Brands too in stores. Hershey do a good one, and so does Cadbury. I hope this is of help to you. Thank you for being here and for being in touch,
      Gemma 🙂

  17. Tuba on August 31, 2018 at 11:03 am

    Hi Gemma
    Thank you for the crazy muffins recipe…..it was easy to make it…… you’re doing great job……..hats off Gemma

    • Gemma Stafford on September 1, 2018 at 10:53 am

      Tuba, thank you, I saw your production! WOW, so very well done, thank you for sharing with me,
      Gemma 🙂

  18. Akosua on August 29, 2018 at 6:37 pm

    Hello Gemma,

    Thank you for the recipe, it was really simple to follow only issue I had was that the outside of the muffin I made was rather hard (inside was fluffy 😊). Is there anyway I can ensure that the the outside is not so hard? Also even though the inside was cooked the outside did not brown

    • Gemma Stafford on August 30, 2018 at 2:37 am

      Hi there,
      This sounds like an over mixing issue. I know you need to incorporate the ingredients well, but if you over mix you toughen the gluten and the result will be a bit tough.
      How you bake matters too, and you did not tell me what oven you used. In a regular conventional/convection oven any bake will brown, not sure why this happened for you,
      Gemma 🙂

  19. Natasha Mathew on August 28, 2018 at 11:38 am

    Hi Gemma, was wondering..can these muffins be made only with oil or can we use butter instead?

    • Gemma Stafford on August 29, 2018 at 9:39 pm

      hI, you can melted butter and add it in. That will work well.

      Best,
      Gemma.

  20. Cathy Gliewe on August 26, 2018 at 1:52 pm

    These didn’t last long enough to get a picture!! Recipe is wonderful and the muffins were GREAT! Not too sweet, fluffy texture and delicious — thanks SO much for this recipe, it will be used again and again!

    • Gemma Stafford on August 27, 2018 at 3:01 am

      Yes!
      Delighted to have this lovely review Cathy, thank you so much,
      Gemma 🙂

  21. Kelly on August 25, 2018 at 8:18 pm

    Sorry, misunderstood. It’s 1 Tablespoon per cupcake… I was thinking all of them being the same kind.

  22. Kelly on August 25, 2018 at 8:15 pm

    Receipe says to add 1 Tablespoon of blueberries? Do you mean 1 cup?

    • Gemma Stafford on August 26, 2018 at 2:46 am

      Hi Kelly,
      Yes, you got it, per muffin, and this is the large muffin size too.
      Gemma 🙂

  23. Janice Walker Burnell on August 25, 2018 at 8:10 am

    Love your recipes! I would like to make Cheddar muffins. Any suggestions?

    • Gemma Stafford on August 26, 2018 at 4:20 am

      Hi Janice,
      Wow! Yes, and a good idea for a series too, savory muffins! Thank you.
      If you reduce the sugar, but keep a little, and swap out the buttermilk for yogurt, I think you can add 1 1/2 cups/ 6 – 8 ozs of grated sharp cheddar to the whole batch of this recipe as follows;

      2 1⁄2 cups (12 1/2oz/354g) all purpose flour
      1 1⁄2 teaspoons baking powder
      1⁄2 teaspoon baking soda
      1/4 cup (2ozs) sugar
      1⁄4 teaspoon salt
      2 eggs , beaten
      1 cup (8floz/240ml) yogurt
      1⁄2 cup (4floz/120ml) flavorless oil (remember there is fat in the cheese, so this may need a little adjustment).
      1 1/2 cups or so of grated cheddar. Some chives or other herbs would be good in this too along with a little ground black pepper and perhaps a little mustard.
      Add the cheese to the dry ingredients to make sure it is distributed well.
      Box clever when adding the wet ingredients, you may need to proceed until the batter comes together smoothly, not liquid.
      This is me working this out in my head, and getting you to try it! I think it will work well for you. Do not over work the batter, and scatter a little cheddar or Parmesan on top for added flavor.
      Now I need to try this myself, hungry!
      Gemma 🙂

  24. NienPrima on August 23, 2018 at 9:26 am

    I AM so happy to find you, your recipes saved my ears a lot of times from the whining boys who begs for snacks every couple hours or so.
    The muffins were actually not so inventive, I just short on stuffs and I substitute them. I did it with your other recipes too, the Japanese Cheesecake were hard (but still sooo delicious, said Mr.Husband) and the cookies wouldn’t set, but that’s what amateurs do I guess.. 😀
    The poffertjes pan is my late Mother’s, I can’t tell a lot about it others than it’s a heavy iron cast, 30cm-ish in diameter and full with half-sphere holes. It also comes with a lid. I used it to make everything as I don’t always have an oven (sometimes my aunt lend me hers).
    Thank you so much for sharing your skill with us, Gemma.. It’s VERY useful!

    • Gemma Stafford on August 24, 2018 at 8:54 am

      Thank you Nien,
      This really is interesting, I know other bold bakers will be interested, and I will be looking out for this, it sounds amazing!
      Thank you for getting back to me,
      Gemma 🙂

  25. NienPrima on August 22, 2018 at 6:42 pm

    When the will to try this recipe appeared, I have no buttermilk, nor even milk, and no oven.
    So I put in an extra egg and 3 tablespoons of (homemade—also your recipe) yoghurt and cooked it with a holed pan (the one usually used to make poffertjes).
    I mixed in around 3tbsp of dragon fruits and 2 tbsp of raisins. The batter was pink but the result was yellow.
    It was still eggcellent though.. Moist and plump, a little hard on the bottom but tasted delicious.
    Tried to take a good picture but it was a race with the little hands grabbing it, so it was a little blurry and lowlight..

    • Gemma Stafford on August 23, 2018 at 4:19 am

      Hi there,
      How interesting! well done you, an invention I think. This pan is not available everywhere, so tell us a bit about it! the weight of it etc.
      Did you cover the pan?
      Other Bold bakers will be interested to know this. Well done you, I am so happy that it worked well for you, and your added ingredients sound delicious,
      Gemma 🙂

  26. Liza on August 19, 2018 at 10:49 am

    Thank you so much Gemma! Made these today for breakfast. They came out very good! Used 2cups of all purpose flour and 1/2 cup whole wheat. Made carrot cake, chocolate and chocolate with chopped prunes.

    • Gemma Stafford on August 19, 2018 at 12:29 pm

      Hi Liza! I’m delighted to hear you enjoyed my Crazy Muffins and those all sound like lovely flavors. Well done.

  27. Eve from Oz on August 11, 2018 at 10:14 pm

    Great recipe as always Gemma! If were you going to put in passionfruit pulp (with some white chocolate too) how much would you add? I wasn’t sure cause the pulp is so moist.
    I really appreciate that you try not to use too much sugar in your recipes so thanks for that.

    • Gemma Stafford on August 11, 2018 at 11:46 pm

      Hi Eve,
      Haha! Eve, I use a lot of sugar in some recipes, but generally you can reduce it a bit.
      Muffins really do not need to be too sweet, so this one is all good. Adding passionfruit, I am not sure about. A fabulous fruit, but will it hold up in the muffin? It is certainly worth a try. I do not think you need to worry about upsetting the liquid balance, provided you do not add much more than the pulp of one fruit to a single serving size. This should be about one tablespoon of pulp I would guess, if we are talking the little fruit, and there are a few types.
      Try it! let us know how this works for you, I would not be sure the flavor will hold,
      Gemma 🙂

  28. Chit on August 9, 2018 at 11:03 pm

    Hi gemma. I was literally goin crazy doing this crazy muffins. Not your fault! Mine cuz i did not prepare the add ons ahead so i was going crazing looking for add ons in ref in cupboard in pantry…whoah! But proud to show off…oh no where do i attach photo…hmmm senior baker indeed!

    • Gemma Stafford on August 10, 2018 at 1:19 am

      Hi Chit,
      haha! you sound like me, on one of those days!
      I would love to see your photo. When you scroll to the bottom of the recipe there is a ‘SUBMIT your own photo’ button, which will ask you to find the photo you wish to submit on your phone. Actually easy when you it one time.
      Good to have you with us Chit,
      Gemma 🙂

  29. Airin on August 8, 2018 at 1:28 pm

    Hi, I love watching your videos and decided I wanted to make this recipe but as I am gluten intolerant I usually use rice flour in most recipes. Would it be possible to substitute the all purpose flour in this recipe with rice flour and would I need to modify the recipe (ingredients, measurements etc.)?

    Thanks,
    Airin

    • Gemma Stafford on August 8, 2018 at 4:34 pm

      That would be a great alternative, you can also try oat flour. Enjoy!

  30. Hamsi on August 8, 2018 at 1:55 am

    Hi Gemma,

    To make the eggless version of blueberry muffins wat do you suggest?? Flax seed gel or buttermilk or apple sauce?
    If adding buttermilk..Then it would be apart from the buttermilk already used in the recipe right??

    Thanks & Regards,
    Hamsini

  31. Maureen Wolfaard on August 7, 2018 at 9:29 pm

    Hi Gemma
    Your crazy cupcakes? You allow egg conversion but can one use a sugar replacement?
    Thank you so much for your wonderful instructions and recipes …..I SO enjoy them!

  32. Hamsini on August 7, 2018 at 1:31 am

    Hi Gemma,

    Instead of eggs can we use apple sauce or flaxseed gel?? Which one do you suggest as an egg substitute for blueberry muffins??

    Thanks & Regards,
    Hamsini Venkatesan

    • Gemma Stafford on August 8, 2018 at 9:30 am

      Hi! You can use flax egg instead, great idea!

  33. Kruti Mulchandani on August 6, 2018 at 9:49 pm

    hi gemma recipe use 2 1/2 cup flour only 3/4 cup sugar

    • Gemma Stafford on August 9, 2018 at 10:02 am

      Hi there,
      This is not a sweet recipe, the sugar is lower than in a cake. This is usual for a muffin,
      Gemma 🙂

  34. Madhuri on August 6, 2018 at 8:00 am

    I made these muffins with whole wheat flour nobody liked them. I made banana and oats muffin and double chocolate muffin…. I don’t know what went wrong but they weren’t as fluffy as yours Is it because of whole wheat flour…..

    • Gemma Stafford on August 9, 2018 at 10:30 am

      Hi there,
      Yes, it is the flour!
      Whole wheat flour behaves in a totally different way in a recipe, and these recipes were not designed for that.
      If oyu wish to make whole wheat goods, look for a recipe designed for that flour. This is possilbe to do, but you need to have the right recipe.
      My recipe will tolerate a mix of white and wholemeal, but not all wholemeal.
      Poor you, after all that trouble, I am sorry,
      Gemma 🙂

  35. Craftyfran on August 6, 2018 at 7:48 am

    Can you refrigerate or freeze dough if you only want to make one or two at a time?

    • Gemma Stafford on August 8, 2018 at 9:14 am

      Hi, great question! Yes, you can refrigerate the batter for up to one day. Enjoy!

  36. Rocio Carranza on August 3, 2018 at 10:10 pm

    Hola, cuanto de polvo de hornear se utiliza (cucharaditas) y cuanto de harina (gramos)?
    Que es suero de leche? Es crema de leche?
    Muchas gracias

    • Gemma Stafford on August 4, 2018 at 2:27 am

      Hola Rocio,

      2 1/2 tazas (12 1 / 2oz / 354g) harina para todo uso
      1 1/2 cucharaditas de levadura en polvo
      1/2 cucharadita de bicarbonato de sodio
      3/4 de taza (6oz / 180g) de azúcar
      1/4 cucharadita de sal
      2 huevos, golpeados
      1 taza (8floz / 240ml) de suero de leche
      1/2 taza (4floz / 120ml) de aceite sin sabor
      1 cucharadita de extracto de vainilla, opcional

      La leche NO es crema, la crema representa el 3.5% de la leche y es descremada para la crema fresca.
      El suero es el contenido de agua de la leche, que se deja después de la cuajada, como en la fabricación de queso.
      Gracias por estar en contacto. ¡Gracias a Dios por google traductor!
      Gemma 🙂

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