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

4.54 from 338 votes
You only need this on Crazy Muffins recipe to make endless muffin flavors. Enjoy Blueberry Muffins, Banana, Double Chocolate Chip, and any flavor you like!
By Gemma Stafford | | 943

Last updated on October 29, 2021

Basket with blueberry and oat muffin, double chocolate muffin, apple cinnamon muffin, carrot cake muffin, lemon and poppy seed muffin, banana nut muffins, all made from one recipe.

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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 Crazy Muffin recipe allows you to do just that. Similar to my super popular Crazy Cookie Dough Recipe and Crazy Dough Bread Series, this recipe is not only quick and easy, but it’s also perfectly adaptable to whatever hankering you have.

When I think of the ultimate muffin I think of a giant bakery-style creation complete with a super tall crackly top and fabulous moist interior. These Crazy Muffins are all that and SO much more. This recipe is the perfect ratio of flour, coarse sugar, egg, vegetable oil, and buttermilk so each one has the perfect texture, just the right amount of sweetness, and a big and bold muffin top.

Just like my Crazy Dough and Crazy Cookie recipes, this easy muffin 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. Why make one type of muffin when you can make a batch of diverse flavors all at once?

All the recipes for the muffin flavors below are just suggestions. Get creative by adding your own unique touches and be bold with these best muffins. 

Basket with blueberry and oat muffin, double chocolate muffin, apple cinnamon muffin, carrot cake muffin, lemon and poppy seed muffin, banana nut muffin.

What You’ll Need

Thankfully, this best muffin recipe only requires a few tools of the trade.

  • Cupcake tin
  • Large bowl
  • Jug
  • Spoon
  • Whisk
  • Measuring cups

How To Make Muffins

This recipe is perfect to adapt to all different kinds of flavors with an end product that is crispy, soft, and buttery. Follow these steps and they will have turned out perfectly (and don’t forget to get the full recipe with measurements, on the page down below).

  1. Preheat oven and grease cupcake tin.
  2. Combine dry ingredients in a large bowl.
  3. Whisk eggs, buttermilk, oil, and vanilla in a jug.
  4. Add jug’s contents into a large bowl and mix.
  5. Add in the mix-ins. Divide the batter if you want to create more than one type by scooping out 1/3 cup into a separate bowl.
  6. Spoon the muffin batter into a greased tin.
  7. Bake until golden brown and risen.
  8. Cool for 10 minutes while in the tin.
  9. Cool fully to room temperature before enjoying or storing in an airtight container.

Blueberry and Oat Muffins

With this crazy recipe, making blueberry muffins only involves one easy extra step. Sweet, fresh blueberries add incredible color and lovely natural sweetness while the oats make this the perfect blueberry muffin recipe. This is the perfect breakfast snack.

A blueberry oat muffin, next to some blueberry.

Double Chocolate Muffins

This chocolate chip muffin recipe truly yields a magic muffin. Deep cocoa powder and chocolate chips make these chocolate chip muffins the boldest of the bunch. Just like my double chocolate cookies that you can make using my Crazy Cookie Dough, this will taste like a brownie with all the fluffiness of a muffin.

A double chocolate muffin.

Apple Cinnamon Muffins

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

Apple Cinnamon Muffin cut in half.

Carrot Cake Muffins

Just a bit of grated carrot, cinnamon, and raisins are added to your base batter to make this savory and healthy! And if you’re a fan of this flavor, feel free to try my best-ever carrot cake recipe with cream cheese frosting.

A carrot cake muffin with raisins.

Lemon and Poppy Seed Muffins

Tart and sweet, the lemon and poppy seed mix-ins will start your day outright. All you need is a zest of lemon and poppy seeds.

A lemon poppyseed muffin next to some lemons.

Banana Nut Muffins

Mashed ripe bananas and chopped nuts are all you need to make my hearty and wholesome banana muffin recipe with a rich banana flavor.

A baked banana nut muffin, made from my Crazy Muffins recipe.

The beauty of this crazy 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. Have fun and make sure to review this recipe and share your creations with me in the comments below.

And don’t miss the rest of my Crazy Series:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

 

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Watch The Recipe Video!

Crazy Muffins Recipe

4.54 from 338 votes
Print Recipe
You only need this muffin recipe to make endless flavors. Enjoy Blueberry Muffins, Banana Muffins, Double Chocolate Chip, and any flavor you like!
Author: Gemma Stafford
Servings: 6
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
You only need this muffin recipe to make endless flavors. Enjoy Blueberry Muffins, Banana Muffins, Double Chocolate Chip, and any flavor you like!
Author: Gemma Stafford
Servings: 6

Ingredients

  • 2 1/2 cups (12 1/2oz/354g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup (6oz/180g) sugar
  • 1/4 tsp 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

  • Preheat your oven to 350°F (180°C) and grease a 6 well muffin tin or cupcake tin.
  • In a large bowl combine dry ingredients, set them aside.
  • In a jug whisk together the eggs, buttermilk, oil, and vanilla.
  • Add the wet ingredients into the dry ingredients and mix until evenly combined.
  • Once you have your 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.
  • After adding your desired flavoring spoon the batter into the greased muffin tin.
  • Bake for 20-25 minutes or until golden brown and risen.
  • Allow to cool for 10 minutes before removing from the tin.
  • Allow cooling fully before storing in an airtight container. These will keep for up to 3 days in the fridge.

Recipe Notes

Don't eat eggs, use my egg substitutes chart for cupcake substitutions.
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Lucy Rivera
Lucy Rivera
2 years ago

I can’t find buttermilk.can I substitute with milk

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Nleroux
Nleroux
2 years ago

First time that I successfully made BIG muffins with top to tear off, just like in a café! So happy about that because let’s be honnest, the muffin top is the best part! I looked up tricks online to make the muffins rise more, but before I went ahead and tried this, I decided I’d give this recipe a chance by doing it as is (basically the trick I found was to have the temperature way higher for the first few minutes, and then bring it back down). I’m happy to report that no trick is needed here and that… Read more »

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Damien
Damien
1 year ago

Hi Gemma.By any chance do you know the nutritional information of this?

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Jen
Jen
2 years ago

Hi Gemma! HUGE fan of your work! Truly amazing recipes ????????

Was wondering how I can turn the basic batter into a batter for savory muffins? Would I reduce the sugar, up the salt slightly, and add more flour??

Would love to have a “crazy muffin” batter for savory stuff like bacon, spinach, and cheese.

Thanks in advance!

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Janet chan
Janet chan
2 years ago

Hi Gemma,
Can I replace oil with butter?
Thank you!

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Kiki Damayanto-Amar
Kiki Damayanto-Amar
2 years ago

Hi Gemma. I made this recipe several times. My children really love it. My friend wants me to make chocolate for her son. How much cocoa powder do I have to add to make one batch chocolate muffins?

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Nel Rondeau
Nel Rondeau
2 years ago

They turned out great. I forgot the vanilla but still good. Never thought about changing up a recipe for six flavors before. I have had frozen blueberries in the freezer for awhile so that worked and then an old apple, made one chocolate/chip, put toasted walnuts in another. I have some crumb top made previously to the berry and one of the apple. 1 cup flour,3/4 cup brown sugar, 1 t cinnamon, 1/4 t salt, 1/2 cup butter. Oh my Gemma, there are so many more ways to play with this, peanutbutter in the chocolate or a little mint pattie,… Read more »

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WambuiKariuki29
WambuiKariuki29
2 years ago

Hi Gemma – thank you so much for sharing your knowledge. This recipe worked for me and I made Apple Cinnamon, Berry Bliss (strawberries and cranberries) and chocolate chip. The muffins were delicious, moist and appreciated. I used natural unsweetened yoghurt instead of buttermilk because I didn’t want to try two new recipes at a go and it worked! Thanks very much! Can’t wait to try something new tomorrow.

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Sandra Hatfield-Conklin
Sandra Hatfield-Conklin
10 months ago

Gemma i appreciate your time and kindness in sharing your wealth of knowledge and recipes. I am a friend of your YouTube channel over a year, recently saw you on Dr. Oz whilst recuperating in hospital from bile duct stent surgery. HUGS and GOD bless you all 🤗.

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Gen
Gen
2 years ago

Hi Gemma! I used your recipe to make some basic muffins and added my own toppings like peanut butter, nutella, jam, chocolate chip and even a basic lemon flavored one but I forgot to add sugar ! Despite being a super healthy sugar-free version, the muffins still tasted great by adding a little more topping before eating. Wonderful recipe to go with my sugar-free cuppa coffee! I think you have something here for folks who cannot take sugar!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

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