Your #1 Online Baking Destination!


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

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

Save Recipe

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.

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

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.

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

Double Chocolate Muffins

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

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

Apple Cinnamon Muffins

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

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

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!

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

Lemon and Poppy Seed Muffins

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

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

Banana Nut Muffins

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

easy muffin recipe, easy desserts , easy healthy snack recipes , muffin recipe, best desserts, best ever desserts, best ever muffin recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, banana nut muffin recipe, chocolate muffin recipe, blueberry muffin recipe, lemon poppy seed recipe

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:

Get My New Recipes & Videos Emailed to You Every Week!

4.51 from 193 votes
Crazy Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Breakfast/Brunch
Cuisine: American
Servings: 6
Author: Gemma Stafford
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.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

140 Images
Submit Your Photos
Neelam Sohail
TonySaliba
TonySaliba
Mysweetobsession
Fiona So
Madihafahad
Nanie
asqwjbd
Priyanka Kukreti Duklan
evmcooks
Cfwong
jtues
Kristelle
ElenaM.
evmcooks
Bamnika
LindaFragai
Bamnika
Marymuffin01
sweetpie
Keyz080415
tomoe
tomoe
Sameera Rizvi
Sameera Rizvi
MarkakaDucky
MarkakaDucky
MarkakaDucky
Rchar
Debking56
Darrett Choy
Hershey29
rayva
AnnieLynn
Raksganda
MARYCHATZIRODOU
Njose
Claudita
Krysyb
Maniesha Sharma
Maniesha Sharma
Maniesha Sharma
SuperWiebe
Helinda Halim
SuperWiebe
Sameera Rizvi
bunny
beyondbites
R.j.e
yzrrah
Zubaida Azmi
sonalmsingh47
Zenia1976
Barbara Raimo
Carina Lim
Donna11402
Florencia Parodi
Caitlin Savage
Aglish
Diane Camilleri
Ritu Bagga
JulesK
asha rajkumar
PrincessSandy
Valerie Corpuz
JulesK
JulesK
MeriemZ
buckRogers
Stephiescatur
SherinaLee
Stephiescatur
Nor Hashimah Ali
Noreen
SandhyaVenkatesh
LindaFragai
JulesK
Angelique Brown
ceo38
Jules2018
JulesK
Strawberry_Maracrons
Ernie123
JTW13
Len Bulandan Evangelista
Anu Tandon
Ekin Arshad
Lizzie26
Ayien Garganera
Christina Anicet
Christina Anicet
Meghz
acappuri12
Ellen Rosales
maladias
NienPrima
Tuba
Tuba
Tuba
Sha Sha
Ivy Santos-Espiritu
Stephiescatur
Maria Paz Rodriguez
nelle71
Raja Azween Syahanim
Tenty
Tenty
QraftyQomic
daimosori
Yvonne16844
Ripgurlnz
TWSara
Ree N Dave Ragbar
Lara Smith
ShamimaS
St J
LadyIreland
Jannielou Villanueva
nutella100
Saloniv7
Ham Li Cu
oddballs
aprilbeisler
Ahista
Ruchelle
Mikael Bédard
Joanna5
candilstiggers
Suzvanes
Brenda.green
Brenda.green
Aris1991
BakingIsFun21
Farhana Dhrolia
Brenda.green
Qui Lli Ngs
Michigan
Yenhoonlaw
Magy
Lilian Tan
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

502 Comments

Write a Comment and Review

  1. C on June 7, 2019 at 6:10 am

    Hi Gemma, could you please advice how will I use mango as it’s flavor? Thanks a lot..

    • Gemma Stafford on June 8, 2019 at 3:32 am

      Hi Carla,
      this is a bit of a conundrum!
      Fruit which can readily add flavor is the fruit which has oil in its zest, so lemon/lime/orange, etc will readily impart their flavor. The same is true of herbs.
      Fruits like mango/strawberry/blueberry etc are best used as a puree to flavor the food. They can, of course, be used dried too and added as you would add raisins, etc.
      Making an extract at home from these fruits is just not so successful,
      Gemma 🙂

  2. Hannah on April 18, 2019 at 3:32 pm

    Made these yesterday and they were FLAWLESS!! everyone loved them. Thanks Gemma!

    • Gemma Stafford on April 19, 2019 at 5:32 am

      Hi Hannah,
      Thank you for this very kind review. I am really happy to have you baking with us,
      Gemma 🙂

  3. Magy on April 13, 2019 at 12:12 pm

    The muffins were so yummy, my kids loved them. Made using flax seed powder, and it turned out very fluffy

    • Gemma Stafford on April 13, 2019 at 8:03 pm

      Delighted to hear that, Magy!!

      Thanks for trying it out 🙂
      Gemma.

  4. Binaifer on April 4, 2019 at 4:33 am

    Hi Gemma,

    Can I substitute whole wheat flour for all purpose flour and honey/ jaggery for sugar? And if so in what quantities?

    • Gemma Stafford on April 4, 2019 at 7:18 am

      Hi there,
      It is not that you cannot sub the flour, but it will give a different result. Better to use 1/2 white and 1/2 whole meal, that will give a lighter result.
      Jaggery is of course an organic lightly processed sugar, it will be perfect for this recipe, provided it is ground down nice and fine.
      I hope you get a great result,
      Gemma 🙂

  5. Anonymous on March 28, 2019 at 9:37 pm

    Can brown sugar be used instead of white sugar?

    • Gemma Stafford on March 29, 2019 at 4:36 am

      Hi there,
      yes! certainly, that should work really well, maybe not a dark brown sugar, that may be too heavy in molasses for this type of bake.
      Gemma 🙂

    • Anonymous on March 29, 2019 at 8:23 am

      Thanks!
      I used honey instead and that worked fine. Nice recipe!

      Do you have any basic cake recipe with honey instead of sugar?

      • Gemma Stafford on March 31, 2019 at 3:28 pm

        That is a good point! I don’t but I’ll add it to my list 🙂

        Best,
        Gemma.

  6. Tricia on March 27, 2019 at 11:43 am

    Hi Gemma, can you tell me how to keep the chocolate chips from falling to the bottom of the muffins?

    • Gemma Stafford on March 27, 2019 at 3:40 pm

      Hi, to keep them from sinking you can lightly coat them in flour this will help them not sink to the bottom when baking.

  7. Maryam Ethel Hanif on March 21, 2019 at 9:38 pm

    Hi Gemma,
    I want to make these on my daughter’s birthday, can I multiply the measurement into 6x?

    I have 2 layer oven and I’m using the aluminium cupcake mold instead of the tray so I can bake more. I’m planning to make 4 batch and 4 different flavour.

    Can I use other oil like vegetable oil or sun flower oil?

    • Gemma Stafford on March 22, 2019 at 5:28 am

      Hi Maryam,
      first of all yes, you can use any light flavored oil in this bake. I am not too sure what you mean here about increasing the batch. This whole batch will make at least six, but it does depend on the size of the holders too. It is an easy one to multiply up to what you need, if you can bake all at once then make the basic batter all at once, if not then make double, flavor and bake, then mix up the next double batch. I hope this all works out well for your daughter’s party. I think it will!
      Gemma 🙂

  8. Christel Lee on March 11, 2019 at 6:23 pm

    hi there! I want to make few batches of this at one time, but i could only get 1 tray of 12 muffin baked cause my oven is small… is it possible to x4 the batter, but separate into half and add the rising agents before scooping into the muffin molds and baking them? i know once the rising agents get wet, it can’t stand out for too long cause then it won’t rise, but by putting it after the batter has been made, will it affect the end result?

    • Gemma Stafford on March 12, 2019 at 2:14 am

      Hi Christel,
      You are right it is best to make and bake, however, the modern baking powders will hold for a time, certainly while the other batches are baking. Do not try to add the baking powder after the fact, it will not work so well for you.
      Go for plan A, get them lined up, and get them baked one after the other.
      I hope this helps,
      Gemma 🙂

  9. Helen Black on March 8, 2019 at 7:33 am

    Question about Muffin recipe before I make them. The way 1 /2 for the baking powder, the soda etc is written am I right in assuming it means One and a half for the powder and soda half t? Below eg. in fillings it is written the usual way.

    • Gemma Stafford on March 9, 2019 at 6:38 am

      Hi Helen,

      Yes you are correct

      1 and a 1 ⁄2 teaspoons baking powder
      just a 1 ⁄2 teaspoon baking soda

      Hope this helps,
      Gemma.

  10. Rahfiya Kamal on February 27, 2019 at 11:02 am

    Hi Gemma
    I tried so many of your recipes. They are fantastic. I have a question. How long can I store this muffin batter in the refrigerator?

    • Gemma Stafford on February 28, 2019 at 3:20 am

      Hi there,
      This type of thing is best baked when it is freshly made. This is because the raising agent begins to activate as soon as it is wet. It would be best to bake and store the muffins. If you store in an airtight container in the fridge they are easily refreshed in warm oven over a few days. You can also freeze them.
      I hope this is of help,
      Gemma 🙂

  11. Stephania on February 26, 2019 at 7:44 am

    Hi Gemma! Once again I nailed it, thanks to you. After your traditional Irish scones recipe, it was my first try for the muffins. I was amazed! They disappeared in few minutes in my kitchen. These muffins just became another of our family favorite. You are my best kept secret. Thank you.

    • Gemma Stafford on February 26, 2019 at 10:13 am

      I am delighted to hear that! Great job!

  12. Brenda.green on February 25, 2019 at 6:02 am

    Hi Gemma, just made your crazy muffin recipe,they are delicious.Once again another great recipe in da books! I can’t wait to try the different add in’s..I made all the one kind,carrot,cinnamon with raisin! Hope to see my pic posted soon! ❤️

    • Gemma Stafford on February 25, 2019 at 9:12 am

      Yum, great job! Next time send us a photo!

  13. Farhana on February 22, 2019 at 9:20 pm

    What should be the additions if you want to make orange and poppy seed muffins?

    • Gemma Stafford on February 22, 2019 at 10:54 pm

      Hi you can add orange zest and 2 tablespoons of poppy seeds!

  14. Hannah Pelkey on February 21, 2019 at 9:00 pm

    Can I use the recipe with a 6 cup jumbo muffin tin? Would the muffins come out even bigger?

    • Gemma Stafford on February 21, 2019 at 9:06 pm

      Yes, you can that sounds awesome!

  15. Charlette Isom on February 20, 2019 at 8:56 am

    Gemma,
    Love all these recipes. I have one question though…..if i can contain myself and not eat these all in one setting what is the best way to store these?

    • Gemma Stafford on February 20, 2019 at 4:08 pm

      I am the same way! They are best kept covered and stored in an airtight container at room temperature for up to 3 days!

  16. Anne Larkan on February 20, 2019 at 8:36 am

    Have you perfected a Bran and fruit muffin? I never seem to get the liquid balance right!

    • Gemma Stafford on February 20, 2019 at 4:10 pm

      OH, i’ll have to work on a bran muffin recipe!

  17. SweetsbyMsBi on February 11, 2019 at 1:13 pm

    Hi Gemma,
    I would. Like to ask if I could replace baking soda? Currently, I don’t have any at home.. And I’m craving for muffins right now.. Thanks!

    • Gemma Stafford on February 12, 2019 at 9:39 am

      Hi there, yes you can use baking powder. Enjoy!

      • LadyIreland on February 13, 2019 at 11:03 am

        FYI As long as there is enough of an acidic ingredient to make a reaction (for 1/2 teaspoon baking soda, you need 1 cup of buttermilk or yogurt or 1 teaspoon lemon juice or vinegar). And remember that baking soda has 4 times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder. Happy Baking!

  18. Sadaf on February 5, 2019 at 10:30 pm

    Hi gemma.I hve blueberry pie filling at home.can I use it for making blueberry muffins.?

    • Gemma Stafford on February 7, 2019 at 4:48 pm

      Hi, yes you could do that, i think it would be tasty!

  19. elena on February 4, 2019 at 9:47 am

    Hi gemma!i was wondering…can you measure please your muffin cups because i think what i have is small diameter int he bottom and very big dimater in the top and my muffins and my height is only 3cm but i think they get out very small because its not a narrow muffin cup to rise good..thanks

    • Gemma Stafford on February 5, 2019 at 4:28 pm

      Hi, a standard muffin cup holds about 4 oz of batter 😀

  20. Suzvanes on February 3, 2019 at 3:16 pm

    Hi Emma
    I absolutely LOVE this recipe and how easy it was to make. Today I made banana nut, blueberry, chocolate fudge and oatmeal cinnamon to take to work for my co workers for pay it forward month.

    Best Wishes,
    Suz Van-Es

    • Gemma Stafford on February 4, 2019 at 3:58 pm

      Great job! Those are some of my favorite flavors 😀

  21. Tammy Fehrer on January 24, 2019 at 9:44 pm

    I used dairy free butter (melt) and dairy free milk+vinegar: ripple unsweetened and almond coconut mix, both turned out amazing!! I yielded 16 muffins, and was surprised by how thick the batter was. Im used to making my batter thinner, which is why they always crumble, I suppose. I do think you have to add a bit more sugar when mixing in the cocoa powder.

  22. Tammy Fehrer on January 24, 2019 at 9:42 pm

    I used dairy free butter (melt) and dairy free milk+vinegar: ripple unsweetened and almond coconut mix, both turned out amazing!! I think you have to add a bit more sugar when mixing in the cocoa powder.

    • Gemma Stafford on January 25, 2019 at 5:30 pm

      Fantastic! Glad to know that it worked for you!

    • Gemma Stafford on January 27, 2019 at 1:05 am

      Hi Tammy,
      Thank you for telling us about this. It will help other vegan bakers. Well done you, and thank you for the tips,
      Gemma 🙂

  23. Mikael Bédard on January 24, 2019 at 9:43 am

    Tried these muffins and they are amazing. Firm on the outside, but soft in the middle. Delightful! I am getting better and better at baking 🙂

    • Gemma Stafford on January 24, 2019 at 9:31 pm

      I’m delighted to hear that, great job!

  24. Joyce on January 24, 2019 at 12:15 am

    Can I use milk instant of buttermilk

    • Gemma Stafford on January 24, 2019 at 3:14 am

      Hi Joyce,
      This recipe likes the little acid note. Here is a way to make your own substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/). This is as easy as 2 tablespoons freshly squeezed lemon juice or white vinegar, 1 Cup (8oz / 224g) milk (full or low fat). Allow to stand at room temperature for a few minutes and there you go!
      Gemma 🙂

    • Dolores Neilson on February 22, 2019 at 11:26 am

      you can use milk ONLY if you add a tbsp of vinegar for the acidity that the baking soda will need to create the leavening.

  25. LadyIreland on January 20, 2019 at 5:42 am

    Hi Gemma….Not sure when you’ll read this but Happy Birthday! I spent mine baking (favorite pastime) and I think I hit on another great flavor combination. Basic 3 ingredient muffin recipe with mini chocolate chips, butterscotch chips, ground walnuts and marshmallow bits. Totally blew my diet taste testing them but they go GREAT with a cup of Barry’s.

    • Gemma Stafford on January 21, 2019 at 12:30 am

      Hi Karen,
      I was thinking about you! I hope you are all settled, clearly you have your kitchen up and running, and in experimentation mode too, well done you. Your muffins sound delicious. I would be tempted to eat these from the oven, lucky I have people here to share with!
      Thank you for your birthday wishes, sounds like you had a good one. Mine is 28th, where does the time go to?
      Thank you for being in touch,
      Gemma 🙂

      • LadyIreland on January 21, 2019 at 11:16 am

        Thank you. My new apartment is FABULOUS but I need more kitchen space. My neighbors offered space in their kitchens in trade for goodies. Being a Bold Baker does come with a price. Just a thought….change the marshmallow bits to……COCONUT! Or even better…. make a chocolate muffin with coconut and chopped caramel. Is there a way to keep the caramel fluid like a ribbon? Have a super birthday…I’ll make some Dublin Mudslide Ice Cream in your honor and have a BIG bowl.

        • Gemma Stafford on January 22, 2019 at 6:38 am

          Hi Karen,
          Delighted you are happy in your new home. Clearly you have a facility for making friends too, sharing they tell me is caring, my neighbors will attest to that, haha, saves me eating everything myself.
          That is an interesting point about the caramels, they tend to return to their original form once cold. However, they will al so melt into the other ingredients, which prevent them being hard as such. Will need to experiment with this Karen! I think the experiment will be in the types of caramel you use, a chewy type is probably best for this purpose.
          Carry on, you have great ideas, and the neighbors will be delighted,
          Gemma 🙂

          • LadyIreland on January 22, 2019 at 2:44 pm

            Hi Gemma.
            I was thinking of chilling the batter and then swirling your salted caramel sauce through it once in the muffin pan or just putting a small dollop in the middle. will try both…6 of one and 6 of the other and let you know what happens….cross your fingers. My closest neighbor is already complaining hid pants are tight….gives me a chance to hone my sewing skills. Perhaps make a bunch of sweatpants to match the food I give them. Hahahaha.

            • Gemma Stafford on January 24, 2019 at 1:02 am

              Haha!Karen, you are a tonic!
              My neighbor looks in my window on baking/filming days to see if I am done! The nicest possible neighbors here too. I hope I do not have to do any alterations of clothing, they would really be in trouble then, lol!
              I think the dollop in the center will work really well, a little in the center, a covering of a little more batter, that should do it.
              Do let us know how you get on with this,
              Gemma 🙂



  26. Neethu Sebastian on January 18, 2019 at 8:18 am

    Hai I really love your recipes .I would like to know how much carrot I should add to make full batch of carrot muffins

    • Gemma Stafford on January 18, 2019 at 8:49 pm

      Hi there, i would add in about 1 cup of fresh grated carrot. Enjoy!

  27. Sucharitha on January 13, 2019 at 12:06 am

    Hi Gemma , thank u for the yummy recipe , but my cup cakes turned crisp on the top , how to make it soft

    • Gemma Stafford on January 13, 2019 at 4:09 am

      Hi there,
      I am wondering how you baked these muffins, was it in a toaster oven/OTG?. I think that is the issue for you, too close to the heat.
      Do let me know. It is important to understand how this type of oven works, and the instruction book will help. do let me know,
      Gemma 🙂

  28. oddballs on December 29, 2018 at 3:49 am

    Hi Emma
    Made these muffins this they turned out well. I used castor sugar instead of white sugar. It looks like my muffin tin
    is smaller then then yours as the batter would have made 8/9 I only made 6 as I had only greased and lined a 6 cake muffin tin.
    I did have a problem trying to remove them a couple broke when trying to get them out.
    Also I used an Irish 1/3 cup measure heaped for the batter not sure if this makes a difference to an American 1/3rd cup.

    Love your recipes, Best Wishes for New Year

    Regards…Tony

    • Gemma Stafford on December 30, 2018 at 9:39 pm

      Im delighted to hear you gave these a try!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This