Crazy Muffins: One Easy Muffin Recipe with Endless Flavor Variations!
Save RecipeYou 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.
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.
Double Chocolate Muffins
Deep cocoa powder and chocolate chips make this the boldest of the bunch.
Apple Cinnamon Muffins
Grated apple gives you a fresh fruit flavor and the Cinnamon adds roasty toasty warmth to these Apple Cinnamon Muffins.
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!
Lemon and Poppy Seed Muffins
Tart and sweet, these Lemon and Poppy Seed Muffins will start your day out right.
Banana Nut Muffins
Mashed banana and chopped nuts are all you need to make my hearty and wholesome Banana Nut Muffins.
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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- 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
- 1 tablespoon rolled oats
- 1 tablespoon fresh or frozen blueberries
- 1/4 of a mashed banana
- 1 tablespoon chopped pecans ( or walnuts)
- Zest of 1 lemon
- 1/4 teaspoon poppy seeds
- 2 tablespoons grated apple
- 1/4 teaspoon cinnamon
- 1 tablespoon grated carrot
- 1 teaspoon raisins
- 1/4 teaspoon cinnamon
- 2 teaspoons unsweetened cocoa powder
- 1 tablespoon chocolate chips
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Preheat your oven to 350oF (180oC) and grease a 6 well muffin tin or cupcake tin.
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In a large bowl combine dry ingredients, set aside.
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In a jug whisk together the eggs, buttermilk and oil and vanilla.
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Add the wet ingredients into the dry ingredients and mix until evenly combined.
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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.
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After adding your desired flavoring spoon the batter into the greased muffin tin.
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Bake for 20-25 minutes or until golden brown and risen.
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Allow to cool for 10 minutes before removing from the tin.
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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!
Don't eat eggs, use my egg substitutes chart for cupcake substitutions.
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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Hi Gemma, could you please advice how will I use mango as it’s flavor? Thanks a lot..
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 🙂
Made these yesterday and they were FLAWLESS!! everyone loved them. Thanks Gemma!
Hi Hannah,
Thank you for this very kind review. I am really happy to have you baking with us,
Gemma 🙂
The muffins were so yummy, my kids loved them. Made using flax seed powder, and it turned out very fluffy
Delighted to hear that, Magy!!
Thanks for trying it out 🙂
Gemma.
Hi Gemma,
Can I substitute whole wheat flour for all purpose flour and honey/ jaggery for sugar? And if so in what quantities?
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 🙂
Can brown sugar be used instead of white sugar?
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 🙂
Thanks!
I used honey instead and that worked fine. Nice recipe!
Do you have any basic cake recipe with honey instead of sugar?
That is a good point! I don’t but I’ll add it to my list 🙂
Best,
Gemma.
Hi Gemma, can you tell me how to keep the chocolate chips from falling to the bottom of the muffins?
Hi, to keep them from sinking you can lightly coat them in flour this will help them not sink to the bottom when baking.
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?
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 🙂
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?
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 🙂
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.
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.
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?
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 🙂
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.
I am delighted to hear that! Great job!
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! ❤️
Yum, great job! Next time send us a photo!
What should be the additions if you want to make orange and poppy seed muffins?
Hi you can add orange zest and 2 tablespoons of poppy seeds!
Can I use the recipe with a 6 cup jumbo muffin tin? Would the muffins come out even bigger?
Yes, you can that sounds awesome!
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?
I am the same way! They are best kept covered and stored in an airtight container at room temperature for up to 3 days!
Have you perfected a Bran and fruit muffin? I never seem to get the liquid balance right!
OH, i’ll have to work on a bran muffin recipe!
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!
Hi there, yes you can use baking powder. Enjoy!
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!
Hi gemma.I hve blueberry pie filling at home.can I use it for making blueberry muffins.?
Hi, yes you could do that, i think it would be tasty!
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
Hi, a standard muffin cup holds about 4 oz of batter 😀
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
Great job! Those are some of my favorite flavors 😀
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.
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.
Fantastic! Glad to know that it worked for you!
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 🙂
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 🙂
I’m delighted to hear that, great job!
Can I use milk instant of buttermilk
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 🙂
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.
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.
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 🙂
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.
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 🙂
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.
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 🙂
Hai I really love your recipes .I would like to know how much carrot I should add to make full batch of carrot muffins
Hi there, i would add in about 1 cup of fresh grated carrot. Enjoy!
Hi Gemma , thank u for the yummy recipe , but my cup cakes turned crisp on the top , how to make it soft
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 🙂
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
Im delighted to hear you gave these a try!