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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.
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).
- Preheat oven and grease cupcake tin.
- Combine dry ingredients in a large bowl.
- Whisk eggs, buttermilk, oil, and vanilla in a jug.
- Add jug’s contents into a large bowl and mix.
- 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.
- Spoon the muffin batter into a greased tin.
- Bake until golden brown and risen.
- Cool for 10 minutes while in the tin.
- 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.
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.
Apple Cinnamon Muffins
Grated apple gives you a fresh fruit flavor and the Cinnamon adds roasty toasty warmth.
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.
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.
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.
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
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.
I can’t find buttermilk.can I substitute with milk
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 »
Hi Gemma.By any chance do you know the nutritional information of this?
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!
Hi Gemma,
Can I replace oil with butter?
Thank you!
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?
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 »
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.
Gemma u r gem
first time I’m writing for you. U r amazing ???? going to try this recipe soon
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 ????.