Breakfast, Roundups

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

4.52 from 256 votes

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

By Gemma Stafford | May 1, 2018 | 560

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

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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Crazy Muffins Recipe

4.52 from 256 votes

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:

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:

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

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.
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.
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 to cool 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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Comments & Reviews

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Guest

Nel Rondeau

3 months 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 »

Guest

Jen

6 months 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!

Member

Nleroux

22 days 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 »

Guest

Janet chan

2 months ago

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

Guest

Lucy Rivera

3 months ago

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

Member

Kiki Damayanto-Amar

4 months 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?

Member

WambuiKariuki29

5 months 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.

Guest

Gen

6 months 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!

Member

HanzBanana

10 months ago

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

Member

Magy

10 months ago

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