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Crazy Muffins!!! One Muffin recipe, endless flavors

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

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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 recipe for Crazy Muffins allow 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.

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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 this a go-to breakfast muffin.

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Double Chocolate Muffins

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

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Apple Cinnamon Muffins

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

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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!

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Lemon and Poppy Seed Muffins

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

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Banana Nut Muffins

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

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The beauty of this Crazy Muffins 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 including Crazy Cookie Dough, Crazy Bread and even Crazy Cupcakes!

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5.0 from 36 reviews
Crazy Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 1⁄2 cups (12½oz/375g) 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:
  • ¼ of a mashed banana
  • 1 tablespoon chopped pecans ( or walnuts)
  • Lemon and Poppyseed:
  • Zest of 1 lemon
  • ¼ teaspoon poppy seeds
  • Apple Cinnamon:
  • 2 tablespoons grated apple
  • ¼ teaspoon cinnamon
  • Carrot Cake:
  • 1 tablespoon grated carrot
  • 1 teaspoon raisins
  • ¼ 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 ⅓ 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.
Notes
Don't eat eggs, use my egg substitutes chart for cupcake substitutions.

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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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237 Comments

  1. Sandhya Venkatesh on April 17, 2018 at 5:11 pm

    Hi Gemma, Tried the crazy muffins with whole wheat flour. It was nice.

    • Gemma Stafford on April 18, 2018 at 3:58 am

      hi there,
      thank you for telling us this. did you use all whole wheat? Do tell us, other bold bakers will be interested,
      Gemma 🙂

  2. Ronda jo on April 14, 2018 at 4:54 pm

    I love to play with recipes, and this one was perfect for banana nut, orange chocolate chip, and chocolate walnut. I needed about two dozen for Sunday School class. So, started with two batches because I wasn’t sure how many regular size muffins a batch would make. I was pleasantly surprised to get 18 muffins from each recipe! My teenager is delighted there are extras😀

    • Gemma Stafford on April 15, 2018 at 3:34 am

      Hhaha! Yes Ronda, teenagers have ‘hollow legs’ my mum would say, cannot fill them up!
      good for you, I am happy that you managed this, it is a big batch, and I am happy that it satisfied your hungry kids, well done you,
      Gemma 🙂

  3. Donnie Kirby on April 14, 2018 at 9:16 am

    Where do I find a written recipe for the crazy muffin?

    • Gemma Stafford on April 14, 2018 at 8:21 pm

      Hi Donnie,

      you should have seen the written recipe above where you submitted this comment. It can be found it where my photos end.

      Gemma 🙂

  4. Anna on April 13, 2018 at 5:25 am

    Hi Gemma,

    I made the muffins for my class and now i’m Known as the bakinggodess (thanks to you😉)
    Up to how many days can I make them in advance?

    Yours Anna

    • Gemma Stafford on April 13, 2018 at 6:14 pm

      lol, that’s fantastic!!! so you can make the raw batter 24 hours in advance. And after they are baked they really should be eaten in 24 hours.

      Hope this helps,
      Gemma.

  5. SWAPNALI Joshi on April 9, 2018 at 4:24 am

    Hey Gemma,

    I made this recipe today.. made 3 from the recipe and one with Coco powder n roasted almonds.. they look amazing.. can’t wait to taste them..
    One question though..
    The quantity of d dough i made was a little more than required.. can I store the dough? And for how long??

    • Gemma Stafford on April 10, 2018 at 3:46 pm

      Hi there,
      Good! I am happy to have you baking with us.
      This type of thing is best made and baked, then freeze what you do not need for another time.
      When you add a raising agent to a batter it begins to activate, best not to allow it to sit too long as it will not work in the bake.
      I hope this is of help,
      Gemma 🙂

  6. Neha on April 2, 2018 at 4:20 am

    Hi Gemma, I’m a fairly new Baker therefore not bold enough yet :). But love to follow your recipes. For the buttermilk is it ok to mix some yogurt and water and blend it together? That’s how we make it in India.
    Thanks and keep baking!
    Neha

    • Gemma Stafford on April 3, 2018 at 8:57 pm

      Hi Neha,

      Welcome to BBB!! I’m delighted to have you. You know even the most experienced might not have thought to mix yogurt and water. You obviously have a nack for baking. I would mix it with milk if you can just to add a little more flavor 🙂

      Best,
      Gemma.

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