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

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

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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.

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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 these go-to Blueberry Muffins.

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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 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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4.83 from 56 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/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:
  • 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.

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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!

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

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317 Comments

Write a Comment and Review

  1. Shelby on July 20, 2018 at 12:39 pm

    Gemma: I just love all you do and all your recipes. You are just totally amazing! I am on your site at least 3 times a week watching your videos and all the fun recipes to try. Thank you so much.

    • Gemma Stafford on July 21, 2018 at 1:58 pm

      I’m delighted to hear that, Shelby!!! Glad to have you as part of the community.

      Best,
      Gemma.

  2. Lexi on July 18, 2018 at 10:26 am

    Can I replace sugar with Sucanat? Also, how can I make this a pumpkin muffin?

    • Gemma Stafford on July 18, 2018 at 11:30 am

      Hi Lexi,
      Sucanat is a natural cane sugar, high in molasses, and a sugar just the same.
      Yes, I think that will work well in these recipes. Generally this will work best in things like muffins/banana bread/carrot cake/gingerbread etc.
      Finer recipes will struggle with the heavy taste of the molasses.
      I hope this is of help,
      Gemma 🙂

  3. Hanna on July 17, 2018 at 4:30 pm

    Made these this morning
    They are delicious. i like how not so sweet they are since i made them breafast flavours. cinnamon/raisin, Mixed berry/oat, raspberry, blueberry and my daughter requested double choc 😉 they went Crazy in the oven since i filled the cases to the max.
    kids loved them i will make again but put a little less. i made 8. i think it would do 10 nicely. 🤗
    great recipe
    thanks

    • Gemma Stafford on July 17, 2018 at 9:22 pm

      I’m delighted to hear that, Hanna. Thanks for letting me know 🙂

      Best,
      Gemma.

  4. Nermeen on July 15, 2018 at 10:15 am

    Hi Gemma,
    If I wanted to bake plain vanilla muffins aside from these flavors what should I do ? should I use this muffin base as it is or should I add or change something ?
    These muffins look perfect and I’m excited to try this recipe 🙂

    • Gemma Stafford on July 15, 2018 at 12:10 pm

      Hi Nermeen,

      just leave this base plain and maybe add some vanilla for extra flavor. Nothing else needs to be changed 🙂

      Best,
      Gemma.

  5. Nyree on July 10, 2018 at 5:12 am

    Just wondering how long to cook for mini size muffin? Thank you

    • Gemma Stafford on July 10, 2018 at 9:19 pm

      Hi,

      Probably around 8-10 minutes 🙂

      Gemma.

  6. Jascharess on July 9, 2018 at 10:27 am

    Hi Gemma, I tripled the recipe and made 3 batches – lemon & poppy seed, choc chip and a savory cheese & chive whereby I omitted the sugar and added 1tsp salt instead. They all turned out amazing. Thankyou for this foolproof recipe. You have restored my muffin making ego which took quite a battering after many failed attempts with the “Muffin Magic” recipe books.
    Jascharess.

    • Gemma Stafford on July 9, 2018 at 9:36 pm

      I am thrilled to heat that!!!! I have been thinking about making ‘crazy savory muffins’. if you have any flavor ideas let me know 🙂

      Gemma.

  7. Mariceliz Lopez on July 8, 2018 at 6:28 pm

    I just made these came out really good but HUGE and made 9 😮🤣🤷🏻‍♀️

    • Gemma Stafford on July 9, 2018 at 12:29 am

      Hi there,
      Haha! Some as big as your head?
      I am not sure why, but I guess it is not a bad thing. Thank you for being in touch,
      Gemma 🙂

  8. Utpala on June 27, 2018 at 7:41 am

    Hello Gemma! Thank you for sharing this great recipe. You are a real gem! Qs can we use melted coconut oil in this recipe?

    • Gemma Stafford on June 27, 2018 at 5:30 pm

      Hi,

      Delighted you like this recipe :). Sometimes I would say yes, but for this particular recipe I would say no. I’m not sure if would make them taste better.

      Best,
      Gemma.

  9. Keisha on June 26, 2018 at 9:33 am

    Hi Gemma, what if I want to make one ingredients? Do I just follow the amounts you added for each times 6 to get for one flavouring? Thanks in advance.

    • Gemma Stafford on June 27, 2018 at 5:23 pm

      Hi Keisha,

      yes, do exactly what you just said 🙂

      Hope you enjoy them,
      Gemma.

  10. Vidhee Pandey on June 25, 2018 at 11:21 am

    Hey Gemma..can I make this recipe in a microwave..??or do I use Ur mug muffin recipe…i need help!

    • Gemma Stafford on June 26, 2018 at 2:28 am

      Hi there,
      Help on the way! I think you should use the recipes designed for the microwave in the microwave. However, some recipes work really well in any oven. I have not baked the crazy muffins in the microwave, so I cannot be sure how they will work, but it is worth a try. You will need to monitor this yourself though, bake one to test it, you cannot use a metal pan in the microwave, but muffin baking cases should hold the dough well. Try it!
      Gemma 🙂

  11. Sankalp on June 23, 2018 at 1:05 pm

    You are really creative and innovative. And make all reciepes so simple.
    Pls tell me about oven you used. Is it microwave convection or some other ?
    Pls mention model no. and company

    • Gemma Stafford on June 24, 2018 at 2:58 am

      Hi there,
      I think I got this on email!
      I use a large 6.3 cu capacity, LG oven, top of the range when I got it. I need this oven for all of the baking I do and it is excellent. I have a gas top to my stove, and I like this as I am used to it. You can research the range online. I use a Panasonic microwave, and I always have done. The link to this oven is here (https://www.biggerbolderbaking.com/spiced-chickpeas-made-microwave/). This model may not be available now, I have had it some time. Research local to you. That will be best.
      I hope this is of help,
      Gemma 🙂

  12. Tina on June 20, 2018 at 1:28 am

    Hello Gemma,
    Thanks so much for this recipe.
    I would like to know the exact weight of your 1 cup of flour used in this recipe.
    I usually use weight of 125g for a cup of flour but I noticed you stated 2 1/2 cups of flour in the recipe to be 375g. Could you please clarify this?
    Thank you.

    • Gemma Stafford on June 22, 2018 at 7:58 pm

      Hi Tina,

      Let me check into that but I have 1 cup = 142g. So it would be 355g.

      Hope this helps,
      Gemma.

  13. Lizzie26 on June 19, 2018 at 10:18 pm

    I made this recipe with my daughter and we had a lot of fun! We doubled the recipe because we have a large family, but I was surprised to get 24 muffins! We had 3 or 4 of each flavor, plus we made our own flavor of maple and brown sugar. They came out so perfectly. The batter was perfect. I will definitely be making this recipe again. Great for a bake sales also! Love it 😍

    • Gemma Stafford on June 19, 2018 at 11:53 pm

      Hi Lizzie,
      Well done you!
      I am delighted you took the trouble to review this recipe, it is a handy one, and as you say and ideal thing for a bake sale, easy to store and transport too.
      I like the idea of your own flavor too, yummy!
      Gemma 🙂

  14. camae on June 16, 2018 at 1:19 am

    Hi Ms. Gemma!

    can I use the Apple-Cinnamon recipe for a loaf bread? or do you have a different recipe for that? Thank you! ☺️

  15. Raksha Prasad on June 13, 2018 at 10:12 pm

    Hi Gemma,

    If I have to replace the egg with butter milk, how much quantity should I put as butter milk is also one of the ingredient in this recipe? will the batter not be too liquidy? Also I want to make whole batch of blueberry muffins. Could you suggest what else goes well with blueberry as m not really a fan of oats.

    • Gemma Stafford on June 14, 2018 at 8:29 pm

      Replace each egg with 4 tablespoons of buttermilk. Check my chart

      Blueberry and lemon makes a fantastic muffin. Just grate the zest of 1 lemon into your batter.
      Gemma.

  16. Kelli Chang on June 8, 2018 at 10:23 am

    These were great! They came out so soft and moist. I substituted half of the flour with oat flour. This will definitely be the muffin recipe I use in the future! Thanks Gemma <3

    • Gemma Stafford on June 8, 2018 at 3:15 pm

      Hi, I’m delighted to hear that, thank you so much for the lovely message! Keep on baking 🙂

  17. Anu Tandon on June 7, 2018 at 6:33 pm

    Hi Gemma,

    I made the three flavors of six yesterday. They turned out so good. Everybody in my family loved it so much. I made them using whole wheat flour and replaced egg with the buttermilk. They were so light and fluffy.
    Actually, I don’t like muffins and cakes a lot but yesterday i just couldn’t stop myself from enjoying the muffins.
    Thank you so much for sharing such a wonderful recipe. Looking forward to so many yummy treats.

    • Gemma Stafford on June 8, 2018 at 3:22 pm

      Hello! Thank you so much for this message, i’m so glad you enjoyed this recipe, keep on baking 🙂

  18. Ann on June 2, 2018 at 6:49 pm

    Hi Gemma
    I read the ingredient list and it seems enough for 12 muffins. Did you perhaps mean 6 jumbo muffins?
    Also, I’ve always read not to overmix, so I’m worried since I’ll be mixing twice, first for the base, then again for the add ins?

    • Gemma Stafford on June 3, 2018 at 4:15 am

      Hi Ann,
      This batter will make 12 smaller muffins. Over the top ones six!
      You make the batter, never over mixing, and still adding the other ingredients gently. Each step should respect the rule. For muffins, where the texture is close, you need to make sure it is properly mixed, but gently,
      Gemma 🙂

      • Ann on June 3, 2018 at 2:11 pm

        Thanks for such a speedy response Gemma! I find that so refreshing, especially since a lot of bloggers don’t even bother to reply to comments. I’m also so glad because I wanted to make them for breakfast this morning. They turned out great. Very moist. My husband had 2!
        I have several recipes that are similar with the ingredients, but they only call for 1/2 cup of butter or oil. I find they’re not moist enough and very crumbly.
        Can you tell me why you chose oil vs. butter?
        Thanks again!

        • Gemma Stafford on June 4, 2018 at 3:33 am

          Hi Ann,
          The difference is texture. Oil is all oil, no solids, and it is generally mixed in to a batter with the liquid ingredients. This produces a dense, moist finish.
          Butter is generally creamed into the mix, which gives a light open crumb. Butter is not all fat either, it contains some milk solids.
          Melted butter can be used in things like cookies, where you are looking for richness, and flavor.
          How you add the ingredients matters too, each recipe type will indicate how to mix it.
          I hope this helps.
          I am really happy you like this recipe, and that it is pleasing your husband too, win win I say!
          Gemma 😉

  19. Ernie123 on May 31, 2018 at 12:12 pm

    I would like to see you make a chocolate zucchini muffin please

    • Gemma Stafford on May 31, 2018 at 12:36 pm

      I’ll see what I can do 🙂

    • Susan Corcoran on June 2, 2018 at 10:41 am

      Thanks

  20. tanu on May 30, 2018 at 2:28 am

    Hi Gemma,
    I am a big fan. Actually got confidence for baking from you.
    Regarding the muffins I want to try 3 chocolate banana muffin (for my son) and 3 caramel muffin( for my husband). For caramel I know, I can chop caramel fudge and add in (thanks to you again, saw that in crazy cookie dough).

    But for 3 chocolate banana, can you please help me with the proportions of banana and chocolate. Also in this , will it help if I add little bit of rolled oats ( as in your best ever banana bread). If yes, what modifications in proportions should I do?

    Thanks again for all your motivation and great recipes . 🤗

    • Gemma Stafford on June 1, 2018 at 3:06 am

      Hi there,
      This is perfectly possible! for three muffins about 1/2 a mashed banana would work really well. You can add some oats if you wish, but it should not need it. Banana is used as an egg replacer too, it sets up well. For three muffins I think 1 tablespoon of sieved cocoa powder will work for this too. I hope your family likes this recipe,
      Gemma 🙂

  21. Rabiya J. on May 29, 2018 at 8:02 pm

    Hello Gemma,
    I tried this yesterday but could not get the desired result. I followed ur recipe and found out that 2.5 cups A.P. flour is too much for this recipe. This made my batter very stiff. I had to add few tbsp of milk later to loosen the batter and then baked my muffins. The end result was satisfactory! So is it that this recipe can be followed with 2 cups flour only?

    • Gemma Stafford on May 31, 2018 at 9:07 pm

      Hi,

      I’m sorry to hear that. I’ll look into it but definitely make a note of it on your recipe. I haven’t heard that feed back before but I’ll keep an eye out for more comments.

      Best,
      Gemma.

  22. Rabiya J. on May 27, 2018 at 1:32 am

    Hey Gemma,
    This recipe calls for 1 cup buttermilk. Wanna ask u if its totally fine that I use 3/4 th cup buttermilk and to this I can add my homemade buttermilk 1/4 th portion which u taught us!

    • Gemma Stafford on May 27, 2018 at 1:47 am

      Hi there,
      Thank you for posting your photos, I really love to see your work.
      Yes, that is totally fine. You could add fresh milk to your buttermilk, allow it to stand for about 30 mins at room temperature too. This will work well for your recipes,
      Gemma 🙂

      • Rabiya J. on May 27, 2018 at 3:22 pm

        Thank u for motivating me😘✌
        Love & Regards
        Rabiya

  23. Ernie123 on May 17, 2018 at 12:32 pm

    We tried our own creation and it turned out great. We made a chocolate peanut butter and a s’more flavour.

    • Gemma Stafford on May 18, 2018 at 11:22 pm

      I’m thrilled to hear that!!! Thanks so much for trying it out.

      Best,
      Gemma.

  24. sanam on May 14, 2018 at 5:10 am

    hello gema!
    i want to know that can you please tell me the quantity of melted butter to be used instead of oil?
    thanks

    • Gemma Stafford on May 15, 2018 at 8:14 am

      Hi Sanam,

      Yes, melt the butter and use the same amount as I give for the oil.

      Best,
      Gemma.

  25. Elise on May 10, 2018 at 12:55 pm

    This recipe is great! I had some leftover apple turnover filling (the apples had been diced, sweetened, spiced, and softened) and I wanted to use it up. I reduced the buttermilk and the oil by a tablespoon each and was generous with the flour to compensate for the extra moisture from my apples. I put some demerara sugar on top and they turned out perfect! I also used whole wheat flour and added cinnamon and clove.

    • Gemma Stafford on May 12, 2018 at 4:59 am

      Hi Elise,
      You are a true Bold Baker, a woman after my own heart! I hate to waste food, so everything is used up, with a little imagined.
      you really managed this well, realizing the affect of the wet ingredients on the batter too, especially when using a whole wheat flour. Well done, thank you for letting us know.
      Gemma 😉

  26. Sue on May 9, 2018 at 6:32 pm

    Hii Gemma

    Love to watch all your videos…it make me what to try the recipes…but can i just substitute the wheat flour to gluten free flour (with guar gum or without any gum)?

    Thanks 😊😊

    • Gemma Stafford on May 12, 2018 at 5:10 am

      Hi Sue,
      Thank you for your kind words.
      Generally you can use a good all purpose gluten free flour in a recipe which does not use yeast as its raising agent. Some GF flours are formulated to be used with yeast, it will tell you on the pack.
      Gluten free flours are not quite the same as APF, they tend to take liquids in a different way, more absorbent, or less, depending on the formula. When you crack that you will have it made! It is worth a try always. Adding a little more milk for instance to a very stiff batter, and adding cautiously too will really help.
      Thank you for being here with us,
      Gemma 😉

  27. Joyce on May 7, 2018 at 1:47 am

    Hi Gemma,

    Thank you for the great recipe. I had try to bake once and it turn out nice!
    However, the muffin turn slightly dry and hard the next day, could you enlighten me where I did wrong?

    Regards,
    Joyce

    • Gemma Stafford on May 7, 2018 at 2:41 am

      Hi Joyce,
      This depends on how you bakes them and how you stored them!
      muffins are best eaten on the day they are baked. Alternatively they can be frozen. Store in an airtight container in a cool place and they should be good for one day, but not longer. It is the nature of baked goods. Cookies are the exception, they will hold well for a week or so when properly stored.
      how you bake these will determine the results too, and the better they are on day one, the better they will keep.
      I hope this helps,
      Gemma 🙂

  28. Anu on May 7, 2018 at 1:32 am

    Hi ,
    I tried this crazy muffins, I used same recipe which you told. it was good but sugar was toooo low…

    • Gemma Stafford on May 7, 2018 at 2:43 am

      Hi Anu,
      I an sorry you did not like this recipe. Many recipes are high in sugar, and there is a demand for lower sugar recipes too. You can increase the sugar if you wish, an extra ounce or two will not harm the recipe,
      Gemma 🙂

  29. Anastasia 2010 on May 6, 2018 at 2:26 am

    Hi Gemma,
    This is an amazing recipe, I made poppy and lemon and apple and cinnamon muffins. I also found that what goes very well with the apple muffins is butter-cinnamon-sugar crumble on top. Yeah it sounds a bit crazy but you inspired me to be creative and man this is to die for!!

    • Gemma Stafford on May 6, 2018 at 9:48 pm

      Delighted you like it!!! Love apple cinnamon, great idea 🙂

      Best,
      Gemma.

  30. Mui on May 2, 2018 at 3:27 pm

    Tried this recipe today with my boys (aged 8 and 5). So easy and tasted amazing! We did plain vanilla, strawberry jam and white chocolate, apple and cinnamon and lemon curd muffins. Thank you so much for the recipe. Was just wondering would the same batter be OK to make savoury muffins or would the amount of sugar need to be reduced? We fancied trying bacon and cheese muffins 🙂

    • Gemma Stafford on May 3, 2018 at 2:16 am

      Hi Mui,
      Yes, you can try this batter, but the sugar will need to be adjusted/removed. This microwave mug recipe will give you the idea (https://www.biggerbolderbaking.com/microwave-cheddar-bacon-muffin-mug/). I will have to get some savory muffins down! They are a popular choice. Good job baking with the boys, so important that they learn to cook as early as possible, they make a mess, but they learn!
      Gemma 🙂

  31. Ceo38 on May 1, 2018 at 9:35 pm

    Hi, I baked this crazy muffin and it’s really crazily simple. My 5 year old boy helped to bake too… just one question… how come the muffins turned out abit soggy on the inside? I followed your recipe to the dot and I baked them in my built in Bosch oven at 180c for 25 mins using 3D baking mode (hot air circulates evenly)…. thanks a lot

    • Gemma Stafford on May 2, 2018 at 3:28 am

      Hi there,
      how lovely to be baking with your boy! A lovely activity, with a reward at the end, kids love it.
      Your oven sounds perfect, and the temperature and time look right, but I think you could have baked a few minutes longer. Baking is not an exact science, and there are so many variables. The quantity and temperature of ingredients, a slight variation in atmosphere, oven differences etc. So all baking needs monitoring, nothing beats testing before you remove from the oven. A skewer/cocktail stick will usually show unbaked dough, and a touch to the top is a good indication of doneness too.
      I hope this helps,
      Gemma 🙂

  32. Khandee on May 1, 2018 at 11:15 am

    Hi Gemma,
    I am a new baker with recent interest in baking for my family. First I have to say I love your videos and your simple ways to make anything! I want to try your muffin recipe but I wanted make coffee flavored muffin. I love coffee flavored anything! So what would you add to make that flavor?
    Thanks!

    • Gemma Stafford on May 2, 2018 at 4:29 am

      Hi there,
      Me too for the coffee!
      Add a good quality coffee powder to the batter. About 1-2 tablespoons to the large base, about 1/2 teaspoon per muffin.
      You can dissolve the coffee powder in a little hot water too, and add that, just a little water though.
      This is true of cupcakes too, so the crazy cupcake batter will take this treatment really well. The fudge frosting on the Best Ever Chocolate cake will easily convert to coffee fudge, and of course buttercream can also be transformed. I have thought about this, and tried it for the cake recipes too, have fun with this,
      Gemma 🙂

  33. Angel on April 26, 2018 at 3:07 pm

    Hi Gemma I love you videos but I have a quick question if I want to make jumbo muffins how much batter do I need to use

    • Gemma Stafford on April 26, 2018 at 4:14 pm

      Hi Angel,

      I’m not sure about a jumbo muffin as I don’t know the size of tin you have to use. I’d say just make this recipe 1 time and see.

      Best,
      Gemma.

      • Angelique Brown on April 27, 2018 at 1:14 pm

        Hi gemma
        I figured it out. I got a jumbo muffin tin. And it’s takes 1/4 cup of batter and 30-35 mins.

  34. Christy on April 26, 2018 at 1:46 pm

    I love this recipe but I would love to make strawberry and cream what should I use for the cream part. New to baking

    • Gemma Stafford on April 26, 2018 at 4:14 pm

      Thrilled to hear that, Christy.

      Welcome to my site 🙂
      Gemma.

  35. Corina on April 25, 2018 at 5:37 pm

    Hi Gemma, i m about to try the crazy muffins recipe. Could you pls tell me how many calories per muffins would be the double chocolate ones and blueberry and oat . Many thx

    • Gemma Stafford on April 26, 2018 at 4:43 pm

      Oh gosh Corina, I’m not sure about that. It would be very hard to calculate because the batter is broken up to make different flavors.

      You can try and calculate it on myfitnesspal.com .

      Hope this helps,
      Gemma.

      • Corina on April 27, 2018 at 7:13 am

        Thank you Gemma for your answer. I put them in 12 muffin pan so I obtained 12 muffins. The crazy muffins turned amazing ! Very good taste and I also made 3 with raspberries and shredded coconut and 3 with banana and diced almonds. All are amazing ….hard to stay away and not finish all pan in one day. I’ll try the crazy cupcakes next. Thank you very much for the recipes !!!!

  36. Avie on April 25, 2018 at 11:16 am

    Hello Gemma!

    Just came across your blog and you’re a true life saver! This recipe is so versatile and is exactly what I’m looking for. I can’t wait to try out all the different variations!! 🙂 Just one quick question though, if I were to bake mini muffins instead, how long would you suggest to bake them for? Would 14-15 minutes be sufficient or does the baking time stay the same? Thank you so much!

    • Gemma Stafford on April 25, 2018 at 1:42 pm

      Hi Avie,

      I’m thrilled to hear that, thanks you so much.

      So mini Muffins will probably only take around 10-12 minutes or so. Hope this helps,

      Gemma. 🙂

  37. Hope on April 21, 2018 at 2:49 pm

    Hi Gemma,

    I love your videos, they’re fantastic. I tried some of your recipes (the series of mug in microwave) and all were amazing. The only proplem though is that most of them were too sweet for me. It’s absolutely not about your recipes, it’s just me and my taste, because I always like the deserts those are less less sweet than usual. I prefer to use about 2/3 amount of sugar in the recipes, for example in this one is to reduce 60g sugar, so should I reduce the liquid as well? Which one should I reduce (oil or buttermilk) and how much? Will it affect the quality of the dough?
    And the same question with the mug brownie, reduce the amount of melted butter or water is better?

    Thank you a lot.

    • Gemma Stafford on April 22, 2018 at 4:03 am

      Hi there,
      Reducing the sugar is perfectly possible, and for some recipes you will not need to further reduce the recipe.
      for other recipes the volume/bulk of the sugar is important to the recipe, and as it melts it liquefies, and caramelizes in some recipes too, so it can have an effect on the color, and the setting of a bake, cookies for instance.
      In other recipes it will not be an issue, but it is not possible to give a general rule for this. For the muffin recipe it should make little difference, for cupcakes it is important to the recipe, and may change the result, but not a lot!
      In other words, rely on your experience, it sounds like you have it figured out. I would not be tempted to adjust the liquids, if the recipe comes together nicely, then leave the liquids alone.
      Good question Hope, others will find this useful too,
      Gemma 🙂

  38. 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 🙂

  39. 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 🙂

  40. 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 🙂

  41. 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.

  42. 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 🙂

  43. 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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