I love muffins. So easy and so satisfying. The perfect snack. And so many variations. I like easy recipes where you can change the flavours and have an entirely new invention.
N.B. This post has been updated from 2009 with healthier substitutions.
Great muffins are not complicated. They take no time at all and they are so much more delicious than store-bought. Plus nothing says ‘I love you’ like a plateful of lovely muffins straight from the oven, delivered into the eager hands of family.
I like easy.
This makes 12-18 depending on the size of your muffin pans.
MUFFIN COMBOS – add 1/2-1 cup of the following to change your recipe
- Coffee and cinnamon -use coffee extract or make a very strong espresso size cup (3-4 tsps of ground coffee with about 4-5 tbsps of hot water, then use slightly less yoghurt / buttermilk.
- Chai – make a strong infusion of black tea (see above for coffee infusion), add cinnamon, ground ginger and ground cardamom.
- Any berry with chocolate
- Chocolate & coconut
- Nuts and banana (and Chocolate Chunks)
- Chocolate and any soft fruit
- Chocolate and any nut
- Coconut with soft fruits like mango, peach, apricot, pear
- Plain good ol’ chocolate (break a large dark chocolate bar rather than buying chocolate chips, with a tsp of Vanilla essence)
- Cranberry and pinenut
- Carrot and spice (grate the carrot very fine. Ginger and cinnamon work well, but only use a tsp of each)
- Cheese (use a good strong cheese like mature cheddar or parmesan) + a handful of basil + crispy bacon bits
- Bacon and broccoli / spinach
- Cheese and pine nuts
- Cherry tomatoes (halved) with strong cheese
- Blue Cheese + shredded spinach / broccoli
- Asparagus (chopped fine) and cheese
- Ham / chorizo and cherry tomatoes
HEALTHY EATING / EATING CLEAN SUBSTITUTIONS – Tried and tested.
- Ratio of coconut flour and ground flaxseed 2:3 for plain flour.
- Coconut oil (for sweet muffins) or olive oil (for savoury) for vegetable oil
- Instead of milk / buttermilk, try Greek yogurt for extra protein
- Try half white sugar / half coconut syrup to sweeten – if you use only coconut syrup the mixture won’t bind as it will be too wet.
- I always reduce the amount of sugar I see in normal recipes by half and find it’s the perfect amount so what I’ve put in the basic recipe is half of what is found in other recipes. If you’re using sweet ingredients like shredded coconut, or sweetened yogurt to bind, then try reducing even further.
- 2 cups flour (if using self-raising, then only add 1 tsp of baking powder) or a nice savoury version can use half cornmeal and half flour for cornbread muffins
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup of buttermilk (I've also used plain or Greek yoghurt, or milk soured with 1tbsp of vinegar to make a buttermilk substitute - thank you to Pioneer Woman for the tip!)
- 1/2 cup of vegetable oil, or melted butter
- About 1 cup of any additional optional ingredients - see the combo list
- Stir together dry ingredients in a large bowl.
- Add wet ingredients and the optional ingredients and stir just until moistened. DO NOT OVERMIX - this is very important! By some strange alchemical magic, it works!
- Place the mixture into muffin cases in a muffin tin, as much or as little as you like, but be warned that anything that goes to the rim of the case will likely overspill and burn! (I myself love the overflowing muffin with burnt crispy bits - YUM!)
- Bake at 400 degrees for 15-25 minutes or until golden brown.