Crazy Muffins: One Muffin Recipe with Endless Flavor Variations!

In a large bowl, add 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt, then whisk together.

In a jug, combine 1/2 cup flavorless oil, 2 eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract, then whisk together.

Pour the wet ingredients into the dry ingredients and whisk until combined to form the batter.

For a lemon and poppy seed muffin, take a scoop of the batter, add poppy seeds and the zest of 1 lemon, then mix together.

For a blueberry oatmeal muffin, take a scoop of the batter, add 1 cup fresh blueberries and 1 cup rolled oats, then stir to combine.

For a carrot cake muffin, take a scoop of the batter, add 1 cup grated carrot, 1/2 cup raisins, and 1 teaspoon ground cinnamon, then mix together.

For a banana nut muffin, mash 1 ripe banana in a bowl, add a scoop of the batter and 1 cup toasted pecans, then stir to combine.

For an apple and cinnamon muffin, take a scoop of the batter, add 1 cup grated apple and 1 teaspoon ground cinnamon, then mix together.

For a double chocolate muffin, take a scoop of the batter, add 1/4 cup cocoa powder and 1/2 cup chocolate chips, then stir until fully combined.

Fill the muffin tin with the batter, filling each cup all the way to the top, ensuring they have space between them.

Bake the muffins at 350 degrees Fahrenheit (180 degrees Celsius) for 20 to 25 minutes, or until golden brown.

Check the muffins by pressing in the middle; they should be firm under your finger.

Once cooled for 5-10 minutes, remove the muffins from the tray.

Equipment Needed

Spice Level:

Dietary

Allergens