The BEST, most adaptable muffin recipe
Okay okay so I know every food blog claims to have “the best muffin recipe” and I might be totally biased here but I’d like to make a super bold statement here and just say it…..
THIS. IS. THE. BEST. ONE……. period. #sorrynotsorry
It’s quick, it’s easy and it’s so simple to incorporate different flavours and textures! Think strawberry and dark chocolate… blueberry and lemon, banana walnut, raspberry and white chocolate, milk chocolate and orange…. the list goes on! I could sit here and talk about muffin combinations for DAYS, quite literally! (Ask anyone who’s unwittingly caught themselves up in deep conversation with me about food)
I have specified in the recipe to use vanilla extract versus vanilla essence, this is because vanilla extract is simply artificial vanilla flavour, vanilla extract is directly made from the vanilla pod. I love this brand of vanilla bean paste, it’s a little pricey but… for me I think it’s really worth it for that authentic vanilla flavour.
This is an all-in recipe, meaning you just throw all the ingredients together, mix well and then fold in the flavourings. In this recipe, I’ve gone for dark chocolate chunks and banana but the options are endless.
Muffins
Equipment
- Whisk
- Bowl
- Spatula
- Muffin tray
- Muffin cases
- Oven
Ingredients
- 300 grams flour plain or self rising
- 75 grams sugar caster
- 1 tbsp baking powder
- 1 tbsp vanilla extract
- 5 whole eggs
- 150 ml milk
- 100 ml oil vegetable or canola is fine
Optional
- 100 grams dark/white/milk chocolate chunks or chips
- 4 whole bananas cut into small chunks
- 150 grams berries frozen or fresh
- citrus zest
- 100 grams nuts
- 100 grams roasted fruit, apples, pears, peach etc.
Instructions
- Preheat your oven to 180°c for a standard oven, 170°c for a fan assisted oven.
- Whisk together the flour, sugar and baking powder to make sure you remove any lumps.
- Make a small well in the center of the dry ingredients and pour in the milk, oil and eggs.
- Whisk everything together until it just becomes smooth, you don't want to overmix it as it will toughen the batter and the finished muffin will be dense but just enough so there aren't any lumps left.
- Switch out your whisk for a spatula and fold in your chosen ingredients, making sure to keep back just a little of each fruit or chocolate that you use for topping. Nuts, zests and rinds tend to burn if put on top so I'd advise you to leave this type of decorations until after the muffins are baked. This recipe is amazing as it can take so many different flavours and ingredients!
- Line the muffin tin with muffin cases and divide your mix into 12. Make sure to fill up the muffin cup generously if you want it to have that beautiful golden risen top.
- Pop into the oven and bake for about 25-40 minutes until a skewer comes out clean. The bake time will vary depending on how wet the ingredients you added were. For example a berry or banana muffin will take a little bit longer than a dark chocolate and walnut muffin will.
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