Crazy Muffins are your new go-to recipe for quick, customizable treats that never disappoint. With a soft, fluffy texture and a golden, slightly crisp top, these muffins are a delight in every bite. The best part? You can whip them up in just 45 minutes, making them perfect for busy mornings or last-minute cravings. Whether you’re in the mood for sweet, savory, or something in between, this recipe adapts effortlessly to your favorite flavors.
From rich chocolate chunks to zesty lemon zest or even savory cheese and herbs, the possibilities are endless. Each variation brings its own unique twist, ensuring every muffin feels like a fresh adventure. Warm from the oven, they’re irresistible—perfect for sharing or savoring all to yourself!
Ingredients for Crazy Muffins
- 2 1/2 cups (12 1/2oz/354g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (6oz/180g) sugar
- 1/4 tsp salt
- 2 eggs, beaten
- 1 cup (8floz/240ml) buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar)
- 1/2 cup (4floz/120ml) flavorless oil (e.g., vegetable or canola oil)
- 1 tsp vanilla extract (optional)
Flavor Variations (Choose One or Mix and Match!)
- Blueberry and Oat: 1 tbsp rolled oats + 1 tbsp fresh or frozen blueberries
- Banana Nut: 1/4 mashed banana + 1 tbsp chopped pecans or walnuts
- Lemon and Poppyseed: Zest of 1 lemon + 1/4 tsp poppy seeds
- Apple Cinnamon: 2 tbsp grated apple + 1/4 tsp cinnamon
- Carrot Cake: 1 tbsp grated carrot + 1 tsp raisins + 1/4 tsp cinnamon
- Double Chocolate: 2 tsp unsweetened cocoa powder + 1 tbsp chocolate chips
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and grease a 6-well muffin tin or cupcake tin.
- In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a jug or separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- To create your desired flavors, scoop a heaped 1/3 cup of batter into a small bowl and add your chosen mix-ins. For a full batch of one flavor, multiply the mix-ins by 6.
- Spoon the flavored batter into the greased muffin tin, filling each well about 3/4 full.
- Bake for 20-25 minutes or until the muffins are golden brown, risen, and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Store in an airtight container for up to 3 days in the fridge.
Flavor Boosters: Sauce and Topping Ideas
Take your Crazy Muffins to the next level with delicious sauces and toppings! Drizzle a simple vanilla glaze (1/2 cup powdered sugar + 1-2 tbsp milk) over Lemon Poppyseed or Apple Cinnamon muffins. For Double Chocolate, try a chocolate ganache (1/2 cup cream + 1/2 cup chocolate chips). A dollop of whipped cream or a sprinkle of powdered sugar works wonders on any flavor!
Perfect Pairings: Serving Suggestions
These muffins are versatile! Enjoy Blueberry and Oat with a smoothie for breakfast, or pair Banana Nut with a cup of coffee for a cozy snack. Lemon Poppyseed and Carrot Cake muffins make a delightful addition to afternoon tea, while Double Chocolate is perfect for a dessert treat with a scoop of vanilla ice cream.
Keep It Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. To refresh, warm them in the microwave for 10-15 seconds or pop them in a toaster oven for 5 minutes. For longer storage, freeze them in a ziplock bag for up to 2 months—just thaw at room temperature or reheat as needed.
Mix It Up: Recipe Variations
Get creative with your mix-ins! Try raspberry and white chocolate (1 tbsp raspberries + 1 tbsp white chocolate chips) or pumpkin spice (2 tbsp pumpkin puree + 1/4 tsp pumpkin spice). For a tropical twist, mix in coconut flakes and pineapple (1 tbsp each). The possibilities are endless—let your taste buds guide you!
Baking Hacks: Time-Saving Tips
Prep your dry ingredients the night before and store them in a ziplock bag to save time. Use a cookie scoop to portion batter evenly into the muffin tin. If you’re short on buttermilk, make your own by mixing 1 cup milk + 1 tbsp lemon juice or vinegar and let it sit for 5 minutes. These small steps make baking even easier!
Crazy Muffins: One Easy Muffin Recipe with Endless Flavor Variations!
Ingredients
- 2 1/2 cups all purpose flour 12 1/2oz/354g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar 6oz/180g
- 1/4 tsp salt
- 2 eggs beaten
- 1 cup buttermilk 8floz/240ml
- 1/2 cup flavorless oil 4floz/120ml
- 1 teaspoon vanilla extract optional
Blueberry and Oat
- 1 tablespoon rolled oats
- 1 tablespoon fresh or frozen blueberries
Banana Nut
- 1/4 mashed banana
- 1 tablespoon chopped pecans (or walnuts)
Lemon and Poppyseed
- 1 zest of 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
- Preheat your oven to 350°F (180°C) and grease a 6 well muffin tin or cupcake tin.
- In a large bowl combine dry ingredients, set them aside.
- In a jug whisk together the eggs, buttermilk, oil, and vanilla.
- Add the wet ingredients into the dry ingredients and mix until evenly combined.
- Once you have your 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.
- After adding your desired flavoring spoon the batter into the greased muffin tin.
- Bake for 20-25 minutes or until golden brown and risen.
- Allow to cool for 10 minutes before removing from the tin.
- Allow cooling fully before storing in an airtight container. These will keep for up to 3 days in the fridge.
