The best 5 ingredient Thermomix Basic Muffin recipe that can be adapted to any flavour you like!
I have to say that I absolutely love making muffins using my Thermomix... it does the sifting and mixing for you!
Whip up our most popular Thermomix basic muffin batter in a couple of minutes and add your favourite flavours.
Whether you're making blueberry muffins, raspberry and white chocolate muffins, chocolate chip muffins or strawberry muffins, this is the perfect recipe base.
Why You're Going To Love This Recipe
Our super easy Thermomix Basic Muffin Recipe gives you the perfect muffin batter to customise with your favourite flavours!
- 5 Ingredients - our basic muffin batter is made using just 5 ingredients!
- Pantry Staples - there's no need to head to the supermarket when this recipe requires only 5 basic fridge and pantry ingredients.
- Versatile - mix and match with your favourite flavours and add-ins (fruit, berries, chocolate chips etc).
- Freezer-friendly - pop any leftovers in the freezer for tasty snacks on the go!
- Perfect for lunch boxes - the kids will love these sweet and simple muffins at recess time.
What You Need
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Just 5 basic ingredients are needed to make moist and fluffy muffins!
- Self-Raising Flour - this is the rising agent in this recipe. Use store-bought self raising flour or make your own.
- Caster Sugar - this superfine sugar is perfect for baking as it dissolves when mixed.
- Egg - use a large egg (approx 60g) at room temperature.
- Vegetable Oil - this keeps the muffins deliciously light and moist without being greasy.
- Milk - we recommend using full cream or whole milk for the best results.
Step By Step Thermomix Instructions
Have your muffin batter prepped and ready for baking in just minutes...
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Sift The Flour
Place the self raising flour into the Thermomix bowl and mix to sift.
Step 2 - Add The Remaining Ingredients
Add the caster sugar, egg, vegetable oil and milk and mix until only just combined.
TIP: Scrape down the sides of the bowl partway through mixing.
Step 3 - Add Any Add-Ins/Flavours
Use the spatula to mix through any add-ins you like!
Step 4 - Bake
Divide the batter between muffin cases in a 12 hole muffin tin.
Bake for 20-25 minutes or until cooked through.
Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Expert Tips
Follow our tips for perfect muffins every single time!
Variations
This Thermomix basic muffin recipe is so versatile and you can add any flavourings you like.
A few of my favourite combinations are:
- raspberry and white chocolate chunks
- chocolate chip
- stewed apple and cinnamon
- blueberry
- tinned peaches
- chopped dates and pecans
- strawberry and a sprinkle of coconut
- raisins
More Recipe Tips
- The trick to getting your muffins perfectly soft and moist is to not over-mix them. Over-mixing will lead to dense muffins (and no-one wants that!!).
- I like to sprinkle a little bit of raw sugar over my muffins just before baking as it gives them a delicious crunch when cooked.
- You can use this recipe in any of the Thermomix models.
- Muffins are best consumed within 1-2 days of baking, however, you can store them in an airtight container at room temperature for 3-4 days.
- Do not store muffins in the fridge as they will dry out.
- Muffins can be frozen in a ziplock bag for up to 2 months. Allow to defrost at room temperature before consuming.
FAQs
Yes! This is a basic muffin recipe base that you then add any of your favourite flavours/add ins to.
The secret is to not over-mix the muffin batter (the Thermomix does the perfect job of mixing for you!). We also use oil instead of butter which keeps the muffins light and moist.
Yes! Our Thermomix Basic Muffin Recipe is suitable for all models of the Thermomix.
Related Recipes
Want to try some more delicious Thermomix muffin recipes?
Here's a few of our favourites!
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Basic Muffin Recipe
Equipment
- 1 x 12 hole muffin tray
Ingredients
- 265 grams self-raising flour
- 170 grams caster sugar
- 1 egg beaten
- 50 grams vegetable oil
- 240 grams milk
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tin with muffin cases.
- Place the self raising flour into the Thermomix bowl and sift for 5 seconds, Speed 8.
- Add the remaining ingredients and mix for 5 seconds, Speed 5.
- Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should be slightly lumpy).
- Use the spatula to fold through any add-ins you like (don't over-mix).
- Spoon the mixture into the muffin cases (fill ⅔ to the top).
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
VARIATIONS
This Thermomix basic muffin recipe is so versatile and you can add any flavourings you like. A few of my favourite combinations are:- raspberry and white chocolate chunks
- chocolate chip
- stewed apple and cinnamon
- blueberry
- tinned peaches
- chopped dates and pecans
- strawberry and a sprinkle of coconut
- raisins
MORE RECIPE TIPS
- The trick to getting your muffins perfectly soft and moist is to not over-mix them. Over-mixing will lead to dense muffins (and no-one wants that!!).
- I like to sprinkle a little bit of raw sugar over my muffins just before baking as it gives them a delicious crunch when cooked.
- You can use this recipe in any of the Thermomix models.
- Muffins are best consumed within 1-2 days of baking, however, you can store them in an airtight container at room temperature for 3-4 days.
- Do not store muffins in the fridge as they will dry out.
- Muffins can be frozen in a ziplock bag for up to 2 months. Allow to defrost at room temperature before consuming.
Pippa says
I use this every Sunday for muffins for my kids for lunchboxes. They like different things so I pour the mix into the muffin cases and then put pear chunks into half an blueberries into half. Or raspberry and choc chip. Or whatever I have. Too easy! And they are delicious 🙂
Lucy says
That's fantastic!!
Caroline Padget says
Made today with frozen raspberries and everyone loved them. Halved the sugar and used coconut sugar - still plenty sweet enough
Lucy says
Fantastic!
Gretchen LaTurner says
I’ve used this recipe all month for blueberry muffins. Don’t have or use self rising flour, so used online tip. I add 1 tablespoon baking powder and one teaspoon salt to the normal flour before I pulse. Recipe has worked great every time. Thanks.
Hilary says
Just wondering what quantity of add-ins I should use......
Lucy Mathieson says
Hi Hilary, it really depends on how 'packed' or 'sparse' you like your muffins to be. You really can't go wrong! Make sure you've got more mixture than add-ins of course though!!