I have to say that I love making muffins in my Thermomix! And to be honest, I virtually always use this Thermomix basic muffin recipe. It's so versatile and you can add any flavourings you like. A few of my faves 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
The trick to getting your muffins perfect is to not over-mix them. Over-mixing will lead to dense muffins (and no-one wants that!!). I also love to sprinkle a little bit of raw sugar over the muffins just before baking as it gives them a gorgeous crunch when cooked. Totally optional - but seriously yum!!
I love eating these muffins plain and simple on their own, but you can always add a cream cheese frosting, a sprinkle of icing sugar or even a dollop of yogurt on the side.
You may also enjoy:
- Thermomix Blueberry Muffins
- Thermomix Apple Muffins
- Thermomix Apple and Cinnamon Muffins
- Thermomix Choc Banana Muffins
- Thermomix Chocolate Chip Muffins
- Lunchbox-Friendly Savoury Muffins
- How Much Does A Thermomix Cost?
Thermomix Basic Muffin Recipe
Our Thermomix Basic Muffin Recipe can be adapted to include your favourite fillings.
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Servings: 12 Muffins
Calories: 152kcal
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 200 degrees celsius (180 if using fan-forced).
- Line a 12 hole muffin tin with muffin cases.
- Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
- Add the remaining ingredients and mix on Speed 5 for 5 seconds.
- Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should be lumpy).
- Use the spatular 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.
Nutrition
Calories: 152kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 13mg | Potassium: 57mg | Fiber: 1g | Sugar: 15g | Vitamin A: 53IU | Calcium: 30mg | Iron: 0.3mg
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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!!