Thermomix Basic Muffin Recipe | Plus Suggested Variations

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

Thermomix Basic Muffin Recipe

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!!

Thermomix Basic Muffin Recipe

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.

Thermomix Basic Muffin Recipe

Thermomix Basic Muffin Recipe

4.84 from 12 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12


  • 265 g (2 cups) self-raising flour
  • 170 g (3/4 cup) caster sugar
  • 1 egg beaten
  • 50 g (1/4 cup) vegetable oil
  • 240 g (1 cup) milk


  • 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 2/3 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.


Comments 7

    1. Post

      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!!

  1. 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.

  2. 5 stars
    Made today with frozen raspberries and everyone loved them. Halved the sugar and used coconut sugar – still plenty sweet enough

    1. Post
  3. 5 stars
    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 🙂

    1. Post

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