I love muffins. At the ripe old age of 16 when I spent my first summer modeling in New York City, I would go to the same coffee shop every morning for a muffin. It didn’t matter if it was corn, multigrain, blueberry, or bran, whatever seemed freshest was what I got.
I’m not particular about what goes in the muffins I make as long as they have pieces of something in them. Chocolate chips are always a treat, but I love the nutritional boost you get from fruit like apples or berries or grated veggies like carrots or zucchini.
Earlier this year I created this Mix It Up Muffins recipe . It’s a basic muffin batter base into which you can stir any of your favorite mix-ins. Below I’ve suggested a list of additions I love, but feel free to add what you want and make these muffins your own.
Mix It Up Muffins
Ingredients
- 1 cup white whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg beaten
- 1 tablespoon canola oil
- 1 cup buttermilk
Mix Ins
- 1/2 cup grated carrots + 1/4 cup raisins
- 1/3 cup fresh raspberries + 1/4 cup chocolate chips
- 1/3 cup fresh berries + 1/4 cup chopped nuts
- 3/4 cup grated zucchini, liquid squeezed out + 3/4 cup chopped dried fruit
Instructions
- Preheat oven to 350F.
- In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together egg, oil and milk.
- Divide the batter evenly between two bowls.
- Fold the mix ins into the batter. You can even separate the batter and make two types of muffins. (Use 1/2 – 3/4 cup of mix ins for each half of the batter – up to 1 1/2 cups of mix ins per full muffin recipe!)
- Pour batter into greased or lined muffin cups and bake for 20 minutes for regular size muffins, or 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.
I used kefir instead of buttermilk and a spoon of honey instead of sugar. The raisin add sweetness
Not sweet but Very nice, soft and healthy.
I just made these tonight and they were really good. I knew that 1 Tbsp of sugar was not going to be enough for my families taste so I added 1/3 C. and it made them sweet enough without being too sweet. Thanks Catherine! I always enjoy your recipes.
Love all of your healthy muffin recipes! especially ones you can modify to make your own!
I just made these muffins for my twins! I add on the carrots and raisin. I noticed the batter was more thiner than your other muffins but they turned out great. They were not as sweet as other muffins, but they didn’t care about that, they ate two mini muffins each. I guess we adults care more about sweetness than the kids. Thanks for another easy recipe.
I was disappointed by these. The batter seemed very runny compared to any other muffin recipe I’ve used, and the resulting texture was awful! Hardly rose at all, very spongey, and wouldn’t come out of the wrapper.
[…] Lauren Zembron (adapted from Mix It Up Muffins by […]
[…] Lauren Zembron (adapted from Mix It Up Muffins by […]
Hmm that’s strange that the batter was runny! It is a thinner batter and the resulting muffin is light and airy more like a pancake than a muffin. You do need to make sure to gently fold in the additions to avoid mushing the berries.