Anything But Basic Muffin Recipe (9 ways!)

I’m not sure what’s better, the fact that I actually did just make a 9-way muffin or how freaking easy it was. You only need three simple ingredients to get your own personal and unique recipe for this delicious breakfast treat! Your friends and family will be so impressed when you whip these up at their next brunch party.

In this blog, I will be showing you 9 different ways to make a basic muffin recipe. Read more in detail here: one muffin recipe.

I’ve got a post for you, oh boy. I’ve spent the past two days developing a simple muffin recipe that’s so fantastic that Alex and I devoured roughly a quarter of them in one sitting. 


However, simple does not really characterize these muffins. Because this isn’t your typical muffin recipe. It’s delicious and tasty, and it’s the most adaptable muffin recipe I’ve ever tried. I made 9 alternative versions for you since it’s so adaptable.

So, let’s have a look at it.

Muffins with Blueberries

I mean, it’s self-evident. Blueberry muffins are the king of muffins, if you will. With those delicious juicy blueberry gems within, it’s simple and pure.

Muffins with Bananas and Nuts

Another timeless gem. This banana nut muffin recipe is great for a large group. Who can say no to a banana muffin, particularly one packed with toasted walnuts?!

Muffins that are gluten-free

(This isn’t shown.) My gluten-free version of these muffins turned out fantastically. I used Bob’s Red Mill’s gluten-free 1:1 flour, which I strongly recommend!


Muffins made with cornmeal

This is the underdog of the bunch, but it could be my favorite variety. In lieu of cornmeal, a part of the all-purpose flour is omitted, and honey is drizzled over top. Warm with butter, these would be great.

Muffins with Chocolate Chips

These were fantastic. In my opinion, everything including chocolate is a winner.

Muffins that are vegan

(This isn’t shown.) I experimented with making a vegan muffin foundation and was really happy with the results. I used a flax egg, almond milk, and oil to make these muffins vegan. It looked almost identical to the control base!


Muffins with Cinnamon, Oatmeal, and Raisins

For me, this was another another frontrunner. The cinnamon added a nice warmth to the dish, which went well with the sweet raisins. I used quick rolled oats, but old fashioned oats would provide additional texture. I drizzled them with a cream cheese glaze, but it’s not necessary; they’re delicious even without it.

Muffins with Lemon and Poppyseeds

In this variant, I used both lemon juice and lemon zest to create the most lemony flavor. The end product was a lemony muffin with the perfect quantity of poppyseeds. I drizzled it with a fast lemon glaze, but this is completely optional!

Muffins with Double Chocolate Chunks

Alex’s personal favorite among the group. Something about cocoa powder adds an additional kick of velvety textured richness to a dish. We topped them with dark chocolate pieces, of course. My only suggestion for this variant is to spoon a bit less batter into each muffin since the cocoa powder causes them to puff up more. As a result, instead of 10 muffin cups, use 12.




  • 3/4 cup sugar, granulated
  • 2 big room-temperature eggs
  • melted 1/2 cup unsalted butter
  • a quarter cup of buttermilk
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 1 tablespoon powdered baking soda
  • a quarter teaspoon of salt


  1. Preheat the oven to 425 degrees Fahrenheit. Spray a muffin tray with an oil-based spray before lining it with 10 muffin cups. Remove from the equation.
  2. Combine the sugar, eggs, melted butter, buttermilk, and vanilla extract in a large mixing basin.
  3. Combine the flour, baking powder, and salt in a separate basin.
  4. Only stir the dry ingredients into the wet until they are completely combined. It’s perfectly acceptable if there are a few lumps in the batter.
  5. Fill muffin cups halfway with batter, slightly short of the tops of the cups. Bake for 5 minutes at 425°F, then reduce to 350°F and bake for an additional 15 minutes without opening the oven door.
  6. Allow 10 minutes to cool in the oven before transferring to a wire rack to cool entirely. 


For the Lemon Poppyseed version, follow these steps:

Reduce the buttermilk to 1/2 cup and add 1/4 cup lemon juice, 2 lemon zests, and 3 tablespoons poppyseeds in Step 2. Combine 1/2 cup powdered sugar and 1 tablespoon lemon juice for the glaze. After 15 seconds in the microwave, sprinkle over muffins. Serve with lemon zest on top.

For the Chocolate Chip version, follow these steps:

Before folding in the wet ingredients, throw 1/2 cup chocolate chips into the flour mixture in Step 3.  

For the blueberry version, follow these steps:

Step 3: Add 2 tablespoons more flour, then toss 6 ounces fresh blueberries into the flour mixture before mixing in the wet ingredients.  

For the Corn Muffin version, follow these steps:

Reduce the flour to 1 cup and add 3/4 cup cornmeal in Step 3. 

For the Cinnamon Oatmeal Raisin variant, follow these steps:

Reduce the flour to 1 1/4 cup and stir in 1 cup quick rolled oats and 1 teaspoon cinnamon in Step 3. Fold in 1/2 cup raisins in step 4. Combine 1/2 cup powdered sugar and 2 tablespoons melted cream cheese to make the glaze. After 15 seconds in the microwave, sprinkle over muffins. Cinnamon should be sprinkled on top.

For the Banana Nut version, follow these steps:

Reduce the buttermilk to 1/2 cup in Step 2, then add 1 mashed banana and 1/2 teaspoon cinnamon. Fold in 1/2 cup walnuts in step 4. 

For the Double Chocolate Chunk version, follow these steps:

Reduce the flour to 1 3/4 cup and add 1/2 cup unsweetened cocoa powder in Step 3. Fold in 3/4 cup chocolate pieces in Step 4.

For the Vegan version, follow these steps:

Omit the eggs, melted butter, and buttermilk in Step 2. 2 flax eggs, 1/2 cup vegetable oil, 3/4 cup almond milk, and 1 teaspoon lemon juice may be used as a substitute. 

For the gluten-free version, follow these steps:

Substitute gluten-free 1:1 flour for all-purpose flour in Step 3. 

Watch This Video-

This “Anything But Basic Muffin Recipe” is a list of 9 different ways to make muffins. These are “easy muffins” that can be made in less than 10 minutes.

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