The easy seven-in-one muffin recipe has one purpose: to be a quick and easy treat for a special occasion. Like in the seven-in-one coffee cake recipe, the number seven is not used as an actual number but to show many options in one recipe. How many? Well, however many your fantasy allows you to do, or better, your pantry has ingredients for.
The recipe is vegan and was inspired by the fabulous Sam Turnbull. Her newest cookbook, Craving Vegan, takes the culinary world by storm. If you are not vegan, I would still encourage you to try at least one of the options in this seven-in-one muffin recipe because they are delicious, store and freeze well, and the ingredients are less expensive than conventional.
Seven plus variations
Berries are always a great choice for muffins. Small berries can be used frozen (See how to freeze berries here). You choose a mixed berry muffin or a blueberry, raspberry, strawberry, etc. muffin. Add berries in or top with fresh berries, or both. If you like cinnamon, add a teaspoon to the mix; it gives it a burst of flavor.
If you like everything crumbles, muffins can also be topped with crumbs. Crumbs go well with the berries.
If you like chocolate as much as I do, replace 1/3 cup of the flour with cocoa powder. Add a cup of cherries, and you have chocolate cherry muffins, or add a cup of chocolate chips or chunks, and you get double chocolate muffins.
Do you like chocolate chips but not so much cocoa in the batter? Leave the cocoa out and add the chocolate chips or chunks.
Tip: Most additions such as fruit and berries are moist, whereas chocolate chips and chunks start off dry and will melt during baking. If the batter seems too dry, you can add a tablespoon or two of milk.
Do cherries sound good to you? Add 1 cup of cherries; I use drained canned cherries. Or mix them half and half with chocolate chips, and you have a white muffin with chocolate and cherries.
A carrot muffin is your favorite? No problem, leave all the berries, cherries, and chocolates out and add grated carrots. Go for 1 1/2 cups and add 1/2 shredded coconut. A teaspoon of cinnamon and 1/4 teaspoon of nutmeg will make the carrot muffins all the better.
You get the idea. There are so many options to try, mix, and spice up.
How to use the seven-in-one recipe:
The recipe is constant in the basics; you can add spices like cinnamon, nutmeg, or whatever else you like.
If using cacao, replace 1/3 cup of the flour with cacao.
The addition amount is 1 cup; you can use mixed berries or all the same: fruit, chocolate chips, or chunks. The sky or your imagination is the limit. Top with crumbs if desired.
The carrot muffins benefit from 1 1/2 cups of grated carrots and an additional 1/2 cup of shredded coconut.
I use plant-based milk. The homemade whole bean soy milk works great in this recipe.
I often use half all-purpose and half freshly ground whole grain for flour. It gives more taste, I find.
Too much oil for you? Replace some or all with apple sauce. It works, but they do tend to stick to the paper. If you have a nonstick option, all the better.
Easy muffin recipe:
Easy seven-in-one muffin recipe
Author: Anna @ Northern Homestead
Serves: 12
Ingredients
- 1½ cups flour, all-purpose or mixed white whole-grain
- Substitute ⅓ cup flour with cocoa powder if desired
- ½ cup sugar of your choice
- Pinch of salt
- 2 teaspoons baking powder
- Spices if used
- ¾ cup milk of your choice
- ½ cup light oil
- 1 tablespoon apple cider vinegar (you will not taste it)
- 1 teaspoon vanilla extract (optional)
- 1 cup berries, fruit, or chocolate chips (see blog for ideas and exceptions)
- For Crumb:
- 2 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons soft butter of your choice
Instructions
- Mix dry ingredients.
- Add wet and mix well.
- Stir in the addition of your choice
- Fill 12 muffins, medium size.
- Mix the crumbs if used and top the muffins with them
- Bake at 400F/200C for 25 minutes.
I would love to know which combination you like best. Could you please share it with me?
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Easy seven in one muffin recipe
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FAQs
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.
What is the most common fault when using the muffin mixing method? ›
Overmixing the batter.
When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
What not to do when making muffins? ›
Here are some common mistakes that might be causing this:
- Over mixing the batter.
- Overfilling the muffin tray.
- Leaving the muffins in the pan after they have baked.
- Berries, nuts, and chocolate chips sink to the bottom.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
Is it better to use butter or oil in muffins? ›
Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.
What is the best kind of flour to use for muffins? ›
You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate. In a separate bowl, whisk together the milk, vanilla, vegetable oil or butter, and eggs.
Do you bake muffins at 350 or 375? ›
There's no question that the standard oven temperature of 350°F gets the job done for baking up muffins and quick breads. But you don't want baked goods that just “get the job done.” No, you deserve better — and for that, you need two temperatures.
How do you make muffins rise higher? ›
Start the oven on high
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Should you let muffin batter rest? ›
Rest the Muffin Batter
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.
Should you refrigerate muffin batter? ›
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.
What ingredient may she have forgotten to add to her muffins that would have caused them not to rise? ›
The baker had forgotten to add baking powder. Baking powder is a mixture of baking soda (sodium hydrogencarbonate) and a mild edible acid such as tartaric acid.
What temperature should you bake muffins at? ›
Ideal Muffin Cooking Temperature
That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.
Should muffin batter be thin or thick? ›
Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.
How do you add moisture to muffins? ›
Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.
What oil is best for moist muffins? ›
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
Why are bakery muffins so much better? ›
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
