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
- 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
- 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
- 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.
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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.
I made these today. The batter was runny and when baked, the texture wasn’t like a cake. And I was wondering how is it that the raspberries and chocolates in your picture look so nice? Mine all cooked and resembled jam more than the fruit itself.
Wow never thought about or maybe just didn’t read well about mixing the dry ingredients ahead of time and adding dry ingredients when needed that will be a huge time saver. I will be trying ur muffin recipe this week.I have a rrecipe like this one already will have to compare to see if there are differences or not. I like it because anything u want can be mixed in
Yes you can, but the muffins will be more dense and chewy!
Can I use regular whole wheat flour instead of white whole wheat flour?
I tried the recipe from Parents but didn’t pay attention that it was your creation! I did raspberries and choc. chips for the whole batch; mommy and daddy liked it, too tangy for my girl. Will try blueberries next time….
I just wanted to note that I made these, and the day I made them the paper was impossible to peel off without removing most of the muffin. I stored the muffins in a tupperware container and the next day took one out and the paper came off like magic, without sticking at all.
Made these today but was disappointed. My kids were frustrated that they couldn’t easily remove the muffins from the paper liner; maybe more oil is needed for this recipe? We added blueberries to one batch and chocolate chips to the other batch. Wasn’t wowed by the taste of the actual muffin.
Step 5! Use 1/2 cup – 3/4 cup of any mix ins for each half batch of the muffin mixture… That’s up to 1 1/2 cups for the entire recipe! The mix in ideas are just below the recipe in the section titled Accompaniments!
maybe it’s right in front of my face, but how much of the mix-ins per batch do you add? where are your suggestions?
You could definitely mix together the dry ingredients ahead of time to keep them on hand!
Love your muffin recipes! Any way to make a whole bunch of the dry mix (like you do for the whole-wheat pancakes) so that you just add the wet ingredients when needed? Thanks!
Good for you! Can’t wait to follow your column.
Liz Weelicous is the best thing ever. I just found out about Weelicious about less than 2 months ago while searching on YouTube on how to make fruit leather. I watched a few videos from Catherine was excited about the recipes than checked out the book from my local library. After trying many of the recipes I was hooked and was hooked and decided to order the book. When I saw the lunch book was coming out I did not hesitate and ordered both books together. I have no regrets. Can’t say the same for other cookbooks I have wasted money on. These recipes are easy and convient.
Weelicious seems very interesting and delicious recipe.