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.