Easy and Quick Muffins: One Recipe, Four Flavors!
Have you ever wanted to make a tray of mixed muffins without having to make multiple batters? Today I’ll reveal the trick to getting four muffin variations from just one base! Soft, fragrant, and irresistible, these treats are perfect for breakfast, a snack, or a special occasion.
When to Enjoy Them?
These muffins are perfect at any time of the day. You can serve them at breakfast with a cup of milk or coffee, or offer them as a delicious treat for a snack with friends. They are also ideal for enriching a dessert buffet or for a family party.
Try and Share Them!
You won’t be able to wait to taste them! Make them yourself and share the recipe with your loved ones: no one will be able to resist such goodness! Write to me in the comments which variant you preferred!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 255.61 (Kcal)
- Carbohydrates 40.70 (g) of which sugars 16.50 (g)
- Proteins 4.27 (g)
- Fat 10.11 (g) of which saturated 1.48 (g)of which unsaturated 6.99 (g)
- Fibers 1.36 (g)
- Sodium 13.59 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.3 cups all-purpose flour
- 0.6 cups sugar
- 2 eggs
- 1/3 cup sunflower seed oil
- 1/2 cup plain yogurt (or vanilla yogurt)
- 1 vanilla extract
- 1/3 cup potato starch
- 1 tbsp baking powder (for desserts)
- 1/4 cup chocolate chips
- 1 tbsp unsweetened cocoa powder
- 1/4 cup unsweetened cocoa powder (for cocoa muffins)
- 1 apples (sliced or diced)
Steps
1. Let’s Prepare the Base Batter: In a bowl, beat the eggs with the sugar and a pinch of salt until you get a light and frothy mixture.
Add the sunflower oil, yogurt, and vanilla extract, mixing well.
Incorporate the flour and sifted potato starch with the baking powder, mixing until you get a homogeneous batter.1. For the Chocolate Chip Muffins: place some batter in 3 muffin liners or in 3 greased and floured muffin spaces, alternating with chocolate chips and batter, filling 2/3 full.
2. For the Two-Tone Muffins: take about 50 g of batter in a bowl and add a tablespoon of cocoa. Pour into muffin molds alternating light batter with cocoa batter.
3. For the Cocoa Muffins: take a portion of the batter and add 20 g of unsweetened cocoa, mix well and pour into muffin molds, filling 2/3 full.
4. For the Apple Muffins: pour the batter into 3 muffin liners, filling 2/3 full, and add apple slices on top.1. Preheat the oven to 350°F.
2. Distribute the batter in the muffin liners filling them 2/3 full.
3. Bake for about 20-25 minutes (do the toothpick test!).
Storage and Tips
The muffins keep well in an airtight container for 3-4 days.
You can customize the recipe by adding nuts, almonds, or flavors like cinnamon!
Muffins with One Batter: Four Delicious Variations in One Batter!
FAQ (Questions and Answers)
Can I make these muffins without eggs?
Yes! You can replace the eggs with 2 tablespoons of ground flaxseeds and 6 tablespoons of water for each egg.
Can I use butter instead of seed oil?
Of course! You can replace the oil with the same amount of melted butter for a richer flavor.
Can I add nuts like walnuts or hazelnuts?
Absolutely! You can enrich the batter with 30-50 g of chopped walnuts or hazelnuts to add crunchiness.
How many muffins do I get with this recipe?
The recipe is perfect for about 12 standard-size muffins.
Can I use gluten-free alternatives for the base?
Yes, you can replace the all-purpose flour with a gluten-free flour to get a version suitable for those with intolerances.
