The sun is shining (yay Melbourne winter!) and the birds are singing and I am trying not to eat all these brown sugar muffins I made the day before yesterday.
I mean, look at them – they’re basically bite-size, mostly muffin top, and they’re sitting in my pantry calling to me. This is probably because I haven’t eaten lunch.
Anyway, make some muffins, eh? I make them for school lunches (a variety of mix-ins, because I have one child who will cry for an hour if she finds one piece of fruit in her muffin) and they freeze well. You could also sub coconut or rapadura sugar for the brown, or even white if that floats your boat, though maybe reduce it a little as it’s sweeter than brown sugar.
My favourite are the raspberry, but you could also do blueberry or choc chip as above, lemon, lemon and coconut, white choc chip, banana, apple and cinnamon, pear, orange, mixed berry, whatever you’ve got on hand, really!
Other muffin recipes
If you’re looking for other muffins, I’ve got vegan raspberry, blueberry choc chip, savoury spinach and feta, banana date and coconut (dairy-free), banana-chia, wholemeal banana and peach (egg-free and refined sugar-free), banana strawberry, and simple muesli muffins. You won’t go hungry!Print
These muffins are awesome for lunchboxes or afternoon tea, this basic brown sugar muffin recipe can be customised however you like.
- 1/3 cup mild oil or melted butter
- 1/3 cup milk
- 2 Large eggs
- 1 teaspoon vanilla extract
- 1.5 cups self-raising flour
- 3/4 cups brown sugar (packed)
- 1 pinch salt
- 2 cups mix-ins
- Pre-heat the oven to 180C.
- In a small bowl or large jug whisk together the oil, milk, eggs and vanilla.
- In a large bowl, mix together the flour, brown sugar, and pinch of salt. If you are going to make chocolate muffins, add 1/4 cup cocoa in this step.
- Add the wet ingredients to the dry ingredients and mix until just combined – you should never over-beat muffin mix!
- Gently fold in your add-ins.
- Fill 24 mini-muffin hole tin or 12 regular-sized hole tin evenly with the mixture. Depending on your pan you may need to use liners, or to grease the wells.
- Make 15-25 minutes for mini, 20-25 minutes for regular muffins, until golden brown and a skewer poked through the middle comes out clean.
- Cool on a wire rack.
Keywords: homemade muffins, easy muffins, low-sugar muffins, luchbox muffins, basic muffins, muffin base, mix-in muffins,