What makes a muffin a lockdown muffin you might ask!? Well, these are the answer to your short stocked pantry! The lockdown test kitchen has done all the hard work for you, removed the frantic googling for “what’s a good egg substitute”, the hoping and the praying, (for delicious muffins that is), and are very happy to present to you your one stop muffin recipe shop! Here you will find a recipe variation that is sure to tick the boxes of your lockdown pantry.
The main recipe is the ideal situation for a basic muffin. Read further down in the notes for the substitutions if one or more ingredients are MIA from your pantry and for yummy variations!
- 1/2 cup sugar
- 2 eggs
- 1/2 cup unsalted butter, melted
- 3/4 cup milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp baking powder
- 3/4 tsp salt
- Start your oven heating up to 180°C. Prepare your muffin tray.
- In a mixing bowl, combine the sugar, eggs, melted butter, milk, and vanilla extract.
- Then, into the same bowl is fine, add the flour, baking powder, and salt. Fold the dry ingredients into the wet, mixing only until combined. Avoid the temptation to over mix!
- Scoop batter into prepared muffin cups, filling just shy of the top of the cups.
- Bake for 15-20mins
No Eggs! = Substitute 1/2 cup fruit puree for the 2 eggs in this recipe – 1/4 cup per egg (apple, pear or banana puree will work!)
No Butter! = Substitute 1/2 oil for the 1/2 cup butter.
No Sugar! = Substitute 1/2 cup liquid sugar, honey, maple or agave for the 1/2 cup sugar. You can also use blended dates, 1 cup dates blended with 1/2 cup hot water to make a date paste (add the milk to the blender to help blend the dates and to help you get the date paste out of the blender.) Reduce the milk by 2 Tbsp.
No Butter! = Substitute 1/2 cup vegetable oil.
No Flour! = Substitute 3 cups rolled oats blended into a flour (3 cups whole oats blended makes 2 1/2 cups oat flour), and add 2 tsp more baking powder. You might need to increase your bake time by 5 mins, just watch them at the end, and check with a skewer to make sure they’re cooked all they way through before removing from the oven.
Chocolate Chip Muffins = In Step 4 fold in 3/4 cup chocolate chips.
Chocolate Muffins = In Step 3, reduce the flour to 1 3/4 cup, and add in 1/2 cup of unsweetened cocoa powder. You can also add 3/4 cup chocolate chunks at Step 4.
Oat & Cinnamon Muffins = In Step 3, reduce the flour to 1 1/4 cup, and add in 1 cup rolled oats, and 1 tsp of cinnamon. In step 4 you can fold in 1/2 cup raisins for a ‘hot cross bun’ vibe.
Banana Muffins = In Step 2, reduce the milk to 1/2 cup, and add in 1 mashed banana and 1/2 teaspoon of cinnamon. In step 4, you can fold in 1/2 cup walnuts for banana nut muffins.
Blueberry Muffins = In Step 3, add 2 Tbsp of flour, then toss 1 cup fresh blueberries into the dry ingredients before folding into wet ingredients, don’t over mix the batter. If you don’t have fresh blueberries, you can use frozen! Just rinse them really well in cold water and dry them with paper towels before adding them to your dry ingredients.