just muffins

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Do we really need another recipe for muffins?

I used to make muffins from time to time – encountering the same misery each time: either I’d made too much batter even increased by some ingredients for flavoring or I’d added too much of  ingredients getting rather soggy muffins. (However, I never ever had too little batter!)

So I decided to give it a try & get the right amounts of anything for 12 muffins.

…& I make simple traditional muffins: I don’t characterize my muffins as „healthy“ which seems to be popular now – maybe to assure mums that they are on the right track when making muffins for their kids…

My muffin tin is capable to produce 12 muffins. For the sake of diversity I – most of the time – split my basic muffin batter into 2 parts & start doing 2 different flavors at the same time. Believe me: it works!

So for a start we’ll do:

  • 6 plain muffins w/ vanilla
  • 6 muffins w/ chocolate chips.

What do we need?

  • butter
  • sugar
  • vanilla pod
  • flour
  • eggs
  • sour cream
  • chocolate chips
  • a muffin tin w/ paper cups.

We start w/ preheating the oven to 160° C w/ fan & preparing the muffin tin.

W/ a handheld electric mixer we cream together the butter, the sugar w/ the vanilla, the eggs & the flour. Finally we add the sour cream.


Next step: Fill about half of the batter in 6 muffin paper cups.

Fold the chocolate chips into the rest of the batter & fill it in the last 6 muffin paper cups.

Now it’s baking time!
(Don’t forget to clean the muffin tin w/ a damp cloth from all batter splashes before the tin marches in the oven!)

…about 25 min later:



Now we’re dealing w/ another muffin batch:

  • 6 muffins w/ apple & cinnamon
  • 6 muffins w/ pistacchio & lemon zest.


What do we need?

  • butter
  • sugar
  • vanilla sugar
  • flour
  • eggs
  • sour cream
  • small apple pieces
  • cinnamon
  • chopped pistacchios
  • lemon zest
  • a muffin tin w/ paper cups.

We preheat the oven, we prepare the muffin tin & we mix the batter along to our standard process. Then we split the batter into 2 parts.

We add apple pieces & cinnamon to the 1st part & pistachios & lemon zest to the 2nd part. Each flavored batter will fill 6 muffin paper cups.

Then it’s the oven working again…





just muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 12 muffins

just muffins

How to make basic simple muffins & how to add some special ingredients to diversify - you’ll see it’s quite simple.


    for the muffins:
  • 75 gr butter
  • 75 gr sugar
  • 1 packet vanilla sugar (about 1 tbsp - heaped) OR a vanilla pod (scraped & mixed w/ sugar)
  • 3 eggs
  • 125 gr flour (all-purpose flour)
  • 250 gr sour cream (20%)
  • 1 tsp baking powder
  • 1 pinch of salt
  • for the filling:
  • 100 g chocolate chips
  • OR
  • 150 g apple pieces ( i. e. 1 - 2 apples - peeled, cored, cut into small pieces)
  • 1/2 tsp ground cinnamon
  • OR
  • 50 g chopped pistacchios
  • zest of an organic lemon
  • equipment:
  • handheld electric mixer
  • 1 muffin tin (12 muffins)
  • 12 paper cups for muffins

How to...

  1. Preheat the oven to 160 degrees C w/ fan.
  2. Line the muffin tin w/ matching paper cups.
  3. optional: Scrape out the vanilla pod & add to the sugar.
  4. Cream together butter, sugar, vanilla sugar & salt.
  5. Add eggs.
  6. Add flour mixed w/ baking powder.
  7. Finally add the sour cream.
  8. optional: Fold in the ingredients of the filling.
  9. Fill the batter in the paper cups.
  10. Bake in the preheated oven for about 25 min.
  11. Take the muffins out of the tin.
  12. Let the muffins cool down w/o removing the paper cups.


Cook Time: If the muffins seem to be rather pale after 25 min or you do the famous test w/ the wooden pin & it doesn’t come out clean just add another 5 min in the oven.

You may bake the muffins w/o any additional ingredients (i. e. filling); then you’ll get plain vanilla muffins.

You may add ingredients to get flavored muffins; restrict the amount of ingredients to 150 gr max (usually take about 100 gr for 12 muffins).

You may split the muffin batter (w/o any ingredients) into 2 parts; you may create 6 muffins w/ a special flavour out of each part. In this case just take half of the ingredients (except for the zest of lemon).

You may store the muffins for 1-2 days on your kitchen counter covered w/ cling foil or so. You may store them in the fridge for 3-4 days.

Sorry: no experience w/ freezing!



(information on equipment)


Now we have some nice plain vanilla muffins w/ our home-made jam for breakfast or for coffee time.

The recipe gives us the amounts of ingredients we need for a batch of 12 muffins – fine. We may add ingredients to flavour the muffins: Think always about 100 gr in weight (max 150 gr!) for any ingredients altogether – & take the half of it when doing only 6 muffins!



The businesswoman w/ too many office hours thinks

This means I can use my leftovers for these lovely simple muffins? Like chocolate flakes, like chopped nuts, like raisins, like whatever… I don’t like these small amounts of leftovers which seem to appear every now & then. The muffin solution is fine w/ me: it’s quick & easy – even a sort of special treat!



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