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Easy-Peasy Sweet Muffins

Simply mix everything together and bake!

October 2, 2017

Easy-Peasy Sweet Muffins

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ingredients for twelve
wet ingredients
2 x 59gm extra large eggs
⅓ cup light olive oil, vegetable or coconut oil
1 cup natural or Greek yoghurt
1tsp vanilla extract
1 cup fruit of your choice
dry ingredients
½ cup caster sugar
2 cups SR flour


  1. Pre-heat oven to 180°C.
  2. Mix wet ingredients together. Crack eggs into large bowl. Measure out oil and pour onto eggs. Measure yoghurt and scrape into bowl. Add vanilla extract.
  3. Chop fruit into 1cm chunks if large like apple or mash banana if using and measure.
  4. Add fruit to wet ingredients along with any other flavourings.
  5. Stir briefly to combine.
  6. Measure and add dry ingredients to wet.
  7. Mix gently but quickly to combine. Muffins are best when not over mixed, so be brief with combining ingredients. Muffin mixture does not have to be 100% smooth.
  8. Wipe a little oil around inside of muffin wells or use patty pan cases.
  9. Spoon mix into 12 muffin wells. Use a mechanical ice cream scoop for accuracy and minimal-spill method.
  10. Bake muffins for 20 to 25 minutes, until cooked and spring back to the touch.
  11. Cool for 3 to 5 minutes and remove from muffin tin, or remove immediately if using patty pan cases.
  12. Cool completely on wire rack. Can be eaten warm if you prefer or you simply can’t wait.

cooks notes:

  • This recipe uses cup measurements for speed and accuracy so is great to teach little ones who can’t yet read numbers on scales.
  • Frozen fruit such as raspberries will remain whole if added still frozen.
  • Sprinkle muffins with demerara sugar for a crunchy topping.
  • Muffins freeze well for up to 3 months. These muffins are great for lunch boxes. When muffins are cold I wrap each in foil and freeze, then it’s simply a case of removing a muffin from the freezer in the morning, popping it into the lunchbox where it will add extra cooling and be defrosted by morning teatime.

other great muffin ideas

  • ¾ cup favorite muesli and 1 x small apple cored and grated.
  • 1 cup of 1cm diced pear and 1 tablespoon finely diced glace ginger (no need for vanilla).
  • 1 small mashed banana and ⅓ cup chopped strawberries (add dollop berry jam on top of each muffin before baking).
  • 1 small mashed banana, ½ cup crushed fresh pineapple and pulp from 1 x medium passionfruit will make Hummingbird muffins.
  • ½ cup quality white or dark chocolate buttons (or roughly chopped block chocolate) and 1 cup frozen raspberries or blueberries.
  • For chocolate muffins omit 1 Tbsp flour and add 1 Tbsp cocoa.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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