A Muffin Recipe That Never Fails

Many years ago, when I was still a business school student, I started baking two cakes frequently: a creamy coconut cake and an apple cake. I never had a big sweet tooth but I knew both recipes by heart as I baked them almost every week.

In the two decades that followed, I rarely baked a cake. So it surprised me when on November 15 last year, I went on YouTube and looked into a dozen muffin recipes. I was craving a sweet little cake so much and the day after I understood the craving as I discovered I was expecting.

Since that day, I have baked a fresh tray of muffins every week without fail. Which means I have done hundreds of muffins ever since and I feel I have THE recipe that just works. At this point, I could make it in my sleep!

What I love about making muffins is that I can freeze them as soon as they cool down and they make for a great small serving treat for dinner while watching a tv show with my husband to unwind from the day. Freezing tips at the end of the recipe.

The smell of baking muffins in the kitchen is just divine and something I look forward to. Here is my core recipe - easy, memorable and foolproof - and the variations I have tried and love so far.

My base recipe (for 12 muffins) 🧁

I have done it so many times I do not change a thing any longer

• 1 cup of flour
• 1 teaspoon of baking powder
• a pinch of salt
• 3 eggs
• 1/2 cup of white or brown or coconut sugar - I don't add sugar if it's a banana muffin
• 1/2 cup of olive oil or coconut oil or butter
• 1 single packet or 1 tablespoon of vanilla sugar - I buy the Vahiné ones at La Grande Épicerie when I am in Paris
• some cream cheese - if you can stand dairy, make it even more delicious by slicing the baked muffin open, spread a little cream cheese and enjoy. Best enjoyed warm!

Banana Muffin variation 🍌

I love this banana muffin as it only gets as sweet as the bananas are ripe and are very moist on the inside

• 2 ripe bananas (3 if they are small)
• 1 tablespoon of ground cinnamon

Carrot & Olive Oil variation 🥕

I love the sweetness of the fragrant olive oil against the carrots on this recipe

• 2 carrots, shredded
• I use the olive oil in this variation
• I prefer the brown sugar in this variation
• 1 tablespoon of ground cinnamon
• 1 teaspoon of ground nutmeg

Carrot & Coconut variation 🥥

This coconut flavoured carrot muffin is a travel in senses at every bite, I love it

• 2 carrots, shredded
• I use the coconut sugar in this variation
• 1 tablespoon of ground cinnamon
• 1 teaspoon of ground nutmeg

Blueberry and Lemon variation 🫐

This recipe reminds me of winter afternoons with friends in a café in Paris. Nostalgia kicks in in the best of ways

• 1 cup of frozen blueberries
• 1 yellow lemon, squeezed
• lemon zest

Let me know in the comments if you love muffins, have your own recipe or if you try this one. I also make a savoury version, I just need to bake a few more trays to give you the foolproof recipe.

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