Muffin Recipe

Papaya And Coconut Muffins Recipe

Serves 12

Preparation time 10 minutes

Cooking time 20 minutes


2 cups wholemeal self-raising flour

½ cup shredded coconut, plus extra to top muffins

1 cup papaya, peeled, deseeded and mashed

¼ cup papaya, peeled, deseeded and finely diced (for decoration)

1 large egg, whisked

2 tbsp butter

½ cup honey


  1. Pre-heat oven to 180oC.
  2. Over a low heat, heat butter on stove until melted. Allow to cool.
  3. Combine flour and coconut in a large bowl and mix.
  4. In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.
  5. Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.
  6. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
  7. Cool for 10 minutes before removing from the muffin tin.
  8. Top with extra shredded coconut and finely diced papaya.

White Chocolate and Macadamia Nut Muffins

Every now and then you’re allowed to indulge, right? These delicious muffins will have you winning friends at work or on the playground. White chocolate and macadamia nuts are two ingredients that are meant to be together. Macadamia nuts are subtle in flavor and have a rare rich and creamy texture. They pair perfectly with white chocolate, which will take care of that sweet tooth of yours. The best thing about muffins or cupcakes is portion control – they are small and individually-packaged, allowing you to treat yourself to just one at a time.

RELATED: Easy Strawberry, Banana and Pecan Muffins


1 stick butter

¾ cup raw sugar

2 eggs

½ tablespoon vanilla extract

1 cup half-and-half (sometimes called half cream)

1 ½ cups all-purpose flour

½ cup cake flour

1 tablespoon baking powder

¼ teaspoon salt

⅔ cup macadamia nuts

1 cup white chocolate chips

  1. Preheat oven to 350°F and line muffin tins with paper liners
  2. In a medium-large bowl, combine the flours and salt. Set aside.
  3. Cream the butter using an electric mixer. Once light and fluffy, gradually add sugar to the mix while continuing to churn. Crack eggs into mixer and keep slowly blending, scraping down the sides of the bowl as required.
  4. With mixer on low speed, add half-and-half and vanilla extract. Once added, increase speed to combine well.
  5. Add flour mixture and beat just until flour is incorporated.
  6. Using a spatula, fold in white chocolate and macadamia nuts.
  7. Evenly pour batter into muffin cups and bake for approximately 25 minutes or until golden.

Image via spicysouthernkitchen.com

The Best Savoury Muffins Ever

These savoury muffins are so easy to make, perfect for a weekend lunch if you have visitors coming over or simply a tasty snack to munch on. You can enjoy them warm or cold – my favourite is warm with a little bit of butter that melts just a tad… yum!

RELATED: Prefer a sweet muffin?  Try this ultimate chocolate muffin recipe that won’t disappoint


1 ½ cups self-raising flour

2 cups tasty cheese, grated

100g mortadella cheese, chopped

1 zuccinni, grated

¼ cup thinly sliced shallots

2 rashers shortcut bacon, diced

¾ cup milk

1 egg

¼ cup fruit chutney

Smoked paprika


  1. Preheat oven to 200 degrees Celsius and grease well a six-cup Texan muffin pan.
  2. Sift flour into a large bowl then add cheese, mortadella, zucchini, shallots and bacon.
  3. In a jug whisk milk, egg, and chutney until combined.
  4. Make a well in the middle of the dry ingredients then pour in milk mixture.
  5. Gently mix until combined then spoon mixture into muffin pan.
  6. Sprinkle uncooked mixture with a small amount of smoked paprika.
  7. Bake for 15-20 minutes or until a skewer inserted comes out clean.
  8. Turn out onto wire rack to cool.

Image via taste.com.au

Date And Banana Muffin Recipe

Before I became a mum, I had a vision of my kids eating healthy and having very little processed sugar. The hard part about turning this vision into reality was that I loved sweet treats myself and I wasn’t prepared to give them up. That’s why I started experimenting with sugar-free baking, trying to find a good alternative to processed sugar both for my kids and myself. Most of the recipes I invented didn’t work out – there’s something about sugar that contributes not just to the taste, but also to the texture and without it my cakes, muffins and cookies were coming out too flat, too funny looking or even liquid! Very few of my attempts were successful and here’s one of them.

Makes 12 regular or 24 mini muffins


2 cups of self-raising flour

2 large or 3 medium ripe bananas

200g date, chopped

3 eggs, lightly beaten

200ml milk

3 tbsp vegetable oil

3 eggs


  1. Preheat the oven to 200 degress Celcius. Grease the muffin tray or line up with muffin cups.
  2. Sift the flour into a mixing bowl.
  3. Combine the dates, bananas, milk, vegetable oil and eggs in a blender or food processor.
  4. Stir the liquid mixture into the flour.
  5. Spoon the batter into the muffin tray and bake for 20-25 minutes or until golden brown.
  6. Remove the muffins from the tray immediately and allow to cool on a wire cooling rack.

My vision of sugar-free children crumbled as soon as my kids started getting invited to birthday parties. They couldn’t resist the temptation of lollies, cakes and ice creams. We still try to eat as healthy as we can at home and we still make these muffins (they are a perfect lunch box treat). I hope you enjoy them, too.

Image by webvilla via pixabay.com

By Tatiana Apostolova

The Ultimate Chocolate Muffin Dessert

Despite what you might think, dark chocolate does have some health benefits, except when combined with sugar, eggs and white flour we can’t exactly say that it’s ‘healthy’.  So I’m not going to lie, this recipe is definitely NOT healthy but it’s a fabulous treat if you have friends coming over for dinner or you simply need to indulge in some chocolate.  They take less than thirty minutes to make and I can guarantee they won’t disappoint!

RELATED: Find out the health benefits of dark chocolate here


300g of good quality dark chocolate, roughly chopped

125g butter, roughly chopped

1¾ cups self-raising flour

¼ teaspoon baking powder

¼ cup cocoa powder

¼ cup brown sugar, firmly packed

¾ cup milk

2 eggs

3 80g Mars bars, thinly sliced


  1. Preheat oven to 180 degrees Celsius.
  2. Grease a six hole jumbo muffin pan.
  3. Place half of the chocolate into a bowl with the butter and place over a gently simmering saucepan of water without letting the bowl touch the water.
  4. Stir occasionally until melted then set aside to cool.
  5. Sift flour, baking powder and cocoa into a large bowl then add sugar.
  6. In a separate bowl whisk milk and eggs together.
  7. Combine milk and egg mixture with dry ingredients and then add the melted chocolate.
  8. Stir together then divide the mixture between the six muffin pans.
  9. Bake for twenty minutes or until cooked through.
  10. Remove from muffin pans and set aside to cool.
  11. Melt remaining chocolate in a bowl over a gently simmering saucepan of water.
  12. Cool slightly then drizzle some chocolate over the Mars bar slices before piling them on top of the muffins.
  13. Drizzle muffins with the last of the chocolate and serve with a dollop of whipped cream.
  14. ENJOY!

Image via taste.com.au

Easy Strawberry, Banana, and Pecan Muffins

Made from fresh fruits and nuts, these delicious muffins are sure to keep those sugar cravings in control when the afternoon hits. Save yourself (and the family) a few calories by skipping out on the extra sugar, and try out this easy recipe which is perfect if you’re a beginner in the kitchen.


2 cups all purpose flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of salt

2 large eggs

1/3 cup vegetable oil

1/3 cup milk (any kind will do)

1 banana, diced

225g strawberries, diced

1/4 cup pecans, chopped)


  1. Preheat the oven to 180ºC and spray a muffin tray with canola oil.
  2. Combine the flour, brown sugar, baking powder, cinnamon and salt into a medium bowl then mix well.
  3. In another bowl, beat the eggs, vegetable oil and milk until the mixture is smooth.
  4. Combine both mixtures together, then add 2/3 of the strawberries, bananas and pecans. Fill the muffin cups almost to the top, the sprinkle the remaining fruits and nuts over the mixture.
  5. Bake for 20-25 minutes, and allow to cool before serving.

Image and Recipe via Celeste’s Cooking Creations

Blueberry Muffins Recipe

Brew a pot of coffee and bake a batch of these fluffy blueberry muffins, made with almond milk – and watch them disappear!

Servings: 12

½ cup butter
1 cup sugar
2 eggs
½ teaspoon vanilla essence
1 ½ cups Unsweetened Almond Breeze Original
1 ¾ cups self-raising flour
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 ½  cups blueberries

1. Combine softened butter and sugar, eggs and vanilla. Mix well and slowly stir in milk. Sift flour and add slowly, stirring and whisking to avoid lumps. Gently fold in blueberries.

2. Spoon into a greased muffin tray or muffin cups. Sprinkle with sugar and bake for 25-30 minutes.

What are your favourite muffin flavours?

Nutty Banana and Fruit Muffins Recipe

These delicious nutty banana muffins make a great breakfast or snack.

Makes 12

Preparation time: 10 minutes. Cooking time: 20 minutes 

1 cup roughly mashed banana
¾ cup brown sugar
¾ cup milk
½ cup Blessed &Lucky Nut Spread with Cinnamon
2 eggs, lightly beaten
1½ cups SR flour
2 teaspoon mixed spice
½ cup raisins
½ cup Blessed &Lucky Nut Spread with Cinnamon, extra
½ cup toasted flaked almonds

1.  Combine thebanana, sugar, milk, nut spread and eggs in a large bowl. Add sifted flour and spice to the wet mixture along with raisins. Mix until just combined. 

2.  Spoon mixture into 12 patty paper lined 1/3 cup muffin pans. Bake in a hot oven 200°C for 15 – 20 minutes. Allow to cool.

3.  Spread muffins with a teaspoon of extra nut spread and sprinkle with toasted almonds. Serve immediately.

What are your favourite muffins?

Wholemeal Vegetable and Pumpkin Seed Muffins Recipe

Most muffins are packed with fat, but this delicious savoury muffin recipe is low in fat and makes a great morning or afternoon snack. It’s also makes a great school lunch box snack idea for the kids.

Preparation Time: 15 mins. Cooking Time: 25 mins 

Makes: 6 large muffins

1⁄2 cup pumpkin, roughly chopped in 1cm dices
1⁄2 cup zucchini, roughly chopped in 1cm dices
1⁄2 cup spring onions, sliced
1 large handful baby spinach leaves
1 cup skim milk
2 eggs
A pinch pepper to taste
2 cup wholemeal flour 1 tsp baking powder
2 tbsp pumpkin seeds


1. Preheat oven to 180C. Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.

2. Lightly beat eggs and milk, pour over the vegetables and season.

3. Sift flour and baking powder over the top and stir until just combined.

4. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.

5. Top with low fat cream cheese and serve.

Cooking tips: Also try adding crumble low fat fetta and chopped sundried tomatoes into the mix.

What are your favourite muffin flavours?

Pear, Raspberry And Choc Chip Muffins

The perfect morning or afternoon tea treat, bake a batch of these delicious pear, raspberry and choc chip muffins over the weekend and enjoy with a cuppa!

Makes 6 large muffins


1 1/3 cups plain flour

1 teaspoon baking powder

1/2 cup caster sugar

100g milk, white or dark chocolate chips

125g unsalted butter, melted

1 cup buttermilk

2 eggs, lightly beaten

1 small pear, peeled, cored and chopped

150g frozen raspberries

icing sugar, for dusting


1. Sift dry ingredients into a large bowl and stir in choc chips.

2. Whisk together butter, buttermilk and eggs and using a large
metal spoon fold into dry ingredients until nearly combined and
lumps of flour are still visible. Gently fold in pear and
raspberries until just combined.

3. Spoon mixture into 6 paper case lined 3/4 cup capacity Texas
muffin pans. Bake at 180°C for 40-45 minutes or until golden
and cooked through. Cool for 5 minutes in pan before removing
and cooling on a wire rack.

4. Dust icing sugar over muffins before serving.

What’s your favourite muffin recipe?

Raspberry And Hazelnut Muffins

Juicy raspberries, crunchy hazelnuts – these muffins don’t just taste fantastic, but they’re packed with antioxidants and healthy oils. Bake a batch of this one bowl wonder for weekend brunch or serve with afternoon tea.

Ingredients – makes 15

2½ cups self raising flour, sifted

¾ cup caster sugar

½ teaspoon ground cinnamon

1 cup skim milk

2 medium eggs, lightly whisked

1/3 cup canola oil

1 cup fresh or frozen raspberries

100g raw hazelnuts, roughly chopped


1. Preheat oven to 180ºC. Place the flour, sugar and cinnamon in a
large bowl, making a well in the centre. Combine the milk, eggs, oil,
raspberries and hazelnuts and add to the flour mixture, stirring until
just combined.

2. Spoon the mixture into ½ cup capacity non-stick muffin tin, filling
¾ full. Bake for 15–20 minutes or until cooked through and golden.

What’s your favourite muffin recipe?