The easy seven-in-one muffin recipe has one purpose: to be a quick and easy treat for a special occasion. Like in the seven-in-one coffee cake recipe, the number seven is not used as an actual number but to show many options in one recipe. How many? Well, however many your fantasy allows you to do, or better, your pantry has ingredients for.
The recipe is vegan and was inspired by the fabulous Sam Turnbull. Her newest cookbook, Craving Vegan, takes the culinary world by storm. If you are not vegan, I would still encourage you to try at least one of the options in this seven-in-one muffin recipe because they are delicious, store and freeze well, and the ingredients are less expensive than conventional.
Seven plus variations
Berries are always a great choice for muffins. Small berries can be used frozen (See how to freeze berries here). You choose a mixed berry muffin or a blueberry, raspberry, strawberry, etc. muffin. Add berries in or top with fresh berries, or both. If you like cinnamon, add a teaspoon to the mix; it gives it a burst of flavor.
If you like everything crumbles, muffins can also be topped with crumbs. Crumbs go well with the berries.
If you like chocolate as much as I do, replace 1/3 cup of the flour with cocoa powder. Add a cup of cherries, and you have chocolate cherry muffins, or add a cup of chocolate chips or chunks, and you get double chocolate muffins.
Do you like chocolate chips but not so much cocoa in the batter? Leave the cocoa out and add the chocolate chips or chunks.
Tip: Most additions such as fruit and berries are moist, whereas chocolate chips and chunks start off dry and will melt during baking. If the batter seems too dry, you can add a tablespoon or two of milk.
Do cherries sound good to you? Add 1 cup of cherries; I use drained canned cherries. Or mix them half and half with chocolate chips, and you have a white muffin with chocolate and cherries.
A carrot muffin is your favorite? No problem, leave all the berries, cherries, and chocolates out and add grated carrots. Go for 1 1/2 cups and add 1/2 shredded coconut. A teaspoon of cinnamon and 1/4 teaspoon of nutmeg will make the carrot muffins all the better.
You get the idea. There are so many options to try, mix, and spice up.
How to use the seven-in-one recipe:
The recipe is constant in the basics; you can add spices like cinnamon, nutmeg, or whatever else you like.
If using cacao, replace 1/3 cup of the flour with cacao.
The addition amount is 1 cup; you can use mixed berries or all the same: fruit, chocolate chips, or chunks. The sky or your imagination is the limit. Top with crumbs if desired.
The carrot muffins benefit from 1 1/2 cups of grated carrots and an additional 1/2 cup of shredded coconut.
I use plant-based milk. The homemade whole bean soy milk works great in this recipe.
I often use half all-purpose and half freshly ground whole grain for flour. It gives more taste, I find.
Too much oil for you? Replace some or all with apple sauce. It works, but they do tend to stick to the paper. If you have a nonstick option, all the better.
Easy muffin recipe:
- 1½ cups flour, all-purpose or mixed white whole-grain
- Substitute ⅓ cup flour with cocoa powder if desired
- ½ cup sugar of your choice
- Pinch of salt
- 2 teaspoons baking powder
- Spices if used
- ¾ cup milk of your choice
- ½ cup light oil
- 1 tablespoon apple cider vinegar (you will not taste it)
- 1 teaspoon vanilla extract (optional)
- 1 cup berries, fruit, or chocolate chips (see blog for ideas and exceptions)
- For Crumb:
- 2 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons soft butter of your choice
- Mix dry ingredients.
- Add wet and mix well.
- Stir in the addition of your choice
- Fill 12 muffins, medium size.
- Mix the crumbs if used and top the muffins with them
- Bake at 400F/200C for 25 minutes.
I would love to know which combination you like best. Could you please share it with me?