This basic Thermomix muffins recipe is the one I've made more than any other recipe on this entire website.
Learn this one simple batter and you can turn it into anything you like, from my Triple Chocolate Muffins to my Banana Nutella Muffins, whenever the mood strikes.
A Quick Look At The Recipe
✅ Recipe Name: Basic Thermomix Muffins
🕒 Ready In: 25 minutes
👪 Serves: 12 muffins
🍚 Calories: 161kcal per muffin
🥣 Main Ingredients: self-raising flour, caster sugar, egg, vegetable oil, milk
📖 Dietary Info: Vegetarian, freezer-friendly, easily doubled
⭐ Why You'll Love It: One basic batter, endless flavour combos, and only one Thermomix bowl to wash up.
SUMMARIZE & SAVE THIS CONTENT ON
This recipe is basically my Thermomix cheat code. I've used this exact batter for everything from Nutella Muffins to Biscoff Muffins, right through to a big batch of Savoury Muffins when the kids need lunch box filler that isn't sweet.
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Why You're Going To Love This Recipe
- 5 ingredients, 5 minutes prep - the Thermomix sifts and mixes for you, so the tray's basically in the oven before you've finished making your cuppa.
- One bowl wonder - no extra mixing bowls, sieves or electric beaters. Just the Thermomix bowl and a spatula.
- It's ridiculously versatile. Once you've got the base batter down, you can make a completely different muffin every single week.
- Freezer-friendly, so a double batch means the lunch boxes are sorted for weeks.
Thermomix Muffins Ingredients
This is a genuinely basic recipe, so most of what you need is already in the pantry. There's really only a couple of ingredients worth a closer look.
- Self-raising flour - this is the raising agent in the recipe. Out of it? My How To Make Self Raising Flour shows you how to whip up a batch in seconds using plain flour and baking powder.
- Caster sugar dissolves properly when it's mixed at high speed, so your batter comes out smooth instead of gritty. Not sure exactly what it is, or want to make your own? Read What Is Caster Sugar.
- Vegetable oil is the ingredient that makes these muffins soft and moist without ever being greasy. Don't swap in butter (it makes them heavier and can go greasy once cooled) or olive oil (way too strong a flavour) - a mild oil like canola or sunflower is exactly what you want here.
Variations
- Blueberry & white chocolate - stir through 125g blueberries and 95g white chocolate chips. If you want the exact tried-and-tested version, my Blueberry Chocolate Chip Muffins uses this combo.
- Raspberry and white chocolate is a café classic for a reason. Fold through 125g raspberries and 100g white chocolate chunks, or grab the full method in my Raspberry And White Chocolate Muffins.
- Chocolate - stir through 150g chocolate chips for a simple choc chip muffin, or go all in with my Triple Chocolate Muffins or Double Chocolate Chip Muffins if you want a serious chocolate hit.
- Got a jar of Nutella hiding in the cupboard? Swirl a few teaspoons through the batter just before baking, or check out my dedicated Nutella Muffins for the full method.
- Banana - mash one very ripe banana into the wet ingredients along with a handful of chocolate chips. My Banana Nutella Muffins and Greek Yogurt Banana Muffins are both built on this exact idea.
- Apple and cinnamon is an oldie but a goodie. Stir 1 grated apple and a good pinch of cinnamon through the batter, or if you want the classic crumble version instead, my Apple Crumble Muffins adds a buttery crumb topping over the top.
- Zesty lemon and poppyseed is another favourite around here. My Lemon Poppy Seed Muffins uses the same basic method with a citrus twist.
- Fancy a savoury version instead? Skip the sugar and check out my Savoury Muffins Recipe or Feta & Spinach Muffins - same Thermomix technique, completely different flavour.
- And of course, plain strawberries or a big handful of your favourite mixed berries (about 200g) work brilliantly too. Experiment with whatever you've got.
How To Make Basic Thermomix Muffins
The Thermomix does the sifting and the mixing for you here, so this batter comes together in a couple of minutes flat. The trick is knowing when to stop mixing (more on that below).
Note: Scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
- Step 1: Sift the flour. Place the self-raising flour into the Thermomix bowl and sift for 5 seconds, Speed 8.
- Step 2: Add the remaining ingredients. Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5 - the batter should be slightly lumpy.
- Step 3: Fold through your add-ins. Add your chosen variation ingredients and fold through gently with the spatula until just combined.
- Step 4: Bake. Spoon the mixture into paper cases, filling ⅔ of the way up, then bake at 180°C (fan-forced) for 20-25 minutes or until lightly golden. Cool in the tray for 5 minutes before moving to a wire rack.
Recipe Tips
- Scrape down the sides of the Thermomix bowl halfway through mixing so nothing gets left un-combined at the bottom.
- Don't overmix. A few small lumps in the batter are totally fine - that's actually what you want for a soft muffin, not a dense one.
- Fold your add-ins through with the spatula rather than the machine. It stops soft berries from splitting and turning the whole batter purple.
- If your oven isn't fan-forced, bump the temperature up by 10-20°C and keep an eye on the muffins near the end of baking.
- I always use paper cases when there's chocolate involved. Sticky muffins are next to impossible to get out of a bare tin.
- Storage: these are best eaten the day you make them, but they'll keep in an airtight container for up to 3 days, either in the fridge or at room temperature.
- Freezing: pop cooled muffins into a zip-lock bag or airtight container and freeze for up to 1 month. Defrost at room temperature before eating.
- Want a different size? This same batter makes about 24 mini muffins (start checking at 12 minutes) or 6 giant bakery-style ones (closer to 30-35 minutes) - just keep an eye on them since the timing shifts with the size.
- Not sure if they're cooked through? Poke a skewer into the middle of the biggest muffin. It should come out clean. Pull them out too early and the centre sinks once they've cooled.
Serving Suggestions
These are best served the way I always eat them, straight from the tray while they're still warm enough to melt a smear of butter.
- Warm from the oven with butter or a scrape of jam, no toasting required.
- Pop one in the lunch box as-is, they hold up fine without needing to be wrapped in anything fancy. My Lunch Box Ideas round-up has plenty more options if you need a bit of variety through the week.
- Split and toasted the next day with a bit of butter, honestly better than fresh some mornings.
- Afternoon tea: plate a few up with a pot of tea when the school pickup crowd descends. They disappear fast.
Basic Thermomix Muffins FAQs
Yep, this batter works in every Thermomix model, old and new. If you're weighing up which one to buy, I've compared them here: Thermomix TM7 vs. TM6 and here: Thermomix TM6 Review.
Honestly, it comes down to not overmixing. The Thermomix only needs a few seconds on Speed 5, so stop as soon as the batter comes together, even if there's a few lumps left. Keep going past that point and you'll end up with tough, rubbery muffins instead of soft ones. The vegetable oil helps too, it keeps them moist for days in a way butter just doesn't.
Yes. Pop cooled muffins into a zip-lock bag or an airtight container and freeze for up to 1 month. Defrost at room temperature, or give them 20-30 seconds in the microwave if you can't wait that long.
As a rough guide, stick to around 150-200g of add-ins in total (fruit, chocolate, nuts and so on) so there's still more batter than filling. Any more than that and the muffins can fall apart.
I wouldn't. Butter makes the muffins denser and can go greasy once they've cooled, while oil keeps them soft for days. Skip olive oil too, it's got way too strong a flavour for a sweet muffin. If you'd rather bake without a Thermomix altogether, try my Best Basic Muffin Recipe instead.
More Thermomix Muffin Recipes
Once you've mastered the basic batter, these are the flavour combos worth trying next.
Thermomix Muffins
Ingredients
- 300 g self-raising flour
- 165 g caster sugar
- 1 egg large, at room temperature
- 50 g vegetable oil
- 250 g milk at room temperature
Variations (choose one)
- 125g blueberries & 95g chocolate chips
- 125g raspberries & 100g white chocolate chips
- 150g chocolate chips
- 100g dark chocolate chunks & 100g white chocolate chunks
Instructions
- Preheat oven to 180 degrees Celsius (fan-forced) or 355 degrees fahrenheit.
- Line a 12-hole muffin tin with paper cases and set aside until needed.
- Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
- Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Add your variation ingredients and fold through with the spatula.
- Spoon the mixture into the paper cases, filling ⅔ to the top.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Scrape down the sides of the bowl with the spatula halfway through the mixing time to ensure the batter is evenly mixed.
- Don't over-mix the muffin batter in the Thermomix. The batter only needs a few seconds mixing time (it's ok if there's a few little lumps remaining).
- Use the Thermomix spatula to very gently stir through any add-ins you're using (such as berries, chocolate chips etc). This also stops soft berries from splitting.
- This recipe makes 12 regular-sized or 6 jumbo muffins. If baking jumbo muffins - add 5-10 minutes cooking time.
- If your oven is not fan-forced, I suggest increasing the temperature by 10-20 degrees Celsius and keeping a close watch during the baking time.
- I strongly recommend using paper cases when baking muffins with chocolate, these ingredients can become sticky and make it difficult to get the muffins out of the tin if they're not in a paper case. I think they look pretty too!
- These muffins are best eaten on the day that you make them, but they will last up to 3 days in an airtight container, either in the fridge or at room temperature.
- They can also be frozen in a zip-lock bag or an airtight container for up to 1 month.
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