Thermomix Muffins

The BEST basic Thermomix Muffin recipe with delicious variations!

5 from 2 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 161kcal

Cost: $5

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.

RECIPE NOTES & TIPS:

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.