The Every Texture Muffin — Yes, Really. 9 Textures. One Bite.

by Barry Lewis

Prep time
60 mins
Bake time
20 mins
Difficulty
Medium
Ingredients Method

Ingredients

Muffin base (fluffy)
1 box muffin or cake mix with required ingredientsor
Core filling (sticky, chunky, slimy)
Smooth peanut butter
Chocolate chips (milk or dark)
Ready-made jelly cut into a small cube

Homemade fruit leather (chewy)
125g hulled strawberries (fresh or frozen)
1 tsp honey
1 tsp lemon juice

Cream cheese frosting (creamy)
150g full-fat cream cheese, cold
150ml double cream, cold
2 tbsp icing sugar
1 tbsp Nutella

Cornflake brittle (crunchy)
100g granulated sugar
2 tbsp water
1 tbsp butter (optional)
40 to 50g honey nut cornflakes
Pinch of salt

Aquafaba foam (foamy)
100ml aquafaba (liquid from one tin of chickpeas)
1 tbsp cream of tartar
Squeeze of lemon juice
2 tbsp caster sugar
1 tsp vanilla extract

Toppings
Store-bought candy floss
Cocktail sticks
Maple syrup
Calpol syringe or small food-safe syringe

Unit conversion table Print recipe

The Every Texture Muffin – 8+ Textures in One Ridiculous Bake

So… I Tried to Put Every Texture Into a Muffin

It all started with a sketch — a half-serious idea to make a muffin that includes every mouthfeel you can think of.
What happened next? A dessert that’s part recipe, part kitchen experiment, and completely bonkers.

The result is the Every Texture Muffin — a towering, layered creation that somehow manages to combine 10 different textures in one bake. And weirdly… it works.

This Isn’t Just a Gimmick

This isn’t just throwing stuff on top for the sake of it. Every single layer is deliberately placed to give you a contrast — fluffy cake, chewy fruit leather, creamy Nutella frosting, a crunchy brittle disc, and then that surprise jelly cube hidden inside peanut butter.

It’s chaotic in theory, but surprisingly balanced in practice.

So here’s exactly how I made it — step by step.

Step 1: The Muffin Base (Fluffy)

You can make your own muffins from scratch or use a shop-bought cake mix — either works.

Once baked and completely cooled, I trimmed off the domed tops to give a flat, stable surface. Then I cored out the middle using a small kitchen gadget and widened it a little with a knife to make room for the fillings.

Step 2: The Core – Sticky, Chunky, Slimy

Inside the core you’ve got three textures packed together:

  • Sticky: A generous spoon of peanut butter.

  • Chunky: I mixed in chocolate chips for bite — even though I used crunchy peanut butter already.

  • Slimy: A jelly cube goes right in the centre. It’s cold, wobbly, and a perfect contrast to the sticky peanut butter.

I didn’t plug the hole back up — just layered on top.

Step 3: The Chewy Layer – Homemade Fruit Leather

This was surprisingly easy — I blended 125g strawberries with a squeeze of lemon juice and 1 tsp honey, then dehydrated it for 10 hours until it was dry but flexible.

I cut out discs slightly bigger than the muffin tops, so they overhung slightly — kind of like a chewy cap.

Step 4: The Creamy Layer – Nutella Cream Cheese Frosting

Next came a soft frosting made with cream cheese, double cream, icing sugar and 1 tablespoon of Nutella.
I didn’t pipe it — just spooned it on and kept the muffins in the fridge so it would firm up a little before the next layers.

It’s rich, slightly chocolatey, and really smooth.

Step 5: The Foamy Layer – Aquafaba Whip

For the light, airy layer, I whipped up aquafaba (chickpea water) with:

  • 1 tbsp cream of tartar

  • A squeeze of lemon juice

  • 2 tbsp caster sugar

  • 1 tsp vanilla extract

Once it hit soft peaks, I dolloped it on top of the frosting.
It gave the whole thing a lovely whipped cloud vibe — a complete contrast to the crunch coming next.

Step 6: The Crunchy Layer – Cornflake Brittle Disc

Instead of using chopped nuts, I went rogue and used honey nut cornflakes — which gave me the nutty flavour and the crunch in one go.

I made a caramel with sugar and water, stirred in the cereal and a bit of butter, and poured it out to set in small discs.

Once hardened, they were crisp and golden — and made a brilliant crack on top of the foam.

Step 7: The Fluffy/Furry Top – Candy Floss

Here’s where it gets weird in the best way. I skewered a bit of candy floss on a cocktail stick and stuck it into the top.

It’s soft, sweet, and kind of furry, in that melt-on-your-tongue way.
It sits proudly like a sugar cloud on top of all the chaos below.

Step 8: The Sticky Finale – Maple Syrup Syringe

Last but not least — I filled a Calpol syringe with maple syrup and injected it straight into the muffin before serving.

This added a final sticky, slick layer, and just a bit of theatre at the table. The syrup also brings moisture back into the core and ties all the sweet flavours together.

What Makes This Work?

Despite sounding mad, the textures are carefully balanced:

  • Soft muffin base

  • Gooey, chunky core

  • Cold jelly cube

  • Smooth frosting

  • Light foam

  • Brittle snap

  • Chewy leather

  • Fluffy candy floss

  • A surprise maple syrup hit

It’s like a tasting menu in one muffin.

Want to Make It Yourself?

You’ll find the full list of ingredients and measurements in the recipe card section [below / in the sidebar].
There’s a from-scratch muffin option and a shortcut using a boxed mix.

Watch the Full Build Above or …

YouTube: I Tried to Put Every Texture Into a Muffin 
See the sketch, the chaos, the build, and that final bite where it all somehow… works.

Also, if you liked this, you may like when I put every meat I could get into a meatball!

Related recipes