Basic muffin recipe

Basic muffin recipe

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(39 ratings)

Prep: 20 mins Cook: 25 mins


Makes 20
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, which you can add fruit, chocolate or nuts to

Nutrition and extra info

Nutrition: per muffin

  • kcal205
  • fat9g
  • saturates2g
  • carbs28g
  • sugars13g
  • fibre1g
  • protein3g
  • salt0.5g
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  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml vegetable oil
  • 250ml semi-skimmed milk
  • 200g golden caster sugar
  • 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
  • 1 tsp salt
  • 100g chocolate chips (see tip) or dried fruit such as sultanas or dried cherries (optional)


  1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min. Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.

  2. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

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Comments (40)

Winchcat's picture

I'm a complete amateur baker and successfully made these with gluten free self raising flour. I added dried apricots, berries and half a teaspoon of cinnamon. Yum

Zeal's picture

Great recipe..!!! I made twice with this recipe and it came out like never before..I loved it..I also tried with orange zest and poppy was delicious..thanks for an amazing recipe..!!:-)

squashypig's picture

Made these this afternoon. The mixture was enough for 24 muffins and I used 2 trays, and as suggested, swapped the trays from top to middle after about 15 minutes. At this point the tray on the top were lovely, risen and golden and just starting to crack on the top. The tray on the lower shelf however were fairly flat, although browning nicely. After another 5 minutes or so I checked with a skewer and they were all ready. The ones that had originally started on the middle shelf were still flat but after a quick taste test can confirm they were light and fluffy inside, although a little crisp on top. I will definitely make these again, but probably use half the quantity or use same quantity but cook in 2 separate batches using only the top shelf of the oven. I used some choc chips I had leftover from previous recipes (60g) so used these up in this recipe. I love blueberry muffins so will add this next time. Thanks for sharing this recipe, it's going in my 'use regularly' folder :)

CharcoalBakes's picture

Great recipe! Muffins were the one thing i couldn't crack, always chewy and grew in the oven in very odd shapes. This recipe gave perfect muffins, 18 rather than 20. Main advice is be so careful with mixing, less is best!!

I adore chocolate orange so added orange peel to the batter at the same time as i put chocolate chunks in. I also tried replacing 50g flour with cocoa powder and chopped chocolate orange segments in too. Both versions worked really well and all muffins were gone far too quickly thanks to chocolate loving friends.

abbeylao's picture

I don't get why this recipe got a high rating. It doesn't taste nice and it's hard even if i was careful of not over mixing the batter. It's nowhere near light, fluffy and tasty as what others described.

caramaria14's picture

Amazing recipe! Light, fluffy and versatile... I made raspberry and coconut muffins. Used Coconut oil and butter instead of vegetable oil, subbed some dessicated coconut for some flour (and sprinkled some on top of the muffins just before baking) and added 100g raspberries. Amazing result!

Ladivadelempire's picture

Tasty !

mellb's picture

I've been making muffins for years and have never felt I had them quite right until I followed this recipe. I was a bit dubious at the smooth batter stage. Its very liquidy/watery. Anyhow I went ahead. I made 10 raspberry and 10 chocolate chip. They are fabulous and delicious, well risen and light. Thank you as I will be using this recipe many times in the future.

shantal's picture

I have to agree with all the previous comments - this recipe is truly amazing! These must be the quickest and tastiest muffins I think I've ever made! Will definitely be adding them to my Bible of recipes and making them for many years to come :D (ps. Thank you to those who recommended using butter instead of oil and adding vanilla extract for extra flavour!)

shingar's picture

I have just made these. I changed the oil for butter but added rum flavouring and plain chocolate bits and sprinkle caster sugar on top. I got 15 and they turned out lovely. Can't wait to try out other variations.

helensj's picture

I have just made these and they are fabulous. I used plain flour (with 1 1/2 teaspoons of bicarb & 1 1/2 of baking), melted butter as I had no oil and switched choc chips with chopped cherries. For my flavouring I used 1 1/2 teaspoons of almond extract. Finally for added naughtiness I put a piece of Cadburys fudge bar in each one! Beautiful! Thank you for the great recipe. Xx

del.cozens's picture

These muffins are amazing I've made them a few times now, if you want a chocolate version substitute 100g of flower for 100g of cocoa.

Anna22522's picture

OMG! they are so good, it was my first time making muffins and they turned out amazing. Try them!

fairycherub's picture

how many muffins will this make please and it is the large muffins

Carol C's picture

Iv used this recipe twice made the first batch without cocoa and added fudge bits the second batch I used cocoa and a bit less oil with choc chips both have turned out fab. Thanks for this awesome recipe!

Carol C's picture

Made and they turned out great. Thanks for the recipe

Mireksk's picture

Great recipe. Thank you ;)

hooper56's picture

This muffin recipe is so light and tasty.. Al my work colleagues love them
have used this recipe for the last few weeks.. won't be using any other

julia181's picture

Last time i made muffins using a different recipe they turned out TERRIBLE. They were dry and eggy. However this is a great recipe. I made a double batch and added some vanilla extract. I also made 6 mint flavoured ones and they were delicious. Will be using this recipe again!

Louise.27's picture

Very impressed with this recipe will definitely be using again!


Questions (12)

Annie17's picture

Do you need to add the salt?

sfd51's picture

I noticed in many of the comments regarding the muffin recipe that melted butter was used instead of the oil, how much butter would you need to make the equivalent amount of oil. Be glad of feedback here.

Elerinstew's picture

I used Oil and it was perfect but oil to melted butter ratio is the same. Also 1ml = 1g.

chorusgirl's picture

These are amazing!! Does anyone know if they freeze well??

goodfoodteam's picture

Yes these will freeze well. Just pack into a freezer bag or container. They will keep for 2 months. If wanting to take for a packed lunch just take out on the morning and they should have thawed by lunchtime.

Elerinstew's picture

I always freeze muffins in an airtight contained in the freezer, there's nothing in the muffins that can't be frozen. My other half eats muffins straight out the freezer, still cold and frozen, he swears by them.

fairycherub's picture

How many does this make ?

Elerinstew's picture

For me, 15 large muffins.

vick_new's picture

I've made this and have half of the mix left over still, have I maybe done something wrong?

Siddy's picture

Who write's all these recpi

Susie33's picture

How much dry ingredients would you add?

Tips (3)

Gemma Dowling's picture

If you feel these muffins taste too bland of buttery, add vanilla essence or choc chips something to take your mind of the butter flavour ;p

lorna1303's picture

I have seen other muffin recipes where you can use the same volume of slightly cooled melted butter in place of the vegetable oil. I much prefer the flavour of butter rich baking!

dawndyloo's picture

I just made these and they look perfect (I added 100g chocolate chips) but they taste a bit dry which is really disappointing. I used groundnut oil but I think I'll follow your suggestion of butter next time and see if that helps. Thanks!