Basic muffin recipe

Basic muffin recipe

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(54 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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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Ingredients

  • 2 medium eggs
    Eggs

    Egg

    egg

    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)

Method

  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, questions and tips

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bhavyat
1st Nov, 2017
5.05
great recipe! perfect, light muffins. i added vanilla, a bit of extra sugar and dried cranberrries. even my little one loved it! thank you so much! this will be my go-to muffin recipe from now on!
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suejoyce
20th Mar, 2017
5.05
Lovely, light muffins. Followed the recipe but added vanilla essence, white chocolate and raspberries after gently folding in the flour. Delicious. Will be using this basic recipe again.
MelAbena
2nd Mar, 2017
5.05
Lovely :D Followed the recipe and stayed really moist and soft ready for the next day.
Bogtrotter@live.com
18th Feb, 2017
The best Muffin recipe I have tried so far, would high recommend
missblue
7th Feb, 2017
I don't know why so good comments about this muffins. They taste not so good(yes I have used all the correct ingredients and I have baked them for 21 minutes)...after they got cold they were hard as a rock.Actually I could used them as weapon of mass destruction and kill my enemies!
gillyham
29th Jan, 2017
5.05
This is a really great recipe. I made 12 large muffins with almond extract (3 tsp) and poppy seeds (2 tbsp). Light fluffy and tasty. Better than any commercially made ones.
woodjea
14th Jan, 2017
5.05
These turned out SO WELL. Followed the advice about not overmixing and adding vanilla. Made them with dried blueberries and topped with the maple glaze from the Maple glaze blueberry muffins recipe, and a single fresh blueberry. They are for a bake sale and I guarantee they will be the first things to go, they look gorgeous.
Hououin Kyouma
13th Dec, 2016
I think I baked mine a tad too long, as they turned out really hard. I did bake them in the period the recipe stated, and until they were golden brown, but it might have been too long after all. I'll try this recipe again next time and hope it turns out better~
Moabmaid
13th Nov, 2016
Made 3lots of these and they were easy. Did chocolate, coconut, followed by coffee and walnut. The tip with these is in the beating. Follow the recipe exactly and it doesn't fail. I didn't swap the trays over as I know they would go flat.
Winchcat
18th May, 2016
5.05
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

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sdwearne
13th Nov, 2016
Haven't used this recipe but I'm looking to. I've made muffins before and I sometimes find the bottom of the muffins to be quite greasy from the butter. Has anyone found this happens with this recipe or have any tips as to how I can fix this?
Annie17
26th Aug, 2016
Do you need to add the salt?
sfd51
10th Mar, 2016
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
12th Mar, 2016
5.05
I used Oil and it was perfect but oil to melted butter ratio is the same. Also 1ml = 1g.
chorusgirl
6th Feb, 2016
5.05
These are amazing!! Does anyone know if they freeze well??
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goodfoodteam
21st Mar, 2016
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
12th Mar, 2016
5.05
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
30th Aug, 2015
How many does this make ?
Elerinstew
12th Mar, 2016
5.05
For me, 15 large muffins.
vick_new
10th Mar, 2015
I've made this and have half of the mix left over still, have I maybe done something wrong?

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maxangmar
16th Dec, 2016
5.05
Try hazelnut milk instead of skimmed milk for a delicious nutty hint!
Gemma Dowling
8th Jan, 2015
5.05
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
11th Nov, 2013
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
13th Apr, 2015
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!