Basic muffin recipe

Basic muffin recipe

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(65 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
  • 125ml vegetable oil
  • 250ml semi-skimmed milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250g golden caster sugar
  • 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
  • 1 tsp salt
  • 100g chocolate chips 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.

  2. 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.

  3. 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.

  4. 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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Madison Price's picture
Madison Price
18th Mar, 2018
I didn't have self raising flower so I did what it said to do and add 3 tsp and it came out horrible it left a nasty taste in your mouth. Do not make the muffins like this
25th Feb, 2018
Rubbish! Dry and tasteless...don’t bother
David A Jamieson's picture
David A Jamieson
21st Jan, 2018
More cakey than I'd like a muffin to be, but turned out well. Quite sticky -- 250g sugar is a lot!
Divya Mittal's picture
Divya Mittal
5th Jan, 2018
Hey, I tried this recipe yesterday and it came out really well :) The only extra ingredient I added was the vanilla essence. The crust was crunchy & the muffins were very soft. Thanks a lot for this recipe :D HAPPY BAKING!!
AMLang's picture
26th Nov, 2017
This is a great recipe for beginners. It was my first ever bake and it came out very nicely. Simple recipe to follow and not much complicated equipment is needed. I didn't have an electric hand whisk so I used a regular whisk.
1st Nov, 2017
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!
suejoyce's picture
20th Mar, 2017
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.
2nd Mar, 2017
Lovely :D Followed the recipe and stayed really moist and soft ready for the next day.
18th Feb, 2017
The best Muffin recipe I have tried so far, would high recommend
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!


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?
26th Aug, 2016
Do you need to add the salt?
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.
12th Mar, 2016
I used Oil and it was perfect but oil to melted butter ratio is the same. Also 1ml = 1g.
6th Feb, 2016
These are amazing!! Does anyone know if they freeze well??
goodfoodteam's picture
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.
12th Mar, 2016
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.
30th Aug, 2015
How many does this make ?
12th Mar, 2016
For me, 15 large muffins.
10th Mar, 2015
I've made this and have half of the mix left over still, have I maybe done something wrong?


16th Dec, 2016
Try hazelnut milk instead of skimmed milk for a delicious nutty hint!
Gemma Dowling
8th Jan, 2015
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
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!
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!