Muffins in a muffin tin

Basic muffin recipe

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(98 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Makes 20

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

Nutrition and extra info

Nutrition: per muffin

  • kcal205
  • fat9g
  • saturates2g
  • carbs28g
  • sugars13g
  • fibre1g
  • protein3g
  • salt0.5g
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Ingredients

  • 2 medium eggs
  • 125ml vegetable oil
  • 250ml semi-skimmed milk

    Milk

    mill-k

    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)

Method

  1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

  2. Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

  3. Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

  4. Stir in 100g chocolate chips or dried fruit if using.

  5. 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.

  6. 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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Chris Giles's picture
Chris Giles
28th Jun, 2019
5.05
Not one for baking usually but the installation of a couple of kitchen shelves and an under-unit light to illuminate the newly freed-up space prompted an interest in matters culinary (I do cook but it's 99.9% functional, utilitarian, though edible, fare) and catalysed the observation of a reduced-to-clear muffin tin in the local supermarket. Halved the ingredients as my new muffin tin has only 12 holes. Also found when I came to make them that I had no oil, only butter: used 70g. Also, like Sarah, and for the same reason, I used golden granulated sugar. I forgot to add the sugar until after I'd added the flour! Choc chips made by cutting up cooking chocolate into pea-sized lumps. Muffin tin has 6.5cm diameter holes and I filled eight of these nearly to the top. After 18 minutes (in small fan-assisted oven at 180C) they appeared to be on the verge of burning so I hauled them out, did the skewer thing and they were done to a turn - and delicious! Recipe robust enough to overcome my substituted ingredients and errors...will be making more tomorrow!
Angel Heart
18th Jun, 2019
5.05
These muffins were delicious, I baked them with chocolate chips and they were plain and simple but delicious. They were so easy to make and I will definitely be making these again with some other ingredients. Angel Heart Xxx
ElizabethIoW
22nd Mar, 2019
5.05
I used this recipe and the result was fabulous! I added chocolate chips to half the batter and glace cherries to the other half. I froze half the batch (before husband and grandson scoffed the lot) and they were excellent when defrosted.
Sarah Toulson
22nd Mar, 2019
5.05
I halved the recipe and used granulated sugar instead of golden caster sugar (because that's all I had!). I used cocoa powder (50g) and plain flour with baking powder (1.5tsp). And chocolate chips. I scooped my mixture into 10 muffin papers and baked for 23 minutes. They're lovely. The sponge is denser because it's a muffin, not bun mix, which is lighter. Think of the heavy muffins you get from the supermarket in packs of 4. I used a little less sugar and salt than the recipe suggested, based on feedback in previous comments. It tasted rich and yummy. Next time I would be tempted to make 8 or 6 muffins instead of 10 or maybe use standard bun cases in a muffin tray to make them seem more impressive - they didn't quite reach the top of the papers which made them less aesthetically pleasing. Overall I would use this recipe again - my 4 year old 'helping' didn't seem to ruin the raise and it was a nice simple recipe to follow.
Lee Rumsey
4th Feb, 2019
1.05
terrible recipe, way to cakey
Tom Kers's picture
Tom Kers
24th Nov, 2018
Please be careful one tea spoon of salt for this recipe is too much. Turned out very salty.
Oushi
3rd Oct, 2018
5.05
The muffins turned out beautifully! Thank you for the recipe!
Katie Howett's picture
Katie Howett
28th Aug, 2018
4.05
Really salty. Would maybe add a pinch of salt not a tea spoon. I added chopped strawberries and white chocolate chips.
Rohini Dayal's picture
Rohini Dayal
20th Jul, 2018
3.05
The muffins raised well and tasted fine but they turned out to be sticky..not very happy with the recipe
Sophie Ackert's picture
Sophie Ackert
12th Jun, 2018
4.05
used coconut oil instead of vegetable oil and added desiccated coconut and cinnamon and vanilla, turned out so tasty!

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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??
goodfoodteam's picture
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!
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