Muffins in a muffin tin

Basic muffin recipe

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(162 ratings)

Prep: 20 mins Cook: 25 mins


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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  • 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…

  • 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 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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Anne Mcgovern's picture
Anne Mcgovern
27th Jun, 2020
Made this recipe over and over different flavours
Claire Woon's picture
Claire Woon
15th Jun, 2020
Delicious and simple. So just add a pinch of salt not the full teaspoon and DON'T overmix the flour, this will result in approximately 22 good size muffins. You may get more if you are careful and do not eat the mixture! Perfect bake was exactly 18 minutes, did turn the tray after about 13 minutes.
Ricky Potter's picture
Ricky Potter
14th Jun, 2020
This recipe is tasteless! I wouldn't recommend anyone bother wasting the time or ingredients on this. Our batch is in the bin as everyone said the same (4 of us all disliked the recipe)
21st May, 2020
Eimear S's picture
Eimear S
20th May, 2020
I made these last week and added fresh fruit of blueberries and raspberries as they needed to be used and turned out great even though the recipe says to use dried fruit. The only issue is without using butter I found the next day they seemed stale never had this issue with muffins before . Recommend consumption on first day.
20th May, 2020
Quick question! Made this recipe twice now, the family love it! I’m just wondering how do i prevent my muffins going crispy on top? I would much rather a soft top! Thank you in advance!
6th Jun, 2020
I left my muffins in for exactly 19 minutes and didn’t fill the cases to high, so they rose high but didn't go crispy and we’re soft but still cooked. Hope that helped!
Edyta Roman's picture
Edyta Roman
16th May, 2020
I have done those yesterday my first muffins ever and it worked. I managed to get 24 muffins, I have probably small 12 set tin. ( it says for muffins, cup cakes and yorkshire puddings) Happy with my baking and next time I will try to add more fruits. It is a simple and very effective recipe.
7th May, 2020
Just made these today and did half the mixture and put in 50g chocolate powder I had rather than full amount of flour....truly wonderful and very happy!
4th May, 2020
An absolutely lovely quick and easy recipe to follow with no faults. They turned out perfect first time! Looked like shop-bought and tasted like that too!


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 Apr, 2020
Only a little. I read somewhere that salt actually intensifies the sweetness of the sugar, but only if you add a very small amount. You don't want to be able to taste the salt at all.
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.


David Entwistle's picture
David Entwistle
16th May, 2020
I’ve followed this recipe twice now. The first time I was able to get about x25 small muffins from the mix. However I did find them very salty but nice & fluffy in texture. Second attempt, I didn’t use any added salt. Made slightly bigger muffins, using the mixture for x16 instead. Baked for 25mins at 200°c, the bottoms of the muffins held their shape & fluffy baked texture. Added 1tps of lemoncurd into each one before putting the oven. Make sure to put a layer of the mixture over the lemon curd otherwise it will caramelise on top & is oozing through the muffin.
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!
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