Basic muffin recipe
- Good Food team
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Makes 20
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 4.5 out of 5.327 ratingsRate
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Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 medium eggs
-
125ml vegetable oil
-
250ml semi-skimmed milk
-
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)
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Nutrition: per muffin
- kcal205
- fat9g
- saturates2g
- carbs28g
- sugars13g
- fibre1g
- protein3g
- salt0.5g
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Method
-
step 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.
-
step 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.
-
step 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.
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step 4
Stir in 100g chocolate chips or dried fruit if using.
-
step 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.
-
step 6
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
RECIPE TIPS
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DOUBLE CHOCOLATE
If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.
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A star rating of 4.5 out of 5.327 ratings
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