Muffins in a muffin tin

Basic muffin recipe

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(152 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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Sazzy926's picture
13th Apr, 2020
Very easy to make and delicious
10th Apr, 2020
We made this in lock-down after running out of all other treats and suffering from withdrawal symptoms. Good that only very basic ingredients are needed. It's a bit too sweet for my liking - you can safely reduce the sugar by a third and even then it's pretty sweet. We didn't have any chocolate chips, so we put some raspberry jam in the middle. Worked a treat!
29th Feb, 2020
Love this recipe
9th Sep, 2019
I halved the ingredients, added cherries and made 8. Won second prize in a baking competition - they were delicious!
Chris Giles's picture
Chris Giles
28th Jun, 2019
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
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
22nd Mar, 2019
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
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
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.


10th Mar, 2015
I've made this and have half of the mix left over still, have I maybe done something wrong?
29th Dec, 2013
Who write's all these recpi
14th Oct, 2013
How much dry ingredients would you add?
29th Dec, 2013
50 g


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