Muffins in a muffin tin

Basic muffin recipe

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(112 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. 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 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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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!
29th Jan, 2017
This is a really great recipe. I made 12 large muffins with almond extract (3 tsp) and poppy seeds (2 tbsp). Light fluffy and tasty. Better than any commercially made ones.
14th Jan, 2017
These turned out SO WELL. Followed the advice about not overmixing and adding vanilla. Made them with dried blueberries and topped with the maple glaze from the Maple glaze blueberry muffins recipe, and a single fresh blueberry. They are for a bake sale and I guarantee they will be the first things to go, they look gorgeous.
Hououin Kyouma
13th Dec, 2016
I think I baked mine a tad too long, as they turned out really hard. I did bake them in the period the recipe stated, and until they were golden brown, but it might have been too long after all. I'll try this recipe again next time and hope it turns out better~
13th Nov, 2016
Made 3lots of these and they were easy. Did chocolate, coconut, followed by coffee and walnut. The tip with these is in the beating. Follow the recipe exactly and it doesn't fail. I didn't swap the trays over as I know they would go flat.
18th May, 2016
I'm a complete amateur baker and successfully made these with gluten free self raising flour. I added dried apricots, berries and half a teaspoon of cinnamon. Yum
8th Apr, 2016
Great recipe..!!! I made twice with this recipe and it came out like never before..I loved it..I also tried with orange zest and poppy was delicious..thanks for an amazing recipe..!!:-)
28th Mar, 2016
Made these this afternoon. The mixture was enough for 24 muffins and I used 2 trays, and as suggested, swapped the trays from top to middle after about 15 minutes. At this point the tray on the top were lovely, risen and golden and just starting to crack on the top. The tray on the lower shelf however were fairly flat, although browning nicely. After another 5 minutes or so I checked with a skewer and they were all ready. The ones that had originally started on the middle shelf were still flat but after a quick taste test can confirm they were light and fluffy inside, although a little crisp on top. I will definitely make these again, but probably use half the quantity or use same quantity but cook in 2 separate batches using only the top shelf of the oven. I used some choc chips I had leftover from previous recipes (60g) so used these up in this recipe. I love blueberry muffins so will add this next time. Thanks for sharing this recipe, it's going in my 'use regularly' folder :)
28th Mar, 2016
Great recipe! Muffins were the one thing i couldn't crack, always chewy and grew in the oven in very odd shapes. This recipe gave perfect muffins, 18 rather than 20. Main advice is be so careful with mixing, less is best!! I adore chocolate orange so added orange peel to the batter at the same time as i put chocolate chunks in. I also tried replacing 50g flour with cocoa powder and chopped chocolate orange segments in too. Both versions worked really well and all muffins were gone far too quickly thanks to chocolate loving friends.
18th Mar, 2016
I don't get why this recipe got a high rating. It doesn't taste nice and it's hard even if i was careful of not over mixing the batter. It's nowhere near light, fluffy and tasty as what others described.


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