Muffins in a muffin tin

Basic muffin recipe

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(164 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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David A Jamieson's picture
David A Jamieson
21st Jan, 2018
More cakey than I'd like a muffin to be, but turned out well. Quite sticky -- 250g sugar is a lot!
Divya Mittal's picture
Divya Mittal
5th Jan, 2018
Hey, I tried this recipe yesterday and it came out really well :) The only extra ingredient I added was the vanilla essence. The crust was crunchy & the muffins were very soft. Thanks a lot for this recipe :D HAPPY BAKING!!
AMLang's picture
26th Nov, 2017
This is a great recipe for beginners. It was my first ever bake and it came out very nicely. Simple recipe to follow and not much complicated equipment is needed. I didn't have an electric hand whisk so I used a regular whisk.
1st Nov, 2017
great recipe! perfect, light muffins. i added vanilla, a bit of extra sugar and dried cranberrries. even my little one loved it! thank you so much! this will be my go-to muffin recipe from now on!
suejoyce's picture
20th Mar, 2017
Lovely, light muffins. Followed the recipe but added vanilla essence, white chocolate and raspberries after gently folding in the flour. Delicious. Will be using this basic recipe again.
2nd Mar, 2017
Lovely :D Followed the recipe and stayed really moist and soft ready for the next day.
18th Feb, 2017
The best Muffin recipe I have tried so far, would high recommend
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.


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