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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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.
11th Mar, 2016
Amazing recipe! Light, fluffy and versatile... I made raspberry and coconut muffins. Used Coconut oil and butter instead of vegetable oil, subbed some dessicated coconut for some flour (and sprinkled some on top of the muffins just before baking) and added 100g raspberries. Amazing result!
6th Mar, 2016
Tasty !
6th Feb, 2016
I've been making muffins for years and have never felt I had them quite right until I followed this recipe. I was a bit dubious at the smooth batter stage. Its very liquidy/watery. Anyhow I went ahead. I made 10 raspberry and 10 chocolate chip. They are fabulous and delicious, well risen and light. Thank you as I will be using this recipe many times in the future.
19th Dec, 2015
I have to agree with all the previous comments - this recipe is truly amazing! These must be the quickest and tastiest muffins I think I've ever made! Will definitely be adding them to my Bible of recipes and making them for many years to come :D (ps. Thank you to those who recommended using butter instead of oil and adding vanilla extract for extra flavour!)
28th Nov, 2015
I have just made these. I changed the oil for butter but added rum flavouring and plain chocolate bits and sprinkle caster sugar on top. I got 15 and they turned out lovely. Can't wait to try out other variations.
helensj's picture
27th Nov, 2015
I have just made these and they are fabulous. I used plain flour (with 1 1/2 teaspoons of bicarb & 1 1/2 of baking), melted butter as I had no oil and switched choc chips with chopped cherries. For my flavouring I used 1 1/2 teaspoons of almond extract. Finally for added naughtiness I put a piece of Cadburys fudge bar in each one! Beautiful! Thank you for the great recipe. Xx
12th Oct, 2015
These muffins are amazing I've made them a few times now, if you want a chocolate version substitute 100g of flower for 100g of cocoa.


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