The Best Basic Muffin Recipe | Plus Tips & Variations

Our go-to basic muffin recipe is tried, tested and loved by everyone! Mix and match with your favourite fillings for perfect muffins every single time!

Basic Muffin Recipe with variations.

Basic Muffin Ingredients

Our basic muffin recipe uses just 5 ingredients (and best of all – they’re budget-friendly pantry/fridge staples!):   

  • self-raising flour – otherwise known as self-rising flour. If you don’t have self-raising flour, you can make your own by adding 2 tsp baking powder to 1 cup plain flour. 
  • caster sugar – otherwise known as superfine sugar. 
  • oil – I use vegetable oil for my muffins. You can also use coconut oil however the texture will be different. Avoid olive oil as the flavour is over-powering.
  • egg
  • milk – full fat/full cream is best.

Muffins topped with crumble in a muffin tin.

Most Popular Muffin Variations

Our basic muffin recipe can be mixed and matched with any of your favourite add-ins. Here’s a few of our most popular muffin variations: 

Easy Blueberry Muffins

This is such a classic muffin recipe! Add white chocolate chips if you’re feeling naughty!

Easy Blueberry Muffins

These Easy Blueberry Muffins are absolutely delicious (and so simple!). They take less than 5 minutes to prepare... in fact, the hardest part is stopping yourself at just 1 (or 3!).
Easy Blueberry Muffins Recipe
Easy Blueberry Muffins

 

White Chocolate & Raspberry Muffins

One of my favourite muffin recipes ever… and they’re SO simple!

Quick & Easy White Chocolate & Raspberry Muffins

The perfect combination comes together in these deliciously easy White Chocolate & Raspberry Muffins (you wont be able to resist the chunks of chocolate!).
Quick & Easy White Chocolate & Raspberry Muffins Recipe

 

Apple & Cinnamon Muffins

Perfect for little lunch boxes – these are always a hit!

Easy Apple & Cinnamon Muffins

Moist and super delicious... these easy Apple & Cinnamon Muffins are sure to be a winner with the whole family! Pop them into your little ones lunch boxes or simply enjoy one with an afternoon cuppa.
Easy Apple & Cinnamon Muffins Recipe
Apple & Cinnamon Muffins

 

Banana Muffins

The perfect banana muffin recipe – great for using up leftover bananas!

Easy Banana Muffins

Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.
Easy Banana Muffins Recipe
Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.

 

Apple & Oat Muffins

Oats and apple make a delicious muffin combo.

Oat & Apple Muffins

Oat & Apple Muffins - super moist!
Oat & Apple Muffins Recipe

 

More Muffin Variation Ideas

  • chocolate chips
  • chopped dates and pecans
  • strawberries and coconut
  • mixed berries and dark chocolate chips

Whatever you choose to add to your basic muffin mix – know that it will be totally delicious.

Strawberry & Yoghurt Muffins

Tips For Baking Perfect Muffins

Tip 1 – Don’t Over-Mix The Ingredients

The most important thing of all is to make sure that you don’t over-mix the ingredients! Over-mixed muffins will be dense and tough.. yuck! Gently mix the ingredients together until just combined (a few lumps are fine) and then carefully fold through your add-ins.

 

Tip 2 – Seperate The Wet & Dry Ingredients

Mix the dry ingredients together in a bowl and mix the wet ingredients in another bowl. This means that when you pour the liquid into the dry ingredients, you’ll only have to gently mix them together.

 

Tip 3 – Crunchy Topped Muffins

For delicious crunchy topped muffins, sprinkle a little raw sugar over the top just before baking. Yum!

 

Tip 4 – Muffin Cases

Use muffin cases – you wont have to worry about washing up (plus they look pretty!).

 

Tip 5 – Place Rice Into The Base Of The Tray

In order to avoid your paper muffin cases becoming soggy and oily, place a small amount of uncooked rice in the bottom of each muffin hole in the tray. Discard after cooking the muffins.

 

Tip 6 – Don’t Over-Fill The Muffin Holes

Fill your muffin cases 2/3 full – this will give you perfect muffins without them spilling all over your baking tray.

 

Tip 7 – Cooling The Muffins

Allow your muffins to cool for 5 minutes in the muffin tin before moving them to a wire rack to cool completely.

 

Tip 8 – Storing Muffins

Muffins are best eaten on the day that they’ve been cooked, however, you can store them in an airtight container for 2-3 days.

 

Tip 9 – Freezing Muffins

Freeze muffins in airtight sealable plastic bags or wrap in plastic wrap and place into an airtight container. Frozen muffins are perfect for lunch boxes – they’ll be defrosted by recess time!

A pile of apple, banana, coconut and date muffins on a blue plate.

More Muffin Recipes

For more quick and easy muffin recipes, browse our entire muffin collection here.

 

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Our go-to basic muffin recipe is tried, tested and loved by everyone! Mix and match with your favourite fillings for perfect muffins every single time!

The Best Basic Muffin Recipe

Our go-to basic muffin recipe is tried, tested and loved by everyone! Mix and match with your favourite fillings for perfect muffins every single time!
5 from 6 votes
Print Pin Rate
Course: Snacks
Cuisine: Muffins
Keyword: Basic Muffin Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 156kcal

Ingredients

  • 265 g (2 cups) self-raising flour
  • 170 g (3/4 cup) caster sugar
  • 1 egg
  • 50 g (1/4 cup) vegetable oil
  • 240 g (1 cup) milk

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius (180 if using fan-forced).
  • Line a 12 hole muffin tin with muffin cases.
  • Sift the self raising flour into a large bowl.
  • Add the sugar and stir together.
  • Create a well in the centre of the dry mixture.
  • In a separate bowl, whisk together the egg, oil and milk.
  • Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
  • Gently fold through any add-ins.
  • Spoon the mixture into the muffin cases (fill 2/3 to the top).
  • Bake for 20-25 minutes or until lightly golden.
  • Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 200 degrees celsius (180 if using fan-forced). Line a 12 hole muffin tin with muffin cases.
  • Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
  • Add the remaining ingredients and mix on Speed 5 for 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should be lumpy).
  • Use the spatula to gently fold through any add-ins.
  • Spoon the mixture into the muffin cases (fill 2/3 to the top).
  • Bake for 20-25 minutes or until lightly golden. Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
Self-raising flour – otherwise known as self-rising flour. If you don’t have self-raising flour, you can make your own by adding 2 tsp baking powder to 1 cup plain flour. 
Caster sugar – otherwise known as superfine sugar. 
Oil – I use vegetable oil for my muffins. You can also use coconut oil however the texture will be different. Avoid olive oil as the flavour is over-powering.
Milk – full fat/full cream is best.
Don’t Over-Mix The Ingredients - The most important thing of all is to make sure that you don’t over-mix the ingredients! Over-mixed muffins will be dense and tough.. yuck! Gently mix the ingredients together until just combined (a few lumps are fine) and then carefully fold through your add-ins.
Seperate The Wet & Dry Ingredients - Mix the dry ingredients together in a bowl and mix the wet ingredients in another bowl.This means that when you pour the liquid into the dry ingredients, you’ll only have to gently mix them together.
Crunchy Topped Muffins (optional) - For delicious crunchy topped muffins, sprinkle a little raw sugar over the top just before baking. Yum!
Muffin Cases - Use muffin cases and you wont have to worry about washing up.
Place Rice Into The Base Of The Tray - In order to avoid your paper muffin cases becoming soggy and oily, place a small amount of uncooked rice in the bottom of each muffin hole in the tray. Discard after cooking the muffins.
Don’t Over-Fill The Muffin Holes - Fill your muffin cases 2/3 full – this will give you perfect muffins without them spilling all over your baking tray.
Cooling The Muffins - Allow your muffins to cool for 5 minutes in the muffin tin before moving them to a wire rack to cool completely.
Storing Muffins - Muffins are best eaten on the day that they’ve been cooked, however, you can store them in an airtight container for 2-3 days.
Freezing Muffins - Freeze muffins in airtight sealable plastic bags or wrap in plastic wrap and place into an airtight container. Frozen muffins are perfect for lunch boxes – they’ll be defrosted by recess time!

Nutrition

Calories: 156kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 14mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.3mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

 

21 thoughts on “The Best Basic Muffin Recipe | Plus Tips & Variations”

  1. AikoScorpy says:

    My first success! My girl ate 3 in a row! Thank you!

    1. Lorena says:

      Isnt that too much flour?

  2. Violet says:

    This is the only muffin recipe I use now with my add ins thank you family loves them

    1. Lucy says:

      Thank you so much!!!

  3. Dawn says:

    5 stars
    Only muffin recipe I now use. Thank you!

    1. Lucy says:

      That’s wonderful! Thank you so much!

  4. Sharon Murphy says:

    5 stars
    Turned out perfectly- I’ve been trying for so long to do the perfect muffin – awesome recipe!

    1. Lucy says:

      Yay! I’m so thrilled to hear that!

  5. Krystle Hardy-Hawken says:

    Can I use frozen fruit to add in?

    1. Lucy says:

      Sure thing! Frozen blueberries or raspberries work great!

Leave a Reply

Your email address will not be published. Required fields are marked *