This really is the best basic muffin recipe – tried, tested and loved by everyone! Mix and match with your favourite add-ins for the perfect treat.
Whenever I need to bake something in a hurry, I make muffins. Every. Single. Time. Why? Well when you use the best basic muffin recipe you’ll see just how quick, easy and delicious they are. Oh and they’re always a crowd-pleaser too. Everyone loves a soft and fluffy muffin!
The best basic muffin recipe involves only 5 simple ingredients:
- self raising flour
- caster sugar
- oil
- egg
- milk
That’s it!!! Told you it was basic! Then it’s just a matter of popping in your favourite add-ins… and kicking back with a cuppa and a muffin and thinking how fab you are to create such deliciousness.
Here’s a few of my favourite muffin add-ins:
- raspberry and white chocolate
- blueberry
- apple and cinnamon
- 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.
The best basic muffin recipe is super simple (like SO easy!), but there are a few things you can do to make sure your muffins turn out perfect (every single time).
And so here’s my top tips for baking the perfect muffins:
- 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.
- 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.
- For delicious crunchy topped muffins, sprinkle a little raw sugar over the top just before baking. Yum!
- Use muffin cases – you wont have to worry about washing up (plus they look pretty!).
- Fill your muffin cases 2/3 full – this will give you perfect muffins without them spilling all over your baking tray.
- Allow your muffins to cool for 5 minutes in the muffin tin before moving them to a wire rack to cool completely.
- 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.
- 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!
And here it is… my fool-proof, super easy, best basic muffin recipe!!
The Best Basic Muffin Recipe (& Tips For Baking Perfect Muffins!) - Conventional Method
Ingredients
- 265 g (2 cups) self-raising flour
- 170 g (3/4 cup) caster sugar
- 1 egg beaten
- 50 g (1/4 cup) vegetable oil
- 240 g (1 cup) milk
Instructions
- 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.
The Best Basic Muffin Recipe (& Tips For Baking Perfect Muffins!) - Thermomix Method
Ingredients
- 265 g (2 cups) self-raising flour
- 170 g (3/4 cup) caster sugar
- 1 egg beaten
- 50 g (1/4 cup) vegetable oil
- 240 g (1 cup) milk
Instructions
- 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 spatular 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.
Hi, I was just wondering if it would be ok to swap the milk for buttermilk if there was some around that needed to be used! Also, thankyou for such a fantastic website! You are my go-to whenever I need to make something or just feel like getting in the kitchen and doing some baking!
Hi Lisa, absolutely!!!! Buttermilk will make your muffins even more moist! Thanks for your lovely comment too – you’ve made my day! xx
Hi just wondering if you store your muffins in the fridge or just the cupboard. This look amazing going to make them go school lunches .
Hi there! I always store them at room temperature because I find that they go really dry if you put them in the fridge. Otherwise, you can freeze them in sealable plastic bags and they stay really moist (then just pop the bag straight into the lunchbox and it will be defrosted by morning tea!).
Sounds delicious but I have just been told to go gluten free, do you think they would still work?
I personally haven’t made a gluten-free version of these – but I can’t see why they wouldnt work!!
Gluten free plain flour with 2 teaspoons baking powder and they are fantastic! Adding desiccated coconut keeps gluten free extra moist too!
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