The Best Basic Muffin Recipe (& Tips For Baking Perfect Muffins!)

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

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Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12

Author Bake Play Smile

Ingredients

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

Instructions

1. Preheat oven to 200 degrees celsius (180 if using fan-forced).
2. Line a 12 hole muffin tin with muffin cases.
3. Sift the self raising flour into a large bowl.
4. Add the sugar and stir together.
5. Create a well in the centre of the dry mixture.
6. In a separate bowl, whisk together the egg, oil and milk.
7. Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
8. Gently fold through any add-ins.
9. Spoon the mixture into the muffin cases (fill 2/3 to the top).
10. Bake for 20-25 minutes or until lightly golden.
11. 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

Print

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12

Author Bake Play Smile

Ingredients

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

Instructions

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