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 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.
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
White Chocolate & Raspberry Muffins
One of my favourite muffin recipes ever… and they’re SO simple!
Quick & Easy White Chocolate & Raspberry Muffins
Apple & Cinnamon Muffins
Perfect for little lunch boxes – these are always a hit!
Easy Apple & Cinnamon Muffins
Banana Muffins
The perfect banana muffin recipe – great for using up leftover bananas!
Easy Banana Muffins
Apple & Oat Muffins
Oats and apple make a delicious muffin combo.
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.
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!
More Muffin Recipes
For more quick and easy muffin recipes, browse our entire muffin collection here.
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The Best Basic Muffin Recipe
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
Nutrition
My first success! My girl ate 3 in a row! Thank you!
Woo hoo!! xx
Isnt that too much flour?
This is the only muffin recipe I use now with my add ins thank you family loves them
Thank you so much!!!
Only muffin recipe I now use. Thank you!
That’s wonderful! Thank you so much!
Turned out perfectly- I’ve been trying for so long to do the perfect muffin – awesome recipe!
Yay! I’m so thrilled to hear that!
Can I use frozen fruit to add in?
Sure thing! Frozen blueberries or raspberries work great!