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    Home » Recipes » Sweet Breads & Muffins

    The Best Basic Muffin Recipe | Plus Tips & Variations

    Modified: Jan 29, 2023 · Published: Feb 28, 2020 by Lucy · This post may contain affiliate links · 27 Comments

    Jump to Recipe
    Basic Muffin Recipe with 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 teaspoon 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!

    Blueberry Muffins Recipe
    Cafe-style fluffy and moist blueberry muffins with a crunchy sugar top and bursts of fresh or frozen blueberries. A simple 3 step recipe that takes just 5 minutes to prepare!
    5 from 65 votes
    A half-eaten sweet white muffin with blueberries mixed throughout.

     

    White Chocolate & Raspberry Muffins

    One of my favourite muffin recipes ever... and they're SO simple!

    Raspberry And White Chocolate Muffins Recipe
    Bakery-style soft, fluffy and moist Raspberry and White Chocolate Muffins made completely from scratch!
    5 from 237 votes
    A raspberry muffin in a pink paper case with white chocolate chips.

     

    Banana Muffins

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

    Banana Muffins Recipe
    My 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.
    5 from 15 votes
    A bowl of banana muffins.

     

    Apple & Oat Muffins

    Oats and apple make a delicious muffin combo.

    Oat & Apple Muffins Recipe
    Made with fresh apples and rolled oats, these moist, 10-minute apple oat muffins are perfect for breakfast, lunch boxes or an afternoon treat.
    5 from 10 votes

     

    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.

    A stack of muffins in silver muffin cases

    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 ⅔ 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 12 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Muffins
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 serves
    Calories: 156kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 265 g (2 cups) self-raising flour
    • 170 g (¾ cup) caster sugar
    • 1 egg
    • 50 g (¼ 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 ⅔ 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 ⅔ 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 teaspoon 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 ⅔ 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!

     

     

    More Easy Muffin And Sweet Bread Recipes

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      Greek Yogurt Banana Muffins
    • Blueberry muffins on a white cake stand.
      Greek Yogurt Blueberry Muffins
    • A raspberry muffin in a pink paper case with white chocolate chips.
      Raspberry And White Chocolate Muffins
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      Sweet Shortcrust Pastry

    Comments

    1. Krystle Hardy-Hawken says

      February 09, 2020 at 2:32 pm

      Can I use frozen fruit to add in?

      Reply
      • Lucy says

        February 10, 2020 at 8:19 am

        Sure thing! Frozen blueberries or raspberries work great!

        Reply
    2. Sharon Murphy says

      January 24, 2020 at 11:31 am

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

      Reply
      • Lucy says

        January 24, 2020 at 9:05 pm

        Yay! I'm so thrilled to hear that!

        Reply
    3. Dawn says

      November 11, 2019 at 7:23 pm

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

      Reply
      • Lucy says

        November 12, 2019 at 6:00 am

        That's wonderful! Thank you so much!

        Reply
    4. Violet says

      September 29, 2019 at 5:53 pm

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

      Reply
      • Lucy says

        September 30, 2019 at 6:03 am

        Thank you so much!!!

        Reply
    5. AikoScorpy says

      September 24, 2019 at 11:22 pm

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

      Reply
      • Lucy says

        September 25, 2019 at 5:12 am

        Woo hoo!! xx

        Reply
      • Lorena says

        October 12, 2019 at 4:55 pm

        Isnt that too much flour?

        Reply
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    5 from 12 votes (9 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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