Basic Muffin Recipe

Hi everyone, I don't know about you but recently I've been wanting to find an easier way to make muffins as they are a great treat for the Spring/Summer seasons. With this basic recipe, I've been able to adapt it to make a variety of muffins thus far. I find that if you have a base for a recipe that can be easily adapted to try a variety of flavours, you can't go wrong especially if you want to make something as a gift for someone.

Here is our basic muffin recipe. It isn't gluten or dairy free I'm afraid, but I may be able to find a recipe for gluten and/or dairy free muffins and share the link on our socials. But this basic recipe is Nut, Tree Nut, Peanut and Coconut free.

it has been adapted from our chocolate chip muffin recipe, which we found via BBC Good Food's website created by the brilliant Charlotte Hilsdon- Thank you so much Charlotte!

Ingredients:

2 Medium or Small Large Eggs

125ml Vegetable Oil

250ml Semi-Skimmed Milk

250g Caster Sugar

400g Self-Raising Flour

1 tsp Salt

Method:

1. Heat your oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

2. Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g caster sugar and whisk until you have a smooth batter.

3. Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

4. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

5. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

You can add different ingredients to this basic muffin recipe but be careful about the balance of flavours especially if you want to use ingredients like Raspberry or Chocolate. But we will be sharing more muffin recipes in the coming weeks including our infamous White Chocolate Chip, Raspberry Jam & Biscoff Biscuit muffins and we will be making some Double Chocolate Chip muffins too! Yum!

I also want to try making some savoury muffins too. What flavour muffins do you like? Do you buy them from the supermarket, home make them or get one with your coffee order from a coffee house etc?

I used to love one from Starbucks- they had a lemon and poppyseed one out years ago when I was at university. I'm not sure if they still do it or if the recipe has changed. But I love home baking as you can control exactly what goes into your bakes especially muffins. Half the ingredients you read on the ingredients list of a pack of muffins or cakes etc are so difficult to understand, I find myself googling them to check to make sure they are okay from an allergy point of view.

Why not try this basic recipe and have a go at adding flavours/ingredients of your choice? Let us know how you get on and we will share your recipes on our blog and socials.

Enjoy!

Lily x