A muffin is an individually portioned baked good, but the name can also refer to one of two different things: either a quickbread that is chemically leavened and then baked in a mold, or a part-raised flatbread that is baked and then fried on a griddle.
Basic Muffin Cake Recipe
- Oven: 200°C/180°F fan/gas 6. Put paper muffin liners on two muffin tins. 2 medium eggs should be lightly beaten in a large bowl for 1 minute using a handheld electric mixer.
- 250ml of semi-skimmed milk and 125ml of vegetable oil should be added and mixed briefly before adding 250g of golden caster sugar and whisking until a smooth batter forms.
- 400g of self-raising flour, 1 teaspoon of salt, and 3 teaspoons of baking powder, if used, should be sifted in. Mix until just smooth. Avoid over-mixing the batter as this will result in tough muffins.
- If using, stir in 100g of chocolate chips or dried fruit.
- Bake muffin tins for 20 to 25 minutes, or until risen, firm to the touch, and a fork inserted in the center comes out clean. Fill muffin tins two-thirds full. After 15 minutes of cooking, move the shelves if the trays cannot fit on one.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
- fat 9g
- carbs 28g
- sugars 13g
- fibre 1g
- protein 3g
- salt 0.5g
Charlotte Hilsdon, a Good Food reader, offers her straightforward chocolate chip muffin recipe, to which you can add fruit, chocolate, or nuts.