A simple muffin recipe

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This is a muffin recipe that we lightly adapted from Leanne Kitchen’s book The Baker (sadly out of of print but still available on Amazon as a used book). It has an excellent crumb texture. Eat them while they are still warm with a salty rasher. If you have any left over, slice and toast them the next day. If you don’t use salted butter, add a small pinch of salt to offset the sugar.

Makes 24 muffins – you need 24 paper cases


310g self-raising flour
2 teaspoons baking powder
70g caster sugar
2 large eggs
375ml milk
160g melted salty butter
1 teaspoon of vanilla extract


1. Preheat the oven to 210C/415F/Gas 6.

2. Place the paper cups into a muffin tray or if you are not using them, oil the muffin holes well (use a non-stick pan if possible).

3. Get two bowls ready, one large, one medium. Sift the flour, baking powder and caster sugar into a large bowl. In another bowl, mix the eggs, milk, melted butter and vanilla extract.

4. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix with a wooden spoon to gather everything together. The mixture should be lumpy, don’t be tempted to over-mix it. It’s meant to be that way.

5. Spoon the mixture into paper cups in the muffin tray or straight into the muffin holes. Bake for 20-25 minutes or until a skewer comes out clean (ovens vary so keep an eye on it near the end). They should have risen beautifully and look golden. Leave to cool in the tin for a few minutes, then lift out and place on a rack.

Recipe variations and notes 

Coconut Muffins – Add 25g of coconut to the dry mixture – it gives the muffins a lovely texture.

Fruit Muffins – Add 30g dried fruit: chopped apricots, raisins or golden sultanas.

Nut Muffins – Add 20g of flaked almonds to the batter and sprinkle more over the top of the muffins.

Date or Cranberry Muffins – Add finely chopped dates or dried cranberries to the mixture before baking (stir briefly to combine).

– Muffins are always best on the day they are made. If you want to eat them the next day, warm them in an oven for fifteen minutes.

– When you make this muffin recipe, your batter should be lumpy: don’t over-mix it or make it smooth by beating it anymore than you need to, to combine the ingredients. If you do see a few spots where the flour is not completely beaten through, it’s better to leave them rather than over-mix the batter.

– Serve the muffins for dessert: cut in half, warm them in an oven and spoon over caramel ( you can buy it ready-made in the supermarket) and add a boule of ice cream.

– Use 1/2 teaspoon of almond extract instead of vanilla extract for Almond Muffins.

– Make a savoury version of this recipe: add grated parmesan and fresh thyme leaves, or add grated pecorino and add some chopped basil with it.




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This recipe has been triple-tested in the gréatfood test kitchen.

Photograph copyright foodpixies.com


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