Basic Muffins

When I was 13, I made muffins in a Home Economics class. It was my very first time baking so I was nervous. When the timer went off, I pulled out half-a-dozen beautifully dome-shaped, golden brown muffins. And they smelt heavenly. They were just perfect. So perfect that my classmates stole four of them! But I managed to salvage two for my parents.

When I picked up baking again a good eight years later, muffins became my go-to recipe when I needed something quick and easy. So here’s a basic recipe for muffins that you can once again customise to your liking.


  • 270g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 200g sugar
  • 1 cup yoghurt, buttermilk or milk (I find that you get a nicer “dome” on your muffins when your choice of dairy has a thicker consistency).
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract

Makes a dozen muffins.


Step 1: Preheat your oven to 200°C (400°F). Line your muffin tray with paper cups.

Step 2: In a large bowl, sift together the flour, baking powder and baking soda.

Step 3: In another bowl, add the remaining ingredients and stir well to combine.

Step 4: Add the liquid mixture to the dry mixture. Fold gently to combine. (Are you folding correctly?) It’s desirable to have a lumpy batter, but be sure to break up any large clumps of the dry mixture.

Step 5: Fill each muffin cup only three-quarters full. Using a 56mm disher (as below) will make the job a lot easier.

Step 6: Bake for 22 minutes.

And there you have it! Easy muffins, done in an hour. And the possibilities are endless with this recipe! You can add 150g of your favourite filling, like chocolate chips, raisins or nuts. You can substitute 20g of the flour for the same weight of cocoa for chocolate muffins. You can replace the vanilla with other flavourings like almond or lemon.


7 thoughts on “Basic Muffins”

  • Hi Nafiseh! Yes, you can definitely bake a second batch of muffins from the same batter after the first batch is done. Just know that muffins rely on baking powder and/or baking soda to rise, and these chemicals start working as soon as you mix them into the batter. So if you leave your batter lying around for awhile before baking, those muffins will not rise as much. But I’ve done that before (baking a second batch of muffins from one batter) and although they’re flatter than the first batch, it’s not too bad really.

  • today i made this yummy recipe.tanx for it. next time i should use less than 1/4 cup in each paper because it was big for my mold.
    i have a problem, i can bake just 12 muffin each time in my 28 liter oven. sometimes the recipe is too big for my oven, can i keep it and bake it after my first muffins get ready?

  • If it helps, my muffin tins have 7-cm diameter openings. Whatever size muffin tins you use, just be careful not to overfill! 🙂

  • Thanks for your reply. I shopped around and noticed that there are mini muffin pans and normal ones. Sizes range from 4.5 – 7 cm. I guess the size doesn’t quite matter as long as I fill the tin with 1/4 cup of batter, right?

  • Hey YM, my muffin tins hold about a 1/4 cup of batter in each cavity. I use a 56mm ice-cream scoop to distribute the muffin batter. The paper liners usually come up higher than the tin so it looks like you’re only filling each liner a little more than halfway. But I like to under fill each liner so that the muffins bake with a nice round dome instead of overflowing and forming a mushroom shape. Muffin tins also come in 6-hole or 12-hole sizes. Most recipes make a dozen recipe, so 12-holes seems okay. But I personally have THREE 6-hole muffin tins in case the recipe makes more than 12 muffins and I’m not forced to over-fill the liners. Hope that helps!

  • I like the size of your muffins. Can you let me know what size of muffin pan/cases I should be getting? Thank you.

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