We all need a “go-to” basic recipe for turning out foolproof bakes, and this is just that: a perfect basic batter for making marvellous muffins.
I must admit, I don’t have much of a sweet tooth, so most of the things I make and bake are savoury. However, there are occasions when I do fancy something a little sweet, and the classic muffin ticks all the boxes for me. Served warm with a steaming hot cup of tea or coffee, there is little better for a delicious pick-me-up. Who wouldn’t want to bite into one of these beauties?
The recipe I use is really simple and so far has never let me down. Use the base recipe and add whatever flavours you want to make these truly personal. The only limit to their potential is your imagination with the flavourings.
Basic Muffin Recipe
100g softened butter (I use salted, but whatever you have)
150g sugar (caster sugar is easier to cream with the butter, but I used half caster and half dark soft brown sugar for the cherry muffins for a deeper colour and flavour)
225g self-raising flour (sifted to make the muffins extra light and fluffy)
1 tsp baking powder (even with the self-raising flour, the added baking powder gives an extra lift)
2 large free-range eggs
3 tbsp milk (or thereabouts - just enough to make the batter soft enough to spoon into the cases)
Method
Preheat the Oven: Heat the oven to 160°C fan (180°C if not a fan oven).
Prepare the Dry Ingredients: Sift the flour and baking powder together.
Cream the Butter and Sugar: Cream the butter and sugar together until soft and fluffy. I do it by hand, but a mixer would be a lot quicker.
Add Eggs and Flour: Crack one egg into the butter mixture and beat it in, followed by about half of the flour. Repeat with the second egg and remaining flour, adding a bit of milk if the batter looks too dry.
Add Flavourings: Add in your chosen flavourings – ideas below to get you started.
Fill the Cases: Place your cake cases into a standard muffin tray and spoon the mixture evenly between them.
Bake: Bake for 25 minutes until risen and golden. If unsure, poke a skewer into the middle of the muffin, and if it comes out clean, it’s done. Transfer to a wire rack to cool (well, just enough so you can eat one at least).
Flavour Ideas
Banana and Chocolate
Add 2 mashed ripe bananas into the mix and a finely chopped bar of dark chocolate before spooning into the cases.
Cherry Bakewell
Add a punnet of fresh cherries (about 150g of roughly chopped cherries with the stone removed) and a splash of almond extract as a nod to the classic Bakewell tart flavour.
Lemon and Blueberry
Add lemon juice, zest, and frozen blueberries to the batter.
Lemon and Poppy Seed
Add lemon juice, zest, and poppy seeds to the batter. A classic favourite!
Chai Tea and Chocolate
Use some chai tea powder and a leftover chocolate reindeer chopped up into the batter. Surprisingly delicious!
Chocolate Orange
Chop and add chocolate oranges to the mix. Perfect for using up leftover Christmas treats.
The possibilities are endless, so let your imagination run wild and enjoy baking these delightful muffins!
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