Basic Muffin Recipe

So, after Lisa posted about her Chocolate Espresso Cake with Caffe Latte Cream, I went into chocolate craving mode. Which, for me, is quite serious, as I’m actually not a chocaholic. I’ll have chocolate maybe 2-3 times a month, and the rest of the time I’m quite happy to snack on honey roasted cashews as my sweetie. Mmmm…cashews…

Anyway, what could I do? I’d used the last of my cooking chocolate (couveture, 73% pure, YUM!) and only had chocolate chips, which meant my options were either cookies or muffins. Muffins? Could I? Should I? Do I dare. YES!

My Success With Basic Muffin Recipe

muffin recipe

So, after the trip to the butcher and greengrocers, I rushed home and pulled out Stephanie Alexander’s “The Cook’s Companion” (often referred to in Australia as the cooking bible – it’s certainly big enough!!). I beat, I mixed, I poured…

Also Try: Chocolate Hazelnut Cake Recipe

and SUCCESS! YES! They are light, fluffy, moist, and other than the fact that I went completely overboard when adding the chocolate chips (cue image of me dancing around the mixing bowl waving bags of choc chips in the air) and added far too many, they are AMAZING!

Basic Muffing Recipe Ingredients

  • Butter, for greasing the pan
  • 220g self-raising flour
  • 1/2 cup caster sugar
  • 3/4 cup milk or buttermilk
  • 1 egg
  • 3/4 cup vegetable oil

How to Make Basic Muffing Recipe

1. Preheat oven to 180 degrees C, and grease muffin tin

2. Mix flour and caster sugar and any other dry ingredients (such as chocolate chips, nuts, spices, dried fruit)

3. In a seperate bowl, combine milk, eggs and oil and whisk together lightly. Add any additional wet ingredients you may wish (such as fresh berries, grated carrot or apple or mashed banana)

Also Try: 20 Minute Banana Cake Recipe

4. Make a well in the centre of the dry ingredients, pour in wet mixture and mix lightly together. Spoon into muffin tins and bake for 20-25 minutes, till lightly browned on top and a skewer inserted comes out clean.

5. Remove tins, turn out onto a wire rack, cool and consume.

I also added walnuts to mine (as I’m a bit of a nut fiend), which added a nice crunchiness and helped to detract from the sweetness of the overwhelming amount of choc chips!

Yes, I know the muffins don’t have any wrapping, not being a muffin maker I had no lining papers! 🙁 They still taste good though!

*Edit: I don’t recommend this recipe as the very next day these muffins started ‘weeping’ oil and by the morning after that they were oily outside, and dry and tasteless inside. For a better cupcake recipe, look here.

Leave a Reply