The Basic Muffin


  • 175 g (6 oz) plain flour
  • 1 tablespoon baking powder
  • 50 g (2 oz) sugar
  • 75 g (3 oz) butter, melted
  • 2 free-range eggs, lightly beaten


Mix the dry ingredients, then stir in the wet ingredients until just combined. The mixture remains somewhat lumpy and should not be overmixed. Spoon into double paper cases set on a baking shet, and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 to 20 minutes, until well risen and golden brown.

Two tablespoons ground almonds can be substituted for 25 g (1 oz) of the flour. For fruit and nut muffins, add 2 tablespoons raisins or other dried fruit, chopped if necessary, and 2 tablespoons chopped nuts.