The Only Muffin Recipe You Will Ever Need

It's been a little while since I posted a recipe up here, as I have been concentrating on my cake decorating and the projects I had promised friends. Tonight I wanted to share with you the easiest, most versatile muffin recipe you could wish for. I'm writing it tonight as I have sat here working most of the evening craving something sweet, and had nothing in the house to eat. I glanced upon a packet of chocolate chips in the back of the cupboard, and before I was really aware of what I was doing I found myself mixing flour and butter in a bowl...

I had a phase last year where I made muffins every week to take in the car for breakfast, and experimented with so many recipes and variations, breakfast muffins, oat muffins, chocolate, raspberry, blueberry, wholemeal, you name it! I adapted from a range of recipes, and this is the method that I settled on, it's quick, easy, and so so adaptable.

So, the ingredients list is;

380g self raising flour (or 355g and 25g cocoa powder if you want chocolate muffins)
100g butter
200g caster sugar (I always prefer golden caster sugar as it has a slightly more caramel flavour)
300ml milk
1 egg
...Plus 100 - 200g of whatever you want your feature ingredient to be - chocolate chips, blueberries, chopped dried apricots, cherries - the possibilities are endless!

Pre-heat your oven to 180 degrees, and line a bun tin with 12 muffin cases.

Start by sifting the flour into a mixing bowl, and adding the butter chopped into small cubes. With your fingers, rub the butter into the flour until you create a breadcrumb like texture. This usually only takes a minute or two.

Add the caster sugar to the flour, and stir until combined.

Beat the egg, and add to the milk. You may wish to add a teaspoon of vanilla extract at this point if it compliments the flavours in your muffins. Slowly poor the liquid mixture into the dry ingredients, and combine well until all the flour has been incorporated. Add your additional ingredients (fruit etc) to the mixture, stir through, and then divide into the 12 muffin cases.

Bake for 20 minutes, or until the muffins are a golden colour, and firm to touch. Remove from the oven, and place on a cooling rack.

And then dig in! These are delicious still warm from the oven with a cup of tea in the evening, as an easy breakfast on the go, or as a treat in packed lunches. Once they have cooled, 2 minutes in a warm oven will perk them up nicely.

The muffins I made tonight in the photo above are triple chocolate - with cocoa powder, and dark and white chocolate chunks mixed in. You really can go to town on mixing this recipe up however, here are some variations I have made in the past...

1. 150g fresh blueberries and a teaspoon of cinnamon
2. 100g fresh raspberries and 50g white chocolate chips
3. 50g chopped crystallised ginger and 50g chopped dried apricots
4. For a healthier breakfast option, try using a wholemeal self raising flour, and adding dried fruit and nuts
5. Replace the butter at the start of the recipe with mashed banana for a high fibre, low fat option, and add 100g chopped walnuts

I would love to hear any other ideas out there for new flavours for these muffins, please post below if you have any to share...

Vx