All you need to make great muffins is a tried and tested batter recipe, and I’ve tried and tested this more times than I can count which means that you don’t have to! Once you’re confident enough you’ll be able to experiment with a variety of fillings from a fail safe blueberry to a Reese’s inspired chocolaty peanut.
There are two complaints I hear all the time from people who’ve tried to bake muffins.
- “My muffins didn’t rise” – This could be because your oven wasn’t hot enough, make sure to pre heat your oven to 220° for about 20 minutes or until your oven indicates it’s reached the right temperature. Another reason muffins may not rise can be adding too little or too much baking powder, it’s the most important part of the recipe so always add the stated amount.
- “My bottoms are soggy” (lol) – This could be one of 3 things.
- Under cooked muffins. Check your muffins are cooked through by placing a toothpick into the centre for 5 seconds, if there’s any mixture on the toothpick when you pull it out they’re underdone so give them another couple of minutes
- Sinking fruit. If you’re using fresh fruit in your recipe its a good idea to cover it in a table-spoon or two of the same flour used in the batter. This absorbs any moisture and stops the fruit from turning into a gooey mess at the bottom of the muffin.
- Post bake condensation. That’s a technical term, I promise. Never place your muffins on a flat surface to cool, the heat from them will create condensation underneath – Always use a wire rack
If you have another issue which isn’t listed here you can email me at email@example.com and I’ll get back to you as soon as I can!
Makes 12 muffins
For the mixture
300g self-raising flour
3 tsp baking powder
150g light unrefined brown sugar
220ml skimmed or semi skimmed milk
120g unsalted butter
1 large egg
1 tsp vanilla extract
150g white cooking chocolate
100g white cooking chocolate
Using a large sharp knife, break up your cooking chocolate into small fragments about a quarter of the size of a normal square of chocolate. Place this to one side.
Sift your flour into a large mixing bowl and add the baking powder and sugar. Unrefined sugar has a tendency to clump up so I usually sift that too.
Whisk these ingredients together to ensure they’re well mixed.
Add the butter to a separate bowl and microwave for 20 seconds at a time until completely melted. Then add the milk, egg and vanilla extract and whisk until combined.
Make a well (this is just a fancy way of saying make some space) in the middle of your dry ingredients bowl and pour the wet ingredients in. Using a wooden spoon mix the ingredients together. Be careful not to over mix, all you want is for all the ingredients to combine – it doesn’t matter if there are lumps!
Sprinkle a tablespoon of self-raising flour onto the raspberries and given them a shake to make sure they’re covered. Then add them to the batter along with the white chocolate and mix in gently. Raspberries are unbelievably delicate so I used a metal spoon for this as a wooden spoon just crushes them!
Place your muffin cases into your muffin tin and spoon in the mixture.
Bake at 220° for 20 minutes, do the “toothpick test” and if all is well remove them from the oven and let them cool for at least 30 minutes on a wire rack.
I just want to add this disclaimer that I am not much of a cake decorator at all. This is the simplest way of making the muffins look pretty, which is why I use it, so please don’t be intimidated.
Break up the rest of the white cooking chocolate into a microwaveable bowl and microwave for 30 seconds at a time until completely melted.
All I do next is take a spoonful of the melted chocolate and hold it from above a height so that it falls onto each muffin. You can practice making different shapes, or if you’re more confident try icing them!
I hope you enjoyed this recipe. I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !