Plain muffins

Plain muffins: soft, domed and simple, the perfect base to vary endlessly. Ready in minutes, they are a lifesaver at snack time and can be customised with whatever you have to hand.

Preparation: 12 min  |  Cooking: 20 min  |  Servings: 12  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 170 kcal · 4 g protein · 24 g carbohydrate · 6 g fat

Ingredients

• 250 g plain flour
• 100 g sugar
• 1 pot of yoghurt
• 2 eggs
• 60 ml oil
• 1 sachet of baking powder

Method

1. Mix the dry ingredients in one bowl and the wet ingredients in another.
2. Combine the two without overworking the batter (it should stay lumpy).
3. Spoon into a muffin tin.
4. Bake for 20 minutes at 180 °C.

Nutritional benefits

By replacing some of the butter with yoghurt and oil, homemade muffins are lighter than many shop-bought versions, and free of additives. Easy to enrich with fruit or oats for extra fibre.

Variations and substitutions

• With blueberries or chocolate chips.
• Made with wholemeal flour.
• With less sugar plus apple purée.
• Savoury version (no sugar).

Storage and making ahead

Keep for 3 days in a tin; they freeze very well individually.

💡 Good to know

Do not overmix the batter: a few lumps guarantee soft, nicely domed muffins.

Read more

Discover more vegetarian recipes · kids’ recipes.

Foods in this recipe: flour · sugar · yoghurt · eggs · oil.

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