The Classic Muffin plus raisin chocolate muffin recipe

First, Let’s talk about muffin, Someone will think that Muffin and cupcake is the same, but they are actually different. Muffin is quick bread, Cupcake is cake. Because of being a type of quick bread, muffin is thick and not as fluffy as cupcake. Morever, It doesnt often serve with topping, so that, you can make a sweet or savoury one, just up to you. πŸ™‚ Also, Because the fat to make muffin is only Oil and use very less egg, so i think muffin will be lighter and not to scare your weight! Excellent point huh? πŸ˜›

So here is the basic Recipe to make muffin, you can creat any kinds of muffin you want from this recipe.

  • Wet ingredients: 110 grams liquid (milk/water/yogurt…)+ 1 egg+ 80 grams sugar+ 1/4 tsp salt+ 42grams oil( 3 Table spoon)+ 1 tsp vanilla (any extract you like)
  • Dried ingredients: 150 grams Flour + 1/2 tsp baking powder
  • Topping: 100 grams (raisin/chips/dry or fresh fruit….)

Mix everything in wet ingredients together, add topping in, sift dried ingredients in the wet one, fold gently by a spatula for 15 seconds. Bake for 20 minutes on the 180 C preheated oven.

Raisin muffin



At the first time trying to make this recipe, i didn’t follow the instruction really carefully and just do what i want, scale, whisk and fill, the result i got are very rubbery, chewy muffins. I was bit dissapointed and read many many baking forum about these muffin, got a lot of answer why i failed with this recipe, so this time, i tried again, still the same recipe, but the method is changed :P, my babies is moist, soft and just sweet enough to eat with raisin. Oh, lovely!

Make 12 muffins


  • 150 gram plain/ all purpose flour
  • 1/2 teaspoon baking powder
  • ΒΌ teaspoon salt
  • 1 egg (50g) beat well
  • 110g milk
  • 70g sugar (coz the raisin is quite sweet already, if you use some fresh fruit which is not too sweet, the sugar is still 80grams or more to your taste )
  • 60g raisins + 40 grams chocolate chips
  • 3 tablespoons oil (42 gram)
  • 1 tsp vanilla
  • Pinch of salt

Pre-heat oven to 180C

Dried Mixture: Seave Flour+Salt+Baking powder

Wet Mixture: Beat Egg+Milk+Oil+Vanilla+sugar by a whisk or electric mixer. add raisins in

Sift the dried mixture to the wet mixture, FOLD until just combined, you can’t see the flour, Do not over mix ( 15 seconds for this step)

Pour the batter to muffin pan (2/3-3/4 pan)

Bake for 25 minutes for 3-4cm muffin tray


+Baking powder must be new

+Again, Fold by a spatula for only 15 seconds until the batter is just combined, the first time i use a whisk to mix the dried mixture to the wet one, and i FAILED totally, so be careful. πŸ™‚

+ If you want your muffin is lighter and fluffier, separate your eggs, whisk the egg white lightly until nearly soft peak, then fold the egg white to the mixture slowly.

+ Soak raisins in 1 shot of Rum will creat a delish smell for your muffin. πŸ™‚