totally moreish muffins

Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. 

For this recipe you will need a 12-hole muffin tin and muffin cases.


Mary Berry's cheesy muffins

275 grams/9¾oz self-raising flour

tsp baking powder

salt

grams/1¾oz butter, melted

free-range egg, beaten

250 milliliters/9fl oz milk

75 grams/2⅓oz Gruyère cheese, grated

basil, leaves only, chopped

75 grams/2⅓oz pitted black olives, chopped

tbsp sun-dried tomato paste

These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix. Don't worry about any tiny smears of flour in the batter.

Raspberry and white chocolate muffins 

300 grams/10½oz plain flour

caster sugar

1½ tsp bicarbonate of soda

100 milliliters/3½fl oz milk

100 milliliters/3½fl oz soured cream

eggs,

sunflower oil

vanilla extract or vanilla bean paste

grams/5½oz raspberries

grams/3½oz white chocolate chips

Light, fluffy and extra lemony, these easy lemon muffins have an extra citrus hit thanks to a simple glaze made with lemon juice and sugar.

Lemon muffins

275 grams/9¾oz plain flour

grams/1¾oz almonds

lemons,

150 milliliters/¼ pint semi-skimmed milk

grams/3½oz unsalted butter, melted

milliliters/2fl oz sunflower or vegetable oil

eggs

vanilla extract

lemon juice

grams/1¾oz golden caster sugar

Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I’ve made these dairy-free, but if you want to, you can easily use semi-skimmed milk in place of the almond milk. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin.

Chai muffins

225 milliliters/8fl oz unsweetened almond milk

Chai teabags

cinnamon

white spelt flour

2½ tsp baking powder

150 grams/5½oz soft light brown sugar

75 grams/2½oz natural skin-on almonds, roughly chopped

150 milliliters/5fl oz sunflower oil

Skyr is an Icelandic cultured dairy product similar to Greek yoghurt. It goes really well with honey and vanilla in these blueberry skyr muffins.

Blueberry skyr muffins

240 grams/8½oz plain flour

½ tsp bicarbonate of soda

grams/3½oz caster sugar

grams/3½oz butter, melted

150 grams/5½oz natural skyr, Greek yoghurt

tbsp milk

milliliters/2fl oz honey

tsp vanilla extract

blueberries

granulated

Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn.

Top 6 totally moreish muffins recipes from across the web

The most viewed totally moreish muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mary Berry's cheesy muffins

Raspberry and white chocolate muffi...

Lemon muffins

Chai muffins

Blueberry skyr muffins

Apple and rhubarb muffins

Top 6 totally moreish muffins recipes from across the web

The most viewed totally moreish muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mary Berry's cheesy muffins

Raspberry and white chocolate muffi...

Lemon muffins

Chai muffins

Blueberry skyr muffins

Apple and rhubarb muffins

The most viewed totally moreish muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine