Nigella Muffins

The first time I made Nigella muffins, it was a rainy Saturday, and my daughter had just discovered the joy of licking batter off a spoon. We were covered in flour and chocolate chips by the end of it, and the smell—oh, that smell—was the sort of thing you want to bottle up and keep forever. There’s something beautifully comforting about these muffins: simple ingredients, no faff, and a result that’s tender, golden, and warm from the oven in less than 20 minutes.

Nigella Lawson’s muffin recipe, true to her style, is unfussy but yields a tray of soft, sweet miracles. And trust me, once you bake them, they’ll become your midweek go-to. Let’s get into it.

Ingredients List

• 145g caster sugar — for sweetness and that lightly crisp muffin top.
• 250g self-raising flour — makes them puff up beautifully. No need for added baking powder.
• 1 tsp bicarbonate of soda — reacts with the acidity in milk to add lift.
• 85g melted butter — gives a rich flavour. You can swap with neutral oil if you’re short.
• 2 large eggs — bring everything together and add structure.
• 200ml milk — keeps the crumb moist and soft.

Optional Add-ins: chocolate chips, frozen berries, chopped nuts, lemon zest — whatever’s hiding in your cupboard and wants a cameo.

How to Make It (Instructions)

1. Preheat your oven to 200°C (fan 180°C) or gas mark 6.
   If you’re anything like me, you’ll forget until you’ve cracked the eggs — so do this first!
2. In a large bowl, whisk together the sugar, self-raising flour, and bicarbonate of soda.
   Just a few quick stirs to combine — don’t overthink it.
3. In a separate bowl or large jug, mix the melted butter, eggs, and milk.
   It’ll look a bit odd and blotchy at first. That’s fine.
4. Pour the wet mix into the dry ingredients.
   Use a metal spoon (not a whisk!) and stir gently until just combined. Lumpy is lovely here.
5. Fold in your extras — a handful of berries or a scoop of chocolate chips.
   I once threw in crushed digestives and honestly… not bad.
6. Scoop the batter into lined muffin tins.
   Fill them about ¾ full — they’ll rise nicely.
7. Bake for 15–18 minutes, until golden and springy.
   If the tops bounce back when touched, they’re done. Don’t poke too soon!
8. Cool on a wire rack.
   Or don’t. Eat one warm with butter melting inside. I won’t tell.

Common Mistakes

Why are my muffins dry?
You likely overbaked them. Take them out when the tops are just golden and a skewer has a few crumbs.

Why are my muffins dense?
Overmixing is the usual suspect. Stir until you stop caring about lumps — really.

Can I use plain flour instead of self-raising?
Yes, just add 2 tsp of baking powder for every 250g of flour.

Why did they stick to the cases?
They were probably too warm when peeled. Let them cool a bit longer… if you can wait.

Ever forgot an ingredient?
Yes — I once left out the butter. They were edible but sad, like cake’s lonely cousin.

Storage Tips

• Room Temp: Store in an airtight tin for up to 4 days. Best eaten within 2 for freshness.
• Fridge: Keeps up to 7 days, but they dry faster. Warm before eating.
• Freezer: Wrap individually in cling film, then bag. Keeps for 3 months. Defrost at room temp or microwave straight from frozen.

What to Serve With It

• Strong coffee or Earl Grey tea — the bitterness cuts through the sweetness beautifully.
• Thick Greek yogurt and a drizzle of honey — especially if you’ve added berries.
• Warm butter or Nutella — because sometimes, indulgence is the point.

FAQ Section

Can I make these muffins gluten-free?
Yes — swap the self-raising flour with a gluten-free blend and add 1 tsp of baking powder.

Can I make these dairy-free?
Use plant-based milk and vegan butter. Works well with oat milk.

How do I know they’re done?
They should be golden, risen, and spring back when touched. A skewer should come out with a few moist crumbs, not raw batter.

What’s the best way to add fruit without it sinking?
Toss your berries in a little flour before folding into the batter. It helps suspend them mid-muffin.

Try More Recipes:

• Nigella Lawson Sweet Shortcrust Pastry
• Nigella Turkey And Ham Pie
• Nigella Pickled Cucumber
• Nigella Chicken Liver Pate