15-minute muffins

15-minute muffins

Lucy's Bakes
2 mins
Cooking time
15 mins
Jacqui Melville

If you are a morning muffin fan and have never made them then get baking. You do not even need scales for this one – simply use the yoghurt pot to measure the rest of the ingredients. You can have them in the oven in a couple of minutes and they take 15 minutes to bake – on a weekend what could be more enticing than the smell of homemade muffins coming out of the oven? If you only have a large pot of yoghurt, then weigh 125 g into a ramekin and then measure the rest at the same level in that – this is about volume not weight.


Quantity Ingredient

For basic muffins

Quantity Ingredient
125 g individual pot plain yoghurt, (keep the pot to measure the remaning ingredients)
2 yoghurt pots sunflower or vegetable oil
2 yoghurt pots caster sugar
3 yoghurt pots self-raising flour
4 eggs


  1. Preheat the oven to 180°C. Line a large muffin tin with 8 muffin papers (if you add other flavours, see opposite variations, it will make up to 10 muffins).
  2. Scoop the yoghurt into a mixing bowl then measure in the oil, sugar and flour.
  3. Add the eggs and mix to a smooth batter.
  4. Spoon the mixture in the muffin cases, three-quarters full, and bake for 15 minutes or until cracked and browned on the top. Serve warm or cool on a wire rack.


  • This recipe is vegetarian and nut-free.


  • Apple and cinnamon – Grate 1 apple into the basic mixture and add 3 g cinnamon to the mix. Slice a second apple, laying the slices on the top of the muffin mixture in the cases before baking.

    Sour cherry and white chocolate – Add 100 g chopped white chocolate and 50 g dried sour cherries to the basic mixture.

    Double chocolate chip – Substitute 20 g flour with the same amount of cocoa powder in the basic mixture and throw in 50 g each of chopped white and milk chocolate.

    Lemon drizzle – Add the grated zest of 1 lemon to the mixture, bake as before and, while hot, spoon over 200 g icing sugar mixed with the juice of the lemon.

    Carrot and walnut – Finely grate 1 carrot and add to the basic mixture with a pinch of ground cinnamon, a pinch of ground ginger and 50 g chopped walnuts. When cool, top with the cream cheese frosting.

What the the testers say

  • HARRY AND MIA ROGERS – ‘We made apple and cinnamon muffins with a slice of apple on the top of each, which looked great.’

    SARA MCDONALD – ‘I love this recipe – no weighing required! I split my batch and did 2 flavours of muffins for my friends in one bake!’
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