How to make breakfast muffins

Try making a batch of muffins to last a few days

Written by spunout


About this recipe

  • Servings: 10
  • Preparation time: 15-20 minutes
  • Cooking time: 20 minutes
  • Utensils needed: mixing bowl, wooden spoon, muffin tray, muffin cases, sieve


  • 300g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 150g light brown sugar
  • 250ml full-fat milk
  • 2 free-range eggs, beaten
  • 100g butter, melted
  • 100g toasted, skinned hazelnuts, chopped
  • 25g dried cherries
  • 25g dried cranberries
  • 75g crunchy granola


  1. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.
  2. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries.
  3. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.
  4. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.

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