Super Fast Breakfast Muffins | Recipe | Gig House Kitchen
A tasty portable snack for a busy person on the go, make them in any flavour…
Do you need a quick and portable meal for breakfast or lunch on the go? These yummy and Super Fast Breakfast Muffins can be ready in 30 minutes.
A super easy and delicious quick recipe for a busy person on the go who wants to eat something homemade.
If you are new to cooking this is a great recipe to learn as it can be used for many different variations.
We made Cheese and Spring Onion Muffins, as these are our favourite, but you could make any flavour you want.
The great thing about this recipe is that it’s incredibly versatile and can be used for any flavour of muffin, sweet or savoury, and can be adapted to suit your taste.
You could try Fruit (such as blueberry, apple, pear, etc.), Chocolate Chips, Cheese & Bacon, Cheese & Tomato, Ham, Cheese & Broccoli. If you can dream it, you can do it.
Why not try it and let us know how you get on in the comments.
What you need for this recipe
- Mixing bowl (metal or glass is fine)*
- Large Sieve (not essential, but helpful)
- Measuring jug*
- 12 Slot Muffin Tin*
- Cupcake Cases
- Cheese grater (not essential, but helpful)
You will also need a variety of plates, small bowls, and cutlery on hand for this recipe to weigh ingredients into, portion spices, etc.
Watch the video
Ingredients
This is a volumetric recipe, so find a measuring receptacle (such as a mug) and use this to portion the ingredients.
Use the same sized receptacle for every ingredient to ensure accurate measuring. A standard cup measure (approx. 250g) would work well.
- 2 cups — Self-raising Flour
- 1 cup — Milk
- 1 cup — Grated Cheese & Chopped Spring Onions (combined)
- 1 Large Egg
- 3 tbsp — Melted Butter
- Pinch of sal
- Grated cheddar (to sprinkle over the muffins before cooking)
*If you are making sweet muffins, you will also need to add 1 cup of caster sugar to the recipe as well.
* If you’re making a cheese muffin, stirring a teaspoon of English Mustard into your milk will help enhance the cheese flavour.
Pre-heat oven to 200°C / 392°F / Gas Mark 5–6
Method
- Pre-heat oven to 200°C / 392°F / Gas Mark 5–6
- Sift flour into the mixing bowl along with the pinch of salt and stir to combine.
- Optional: If making sweet muffins, add your caster sugar into the flour.
- Add in your flavouring ingredient (for this recipe we used grated cheddar cheese and sliced spring onions) and stir to coat the flavouring ingredients in the flour to help prevent them from sinking to the bottom during cooking.
- Crack one egg into a measuring jug and beat using a fork before adding the milk and stirring them together.
- Add the milk and egg mixture, and the melted butter, into your mixing bowl and gently fold them into the flour using a fork until they are just combined. Do not over-mix the batter.
- Line your muffin tin with cupcake cases, try 9 to start, and using a tablespoon fill each muffin case until it is around 3/4 full. If you have batter left over, add more cupcake cases until you run out of batter.
- Optional: if you are using cheese like us, you can now sprinkle a small amount of cheese onto the top of the muffins before they go into the oven.
- Wait until your oven is at temperature before you put your muffins in to bake for 20–25 minutes or until they are golden brown and have risen slightly out of their cases. Do not open the oven until at least 20 minutes have passed or your muffins could collapse.
- Once the muffins are baked, remove them from the tin and allow them to cool completely on a wire rack.
Final comments
Make sure your oven is at temperature before you put the muffins in to cook, and like any baked good using a leavener like baking powder, don’t open the oven until at least 2/3 of the cooking time is complete. If you open the oven too early, your muffins will collapse.
Flavouring ingredients that take a longer time to cook (such as white onions or bacon) may need to be cooked before you use them. Fry them in a pan and allow them to cool completely before adding them to your muffin batter.
Don’t over-mix your muffin batter, as this will affect how much they rise, so mix ingredients like eggs before adding them to the batter to reduce the amount that you need to mix the end batter.
It’s best to wait until these muffins are fully cooled before storing them, leave them on a wire rack to cool completely and then put them into an airtight container.
Muffins are best stored in a cool, dry place, but if you are using high risk, perishable fillings (such as bacon) they should be stored in the fridge. These muffins should keep for up to 5 days, if stored correctly.
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