Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 300 grams Self-raising flour; 200 grams Caster sugar; 1 teaspoon Baking powder; 100 millilitres Vegetable oil; 2 medium Eggs (room temp); 120 millilitres Whole milk; 100 grams Buttermilk; 2 teaspoons Vanilla extract; 200 grams Chocolate chips (I used Menier's Dark Chocolate Drops)

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These Chocolate Chip Muffins taste just as good as your favourite bakery muffin – actually, they’re better! Soft, fluffy, and packed with melty chocolate chips, each one has a tender crumb and a perfectly golden, high-rise top. With this easy recipe, you can go from mixing bowl to first bite in under an hour – ideal for a warm breakfast treat, a quick weekend bake, or a sweet pairing with your afternoon cuppa.

This recipe is kindly sponsored by Menier Chocolate. I only recommend products I personally use, trust and love!

Your Ingredients List

Self-raising flour: The added raising agent in self-raising flour helps the chocolate chip muffins rise with a fluffy texture. If you don’t have self-raising flour, use 300g plain flour plus 3 teaspoons of baking powder.
Caster sugar: Sweetens the muffins just the right amount while keeping the crumb light and soft. You could swap for golden caster sugar if you fancy a slightly caramel flavour.
Baking powder: Gives the muffins an extra lift for those high-domed tops.
Vegetable oil: Gives the muffins a soft, moist and tender crumb.
Eggs: This recipe uses 2 medium eggs. Use room temperature eggs for the best results.
Whole milk: Adds moisture and richness to the muffins.
Buttermilk: The secret ingredient for that soft, bakery-style crumb muffin! It reacts with the raising agents to make the muffins extra tender. Don’t have any? No problem, you can make your own by mixing 100ml whole milk with 1 tablespoon of lemon juice or white vinegar, then leave it for 5–10 minutes to curdle slightly. Instant buttermilk!
Vanilla extract: For a bit of warmth and depth of flavour.
Chocolate chips: I used Menier’s semi-sweet dark chocolate drops, but you can swap for milk or white chocolate chips – or a mix of all three for triple chocolate chip muffins!

RECIPE NOTES

TASTE

Sweet, buttery, and packed with melty pockets of chocolate in every bite. The vanilla and chocolate combo gives that classic bakery-style muffin flavour.

TEXTURE

Light, fluffy, and tender in the middle with golden, slightly crisp muffin tops. Everything you want in a perfect chocolate chip muffin.

SKILL

This is an easy chocolate chip muffin recipe that’s beginner-friendly. You don’t need a mixer, just a couple of bowls, a whisk, and a spoon.

SERVES

You can make 6 large bakery-style muffins using a jumbo muffin tin or 12 regular sized muffins in a cupcake tin.

Why This Chocolate Chip Muffins Recipe Is So Easy

This easy Chocolate Chip Muffin recipe is quick, reliable, and completely beginner-friendly. You only need 9 basic ingredients, less than 10 minutes of prep time, and about 25 minutes in the oven. No fancy equipment required – just a bowl, a whisk, and a spoon. I’ve even included a simple step-by-step further down for making your own muffin liners from greaseproof paper. The result? Perfectly golden muffins that taste like they came straight from a bakery.

How To Make Chocolate Chip Muffins

Step 1: Stir the wet and dry ingredients separately

You’ll need two bowls for this bit, one for the dry ingredients, one for the wet. In the first bowl, stir together your flour, sugar, and baking powder. In the second bowl, whisk the oil, eggs, milk, buttermilk, and vanilla until smooth and a bit frothy. Mixing the wet and dry ingredients separately lets you fully combine each before bringing them together, helping to prevent overmixing later on.

Step 2: Combine the two

Pour the wet ingredients into the bowl of dry, and give it a gentle mix. Here’s the important bit: a lumpy, bubbly mixture is exactly what you want – don’t be tempted to overmix! Those little lumps and air bubbles are what make your muffins rise tall and stay soft and fluffy inside. Stir just until everything comes together and you’re good to go.

Step 3: Fold in the chocolate chips

Fold in the chocolate chips, saving a handful to sprinkle on top later. When it comes to chocolate chips, I always think more if more – particularly in muffins! Somewhere around 200g is ideal. Choose from dark, milk or white chocolate chips, or a mix of all three if you’re feeling indulgent. Just fold gently a couple of times, taking care not to overmix.

PRO BAKING TIP

Cover the bowl of mixture with clingfilm and leave it to rest at room temperature for 30 minutes. This gives the flour time to fully hydrate and allows the raising agent to activate fully, resulting in a taller rise and bakery-style muffin tops!

Step 4: Scoop into liners and bake

Grab a cookie scoop or a large spoon, and fill each muffin liner right to the top so you get those beautifully domed muffins. Don’t forget to sprinkle some extra chocolate chips on top for that irresistible look.

When it comes to baking, start at a slightly higher temperature (200°C fan) for the first 10 minutes to give the chocolate chip muffins a puffed-up, golden top. Then, reduce the heat to 180°C fan and bake for another 15 minutes so they cook through without drying out. You’ll know they’re ready when they’re tall, golden brown, and spring back when lightly pressed.

How To Make Your Own Muffins Liners

Out of muffin liners? No problem! You can easily make your own using baking paper or greaseproof paper. Simply cut out squares that are larger than the holes of your baking tin and use the base of a jar or ramekin to press them down to create muffin liners. It’s that easy!

Recipe FAQ’s

What baking tin does this recipe use?

You can use either a 6-hole tin for jumbo muffins or a 12-hole tin for regular-sized muffins. For jumbo muffins, bake for 25 minutes to ensure the centre cooks through, while for regular muffins bake for 18-20 minutes.

Can I make these ahead of time?

Yes! Prep the mixture, scoop into liners, then cover and refrigerate for up to 12 hours before baking — perfect for busy mornings.

Can I make these muffins gluten-free?

Yes! Swap the self-raising flour for a gluten-free blend, but check it contains a raising agent for the best rise.

How do I store chocolate chip muffins?

Keep them in an airtight tin at room temperature for 4-5 days. You can also freeze them for up to 2 months, defrost at room temp or warm gently in the oven.