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–+ servings

Chocolate Chip Muffins

Whip up soft, fluffy Chocolate Chip Muffins with this easy recipe, less then 10 ingredients and ready in less than an hour!

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Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 muffins

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
Metric - US Customary

Instructions

  • Line a muffin baking tin with muffin liners. Either a 6-hole muffin tin for jumbo muffins, or a 12 hole cupcake tin for regular-sized muffins.
  • In a large bowl, stir the flour, sugar, and baking powder together to combine. Make a well in the middle and set aside for now.
    300 grams Self-raising flour, 200 grams Caster sugar, 1 teaspoon Baking powder
  • In a separate bowl, whisk the oil, eggs, milk, buttermilk, and vanilla extract together.
    100 millilitres Vegetable oil, 2 medium Eggs, 120 millilitres Whole milk, 100 grams Buttermilk, 2 teaspoons Vanilla extract
  • Pour the wet ingredients into the dry and gently mix until just combined. Be extra careful not to overmix at this stage, a lumpy mixture with lots of air bubbles is what you're looking for.
  • Fold in the chocolate chips (save a handful for later). OPTIONAL: Cover the bowl with clingfilm and let the mixture rest at room temperature for 30 minutes. This will give your muffins a better rise!
    200 grams Chocolate chips
  • Preheat the oven to 200°C fan / 220°C conventional.
  • Divide the mixture evenly between the liners filling each one to the top. Sprinkle some extra chocolate chips over each.
  • Bake for 10 minutes. Then, with the oven door closed, reduce the temperature to 180°C fan / 200°C fan and bake for a further 15 minutes. The muffins should rise tall, turn golden brown, and spring back lightly when pressed.
  • Allow to cool for 5 minutes in the tin, then lift out and transfer to a wire rack to continue cooling.
  • These muffins are best served warm and fresh, or store in a baking tin and enjoy within 4-5 days.

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