Chocolate Chip Muffins
An absolute classic, this Chocolate Chip Muffin recipe is excellent for special treats, afternoon tea, and bake sales. It’s hard to go past the double hit of chocolate cake studded with chocolate chips.
An absolute classic, this Chocolate Chip Muffin recipe is excellent for special treats, afternoon tea, and bake sales. It’s hard to go past the double hit of chocolate cake studded with chocolate chips. The secret to keeping them light and fluffy is to not over mix the batter when combining the ingredients together. For an alternative, you could try white chocolate chips too.
CHOCOLATE CHIP MUFFINS
Makes: 12 regular muffins Difficulty: Easy
12 hole muffin tray
Stand mixer/electric mixer
2 large Eggs
200g Caster Sugar
1/2 teaspoon Vanilla Extract
130g Plain Flour
50g Cocoa Powder
2 teaspoons Baking Powder
1 pinch Salt
160ml Unsalted Butter, melted
120g Chocolate Chips
120ml Whole milk
Preheat the oven to 170 degrees Celsius (150 degrees fan-forced; 340F). Line a 12-hole muffin tray with patty cases. Set your kitchen timer for 25 minutes.
Add the eggs, caster sugar and vanilla extract to the bowl of an electric mixer. Beat with a paddle attachment on medium speed until pale and fluffy.
Into a medium bowl, sift the flour, cocoa powder, baking powder and salt. Stir until the ingredients are evenly combined.
With the beaters on low speed slowly pour in the dry ingredients and the milk. Beat until the ingredients are well incorporated.
Use a spatula to gently stir in the melted butter and chocolate chips.
Spoon the batter into each patty case until two-thirds full. Check the oven has reached the correct temperature, then place the tray on the middle rack of the oven. Bake until the top of the cake bounced back when lightly pressed and a skewer inserted into the middle comes out clean. If not, add another 5 minutes to the timer then check again until fully cooked.
Remove tray from the oven. Let the muffins cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.
- Muffins will keep in an airtight container at room temperature for up to 3 days.
Recipe adapted from the Hummingbird Bakery Cookbook