Chocolate Chip Muffins

Chocolate chip muffins are a delightful treat that perfectly combines the rich, sweet decadence of chocolate with the warm, fluffy texture of freshly baked muffins. These delightful bites are often speckled with melting chocolate chips that create a heavenly contrast to the soft crumb of the muffin. Ideal for breakfast or a mid-afternoon snack, chocolate chip muffins can be enjoyed warm or at room temperature, making them a versatile option for any occasion. With their inviting aroma wafting through the kitchen, they bring a touch of comfort and indulgence to your day.

Baking Tips:

• Milk: I highly suggest opting for full-fat milk when making these muffins as it contributes to a moister texture. On the other hand, if you choose skim milk or a lower-fat alternative, you may end up with muffins that are less flavourful and tend to be dry.

• Don’t over-mix: This batter is quite thick! It is important to handle it with care as excessive mixing could lead to the muffins turning out dense rather than fluffy once they are baked.

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Chocolate Chip Muffins

Yield: 14 Muffins

Author: Chloe Sims

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A delightful treat that perfectly combines the rich, sweet decadence of chocolate with the warm, fluffy texture of freshly baked muffins.

Ingredients

Chocolate Chip Muffins

• 250g Self Raising Flour
• 200g Caster Sugar
• 2 Eggs
• 55g Vegetable Oil
• 120g Whole Milk
• 1 Tsp Vanilla Extract
• 150g Milk Chocolate Chips (Plus extra for topping)

Instructions

Chocolate Chip Muffins

1. Preheat the oven to 180°C. Line a 12-muffin tin with muffin liners. Set aside.
2. Combine all the dry ingredients in a large bowl and set aside.
3. Whisk together the wet ingredients in a medium bowl.
4. Fold the wet ingredients into the dry using a spatula until just combined.
5. Fold in the chocolate chips until evenly combined.
6. Evenly spoon the batter into each muffin liner and top with chocolate chips.
7. Bake for 20-25 minutes. Allow to cool for 10 minutes in the pan then remove to a cooling rack.
8. Enjoy!

Notes

Milk: I highly suggest opting for full-fat milk when making these muffins as it contributes to a moister texture. On the other hand, if you choose skim milk or a lower-fat alternative, you may end up with muffins that are less flavourful and tend to be dry.

Don’t over-mix: This batter is quite thick! It is important to handle it with care as excessive mixing could lead to the muffins turning out dense rather than fluffy once they are baked.

Nutrition Facts

Calories

168

Fat

8 g

Sat. Fat

3 g

Carbs

35 g

Fiber

0 g

Net carbs

34 g

Sugar

7 g

Protein

3 g

Sodium

13 mg

Cholesterol

24 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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