Chocolate Chip Muffins
⏱️ Prep Time: 10-15 Minutes
⏱️Cook Time: 20-22 Minutes
⏱️Total Time: 30-35
⏱️Yield: 10-12
Ingredients
2 Eggs
125 ml Sunflower Oil
125ml Semi Skimmed Milk
120ml of Natural Yogurt
1 tbsp Crème Fraîche
1 tsp Vanilla Extract
175 grams Caster Sugar
300 grams Plain Flour
2 tsp Baking Powder
1/4 tsp Bicarbonate of Soda
125 grams Milk Chocolate Chips
Method
Making these muffins is the perfect way to spend a cozy weekend. They’re quick and easy to whip up, leaving you free to relax and enjoy the warm, comforting aroma filling your kitchen. Then, for the next few days, you’ll have deliciously moist muffins ready whenever you need a little treat. They’re also perfect for sharing at a party! A reliable, crowd-pleasing recipe that never lets you down.
Step 1:
Start by pre-heating your oven to 160°C. Then begin measuring out all of your ingredients. I always find baking much easier when everything is laid out and ready to go.
While you are doing this, crack 2 eggs into your mixing bowl and begin whisking. Whisk for 1 to 2 minutes until the eggs look thicker, smooth and slightly creamy. This gives you plenty of time to finish measuring the rest of your ingredients.
Step 2:
Once your eggs look creamy, begin adding the rest of your wet ingredients. Pour in 125ml of oil, followed by 125ml of semi skimmed milk, and whisk for about 20 seconds.
Next, add 120ml of natural yoghurt, and 1 tablespoon of crème fraîche, along with 1 teaspoon of vanilla extract. Whisk again for 30 seconds to 1 minute until everything is fully combined.
Step 3:
Now add your 175g of caster sugar to the bowl. Whisk on a high speed, or as fast as you can if mixing by hand, until the sugar has dissolved.
You can test this by pinching a small amount of the mixture between your fingers. If it no longer feels grainy, it is ready.
Step 4:
In a separate bowl, quickly mix together your dry ingredients. This does not need to be overworked, just a quick stir with a fork to combine them evenly.
With your mixer on a medium speed, begin adding the dry ingredients to the wet mixture one tablespoon at a time. You will notice the mixture starting to thicken. Once all the dry ingredients have been added, mix for one more minute, then turn off your mixer.
The batter will still be quite runny, and that is completely normal. Add your chocolate chips and fold them in gently with a large spoon until evenly distributed.
Step 5:
Line a 12 hole cake tin with paper cases. I like using tulip cases for muffins. Using an ice cream scoop or large spoon, evenly divide the mixture between the cases.
Place them into a preheated oven and bake for 20 to 22 minutes. After 20 minutes, insert a fork into the centre of a muffin. If it comes out with wet mixture on it, bake for a few more minutes. If it comes out clean, they are ready.
Remove from the oven, transfer to a cooling rack, and enjoy.
Mix in what you love
Sometimes the simplest recipe becomes your favourite with just one small change. Use this dough as your canvas and make it yours! Cozy, comforting, and baked exactly the way you like.
White Chocolate & Strawberry
Triple Chocolate Chip
Blueberry