Chocolate Chip Muffins
It’s been a long time since I baked. Maybe it’s the lack of GBBO (so glad Peter won) or the fact that these muffins are so adaptable and delicious. Either way, you’ll want to make them too. This recipe is adapted from the one in my book. I love this as a base recipe as the muffins turn out moist and fluffy. Something you want when baking.
If you’re not in the mood for chocolate chips, you can replace them with 275g of your favourite fruit. Simply keep 25g of the flour back to mix your fruit in. Then add it as the very last step. This helps the fruit not sink to the bottom. I love to make blueberry muffins in the summer, so good!
I try and cut down on the sugar with these, as it’s compensated by the amount of chocolate chips. Keep an eye on them in the oven, as over baking them will make them dry.
Chocolate Chip Muffins
Serves: 12
Prep time: 10 mins
Cook time: 12-15 mins
Ingredients
400g chocolate chips
100g light brown sugar
60g white granulated sugar
80ml plain yoghurt (room temperature)
240ml vegetable oil
4 eggs (room temperature)
300g plain flour
1/4 tsp baking powder
2 tsp bicarbonate soda
1 tsp salt
Directions
Pre-heat oven to 200c/gas mark 6/ 400f. Line a muffin tin with paper cases.
Add sugars, oil, yoghurt and eggs to a stand mixer and blend together on high speed until combined.
In a separate bowl, add flour, choc chips, bicarb, baking powder and salt. Mix together and add the dry mixture to the wet mixture.
Mix on low speed until combined.
Fill muffin cases 3/4 of the way full and bake for 12-15 minutes or until a toothpick comes out clean. I like to check around the 12-13 minute mark as all ovens vary.