Chocolate Chip Muffins
These sky-high chocolate chip muffins are moist and fluffy, packed full of chocolate chips and are so quick and easy to make!
Equipment
- 12 hole muffin tray
- Spatula or wooden spoon
- 1 large and 1 medium mixing bowl
- 15 muffin cases/liners or non-stick cake pan spray
Ingredients
- 300 g plain flour
- 2 + 1/2 tsp baking powder level
- 1/2 tsp bicarbonate of soda level
- 1/2 tsp salt level
- 100 g caster sugar
- 100 g light brown sugar
- 50 g melted butter
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 60 ml sunflower or vegetable oil
- 200 ml buttermilk room temperature
- 300 g chocolate chips milk or dark (sweet or semi-sweet)
Instructions
- Preheat your oven to 220°C/200°C fan.
- Place your muffin cases/liners in your 12-hole muffin pan, or if not using cases, spray the muffin holes with non-stick cake pan spray. Set aside.
- To your large mixing bowl add the plain flour, baking powder, bicarbonate of soda, salt, caster sugar and light brown sugar. Whisk until well combined and set aside.
- To your medium mixing bowl add the melted butter, large eggs, vanilla extract, sunflower oil and buttermilk. Whisk until well combined.
- Pour this wet mixture into the large bowl of dry ingredients and using a spatula or wooden spoon, fold together until no pockets of flour remain. Be careful not to overmix at this stage to avoid dense, heavy muffins.
- Add the chocolate chips and gently fold into the muffin batter. The batter will be quite thick.
- Fill each muffin case/hole 3/4 full with muffin batter.
- Place into your preheated oven and set a timer for 5 minutes.
- After 5 minutes, reduce the oven temperature to 180°C/160°C fan and continue baking for 12-15 more minutes.
- To check if the muffins are done, insert a cake skewer or cocktail stick into the centre of the muffins and check if it comes out clean. If it contains any wet mixture, place the muffins back in for a few more minutes before checking again.
- Once baked remove from the oven and place the tray onto a wire cooling rack. After 5 minutes, remove the muffins and place them onto the wire cooling rack to finish cooling completely.
- Best eaten within around 4 days. Store in an airtight container at room temperature.
Notes
- * You can substitute plain flour for self-raising flour, but reduce the baking powder to 2 tsp.