There’s something magical about a good muffin – one that’s fluffy, moist and flavoursome without being drenched in toppings or stuffed full of filling.
Too often store bough muffins are dry, stale or bland – and it gets incredibly frustrating. So I thought I’d share a fail-proof chocolate chip muffin recipe with you.
It’s one of those great recipes that just calls for you to chuck everything in a bowl, give it a quick mix then throw it in the oven – no fuss. Plus you’re bound to have the ingredients sitting in your cupboard already.
As you would imagine, this chocolate chip muffin recipe calls for (you guessed it) chocolate chips. But as a basic chocolate muffin recipe, you can easily switch the milk chocolate chips out for alternatives – white chocolate chips are always delicious!
Last week I was given a bag of Nestle caramel baking bits, so decided to change things up a bit and use these in place of chocolate chips to make chocolate-caramel muffins. They give the muffins a rich caramel flavour without any gooey filling or overwhelming sweetness – definitely give them a try!
Kirsten
High Tea with Dragons
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 1 ¾ cups | plain flour | |
| 2 tsp | baking powder | |
| ½ tsp | baking soda | |
| 3 Tbsp | cocoa | |
| ¾ cup | caster sugar | |
| 1 ½ cups | milk chocolate chips | |
| 1 cup | milk | |
| 1/3 cup | oil | |
| 1 | egg, medium | |
| 1 tsp | vanilla essence |
Method
2. In a large bowl, sift together the flour, baking powder, baking soda and cocoa.
3. Add caster sugar and 1 cup of chocolate chips and stir to combine.
4. In a separate bowl, whisk together oil, egg, vanilla and milk until well combined.
5. Pour liquid mixture into dry ingredients and fold until just combined.
6. Fill the prepared cases with muffin mixture to the ¾ mark. Sprinkle with remaining ½ cup of chocolate chips before placing in the oven.
7. Bake for 20 minutes or until muffins spring back when touched lightly and an inserted skewer comes out clean.
Source
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