It’s been ages since I’ve baked muffins. At the beginning of the lockdown when going off to the supermarket for our weekly shop, my son asked if I could buy some of those mini muffins you can buy in plastic tubs on the bakery counter. I never usually buy these as they taste horrible to me. I bought him a tub of them but when he asked again the following week, I said I would make him some homemade ones instead. After all, even though they come off the supermarket bakery counter, you still don’t know what they put in them. Would you believe, I couldn’t find any dark chocolate or milk chocolate chips. Luckily my local village shop had them in on a couple of visits.
I love making muffins as there’s not a lot of preparation goes into making them. They can be done in just about half an hour. But I do reckon they taste best on the day you make them. I love a muffin with a cup of my favourite coffee or a mug of tea and even have the odd one for breakfast if I’m in a rush on a working day morning.
My recipe for Chocolate Chip Muffins makes 12 generous size ones and they do fill over the tops of the muffin cases. I love those tulip muffin cases the best for baking in. They look pretty and give great results. I haven’t got any left at the moment so the red spotty ones I used here in the picture were from a tub from John Lewis mixed with yellow and orange spotty cases. They are still very pretty and good quality, though.
I also chose to add some vanilla yoghurt to the muffins to keep them moist and to add flavour. Use full fat yoghurt, though.
CHOCOLATE CHIP MUFFINS
Makes 12. You will need a 12 hole muffin tray and 12 muffin cases.
350g plain flour
1 tbsp baking powder
1/2 tsp bicarbonate of soda
2 large, free range eggs
200ml full fat vanilla yoghurt
200g light brown soft sugar (preferably) but I ended up using Demerera as there wasn’t any other brown sugar in the shops
115g butter (melted before adding)
200g dark or milk chocolate chips
- Preheat your oven to 180oC/ Fan 160oC/ Gas 4 or 350oF. Prepare your muffin tin by putting the paper muffin cases in the holes.
- Weigh out all your “dry” ingredients into a large mixing bowl: the flour, baking powder, bicarbonate of soda and the chocolate chips. The only exception is the sugar. Mix these together with a wooden spoon.
- In another bowl, weigh out all your “wet” ingredients and the sugar. I find it easier to melt the butter beforehand in the microwave for about 30 seconds and to pre-beat the eggs in another bowl so you just tip them all into the bowl with the sugar and yoghurt. Mix together with a wooden spoon.
- Fold all the dry ingredients into the wet ingredients. Do not over mix but just fold to combine. This is best done with a large metal spoon.
- Spoon the muffin batter into the cases. Try and fill to the top as much as you can.
- Bake for 20-25 minutes until the muffin tops spring back when you press them gently with your finger.
- Allow to cool for 5 minutes then remove from the muffin tin. Put the muffins to cool down on a wire rack.
These muffins could be adapted to make chocolate orange ones if you substitute the vanilla yoghurt for natural yoghurt and add some grated zest of an orange to the mixture.
I couldn’t wait to tuck into a muffin. I made myself a cup of tea and sat with it out in the garden enjoying the fresh air and sunshine.
Let me know if you try out this recipe and what it comes out like.
Love Sam xx