When are Chocolate Chip Muffins never the answer?
We got in from a nice day out and I fancied a snack (combined with needing an activity for my kids to fill the rest of the afternoon). A remedy for both situations seemingly ended in the following conclusion…Chocolate Chip Muffins! I like to keep loads of store cupboard ingredients in for emergencies such as these so we quickly knocked these together.
What you’ll need
- 2 cups plain flour
- 1/3 cup light brown sugar
- 1/3 cup caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon of salt
- 2/3 cup milk
- 1/2 cup butter (melted)
- 2 eggs (beaten)
- 1 teaspoon vanilla extract
- 200g milk chocolate chips
- Preheat oven to 200°C
- Prep 12 cake cases in a muffin tin
- In a large bowl, combine the flour, sugars, baking powder and salt
- In another bowl, combine the milk, eggs, butter and vanilla
- Make a well in the centre of the dry ingredients and add the milk mixture. Stir to combine.
- Stir in the chocolate chips
- Spoon the batter into cake cases.
Bake for around 12-15 minutes until completely cooked in the centre. I checked mine from 10 minutes because I don’t like muffins to be too well done on the top and because my oven is getting a bit old so I have trust issues haha. Once they’re cooked through, leave for a couple of minutes and then move to a wire rack. After about 5/10 mins they’re perfect to eat.
These muffins come out really well – really light and fluffy and the chocolate chips don’t sink to the bottom because they mix is quite thick. Depending on the amount you put in each cake case the mix will make 12 or more. We average about 16. These muffins freeze really well so if you’re not expecting company and/or don’t want to binge on loads of them then you can pop them in the freezer for another time.
Let me know what you think if you make them. Until then…Enjoy!