Let's admit it, who doesn't love chocolate chip muffins? These are great to bake with the kids on a rainy weekend or whip up quickly before guests arrive. They're totally customisable too as you can add anything you like to the recipe - flavourings, raisins, mixtures of chocolates, coconut... The possibilities are endlesss!
Ingredients
- 300g Self Raising Flour
- 1sp Baking Powder
- 50g Unsalted Butter, cubed
- 80g Caster Sugar
- 200g Chocolate Chips (I use a mixture of plain & milk)
- 2 Eggs, lightly beaten
- 250ml Semi Skimmed Milk
- 1tsp Vanilla Extract (or a massive glug, if you're me!)
Makes 12 Muffins | Prep Time: 10 mins | Cook Time: 15-20 mins
If you're prepared, pre heat your oven to 200°C/180°C/gas mark 6. Or, if you forget, do it at the end and have to wait for it to heat up like I did! Now's also a good time to line your muffin tray with cases ready for later.
Sieve the flour & baking powder together in a large mixing bowl then rub in the butter until it resembles breadcrumbs. Now you can stir in the caster sugar and chocolate chips, then set the bowl aside.
Once you've beaten your eggs slightly, pour in the milk and vanilla extract then add to the dry ingredients you prepared earlier. Don't stir them together too much - just a brief shimmy is enough.
You can now begin spooning your mixture into the cases - I found 2tbsp is a good amount in each.
Now pop them into your preheated oven and watch those babies rise & turn golden brown; this should take around 15-20 mins. Once they're ready, allow to cool on a wire rack for 10 mins then serve warm or allow to cool completely then store in an airtight container for a few days - if they last that long!