Chocolate Chip Muffins

Effort: Low
Kit: By Hand
Lifespan: 3 days
Temp: Room

Makes: 9-12

Ingredients:

  • 285g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 250g caster sugar
  • 240g choc chips (160g milk/80g dark TtD)
  • 300ml buttermilk, room temp
  • 75g unsalted butter, melted
  • 2 eggs, lightly beaten
  • 2 tsp vanilla essence (or 1 tsp extract)

Method:

  1. Preheat oven to 170°C Fan/Gas Mark 5.
  2. In large mixing bowl; Sift together flour, bicarb, baking powder, salt, sugar, and choc chips.
  3. In jug; Stir buttermilk, butter and egg.
  4. Add wet ingredients into dry and stir until just combined.
  5. Divide batter into muffin cases. (3 middle scoops per case)
  6. Bake for 22-25 mins.
  7. Cool for 10 mins before turning out.

Tip: Substitute choc chips for blueberries. Choose 200g smallest blueberries, frozen (or freeze beforehand). Toss in flour before combining last. Add a third to tops of muffins before baking for more even distribution.

Tip: Try plain yogurt instead of buttermilk. Same moist butteriness but with finer crumb.

Modified from Chocolate Chip Muffins.


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