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  • Sarah L Samuels

Chocolate Chip Muffins

Updated: May 9

When we go on holiday my youngest son always gets a Chocolate Muffin at the airport for his breakfast!!! So I have been trying lots of different versions of this recipe until he was happy with the taste.

I wanted a recipe that was easy to make and didn’t involve yoghurt or buttermilk but things readily available in the store cupboard.



They have a crunchy top and a light cake texture with delicious milk chocolate chips. They are great with a cuppa or glass of milk or even for breakfast if you really want!!!!!



Pre-heat the oven to 180 degrees centigrade (160 fan) then place 12 muffin cases into a muffin tray like this one available on Amazon.



In a bowl or stand mixer put the sugar, melted butter, milk, vegetable oil, eggs and vanilla extract.



Whisk until all the ingredients are incorporated.



Add the flour, cocoa powder, baking powder and bicarbonate of soda and fold into the wet ingredients until fully incorporated.



Finally fold in the chocolate chips.



Divide the mixture evenly between the 12 muffin cases.



Bake in the pre-heated oven for 25 minutes or until a skewer comes out clean then leave to cool on a wire rack.




Chocolate Chip Muffins

Sarah's skill: Easy

Sarah’s Servings:12

Baking time: 25 minutes


Ingredients:

125g Dark brown sugar

100g Melted and cooled butter

180ml Milk

40ml Vegetable oil

2 Large eggs

1tsp Vanilla extract

225g Plain flour

40g Cocoa powder

1 tsp Baking powder

1/2 tsp Bicarbonate of soda

150g Milk or Dark Chocolate chips


Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Put 12 muffin cases into a muffin tray like this one on Amazon.

  3. In a bowl or stand mixer put the sugar, melted butter, milk, vegetable oil, eggs and vanilla extract. Whisk until all the ingredients are incorporated.

  4. Add the flour, cocoa powder, baking powder and bicarbonate of soda and fold into the wet ingredients until fully incorporated.

  5. Finally fold in the chocolate chips.

  6. Divide the mixture evenly between the 12 muffin cases.

  7. Bake in the pre-heated oven for 25 minutes or until a skewer comes out clean.

  8. Leave to cool on a wire rack.


Equipment Used







Sarah’s extra slice……


You can use any chocolate chips you want or a mixture.


Reeses peanut butter chips work well in this recipe too.

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2 Comments


Guest
Nov 06, 2022

also used black forest chocolate chips (with cherry fudge pieces) because that's all I had in. And they worked really well. Thank you!

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Sarah L Samuels
Nov 09, 2022
Replying to

That’s a good idea for a different flavour 🤗

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