Embark on a sweet journey with me as I share my love for chocolate chip muffins. Unearth the rich history, tackle the easy-to-follow baking process, and discover the wonderful world of flavours packed into these delightful treats.
In a medium bowl, combine the flour, sugar, salt and baking powder.
In a separate bowl mix the eggs, milk, butter and vanilla extract together (See Note 1)
Then pour the wet mixture into the dry ingredients and gently mix
Add the chocolate chips and fold them into the mixture
Spoon the batter into the muffin cases (See Note 2)
Bake for 5 minutes and then reduce the heat to 180°C (350°F) Gas mark 4 and bake for 20-25 minutes (See Note 3)
Allow the chocolate muffins to cool in the tin and then transfer to a cooling rack or serve
Video
Notes
Note 1 – Stir enough that the dry ingredients become moistened, don’t overmix, or under-mix.Note 2 – Fill the cups 2/3 full, I use an ice cream scoop to fill the muffin cases, as this is a lot easier. If you fill them too much they will overflow on the trayNote 3 – Baking at high heat and then reducing the heat will help the muffin rise and it will give you a bakery-style dome on top.Nutritional facts:The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.