Chocolate chip muffins
(makes 12 muffins)
250g plain flour
100g caster sugar
3 tsp baking powder
1/2 tsp salt
175ml whole milk
75ml vegetable oil (or sunflower oil)
200g chocolate chips
3 tbsp caster sugar & 2 tbsp dark brown soft sugar (for the tops)
- Preheat the oven to 200 C / Gas 6. Line a 12-hole muffin tray with paper cases.
- In a medium/large bowl, combine the flour, caster sugar, baking powder and salt using a handheld mixer.
- In a small bowl or jug, add the milk, oil and egg and mix well.
- Add the wet ingredients to the dry mix and whisk until combined.
- Add the chocolate chips and stir in with a spoon/spatula.
- Fill cases 2/3 full with batter mix.
- Sprinkle the tops of the muffins before baking with the combination of 3 tbsp caster sugar and 2 tbsp dark brown soft sugar.
- Bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out clean.
- Cool 1 minute before removing from tin.
- They’re best eaten warm, but if you want to add decoration, wait until they are cooled and pipe a small rose of buttercream on the top and sprinkle with more chocolate chips.
- If serving the next day, pop one in the microwave for 10 seconds – they’re definitely at their best when warmed!
If you want to make double chocolate chip muffins, substitute 50g of the plain flour for 50g of cocoa powder (I used up some Cadbury’s drinking chocolate in one batch and it tasted great!)