The Easiest Bakery Style Chocolate Chip Muffins

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The Easiest Bakery Style Chocolate Chip Muffins: Super simple, super fluffy and super delicious. Lots of chocolate chips go into this gorgeous recipe for the ultimate breakfast muffin. They are pretty mega, and are definitely best eaten whilst still warm!

Make these the night before, and then reheat for 20 seconds in the microwave for a warm, delightful breakfast. Alternatively, they’re still great cold and eaten on the go/in the car. Feel free to shrink them (making more total muffins) if you’re making them for school breakfast! 

I like to keep my muffin recipes as simple as possible, so you only need one bowl and a wooden spoon to make these. We add in various liquids to ensure the best texture

Only a few ingredients for the ultimate muffins. This recipe creates a smaller batch, so feel free to double up (they freeze well and make a great ‘make-ahead’ breakfast option). I know some people struggle to really nail them so here are my top tips for BIG BOI muffins that will definitely get you a promotion if you take them into work.

Tips for the best muffins:

• Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
• Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined. 
• Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.

This recipe for The Easiest Bakery Style Chocolate Chip Muffins makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These really are great for so many occasions! For more muffin recipes, check out these Blueberry Crumble Muffins or these Bannoffee Caramel Muffins. For more baking inspiration, head on over to my Instagram.

The Easiest Bakery Style Chocolate Chip Muffins

Perfectly soft and fluffy and packed full of chunky chocolate chips – the best breakfast. This recipe makes 6 chunky muffins, but can easily be doubled to suit your wants/needs. Definitely best eaten warm (as are most bakes) – but still fantastic when cool. There is an optional item to add squares of milk chocolate in the centre for extra decadence!

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Author: Florence Jackson

Ingredients

• 165 g Plain Flour
• 110 g Granulated Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 50 g Butter Melted
• 30 ml Vegetable Oil
• 75 ml Milk
• 1 Medium Egg
• 100 g Milk Chocolate Chips
• 6 Squares Milk Chocolate Optional

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
• In a large bowl, combine the flour, baking powder, baking soda and sugar. 
• Make a well, and pour in the milk, egg, oil and butter (make sure it has cooled a little first). Add the chocolate chips and stir gently with a wooden spoon until just combined. 
• Scoop 1 tbsp batter evenly into each muffin hole. If using, add 1 square of milk chocolate to each, placed in the middle.
• Scoop over the remaining batter evenly, ensuring that chocolate is covered. Bake for 15-18 Minutes until golden on top. Let cool on a wire rack.