- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.<\/li>
- Mixing: Prevent dense\/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.\u00a0<\/li>
- 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.<\/li><\/ul>\n\n\n\n
This recipe for The Easiest Bakery Style Chocolate Chip Muffins makes about 6 muffins (I use a 6 hole muffin tin \u2013 like\u00a0these ones<\/a>)! These really are great for so many occasions! For more muffin recipes, check out these\u00a0Blueberry Crumble Muffins<\/a>\u00a0or these\u00a0Bannoffee Caramel Muffins<\/a>.\u00a0For more baking inspiration, head on over to my\u00a0Instagram<\/a>.<\/p>\n\n\n\n
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<\/figure>\n\n\n<\/div>\n\n\n<\/div>\n <\/div>\n \n\n Florence Jackson<\/span>\n <\/div>\nThe Easiest Bakery Style Chocolate Chip Muffins<\/h2>\n
<\/div>\n \n<\/div>\nPerfectly 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!<\/span><\/div>\n