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The Easiest Bakery Style Chocolate Chip Muffins
Florence Jackson

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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

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

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
  2. In a large bowl, combine the flour, baking powder, baking soda and sugar. 
  3. 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. 
  4. Scoop 1 tbsp batter evenly into each muffin hole. If using, add 1 square of milk chocolate to each, placed in the middle.
  5. 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.