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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Servings: 6
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.