Muffins are a great staple of baking. They happen to be very versatile, much like cookies really!
I wanted to create a muffin recipe that gave that same rich bite that we’ve learned to expect from shop bought muffins. One with a perfect balance between density and moisture.
The thing I like to do when I actually make a recipe is to judge the batter. If I think the batter has the right texture and consistency, then it’s good to go! These muffins had this texture. The glistening look comes from the oil mostly, and the little bit of milk!
Many people use buttermilk when they make muffins, but I don’t really cook much with it. It’d be a waste for me to buy a whole carton. Instead, I like to add a dash of regular milk or add in some yoghurt which works just as well.
When I began baking I’d also end up with all of my chocolate chips sinking to the bottom. The texture of this batter allows them to stay throughout the mixture and not drop. One little tip I read is to coat your chips in a bit of flour if this keeps happening to you!
I began adding some chocolate chips, then I went mad and added lots more, including white chocolate ones.
I added about 1 1/2 cups of chips in, but you can add as little or as many as you like! You could also add raisins or dried fruits. Be careful if you’re using cooking or regular chocolate that had been chopped, it can be quite heavy and sink so make sure to chop them roughly the same size as chips would be.
This recipe makes about 12 large muffins. The rise very nicely and cook in about 15 minutes. Seriously no fuss muffins.
Here’s the recipe, feel free to print and share it with a friend!
Shop Style Chocolate Chip Muffins
- 2 1/2 cup plain flour, sifted
- 3/4 cup oil
- 1 cup caster/granulated sugar
- 1 tsp vanillas essence
- 1 tsp baking powder
- 3 small eggs
- Chocolate chips
- 1 pinch salt
- A dash milk
Preheat the oven 180 C and line the muffin tin with cases.
Sift together flour, baking powder and salt in one bowl
Whisk the eggs together with vanilla essence and oil
Add the wet ingredients to the dry, mix well
Add a dash of milk. A dash is literally like 2-3 tablespoons!
Add the chocolate chips.
Spoon carefully into the muffin cases, filling them about 3/4 of the way up. Add some chips to the top for extra decoration. Don't fill to the brim, they'll all puff up and join together, trust me it's happened me on more than one occasion!
Bake for 15 minutes
Allow muffins to cool in the tray for about 10 minutes, then transfer to a cooling rack to cool further.
I hope you liked this recipe. If you try it, let me know – I’d love to hear how it went!
A Pin for Pinterest!