Bakery-style Chocolate Chip Muffins made from scratch.
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 200 grams (1 cup) caster sugar or granulated sugar
- 3 level teaspoons baking powder
- 115 grams (1/2 cup) butter, just melted and cooled
- 2 teaspoons vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 150 grams (1 cup) milk chocolate chips
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter. In a large mixing bowl, add flour, sugar and baking powder and whisk briefly.
- To a small bowl, add butter, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
- Add chocolate chips. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.
Buttermilk: If you don’t have any buttermilk on hand, make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or fresh lemon juice. Leave to curdle for 5 minutes before using.
Storage: Muffins are best eaten on the day they are made. I recommend freezing extra muffins in order to maintain maximum freshness.