There are a variety of different muffins in the world, but my absolute favourite is a chocolate chip muffin. It’s one of the pastries I pick up in a breakfast buffet in a hotel, or for a quick breakfast before school. The recipe used is almost the exact same as the lemon, poppy and flax seed muffins I made, simply an adaptation of that one from the Leiths Technique Bible.
For the muffins:
- 250g plain flour
- 2tsps baking powder
- 1/2tsp baking soda
- 110g butter, melted and cooled
- 110g brown sugar
- 2 eggs, beaten
- 150ml milk
- 1/2tsp vanilla
- 110g chocolate chips
Some of the steps I did prior to taking a picture of the ingredients to save time as well as the number of bowls I needed to wash later. I have however mentioned everything in the right order for you to follow.
Preheat the oven to 190C and line a muffin tray with liners.
Sift the flour, baking powder and soda into a bowl and set aside.
In a large bowl mix together the butter, sugar and eggs. Mix well to break apart as much sugar as possible. Add the vanilla to the milk and then pour it into the butter mixture, mixing well so that everything is well combined.
Fold the flour into the wet mixture using no more than 10 strokes. This helps keep as much air in the batter as possible, ensuring it is not overworked.
Stir in the chocolate chips gently.
Using two spoons or an ice cream scooper, divide the batter into the lined tin. I only got 10 muffins, but it depends on the size of the tin you use.
Bake in the oven for 20-25 minutes until the muffins are well coloured and a skewer comes out clean.
Allow the muffins to rest well before tearing into them so that they have a chance to settle.