How To Make Chocolate Chip Muffin:

Muffin is a popular baking dish. A muffin is always well received with a nice cup of tea or coffee to go with it.

This recipe I show you is made with chocolate chips but of course you don’t have to add the chocolate chips. It is perfectly ok to have a plain muffin.

Personally though I love them with the chocolate chips, it gives that wonderful crunchiness to the texture of the soft muffin.

Please do give this recipe a try and if you want other dessert recipes then take a look at the dessert recipe blogs.

Happy browsing through the LifeStyle With Sharon website.

Serves:
10 muffins

Great For:
snack OR dessert

Cooking Time:
30 minutes

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Ingredients

80g butter
160g caster sugar
2 eggs
1 tsp vanilla extract

½ tsp salt
250g self raising flour
½ cup milk
100g chocolate chips

Chocolate Chip Muffin – Method & Instructions

A trick that I always do which makes the creaming of the butter and sugar a bit easier is I heat the bowl up first. You heat it by placing it over a pot of hot water for a few minutes.

Then you put the butter and sugar in the mixing bowl. It is best to use butter that is room temperature. Using butter that has been left out of the fridge for a while so it is not rock hard is much easier to work with.

Cream the butter and sugar together with an electric whisk or stand mixer or with a wooden spoon if you are making by hand.

Add eggs to the butter and sugar mixture. Mix with either a wooden spoon or mixer.

Put vanilla extract in the bowl.

Salt then needs to be added too.

Sieve ¾ of the flour into the bowl.

Fold the flour into the wet muffin mixture gently with a spatula until all the flour is not visible.

It is normal that the muffin mixture will be very thick at this stage.

Pour in milk and gently mix.

The consistency will change from being very thick to a much smoother mixture.

Rest of the flour is then added to the bowl and mixed gently until all the flour has disappeared.

Your chocolate chips if using them will be added to the muffin mixture and gently mixed in.

Let the mixture rest for 10 – 15 minutes

While the muffin mixture is resting, this is the time to pre-heat the oven.

Heat the oven to Gas 7 / 220°C / 425°F

After the muffin mixture has rested you fill the muffin cake cases. A good measurement would be one ice-cream scoop per muffin cake case. If you don’t have an ice-cream scoop then fill with 2 tbsp of muffin mix. Place the muffin cake cases onto a muffin tin.

Place in the oven and bake for 20 – 25 minutes.

Let them cool for 5 minutes before taking the cake cases off so the muffin doesn’t stick to the paper.

Enjoy your muffin with a nice cup of tea or coffee.

Hope you liked the recipe and give it a try.

For more recipes do check out my other blogs.

Thanks

Sharon

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