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Chocolate Chip Muffins

Chocolate chip muffins are the ultimate cafe style treat. These muffins are perfectly soft and fluffy, and are perfect as school lunchbox treats.

This muffin recipe if my go-to recipe. The basic recipe contains on five basic ingredients, and can the chocolate chips can easily be swapped for blueberries, mashed bananas or even chopped nuts. The options are endless.

Chocolate chip muffins in muffin tin

Muffin recipes

After more muffin recipes? Look no further than the recipes below:

Chocolate chip muffins in muffin tin with milk bottle

Ingredients you will need

To make these delicious muffins you will need the following 6 ingredients:

  • Self raising flour
  • White sugar
  • Chocolate chips – feel free to use milk, dark or even white chocolate chips
  • Milk
  • Canola oil – or you favourite mild-flavoured oil
  • Egg
Chocolate chip muffins in muffin tin

Tips for making the perfect muffins

  • Don’t overmix the batter. Mixing the batter until only just combined will help keep your muffins light and fluffy.
  • Chill the muffin batter in the fridge overnight. This will also help keep the muffins light and fluffy, but will also help them rise taller when baked. If trying this with a berry muffin recipe, mix the berries through just before baking.
  • Use a cookie scoop to transfer the batter to the muffin tins. This helps evenly fill the tins, and is way less messy than spooning the batter.
  • Muffins are perfect for freezing. Simply freeze them in an airtight container for up to 1 month.
Chocolate chip muffins with bottle of milk

How to make chocolate chip muffins

Step 1:

Preheat the oven to 180c fan forced. Line 2 x 6 hole muffin tins with muffin wrappers.

Step 2:

Combine the self raising flour and white sugar in a large mixing bowl.

Step 3:

Combine the milk, oil and egg in a small bowl until well combined.

Step 4:

Combine the wet ingredients with the dry, mixing until just combined. Stir through the chocolate chips. Do not overmix!

Step 5:

Divide the batter between the muffin tins. Bake for 20 minutes or until cooked through.

Chocolate chip muffins in muffin tin

How to store muffins

At room temperature – Store in an airtight container for up to 3 days.

In the freezer – Freeze in an airtight container for up to 1 month.

Chocolate chip muffin recipe

Chocolate chip muffins in muffin tin

Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These chocolate chip muffins are perfectly soft and fluffy, with delcious chocolate chips for that sweet hit of flavour.

Ingredients

  • 2 cups self raising flour
  • 1/2 cup white sugar
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 egg
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 180c fan forced. Line 2 x 6 hole muffin tins with muffin wrappers.
  2. Combine the self raising flour and white sugar in a large bowl.
  3. In a small bowl, combine the milk, canola oil and the egg.
  4. Pour the wet ingredients into the dry and stir until just combined. Fold through the chocolate chips.
  5. Divide the batter between the muffin tins. Bake for 20 minutes or until cooked through.

Notes

Use your choice of dark, milk or white chocolate chips in this recipe.

Store the muffins in an airtight container at room temperature for up to 3 days. Alternatively, freeze in and airtight container for up to 1 month.

Do not overmix the batter. This will ensure your muffins stay light and fluffy.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 265mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g
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