5 July, 2020
Chocolate Chip Muffins
This is a quick and easy recipe. Perfect for a weekend brunch!
Ingredients
- 250g self raising flour
- 1 tsp bicarbonate of soda
- 150g milk chocolate chips (you can use dark chocolate, white chocolate or a mix of all 3!)
- 100g golden caster sugar
- 2 eggs, lightly beaten
- 150ml natural yoghurt (you can use 0% fat to be a bit healthier!)
- 100g unsalted butter, melted
Instructions
- Heat the oven to 200°C/fan180°C/gas6 and line a 12-hole muffin tin with paper cases.
- Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar.
- Add the beaten eggs, yoghurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
- Spoon the mixture into the paper cases until 2/3 full. Bake for 20-25 minutes, until risen and golden brown. Transfer to a wire rack to cool completely….. or eat warm (highly recommended!). The muffins will keep for up to 3 days in an airtight container.
Recipe adapted from BBC Good Food.