What’s not to love about a chocolate chip muffin? We love an assortment of dark, milk and white, but feel free to choose your favourite choc chips. Once baked these muffins will keep for three days in an airtight container, or freeze individually instead.
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Step 1.
Heat the oven to 200°C. Line a muffin tray with 12 paper cases.
Step 2.
Melt the butter, then leave to cool slightly.
Step 3.
Whisk the flour, baking powder, sugar and salt together in a large bowl. Crack the eggs into a separate bowl, add the yoghurt and melted butter, then whisk to combine.
Step 4.
Pour the wet ingredients into the dry ingredients and use a spatula to just bring the muffin batter together (it’s fine if not completely smooth), then gently fold through 200g of the chocolate chips – you don’t want to overmix, as this makes your muffins heavy.
Step 5.
Divide the batter evenly between the muffin cases, then sprinkle over the remaining chocolate chips.
Step 6.
Bake on the middle shelf of the oven for 5 mins, then turn the heat down to 160°C and bake for a further 18-20 mins until risen, golden brown and a skewer inserted into the centre comes out clean. Eat warm or cold – you do you.
Serves
12
Unsalted Butter
Plain Flour
Baking Powder
Caster Sugar
Fine Sea Salt
Egg
Natural Yoghurt
Chocolate Chip
Serves
12
Unsalted Butter
Plain Flour
Baking Powder
Caster Sugar
Fine Sea Salt
Egg
Natural Yoghurt
Chocolate Chip
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Line a muffin tray with 12 paper cases.
Step 2.
Melt the butter, then leave to cool slightly.
Step 3.
Whisk the flour, baking powder, sugar and salt together in a large bowl. Crack the eggs into a separate bowl, add the yoghurt and melted butter, then whisk to combine.
Step 4.
Pour the wet ingredients into the dry ingredients and use a spatula to just bring the muffin batter together (it’s fine if not completely smooth), then gently fold through 200g of the chocolate chips – you don’t want to overmix, as this makes your muffins heavy.
Step 5.
Divide the batter evenly between the muffin cases, then sprinkle over the remaining chocolate chips.
Step 6.
Bake on the middle shelf of the oven for 5 mins, then turn the heat down to 160°C and bake for a further 18-20 mins until risen, golden brown and a skewer inserted into the centre comes out clean. Eat warm or cold – you do you.
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