Chocolate Chip Muffins
- Lily Hough
- Mar 18
- 2 min read
Hi everyone,
So it may come as a surprise to you that I have never made muffins before. It never occurred to me how easy they are to make. I found a recipe on BBC Good Food's website that one of their readers had submitted. I found it whilst browsing for recipes using eggs as I had a ton of eggs to use up! I only made one change to the recipe as I didn't have one of the ingredients listed. This recipe is fool proof. It is nut, peanut, tree nut and coconut free which is amazing for me! I made 2 batches after the first batch being successful. If you want to make multiple batches, you'll need to double the recipe, but I suggest doing one batch at a time so as to get the right consistency and rise on the muffins.
This recipe was submitted by Charlotte Hilsdon. Thank you so much Charlotte for sharing it!
Ingredients:
2 Medium Eggs
125ml Vegetable Oil
250ml Semi-Skimmed Milk
250g Caster Sugar (as I didn't have Golden Caster Sugar to hand)
400g Self-Raising Flour
1 tsp Salt
100g Chocolate Chips (I used Milk Chocolate Chips from Tesco)
Method:
Heat your oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
Stir in 100g chocolate chips or dried fruit if using.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
The proof is in the taste and I don't usually taste my bakes or food that often but it was light and fluffy inside with a little crunch on top. The perfect consistency for muffins. They rose very well too. My husband tried one this morning, loved it and even took some to work for his colleagues. I'll let you know how they went down later.
Enjoy,
Lily x
Before they went into the oven.....
Cooling by the kitchen window- success!
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