Chocolate Chip Muffins


Now I’ve not made muffins in years, they were one of the very first things I made as a novice adult baker and they are super dooper easy and fairly foolproof, less sweet and less delicate in texture than cupcakes or sponge – muffins are great thing to make the beginner or advanced baker alike.

I found a fabulous recipe on my favourite recipe database – BBC Good Food! Although I found out that you actually need to make one batch and another third in order to make enough to fill 12 large muffin tins. I have increased the ingredients in the recipe below. Cooking and cooling time remains the same, I think they may have used smaller cases in the good food version, but in the Awfully Good Food version you need a bit more batter to fill the cases.


450g Self Raising Flour

1.5 Tsp Baking Powder

75g Cold Butter / Stork

120g Caster Sugar

220g Dark Chocolate, cut into chunks

3 Eggs, lightly beaten

337ml Milk

1.5 Tsp Vanilla Extract


1) Sift the flour and baking powder into a large bowl and fold together with a metal spoon in a figure of eight motion

2) Rub the butter into the mixture like you would if you were making shortcrust pastry

3) Stir in the sugar and chocolate chunks and set bowl aside

4) Crack the eggs into another bowl and whisk lightly until mixed together, add the milk and vanilla extract and mix briefly

5) Pour the wet ingredients into dry and combine with a metal spoon

6) Spoon into muffin cases and bake on 180 degrees (fan assisted) on the top shelf for 15-18 minutes

7) Cool in the tin for 10 minutes, then allow them to cool gently on a cooling rack

8) Enjoy a warm or cold muffin with a nice cuppa – perfect!


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