Best Chocolate Chip Muffin
A perfect sweet muffin base that's super quick to mix! This is moist and fluffy, with a beautiful dome like the muffins you get from bakeries and cafes. I load this up with chocolate chips but feel free to substitute with your favourite berries, nuts or dried fruit. Don't worry if you don't have BUT
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 2 1/2 cups / 375g plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup / 220g white sugar (Note 1)
- 1/4 tsp salt
- 1 cup / 250ml buttermilk (Note 2)
- 1/4 cup / 60g unsalted butter, melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
- 1 3/4 cups / 300g chocolate chips (US: semi-sweet)
Steps
Preheat oven to 200C/390F (all ovens) (Note 6). Line a 12 hole muffin tin with paper patties.
Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Stir through chocolate chips.
In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Divide batter between paper cases. Top with remaining 1/4 cup chocolate chips.
Bake for 5 minutes, then turn down to 180C/350F (fan forced/convection) and bake for a further 15 minutes, or until a skewer inserted into the muffin comes out clean.
Remove muffins from the muffin tin immediately onto a cooling rack.
Serve warm or at room temperature (warm is extra yum!)
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