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Muffins

Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Prep time: 10 min
Cook time: 12 min
Yield: 12
Ingredients: 2 cups Edmonds Standard Grade Flour (300g); ¾ cup Chelsea Caster Sugar (170g); 4 tsp Edmonds Baking Powder; pinch salt; 1 cup Meadow Fresh Original Milk (250ml); 100g butter, melted (or Olivani Spread); 2 eggs; ½ tsp vanilla essence; ½ cup chocolate chips (100g)

4.5

Preparation

10 mins

Bake

12 mins

Difficulty

Easy

Servings

A classic chocolate chip muffin recipe to keep the kids happy. Great for an afternoon tea snack or pop one in the lunch box.

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Ingredients
Method

Ingredients

2 cups Edmonds Standard Grade Flour (300g)
¾ cup Chelsea Caster Sugar (170g)
4 tsp Edmonds Baking Powder
pinch salt
1 cup Meadow Fresh Original Milk (250ml)
100g butter, melted (or Olivani Spread)
2 eggs
½ tsp vanilla essence
½ cup chocolate chips (100g)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

231

What did you think of this recipe?

Linda Shew

Its so easy and delicious. Its my go to recipe.

Jasmine Ryan

Found that 220 degrees was far too high. Wasn't cooked right through but hard and brown on top.

Brooke

Well my workmate baked the chocolate muffins for us and brought them in for smoko as we all enjoy baking....these were soooo dry we had to wash down with our coffee. The amount of baking powder is far to much we would use 2 tsp baking powder to 2 cups of flour not 4tsp. It was a laugh and we still laugh about her first baking experience and tell her she needs to try again.

Anonymous

They are really good. They are light and fluffy and cook well.

If you want to stop chocolate chips from sinking to the bottom of the muffin coat them in flour before you add them to the rest of the mixture

james

5 stars

Food With Max

Super easy!

Daina

Easy to make, it was very quick to make also. The results were very tasty everyone loved them but the mix was a little bit stringy and sticky so that made it hard to put in the molds.

good

Shern

My 5 year old measured out all the ingredients and mixed it all on her own and our mini muffins came out perfectly! New lunch box favourite in this house. So easy and quick to do.

Method

Preheat oven to 220°C bake. Line a 12-hole muffin tin with paper cases.

In a large bowl, stir flour, Chelsea Caster Sugar, baking powder and salt together.

In a separate bowl, whisk milk, butter, eggs and vanilla until combined. Fold into flour mixture together with the chocolate chips. Don't over mix or muffins will be tough.

Spoon into prepared tin. Bake for 12-15 minutes, until muffins spring back when lightly pressed on top, and a skewer inserted into the centre comes out clean.

Delicious served warm!

Special thanks to Allyson Gofton for use of this Best Ever Recipe.