chocolate muffin

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Basic muffin recipe

eggs

vegetable oil

milk

golden caster sugar

self-raising flour

salt

chocolate chips or dried fruit

Heat 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.

Learn how to make fluffy, bakery-style Vegan Chocolate Chip Muffins at home in just 1 bowl with simple pantry staples. Nut-Free.

Vegan Chocolate Chip Muffins

all purpose flour (spooned and leveled*)

baking powder

baking soda

cinnamon (optional)

cane sugar

(53 g light brown sugar)

applesauce

non-dairy milk

neutral oil

vanilla extract

apple cider vinegar or lemon juice

dairy-free mini chocolate chips

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil.

Dry Ingredients: Add the flour to a large mixing bowl, then add in the baking powder, baking soda, salt, and cinnamon (if using). Whisk until combined, then form a well in the center of the bowl.

Wet Ingredients: Add the cane sugar, brown sugar, applesauce, milk, oil, vanilla, and vinegar to the center of the bowl. Use a spatula to mix these ingredients together first in the center of the bowl, then slowly work outwards to incorporate more flour. Once all of the flour has dissolved, fold in the chocolate chips.

Divide the Batter: Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!

Bake: Bake in the middle rack of the oven for 5 minutes, then, without opening the oven, reduce the oven temperature for 350F.   Bake for an additional 14 to 17 minutes, until the tops of the muffins are slightly golden.

Let Cool: Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.

Storage: Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these chocolate chip muffins for up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

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Top 2 chocolate muffin recipes from across the web

The most viewed chocolate muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Basic muffin recipe

Vegan Chocolate Chip Muffins

The most viewed chocolate muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine