Chocolate Chip Muffins

We're keeping things simple this week with a basic chocolate chip muffin recipe. I feel like these are such a staple treat for a lot of bakeries and when they're done right they're absolutely amazing!

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The Muffin

I opted for oil in the recipe rather than butter as I've always found it works better to keep the muffin moist. I try to keep recipes as simple as I can where possible to keep them accessible to everyone, and this recipe is a great one if you're limited budget-wise on what you can bake.

I've included both milk and dark chocolate chips in my recipe. You don't have to, but I find the combination of both together just add a bit of richness I think these needed.

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Method:

1. Preheat your oven to 170c fan and line your tray with 6 muffin cases

2. Beat your eggs in a bowl using an electric mixer for about a minute until it starts to look light and frothy

3. Add your oil and milk and mix until these are combined, then add your caster sugar and brown sugar, and mix again until your mixture is fully combined and fairly smooth

4. Add your self-raising flour and vanilla, and mix these in. Be careful not to overmix at this stage, I recommend doing it by hand if you're not confident about how long to mix for!

5. Add your chocolate chips and gently fold them in

6. Fill each of your cupcake cases with about two tablespoons of the mixture

7. Sprinkle a few more chocolate chips on top of your muffins and then pop them in the oven to bake for 24-26 minutes

8. Remove your muffins from the oven. You'll know they're done if they spring back when pressed and are golden on top.

9. Leave them to cool and then serve!