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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; 2 eggs; ½ tsp vanilla essence; ½ cup chocolate chips (100g)

4.4

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
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

186

What did you think of this recipe?

Olivia

STOP! Don't try this recipe it's terrible, I hate it when I waste all the ingredients on a bad recipe. Followed to a T and was quite funny all the choc chips sunk and they didn't rise even though there was 4 tsp of baking powder in it.

NzVibez

Good as man

Nayani

It was super easy and tasty for my son's snack box.

Alex

great

omg i love theam

Linda

Such a great recipe! I chopped some cashews and added that in which was really good.

Hello

Good

georgia

it is a cool recipe

Daisy

we doubled the recipe and the outside nearly burned but the good thing was the chocolate did not sink to the bottom.

Chontelle

I add ground cinnamon to mine I take out 1 tablespoon of caster sugar and replace it with 1 tablespoon of cinnamon and everyone can't stop raving about them

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.