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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)

4.5

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
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

206

What did you think of this recipe?

Indi Chalmers

Sooooo gooood!

Brown

Sophie mckechnie

soooooo good! The whole family loved it (i'm a kid).

Laura

I’ve made these many times over the past two years since I discovered this recipie. Confused by the amount of low ratings, this is a fail proof recipe that tastes great each time. I’ve made some substitutions, changed the choc chips for blueberries and/or white chocolate. Every time a winner.

Will

It’s amazing perfect for anything

Billie

Easy to follow instructions and can’t wait to try them!!!

Sarah

Awesome muffins

lei

YUM!

Leo

Very specific

Roxy

Great easy recipe, just be mindful when mixing the milk and butter as I accidentally poured the milk into the butter which resulted in curdled milk/ butter.

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.