Name: Chocolate chip muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 250g self-raising flour; 1 tsp bicarbonate of soda; 150g chocolate chips milk, white, dark or a mix of all three; 100g golden caster sugar; 2 eggs lightly beaten; 150ml natural yogurt; 100g unsalted butter melted

Chocolate chip muffins served on a wire rack

250g self-raising flour
1 tsp bicarbonate of soda
150g chocolate chips
milk, white, dark or a mix of all three
100g golden caster sugar
2 eggs
lightly beaten
150ml natural yogurt
100g unsalted butter
melted

Method

step 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
step 2
Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep in an airtight container for three days.

Tips for how to make chocolate chip muffins

Bring your eggs and yogurt to room temperature before whisking to create a smoother batter and a fluffier texture once baked.
The key to light, fluffy muffins is to not overmix the batter which would overdevelop the gluten and create a tough, chewy consistency. It’s ok if the batter is slightly lumpy when spooned into the muffin cases, it will even out during baking.
If swapping the chocolate chips for blueberries, dust them in a little cornflour to help them evenly distribute through the batter, preventing them from sinking to the bottom.
For even-sized muffins, use an ice cream scoop to measure the batter into the paper cases.
To achieve the characteristic tall muffin tops work quickly when the batter is mixed to make the most of the chemical rise from the self-raising flour and bicarbonate of soda. Make sure your muffin tin is already lined with the paper cases and the oven is heated to the correct temperature.

Can these be made dairy-free or gluten-free?

To make these muffins dairy-free, substitute the butter for a dairy-free spread or 100g of neutral flavoured oil, such as vegetable or sunflower oil and use a vegan yogurt. Also, swap in dairy-free chocolate chips.

For a gluten-free twist, swap the flour for a gluten-free self-raising flour and add 1 tsp xanthan gum.

Can these muffins be made in the air fryer?

Yes, see our recipe for air fryer muffins – all you need to do is add in 75g of chocolate chips to the muffin mixture.

Variations on these chocolate chip muffins

You can easily customise these muffins with a few of the following additions:

Chopped nuts – add in a handful of chopped walnuts, pecans, pistachios or hazelnuts to the muffin mixture for extra crunch.
Fruit – dried cherries and raspberries work really well with dark chocolate chips, while blueberries are a great combination with white chocolate.
Soft toffee chips, crushed biscuits or meringue pieces are a great addition for some extra crunch and sweetness.
For extra chocolatey flavour, add cocoa powder to the batter, or try our recipe for double chocolate chip muffins.
For extra decadence, you can core out the centre of these muffins (reserving the top) and add in a dessert spoon of chocolate hazelnut spread. Replace the muffin top and you have a delicious melted chocolate centre.

How to store chocolate chip muffins

Once fully cooled, store the muffins in an airtight container for up to three days.

Can you freeze chocolate chip muffins?

Store the fully cooled muffins in an airtight container in the freezer for up to one month. Defrost at room temperature for approximately 2-3 hours until they reach an ambient temperature.