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Lulu's tips for the perfect chocolate chip muffins:

  • I recommend bringing your eggs and yogurt to room temperature before whisking to create a smoother batter and a fluffier texture once baked.
  • My top tip for 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.
  • I sometimes swap the chocolate chips for blueberries. When doing so, I make sure to 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, I always use an ice cream scoop to measure the batter into the paper cases.
  • The key to achieving the characteristic tall muffin tops is working 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 before putting them in to bake.

Units:
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Nutrition: Per serving

  • kcal263
  • fat13g
  • saturates7g
  • carbs31g
  • sugars15g
  • fibre1g
  • protein5g
  • salt0.5g
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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.

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.

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Lulu Grimes with a green background

Recipe from Good Food magazine, April 2018

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