CHOCOLATE CHIP MUFFINS
Sometimes, there is nothing better than a freshly baked chocolate chip muffin. So easy to make - in fact - the less you stir the batter, the lighter they are!
INGREDIENTS
Makes 12 large muffins
FOR THE MUFFINS
350g plain flour
1tbsp baking powder
1/2tsp bicarbonate of soda
1tsp salt
250g soft light brown sugar
100g vegetable oil
300g sour cream
2 eggs
1tbsp vanilla extract
250g milk chocolate chips
FOR THE CRUMBLE TOPPING
45g plain flour
25g butter
2tbsp demerara sugar
1/4tsp salt
METHOD
1
Preheat the oven to 210°C. Line a muffin tray with 12 muffin cases and set aside. I like to use tulip muffin cases for these for a classic bakery muffin look (you can buy these online in large quantities), though you can use any paper muffin cases. If you do use paper cases, grease the top of the muffin tin so as the muffins rise, there is no risk of them sticking to the tray.
2
In a large bowl, mix together the sugar, oil, sour cream, eggs and vanilla extract until smooth.
3
Sift in the flour, baking powder, bicarbonate of soda and salt. Fold this mixture into the wet ingredients until almost combined.
4
Add the milk chocolate chips. Fold everything together until just combined, and no pockets of dry flour remain.
5
Divide the mixture between the muffin cases. I like to use a mechanical ice cream scoop to do this, though you can of course use two spoons, or pour directly from the bowl. Fill the muffin cases all the way to the top for big bakery-style muffins.
6
For the topping, melt the butter either in the microwave or in a small saucepan over low heat. Stir in the flour, demerara sugar and salt, and mix to a crumb-like consistency. Sprinkle generously on top of each muffin.
7
Bake in the oven for 5 minutes, then, without opening the oven door, turn the temperature down to 170°C, and bake for a final 15 minutes. The initial blast of heat gives the muffins a nice rise, then reducing the temperature enables them to cook through nicely without burning on the top. To check they are done, insert a skewer or a knife into the centre of a muffin - it should come out either clean, or with moist crumbs attached (but no wet batter).
8
Once out of the oven, allow to cool for about half an hour, then serve warm, or allow to cool and store in an airtight container to enjoy later. Store for up to 4 days at room temperature. Enjoy!
icheffedit Tip #1
Instead of milk chocolate chips, feel free to use white chocolate, dark chocolate, or even fudge chunks.
icheffedit Tip #2
This recipe can also be used to make fruit muffins (e.g. blueberry muffins). I recommend adding the zest of an orange or a lemon to the batter to bring out the taste of the fruit.