This is a simple and classic chocolate chip muffin, I had planned to use milk chocolate chunks but the cupboard was bare, so instead I used chunks of delicious 70% cocoa chocolate with lovely tangy pieces of candied orange peel encased in it, a delicious gift from a friend of mine.
115g unsalted butter, softened
75g caster sugar
2 tablespoons soft dark brown sugar
175g plain flour, sifted
1tsp baking powder
175g chocolate chips/chunks of your choice
- Preheat the oven 190°c and grease your muffin tin or line with paper cases.
- In your mixer, cream together the butter and sugars until light and fluffy.
- Beat in the eggs, 1 at a time, make sure you give the mixture a good old beat after adding each one.
- Fold in the flour & baking powder in batches, alternating with the milk – don’t over mix – the batter should be just combined.
- Using a small cookie scoop or spoon divide half of the mixture among the 10 muffin tin/cases, put 1 tsp of chocolate chips on top and then cover with another scoop of mixture.
- Sprinkle any remaining chocolate on top.
- Bake for approx 25 mins, until lightly golden.
- Leave to stand in the tin for 10 mins and then transfer to a wire rack to cool (however these are amazing eaten warm!)