This recipe will give you at least 12 muffins when using the smaller cupcake style muffin cases. Use the larger tulip paper cases or baking cups if you want a bakery style muffins and a smaller number of muffins.
To get that perfect non-stick release every time, check out my guide on the 3 Best Muffin Cases That Don’t Stick. They are my favourite paper cases for baking cupcakes and muffins.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below.
Ingredients
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the ‘Jump to Recipe‘ button at the top of this post.
Butter - Unsalted (melted)
Egg - Medium size. Free range and organic if possible
Buttermilk - Plain Yogurt is a good alternative. Try this Easy Way to Make Buttermilk
Milk - full fat or semi skimmed
Vanilla extract or Vanilla Paste
Plain Flour (sieved)
Baking powder (sieved) Essential when using plain flour
Brown sugar or light brown sugar is fine and gives a nice, slightly nutty flavour.
Dark chocolate - Milk or dark chocolate chips are fine. If using a block of chocolate, chop it into small chunks.
Method
Preheat the oven to 170 deg Fan assisted. Place 12 paper Muffin cases into a muffin tin.
Step 1. In a large jug, mix together the melted butter, buttermilk, milk, egg and Vanilla extract.
Step 2: In a separate bowl, mix together the flour, baking powder and sugar. Then
add the chopped chocolate or chocolate chips. Give everything a good mix.
Step 3: Make a well in the centre of the dry ingredients and carefully pour in the wet ingredients.
Step 4: Give everything a really good mix, ensuring there are no flour bits at the bottom of the mixing bowl. Tip: Do not be tempted to add more liquid, or the chocolate pieces may sink to the bottom.
Step 5: Whatever muffin cases you use, fill them to ¾ full to allow enough room for the muffins to rise during baking.
Step 6: Bake in the centre of the oven for 20 - 25 minutes, or until baked, testing the centre of each muffin with a cake skewer until it comes out clean.
When baked, take them out of the oven and allow them to cool a little before serving.
Storage
Muffins will keep for a few days when stored in an airtight container and will freeze well for up to three months when placed in suitable containers.
Tips and Faq
Can I use Chocolate chunks instead of chocolate chips?
Yes, you can use chocolate chunks instead of chocolate chips. Chop the bars of chocolate into similarly sized chunks.
Can I freeze Chocolate Chip Muffins?
As soon as the muffins have cooled, place them in an airtight container or a large freezer bag, ensuring they are not stuck together, before placing them in the freezer. Bring them to room temperature, or warm them in a moderate oven for a few minutes for that just-baked taste.
How do I stop the chocolate chips from sinking to the bottom?
To stop the chocolate pieces from sinking to the bottom of your muffins or any chocolate cake depends on how firm your muffin dough is. A loose or very wet muffin batter will not support the chocolate chips.