Double Chocolate Chip Muffins

I’ve always wanted to bake high top muffins but I did not know how , the closest  I had come to high top muffins were high top cupcakes.

The ‘secret’ to high top muffins is to preheat the oven to a very high temperature and then reducing it to the required baking temperature as soon as the muffins are in the oven.

Ingredients

  • 200 grams caster sugar
  • 2 medium eggs
  • 125 ml vegetable oil or sunflower oil
  • 250 ml milk
  • 1 teaspoon vanilla extract or seed of half of a vanilla bean
  • 370 grams plain flour
  • 30 grams cocoa powder
  • 3 teaspoons baking powder
  • 200 grams chocolate chips
  • 1 teaspoon salt

Method

  • Preheat oven to 200 Celsius
  • Line your 12 muffin tray with paper liners. For this particular recipe I do not like to use paper liners. I like to butter and flour each cupcake hole, this will stop them from sticking. I like the look of the muffins without the paper liners.
  • Mix all the dry ingredients together in a bowl and add 150 grams of the chocolate chips  and mix the wet ingredients together separately in a jug.
  • Pour the wet ingredients into the dry and stir until smooth.
  • Fill the muffin cases to just over 2/3 rds full.  Put the rest of the chocolate chips on top of the muffins and push them into the cake gently.
  • Put the muffins in the oven and immediately reduce the temperature to 180 Celsius.
  • Bake for 20 -22 mins. Test with a toothpick or cake tester inserted in the middle of the muffins to see if they are baked through and remove from the oven.
  • Leave for about 5 minutes and then put on a cooling rack to cool completely
  • Enjoy!

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