Double Chocolate Chip Muffins
I had just realised yesterday (as the giant man-baby was pestering me for some sweet treats) that I had never ever done chocolate chip muffins yet. This was blasphemy and quite possibly a hanging offence and had to be rectified immediately (to save myself and my neck. Heck, we all need a neck!)
So, I present you today with some delicious chocolate chip muffins which have popped my chocolate chip muffin cherry. Ooo, now glace cherries *in* chocolate chip muffins. Mmmm!
It’s not like I have anything against chocolate chip muffins, I do love them and the kids love them as though they were a long lost member of our family or something! But, I have said in the past, I’m not that fussed on chocolate cake. Ya know, the kind where you put cocoa powder in. I’ll only eat it if it’s covered in some sort of chocolatey yet fudgy goodness. Are chocolatey and fudgy even words?
But shove little chocolate pieces in any sort of cake, I’m there… like some sort of weird chocolate stalker!
And would you believe me if I told you that the giant man-baby helped me make these? Yes, it’s true. Don’t faint now! He must’ve been desperate then, heh! It was nice to have the company and he helped get out all the ingredients for me while I barked order at him for certain tools, ingredients, and to help dry some of the pots from baking because I’m too anal to put them in the dishwasher. Bless him. Which leads me to ask, do any of your partners’ help you or are you normally a lone agent, like myself?
Before you skip to the fun recipe part, these muffins really are double chocolate. If you don’t have enough chocolate chips (I used 2x 150g packs!), you can half the chocolate chips and they will be fine. They really are chocolate overloaded, hence the name double chocolate chip muffins. There are some other possibilities too. For example, you could substitute the vanilla extract for peppermint extract and make mint chocolate chip muffins. Or add in some fruit too. Orange would be awesome in these too!
Double Chocolate Chip Muffins Recipe
Prep Time:15 mins
Cook Time:15-20 mins
Yield: 12 muffins
- 2 cups self-raising flour
- ⅓ cup light brown sugar
- ⅓ cup sugar
- ⅔ cup milk
- ½ cup butter
- 2 eggs, lightly beaten
- 1 tsp vanilla bean paste
- 11½ oz milk chocolate chips
- Preheat oven to 200°C/400°F.
- Grease or line twelve muffin cups.
- Cream the butter and sugar together until light and fluffy.
- In another bowl, sift the flour.
- In a mug or small jug, lightly beat together the milk, eggs, and vanilla bean paste until blended.
- Add half of the milk, eggs and vanilla bean paste (or extract, if you prefer) mixture to the butter/sugar mixture followed by a few tablespoons on flour to prevent curdling and mix.
- Repeat with the other half of the milk, eggs, and vanilla bean paste mixture followed by the remaining flour.
- Mix until just incorporated.
- Fold in the chocolate chips. If using a mixer, the chocolate chips tend to stick to the sides.
- Spoon batter into prepared muffin cups to 2/3 full.
- Bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. Mine were ready at 13 minutes so check often.
- Remove muffin tin and allow to cool in the tin for a few minutes then place muffins to wire rack to cool completely.
- Serve warm or completely cool.
- These muffins freeze well.
Adapted from Food.com
Sticky chocolate fingers,