Let Me Tell You About the Time I Fell in Love with Muffins
I still remember the first time I tried to bake chocolate chip muffins on my own — it was a rainy Saturday, I was a broke student living on baked beans and tea, and my housemates had declared we “needed” a treat. Little did I know I’d end up making this recipe so many times that, at this stage, my muffin tin probably deserves its own spot in the family tree. I’ve tinkered with the recipe a bit over the years, sometimes out of necessity (read: running out of milk and improvising with Greek yogurt), but these are the muffins that always disappear before they’ve properly cooled.
Why You’ll Love These Muffins (And Why I Keep Baking Them)
I make these chocolate chip muffins when my niece comes over because it’s the only way she’ll sit through her math homework without mutiny. My partner, who usually claims to “prefer savoury snacks,” always asks for a second one (so much for that). If I’m honest, I’ve even made a batch just because it means the house smells better than any candle money can buy — although, fair warning, baking them on a hot day will make your kitchen feel like a sauna. Still worth it, though!
Honestly, these muffins are like edible hugs. Sure, I’ve tried fancier recipes with browned butter and all that jazz, but there’s something about this basic mix that hits the spot — especially with a strong cuppa and a silly TV show in the background. And let me just say, I used to hate that some muffin recipes gave me either dry golden rocks or weirdly soggy craters. But this one? Nailed it, more or less (unless you totally forget the sugar, which — not gonna lie — has happened to me once).
Here’s the Ingredients List (With Swaps and Family Secrets)
- 2 cups (250g) all-purpose flour – Or “plain flour,” as my nan would insist. Honestly, any basic white flour gets the job done; once I used half wholewheat just to feel virtuous, and it was fine (a bit denser, maybe).
- 1/2 cup granulated sugar – You can use light brown sugar for a slightly caramel-y flavor. If you like things less sweet, go with 1/3 cup, but why hold back?
- 1/4 cup (60ml) vegetable oil – Melted butter works too, but you get a bit more moisture with oil. In emergencies (aka, butter crisis days), I’ve even used sunflower oil.
- 2 large eggs – Or 3 small, as my neighbor’s chickens seem to lay only tiny eggs.
- 3/4 cup (180ml) milk – Any kind, really. I’ve made these with oat milk and almond milk and didn’t spot much difference.
- 2 tsp baking powder – I once ran out and used a sachet of baking soda + a squeeze of lemon. It worked, sort of… Muffins rose a bit wonky, though.
- 1/2 tsp salt – A pinch. Or two. Whatever’s handy.
- 1 tsp vanilla extract – I’ll be honest, I’ve skipped this before and no one was any the wiser.
- 1 cup (maybe a hefty handful!) chocolate chips – Dark, milk, or even those fancy white ones (which, for real, don’t behave the same – they melt oddly but still taste good).
- Optional extras: 1/2 cup chopped nuts (pecans, walnuts… I even tried pistachio once for a laugh), or 1/2 mashed banana if you’re low on eggs.
How I Make These: My Sometimes-Messy Method
- Preheat your oven to 375°F (190°C). Or, if your oven’s like mine and seems to have “moods,” anywhere in that ballpark will do. Line a muffin tin with paper cases (or just grease it if the cupboards are bare).
- In a biggish bowl, whisk flour, sugar, baking powder, and salt. Mix it well. Sometimes I use a fork just because it’s already in my hand from breakfast.
- In a separate bowl: beat eggs, then add milk, oil, and vanilla. No need for fancy equipment — honestly, sometimes a whisk, sometimes just a sturdy spoon.
- Pour the wet stuff into the dry. Now, here’s the thing: don’t overmix! Stir until it’s juuuuust, well, lumpy. If you stir til smooth, you get rubbery muffins. Trust me (I learned the hard way — those were like edible hockey pucks).
- Fold in the chocolate chips (and nuts/banana if using). This is where I sneak a few chips for myself! If your kid spots you, there’ll be a negotiation.
- Spoon the batter into the muffin cases, about 3/4 full. I use a big soup spoon, but I’ve also just poured from a jug and wiped the epic batter drips off the oven later.
- Bake 18-22 minutes. They’ll go golden and smell delicious. A toothpick should come out with a crumb or two, but no goo.
- Let them cool in the tin for 5 mins, then onto a rack. Or straight to your mouth if impatience wins — just don’t burn your tongue like I did last time.
Kitchen Notes (Or: How I Stopped Messing It Up)
- Muffin batter should never look perfectly smooth. If it does, you probably need to start again (or just settle for chewy muffins, but who wants that?)
- I like to stash an extra handful of chocolate chips on top right before baking for that “bakery-style” look. Makes ‘em Instagram-worthy (though I don’t post much myself — too busy eating).
- If you don’t have muffin liners, just grease the tin; a little extra oil on a bit of kitchen roll goes a long way. They might stick a bit, but that’s nothing a butter knife can’t fix.
- Actually, I find it works better if I let the batter rest while the oven heats. Maybe 10 minutes, maybe longer if I get distracted by emails. The muffins sometimes rise higher.
Variations from My Experiments (And a Dud or Two)
- Double chocolate: Swap 1/4 cup flour for cocoa powder. Skip if you’re not a mega-choc fan, but I love these for seriously rainy days.
- Mocha muffins: Stir in a tablespoon of instant coffee with the wet ingredients. My aunty was obsessed and, honestly, so am I now.
- Lemon zest + white chocolate: Sounds posh, tastes fresh. But once I threw in fresh raspberries and the muffins went a bit soggy — proceed at your own risk!
Don’t Have a Muffin Tin? No Worries
Listen, I’ve baked these in ramekins, tea cups and even a Pyrex casserole in a pinch (don’t ask — desperate times!). Just adjust the time a bit, and maybe embrace “jumbo” style. Muffin shape is a bonus, not a requirement!
How to Keep (What’s Left) Fresh
These muffins keep pretty well in an airtight tub for 2–3 days. (Though honestly, in my house it never lasts more than a day!) You can freeze them — just pop ‘em in a bag and defrost for breakfast, if you’ve superhuman self-control and don’t eat them all warm…
A Few Ways I Like to Serve Them
I love these split with a bit of salted butter, or — if I’ve company — warm with ice cream as a sort of “muffin sundae” (my little cousin’s idea, not mine, but it’s a belter). My partner dunks them in coffee, which I’m not wild about, but each to their own!
Little Nuggets I Wish I’d Known Earlier (Pro Tips!)
- I once tried to speed things up and baked at 425°F. Burnt on top, raw in the middle. Don’t do it… patience is the path!
- If you forget to preheat, just let the filled tin sit on the counter; the batter relaxes, and the muffins puff up nice, weirdly enough.
- Those paper liners that say “non-stick” are lying. I use a dab of oil in each just to play it safe.
Real Questions I Get Asked (Yes, Even From My Mum)
- “Can I use self-raising flour instead of plain?”
- Yeah, absolutely — just skip the baking powder (or leave a pinch in if you like). Expect them to rise a bit more, almost cupcake-like.
- “How can I make these gluten-free?”
- Honestly, I’ve had the best luck with a cup-for-cup GF flour mix (Bob’s Red Mill is decent). They get a tad crumblier though.
- “Why are my muffins sometimes flat?”
- Could be overmixing or old baking powder. Or sometimes it’s just one of those days. Try fresh powder and gentle mixing next time!
- “Could I mix in frozen berries?”
- Sure! Toss ‘em in a bit of flour first, so they don’t all sink. Just don’t thaw beforehand or you’ll get blue-streaked batter.
- “What sort of chocolate chips should I use?”
- Whatever’s on hand! Semi-sweet is classic. Once I chopped up leftover Easter eggs. Worked a treat.
Hungry for More?
If you want some super in-depth tips on muffin magic (or just love reading about why certain recipes work), this guide by Sally’s Baking Addiction is brilliant — I reference it all the time. For egg substitutes when you’ve got none left (happens to the best of us), I rely on Food52’s egg swaps. And if you’re after a real British bake, BBC Good Food’s version adds that pub quiz “did you know.”
If you do try this, let me know how you get on (especially if you manage to save any for breakfast… I never do!).
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
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1Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
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2In a large bowl, whisk together the flour, baking powder, and salt.
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3In another bowl, mix the melted butter, sugar, eggs, milk, and vanilla extract until well combined.
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4Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
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5Fold in the chocolate chips, then divide the batter evenly among the prepared muffin cups.
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6Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
250 caloriescal
Protein:
4 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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