Chocolate chip muffins

Name: Chocolate chip muffins
Prep time: 20 min
Total time: 40 min
Ingredients: 250 g (1 ¾ cups) self raising flour; 50 g (¼ cup) butter; 75 g (⅓ cup) caster sugar; 130 g (¾ cup) chocolate chips; 1 tsp baking powder; 1 tsp vanila extract; 2 eggs; 250 ml (½ cup) milk

This chocolate chip muffin recipe is deliciously light and fluffy and is so simple to bake, making them perfect for kids.

Chocolate chip muffins are a great bake for kids to try. They’re easy, tasty, and compared to some bakes, relatively mess free. This chocolate chip muffin recipe is super light and fluffy and full of bites of chocolate chips.

We’ve already got a favourite double chocolate chip muffin recipe but this one, without the extra cocoa is lighter and nice if you like chocolate but aren’t a complete chocoholic.

How can kids help make the chocolate chip muffins?

These choc chip muffins are a great bake for kids as there are lots of easy ways to get involved. As a well as measuring and mixing all the dry ingredients together, your kids can get the chance to practice cracking eggs and pouring in the wet ingredients. It’s a little bit hands on if your kids like getting their hands messy in the kitchen as you rub the butter into the flour. It’s a fun job my kids always enjoy.

And unlike other bakes, these muffins don’t need to be thoroughly mixed so you don’t need to use any mixers or special equipment. All you need is a couple of spoons, a mixing bowl and your little bakers will be all set.

A favourite job in our house is also adding the muffin mixture to the cases. This job can be made easier for little kids if you use an ice-cream scoop – it measures just the right amount out with a lot less mess!

How long do chocolate chip muffins keep?

These muffins will keep in an air tight container for a few days. If you want to keep them for longer you can freeze them for up to three months. Wrap each muffin in cling film and pop them in a freezer bag. Make sure you defrost them fully before serving them.

What can I use if I don’t have self raising flour?

If you don’t have self raising flour, which is common in the UK, swap it for an equal amount of plain or all-purpose flour and put in an extra 2 teaspoons of baking powder and a pinch of salt.

How do I stop the chocolate chips from sinking to the bottom?

Add the chocolate chips to your dry ingredients and make sure you coat them as well as you can in flour. This should stop them sinking to the bottom of your muffins. If you want see more chocolate chips on top, you can add a few on top once you’ve added the batter to your cases before you bake them.

What happens if I overmix the muffin batter?

If you over mix your muffin batter your muffins might end up dense and tough. Mix them with a wooden spoon until the mixture just comes together. It’ll still be a bit lumpy but that’s ok.

Other easy muffin recipes for kids

If you and your kids like making muffins you’ll love these other easy muffin recipes:
Blueberry and apple muffins
Cheese muffins
Lemon curd muffins
Blueberry muffins
Apple cinnamon muffins
Triple chocolate muffins
Chocolate chip banana muffins
Blackberry muffins

Or if you have chocolate chips left over why not try one of these chocolate chip based recipes:

Chocolate chip loaf cake
Chocolate chip cupcakes
White chocolate chip cookies
Chocolate chip shortbread
Chocolate chip cookies

Useful equipment

You might need the following baking tools/gadgets to make these chocolate chip muffins

Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Muffin tin
Cupcake cases
Wire rack

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Difficulty: Easy
Time: 20 minutes plus 20 minutes baking
Serves: 12 muffins

Ingredients

350g (1 ¾ cups) self raising flour
50g (1/4 cups) flour
75g (1/3 cup) caster sugar
130g (¾ cup) chocolate chips
1 tsp baking powder
2 eggs
250ml (1/2 cup) milk
1 tsp vanila extract

How to make chocolate chip muffins

Preheat your oven to 200C / 170C Fan / 390F and line a muffin tin with cases

Rub the butter and flour together

Get your kids to measure out the flour into a small bowl then add it to a large mixing bowl. Measure out the butter then cut it into small pieces. Add it to your mixing bowl.

Rub the butter and flour together with your fingertips until the mixture resembles breadcrumbs.

Add the baking powder, caster sugar and chocolate chips and give everything a good mix.

Add the wet ingredients

Get your kids to crack the eggs into a small bowl, make sure there is no rogue shell then add it into the mixing bowl. If you do find some shell goes in, fish it out with a larger piece of shell or a teaspoon.

Measure the milk out. If you you have digital scales the easiest way of measuring it out accurately is to use the ml setting.

Mix everything together

Give everything a good mix (just with some wooden spoons, or a spatula). Mix it just until the flour has been properly combined – it’ll still be a bit lumpy but that’s ok.

Bake the chocolate chip muffins

Spoon the muffin mixture into the cases. Use an icecream scoop if you have one – it gives you just the right amount and is a lot less messy, or even just a soup or dessert spoon. If you’ve got some spare chocolate chips you can sprinkle them on top of each muffin, (this just makes them look pretty, and more like chocolate chip muffins when they come out of the oven).

Bake the choc chip muffins in the oven for around 20 minutes. The chocolate chip muffins are ready when they have risen, started to turn golden and a skewer poked into the middle comes out clean.

Remove them from the oven and leave them in the tin to cool for a few minutes before removing them from the tin and leaving them to cool completely on a wire rack.

Serve and enjoy!