Chocolate Chip Muffins remind us of fun and happiness, parties, picnics and so much more.  These are perfect for school lunches (or adult lunches) and another recipe that freezes really well, giving you the perfect excuse to make a double batch, lol.

This recipe contains vanilla bean paste which you can make your own using our own.

Storage – keep in an airtight container for up to 3 days in the pantry, or freeze for up to 6 months.

 

 

 

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 12

Ingredients

  • 120 g raw or rapadura sugar
  • 120 g butter
  • 100 g milk of choice
  • 3 large egg
  • 320 g self-raising flour
  • 1 tsp. vanilla bean paste
  • 100 g milk choc chips

Instructions

Thermal Cooking Method

  1. Line a 12 hole muffin tin with paper cups and preheat the oven to 180°C.
  2. Blitz sugar in mixing jug for 3 seconds/speed 9.
  3. Add softened butter into mixing jug and blitz 15 seconds/speed 4. Scrape down sides and repeat.
  4. Add all remaining ingredients (except chocolate chips) and mix for 10 seconds/speed 4.
  5. Add chocolate chips and mix 3 seconds/speed 4/reverse.
  6. Fill muffin cases 3/4 full with mixture and bake in oven until cooked approximately 15 - 20 minutes or until a skewer comes out clean.

Traditional Cooking Method

  1. Line a 12 hole muffin tin with paper cups and preheat the oven to 180°C.
  2. Blitz sugar in a food processor on high speed until it resembles a fine powder.
  3. In a large bowl, add softened butter and sugar and mix with electric beaters for 15 seconds/medium speed. Scrape down sides and repeat.
  4. Add all remaining ingredients (except chocolate chips) and mix for 10 seconds/medium speed until well combined.
  5. Using a wooden spoon, add in chocolate chips and mix well.
  6. Fill muffin cases 3/4 full with mixture and bake in oven until cooked approximately 15 - 20 minutes or until a skewer comes out clean.

Nutrition

  • 12