Chocolate chip muffins
By Lulu Grimes
Make these easy chocolate chip muffins with kids over the weekend or school holidays. They take just 15 minutes prep and are a guaranteed family favourite
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Prep:15 mins
Cook:25 mins
- Serves 12
- Easy
Nutrition per serving
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kcal 263
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fat 13g
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saturates 7g
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carbs 31g
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sugars 15g
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fibre 1g
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protein 5g
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salt 0.5g
Ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 150g chocolate chips, milk, white, dark or a mix of all three
- 100g golden caster sugar
- 2 eggs, lightly beaten
- 150ml natural yogurt
- 100g unsalted butter, melted
Method
Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.
