Chocolate Chip Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tablespoon baking powder</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">200g chocolate chips (dark, milk, or a mixture)</li><li class="ingredients-single-item">2 tablespoons demerara sugar (for topping)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">Paper muffin cases</li><li class="equipment-single-item">Ice cream scoop (for portioning batter)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Line a 12-hole muffin tin with paper cases. This slightly higher temperature helps create those coveted domed tops by setting the outside quickly while the inside continues to rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. The thorough mixing of dry ingredients ensures there are no pockets of baking powder in your finished muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl or large measuring jug, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined. The oil (rather than butter) will create a moister muffin with a longer shelf life.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of your dry ingredients and pour in the wet ingredients. Using a spatula, fold everything together with just 10-12 strokes. The batter should still look lumpy with a few streaks of flour visible. Over-mixing develops gluten, resulting in tough, dense muffins instead of tender ones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reserve 2 tablespoons of chocolate chips for topping, then gently fold the remaining chips into the batter with just 2-3 strokes. This minimal mixing prevents the chips from sinking to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cases, filling each one about ¾ full. Sprinkle the tops with the reserved chocolate chips and the demerara sugar for a crunchy, bakery-style finish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 5 minutes, then reduce the temperature to 180°C (160°C fan/gas mark 4) without opening the oven door. This initial high heat creates the rise, while the lower temperature ensures the centers cook through properly. Continue baking for 15-18 minutes until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. This brief resting time helps them set and makes removal easier. The muffins are delicious warm, when the chocolate is still melty, but they'll keep in an airtight container for up to 3 days. You can also freeze them for up to 3 months – simply thaw at room temperature or warm in the microwave for 20-30 seconds when ready to enjoy.</li></ol>