Okay okay, lemme tell you, it took me 4 attempts to perfect these muffins!
Now luckily, I have the experience to tell you exactly what not to do… Silver linings and everything you know 
I absolutely love a good muffin. One of my favourite muffins was always white chocolate chip one, filled with a raspberry compote! It was sweet, tangy, fresh, and chocolatey all at the same time, almost like a jam doughnut crossed with a muffin.
(I’m suddenly upset that I can’t remember where it’s from! I want to say it could have been from Waitrose or Sainsbury’s, but don’t quote me on that, this was a long long time ago and they’ve probably changed their muffin stock by now…)
But we’re not here to talk about shop-bought muffins, we’re here to talk about making our own homemade muffins! I’m assuming you guys don’t have huge commercial ovens at home, so we’re going to do this the home-style way. Muffins baked at home won’t look exactly like shop-bought muffins, but that’s exactly why we love ’em!
Now, we don’t want our muffins just to be cupcakes with chocolate chips in, even though that does still sound absolutely delicious. We want lovely, tall, moist, soft, and fluffy muffins with that sweet, slightly sticky muffin top (the best bit if you ask me).
So read on for my top tips on how to get them perfect first time!
1. Try not to overmix your dry ingredients. For nice soft and fluffy muffins, you want to gently fold them in with a spatula until only just combined.
2. Refrigerate the batter for at least 1 hour. I found between 2 -3 hours was about perfect. This will help the muffins to rise without spilling over, giving you nice tall muffins!
3. Start by baking the muffins at a high heat, then without opening the oven, turn the oven down and continue baking until the tops are golden brown and a toothpick comes out of the centre with just a couple of crumbs on.
4. If your oven bakes very unevenly (like mine does), you can open the oven and turn the muffin tray around. Just try to do this quickly (and carefully) and try not to take the muffins fully out of the oven whilst doing this if possible… Oh the joys of home ovens!
You could also bake in smaller batches of 4 so your muffins are all close to the centre of the oven where it tends to bake most evenly (in my oven’s case anyway).
These are my main tips for perfect muffins, but please do let me and others know in the comments if you have any extra secret tips that could help even further.
If you want to switch up the chocolate chips for another flavour, such as white chocolate chips, blueberries, nuts, dried raspberries etc. then please do! I would love to see your creations. Don’t forget to tag me on Instagram @fitwafflekitchen. I always love seeing your bakes!
If you’re looking for another simple and easy to make cake, why not try this super delicious old fashioned School Cake
Enjoy x
Chocolate Chip Muffins
Ingredients
- 2 large eggs room temp
- 60 ml vegetable oil
- 120 ml whole milk room temp
- 1 tsp vanilla extract
- 250 g self raising flour
- 200 g caster sugar
- 80 g chocolate chips + some for the top
Instructions
- Preheat the oven to 220C/200C (fan) and line a muffin tray with 8 muffin cases
- In a large mixing bowl, whisk together the eggs, vegetable oil, milk and vanilla until fully combined, then set these aside
- In another large mixing bowl, using a balloon whisk, whisk the self raising flour and caster sugar until combined
- Pour the wet ingredients into the dry ingredients and fold them together using a rubber spatula or a wooden spoon until just combined. The batter should be nice and thick. Try not to overmix as this can lead to a tougher, denser muffin
- Fold in the chocolate chips (again, do not overmix)
- Cover the bowl with cling film and refrigerate for 1 hour
- Scoop the mix into your prepared muffin cases about 3/4 of the way full and smooth them out evenly, then sprinkle about 8 chocolate chips on the top of each
- Bake in the oven at 220C/200C (fan) for 7 minutes, then turn the heat down to 190C/170C (fan) and bake for a further 13 minutes until the tops are golden brown and a toothpick inserted into the centre comes out clean. Don't open the oven whilst the muffins are baking
- Let them cool for 10-15 minutes before eating. Enjoy!
Notes
- Store in an airtight container for up to 4 days at room temperature
- Refrigerating the batter helps the muffins rise without overflowing
- Baking at a higher temperature first, gives the muffins enough heat to rise nice and high, we then turn the oven down so they cook evenly without browning too much on top
- Do not open the oven whilst baking
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I made these muffins today for my sister and her friends and wow! They were so delicious, definitely the best muffins I have ever made. They were fluffy, moist and light on the inside, with a Crispy top. And they also had the perfect amount of chocolate. I really recommend these as any time I have made muffins before they didn’t turn out how I would hope, bit these were exactly as I wanted perfect muffins. Also I made these muffins smaller than in the recipe, 14 instead of 8 so we had more and they stillnworked really well I just cooked them less.
As you can see I’m very obsessed with them😂
Recipe was so easy they look delicious I didn’t refrigerate them and they where very well risin will be making again thank you !!
Delicious. Best muffins I have made. Lovely crisp top , yet soft and light in the middle. I will be making again and again and again.
Made these today, absolutely delicious! Subbed the whole milk with semi-skimmed and added a banana, worked perfectly. The inside was light, fluffy and moist, while the top had a lovely crispness! Will defos be making them again.
Amazing! Best muffins I’ve made to date. I’ve been looking for a new muffin recipe for ages and finally I think this is it. I subbed the oil for the same amount of melted butter instead and had the exact same results as everyone else with a delicious muffin! Might have to make a second batch very soon…
Wow beautiful muffin recipe my partner now takes double to work for his friends so thankyou 😁
Beautifully tasty soft muffins. I followed the recipe and ingredients exactly the 1st time, and the 2nd time I used plain flour with 2.5tsp baking powder, semi skimmed milk, sunflower oil and white choc chips and refrigerated for just over an hour… they needed an extra 4 mins baking but just as delish and well risen… recommend and will bake again