Before you start
Bakery muffins get their high domes from a thick batter and a hot start in the oven. This one is quick, needs only a bowl and a whisk, and is generously packed with chocolate. Don't overmix and you'll be rewarded with a tender crumb.
Everything you need
- 2½ cups (313 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1¼ cups (213 g) chocolate chips
- 1 cup milk
- ⅓ cup (73 g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp baking powder
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 200°C / 400°F and line a 12-hole muffin tin. The hot oven gives the muffins their lift.
-
Whisk the flour, sugar, baking powder and salt. Stir in most of the chocolate chips.
For this step
- 2½ cups (313 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1¼ cups (213 g) chocolate chips
- 1 tbsp baking powder
- ½ tsp fine salt
-
In another bowl whisk the milk, oil, eggs and vanilla.
For this step
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
-
Pour the wet into the dry and fold with a few strokes, just until no dry flour remains. Lumps are fine.
For this step
- 2½ cups (313 g) all-purpose flour
-
Divide between the cases, filling them nearly full. Scatter the reserved chips on top.
For this step
- 1¼ cups (213 g) chocolate chips
-
Bake for 5 minutes at 200°C, then reduce to 180°C / 350°F for another 14 to 18 minutes until domed and set.
Baker's tips
- The hot start then lower temperature is what gives tall, domed tops.
- Stop mixing while the batter still looks lumpy. Overmixing makes muffins tough and full of tunnels.
Make it your own
- Swap half the chips for chopped chocolate for melty pockets.
- Add the zest of an orange for a chocolate-orange twist.
Storing & freezing
Airtight at room temperature for 3 days. They freeze well for 2 months.
Frequently asked
How do I get tall muffin tops?
Fill the cases nearly full and start baking in a hot oven, then lower the heat. The initial blast sets a high dome before the crumb finishes cooking.
Why are my muffins tough?
The batter was overmixed, which develops gluten. Fold just until the flour disappears and leave the lumps.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.