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Chocolate chip muffins

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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 263
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 15
  • Protein 5
  • Fat 13
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 263
  • Carbohydrates 31
  • Saturated Fat 7
  • Sugar 15
  • Protein 5
  • Fat 13
  • Fibre 1
  • Salt 0.5

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

  1. 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.

  2. 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.

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