I like to think that I’m a pretty decent baker, I mean my cakes rise, they’re not dry and I don’t really burn things … But muffins? Jeez, I cannot for the life of me bake a decent bloody muffin! The last lot I made had the consistency of bread, looked liked cupcakes and tasted, well, pretty damn tasteless.
Nevertheless, I decided I wasn’t going to be beaten, so I tried a different recipe (which you can find here from All Recipes) and decided to blog about it so there would be more pressure not to screw up 😀 Anything written in Italics are little things I’ve added to the information.
- 250g plain flour
- 125g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 150ml semi-skimmed milk
- 3 tablespoons vegetable oil (I know this sounds weird, but it’s definitely right, I promise!)
- 1 medium egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon chocolate extract (I didn’t have any of this, I didn’t even know it was a thing, so I didn’t use any!)
- 100g dark or milk chocolate chips
This apparently makes 4 muffins. Who the hell wants just 4 muffins? So I doubled the recipe and somehow ended up with 9 and a half muffins! Who’s the winner? Yeah I am 😀
- Mixing bowl x 2
- Weighing scales
- Measuring spoons
- Muffin cases
- Pre-heat your oven to its highest setting (you will need to reduce the temperature when the muffins go in.) I have no idea of the purpose of turning the oven to max, but I didn’t wanna risk failed muffins again, so I followed the step!
- Sift all the dry ingredients into a bowl (minus the chocolate chips): flour, sugar, baking powder and bicarbonate of soda. Set the bowl aside.
- In separate bowl, add together all your wet ingredients: oil, egg, milk, vanilla and chocolate extract and whisk together well.
- Sift all your dry ingredients again into the bowl with the wet ingredients. When sifted add chocolate chips and fold together the mixture 15 times ONLY. Ahaha, this part scared me because I think I ended up doing 15 and a half folds! To start with it looks as though the mixture won’t mix within 15, but it does, I promise!
Side note: To be honest, normally at this point I’d totally eat some of the batter. I forgot there was no butter and a lot of oil instead. It did not taste good 😛
- Spoon the mixture into your muffin cases so they are about 3/4 full and place the tray in the oven, preferably on the middle shelf. You can now reduce temperature to 170c/Gas mark 3 and bake for 25 to 30 minutes until the tops are firm to the touch. (I have a fan oven but I kept it on 170, you can turn it to 150c if you’d prefer.)
- Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven, then pop them on a cooking rack.
- Time: 25-30 minutes cooking time (plus 10 mins prep and 10 mins cooling down).
- Difficulty rating: This is a really easy recipe to follow and the muffins do look pretty good!
- Taste: They’re a bit chewy so I may have left them in the oven a little bit too longer, but at least they’re a lot more edible than last time 😀 J likes them though and he’s very critical when it comes to cakes and puddings!
- Would I make them again?: I do like the recipe, so I’ll probably try it again and either turn the heat down or take them out of the oven a little bit earlier (I kept them in for the full 30 mins!)
- Verdict: 4/5.
**UPDATE** Now the muffins have cooled completely, they’re no longer chewy but actual proper muffin consistency 😀
Do you have a great recipe for chocolate chip muffins? Let me know in the comments below 🙂 x