Triple Chocolate Chip Muffins

Name: Triple Chocolate Chip Muffins
Prep time: 14 min
Cook time: 24 min
Total time: 38 min
Yield: 12
Cuisine: American

4.5

Notes

38 mins cook

What’s not to love about a chocolate chip muffin? We love an assortment of dark, milk and white, but feel free to choose your favourite choc chips. Once baked these muffins will keep for three days in an airtight container, or freeze individually instead.

Sophie Godwin

Heat the oven to 200°C. Line a muffin tray with 12 paper cases.

Melt the butter, then leave to cool slightly.

Whisk the flour, baking powder, sugar and salt together in a large bowl. Crack the eggs into a separate bowl, add the yoghurt and melted butter, then whisk to combine.

Pour the wet ingredients into the dry ingredients and use a spatula to just bring the muffin batter together (it’s fine if not completely smooth), then gently fold through 200g of the chocolate chips – you don’t want to overmix, as this makes your muffins heavy.

Divide the batter evenly between the muffin cases, then sprinkle over the remaining chocolate chips.

Bake on the middle shelf of the oven for 5 mins, then turn the heat down to 160°C and bake for a further 18-20 mins until risen, golden brown and a skewer inserted into the centre comes out clean. Eat warm or cold – you do you.

Serves

Unsalted Butter

Plain Flour

Baking Powder

Caster Sugar

Fine Sea Salt

Egg

Natural Yoghurt

Chocolate Chip

Sophie Godwin

Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.

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Serves

Unsalted Butter

Plain Flour

Baking Powder

Caster Sugar

Fine Sea Salt

Egg

Natural Yoghurt

Chocolate Chip

Sophie Godwin

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Sophie Godwin

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Triple Chocolate Chip Muffins

Sophie Godwin

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Sophie Godwin

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