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.
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!
