My kids go through many stages of muffins. You may recall my Chocolate Fudge Muffin recipe. At the time they were the only muffins they wanted. That is ok by me, I cook up a batch or two and I am sorted for school lunches. Then just the other day my son says to me, “Can you make some different muffins. Some with chocolate chips in them but not chocolate ones.”
Your wish is my command. To the kitchen I go to create some chocolate chip muffins. But not chocolate. I think you are going to like what I made. They are crunchy and golden on the outside, but moist and crumbly on the inside. With some melt in your mouth chocolate chips. I’m not going to lie. These muffins are so good, as good as any you would buy in a cafe. So save your money and whip up a batch of these delicious muffins. You won’t be disappointed. If you are then just send them over our way – they won’t last long around here!
My recipe is for Thermomix Chocolate Chip Muffins but you can always make them without the Thermomix and use a mixer instead.
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 170g unsalted butter
- 150g sugar
- 2 eggs
- 2 tsp vanilla essence
- 200g sour cream
- 200g milk chocolate chips
- Preheat oven to 200C and place oven rack in the lower middle position. Line a 12 cup muffin pan with cupcake liners.
- Place butter in Thermomix bowl and mix for 1 minute, speed 4. Scrape down sides and repeat if necessary.
- Add the sugar and beat for 2 minutes, speed 4. Mixture should be pale and fluffy.
- Add in vanilla and eggs, one at a time, mix for 30 seconds, speed 4 after each addition.
- Add in 130g flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. Mix for 30 seconds speed 2. Mixture may not all be mixed in which is ok.
- Add sour cream and mix for 15 seconds, speed 3.
- Add the remaining 120g flour, 1 tsp baking powder 1/4 tsp baking soda. Mix for 15 seconds, speed 3. Do not overmix, if any mixture remains use your spatula to scrape down sides and mix through.
- Use your spatula to fold through the chocolate chips.
- Fill muffin pan with a heaped 1/4 cup of mixture in each cup. Sprinkle with some extra chocolate chips if you like.
- Bake for 14-16 minutes or until the tops spring back when you touch them. Tops should be golden brown but not burnt.
- Cool in the pan for 5 minutes before transferring to a wire rack.