Now I say I don't like muffins, however I have found a few recipes that I love over the years, usually there is fresh fruit or chocolate involved. This is a new one, I saw them and I had to make them. They are really easy to make and taste really good.
The original recipe makes 12, I made them a little smaller and got 18 out of the mix. The baking time did not vary with my oven.
Now I also love this recipe as if you prepare and have the ingredients home, these are ready in about 30 minutes. No kidding they are so easy and quick to make.
They are not too sweet which suits me, as I really don't enjoy crazy sweet desserts.
Muffins are always best eaten the day you make them. But we can't eat 18 muffins in one day. But don't worry next day muffins just need 15 seconds in the microwave to reheat and they taste great again.
Supposedly adding a little butter is great to a cooked muffin just like some do to banana bread.
The secret to a a great muffin is to not overmix the batter, overmixing results in tough muffins. So don't overmix them.
I love buttermilk, I love cakes that have buttermilk in them, they just taste better. But if you don't have buttermilk at home, just combine 1 cup room temperature whole (not skim) milk + 1 teaspoon white vinegar or lemon juice. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds.
So if you want to try making muffins this is great recipe to start with.
2 1/2 cups plain flour
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup caster sugar
1/4 tsp salt
1 cup buttermilk
60g unsalted butter, melted
4 tablespoons vegetable oil
2 large eggs, at room temperature, lightly whisked
2 teaspoons vanilla extract
300g dark chocolate chips
Preheat oven to 200°C/180C fan forced. Line a 12 (plus 6 ) hole muffin tin with paper patties.
Whisk the dry ingredients: whisk flour, baking powder, baking soda, sugar and salt in a bowl.
Whisk the wet ingredients: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Combine the wet and the dry: make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Stir through most of the chocolate chips - reserve some for topping.
Divide batter between paper cases. Top with remaining chocolate chips.
Bake for 5 minutes, then turn oven down to 180°C/160°C fan forced.
Bake for a further 13-15 minutes, or until a skewer inserted into the muffin comes out clean. You can just gently press them if soft keep baking.
Cool. Remove muffins from the muffin tin immediately onto a cooling rack.
Serve warm or at room temperature.
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