I love soft and fluffy muffins more than anything and this is one super easy to follow and simple recipe to make them. Normally, I would attack them almost as soon as they are out of the oven with a glass of milk or simply slice them right down the middle and spread a bit of butter and strawberry jam. Chocolate chip muffins are pure classic, but you can add your own twist – you can add raspberries as they go really well with chocolate or you can bake mint chocolate muffins, although this is something that I have’t tried yet.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/4 cup light brown sugar
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2/3 teaspoon dark chocolate chips
Preheat the oven to 392 degrees (200 Celsius).
In a large bowl, gently mix together the flour, baking powder, salt, and cinnamon – mix for about 20 seconds.
In a medium bowl, mix together the eggs and the brown sugar until combined. Add the milk, oil, and vanilla, and mix again.
Add the wet ingredients to the dry mix and stir by hand. Add the chocolate chips and stir.
Pour the mixture into the prepared cups and fill them to the top. Sprinkle with powdered sugar. Bake at 392 degrees (200 Celsius) for 5 minutes, then reduce the temperature to 356 degrees (180 Celsius) and bake for another 20 minutes or until the muffins are ready – you can stuck a toothpick in the center and if it comes out clean, then they are ready. Cool for 10 minutes before serving.