Classic Chocolate Chip Muffins
The classic muffin, even better!
This recipe is one of my favorite muffins — even though it's the ‘plainest’ one for being basic and classic, it gives us the chance to turn it into many other flavors by swapping or adding a few ingredients.
We'll add vanilla bean paste and chocolate chips to give the recipe a little boost without losing its simple character.
And if you don't have a muffin tin, you can bake them in cups and they turn out perfect, plus they unmold super easily.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup demerara sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (180ml)
- 1/2 cup melted butter, cooled
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup semisweet chocolate chips
- 1/3 cup unfed sourdough starter (optional)
Method
- 1
In a bowl, mix the flour, sugar, baking powder, and salt.
- 2
In another bowl, beat the eggs with the milk and butter, and add the vanilla.
- 3
Add the sourdough starter to the wet ingredients and mix (optional).
- 4
Add the flour mixture to the bowl of wet ingredients and mix well.
- 5
Add the chocolate chips and gently fold in with a spatula.
- 6
Divide the batter into the muffin tin using an ice cream scoop, filling each cup almost to the top.
- 7
For the sourdough version, let it rest for at least 30 minutes, or overnight in the fridge, before baking.
- 8
Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until golden and domed on top.
- 9
Unmold and let cool on a wire rack.