After I made the Chewy Choc Chip Cookies I had leftover choc chips, so what else could I make but choc chip muffins of course. Another back to basics classic. You could can swap the choc chips for other favourites such as frozen berries, white chocolate, sultanas etc.
Whip up a batch in under 5 minutes and enjoy them within 30 minutes. They are freezer friendly and absolutely delicious (you will have to cover them up as they cool as little hands may grab one).
2 1/2 Cups Self Raising Flour
1/2 Cup Caster Sugar
1 Cup Choc Chips
2 Tbs Melted Butter (or coconut oil)
1 1/4 Cups Milk
1 Tsp Vanilla Essence
LETS PUT IT ALL TOGETHER
1. In a large bowl place the flour, sugar, and choc chips. Mix to combine.
2. In a jug measure the milk then add the vanilla essence, egg and melted butter (or coconut oil). Whisk to combine.
3. Pour the wet mix into the dry ingredients and mix with a spoon until just combined.
4. Divide the mixture into 12 lined muffin cases and bake in a 180 degree celicus oven for 20 minutes or until lightly golden and they bounce back when touched.
Allow to cool.
Freezer friendly: Once cooled store in zip lock bags for up to 3 months.
Fridge Storage: Store in an airtight container in the fridge fro up to 7 days. You will need to reheat in the microwave for approx 10 seconds before eating.
Bench Storage: Store in an airtight container on the bench for up to 3 days.
Hi. I made these today – followed the recipe using coconut oil and they turned out like rock cakes! What did I do wrong?
Hi Jane, that’s strange as I used coconut oil in mine (it was in liquid state) and they are light and fluffy and even come out of the freezer the same. Did you perhaps over mix the ingredients?
This popped up in my news feed so I thought I’d whip some up for tomorrow’s lunch boxes! Mixed up the flour and the sugar, go to get my choc chips out of the fridge – oh no! None left! Whoops! Frozen blueberries to the rescue – sorry kids, we’ll try choc chip again next week!!
Hi Amanda, tks for sharing the recipe! How do I heat up after I store in the freezer? I am new to baking and I do not have a microwave. tks!
Hi Joycelyn – my suggesstion would of been the microwave. Otherwise you will have to leave out to defrost on the bench.
Hi, I don’t have self raising flour and have all purpose flour, how can I substitute. Please advise.thanks
Hiya, silly question alert (sorry!) … Is it 2tbs of butter, then melted, or 2 tbs of already melted butter? X
Hi, it is 2 tbs of butter before melting.
I’ve run out of eggs. What can I use instead?
What is self rising flour? Can I used all purpose flour or cake flour
Self raising flour is plain flour premixed with the rising agents. Replace with plain flour by simply adding 1 teaspoon of baking powder for every cup of plain flour.
I made two batches today and they came out really chewy and hard what am I doing wrong? Thanks
mmmm, that doesn’t sound right at all. Make sure you only mix gently until just combined, don’t over work the batter.
Just made these with a twist. Instead of milk used my preserved mango puree. And white choc chips instead of brown ones. Think I should have doubled the recipe. So easy, quick, soft and delicious!!. Thank you for the inspiration.❤❤
What a great switch up.