Double Chocolate Chip Muffins

Preparation info

  • Makes:

    18

    small muffins
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Cakes

Cakes

By Geraldene Holt

Published 2011

  • About

These small rolled-oat muffins crammed with white and dark chocolate chips are nicest served warm for breakfast or brunch, though they can be reheated in a microwave oven.

Ingredients

  • 300 ml / 10 fl oz milk, buttermilk or plain yoghurt
  • 2 eggs
  • 3 tbs mild-tasting vegetable oilsunflower or grape seed
  • ¼ tsp vanilla essence
  • 90 g / 3 oz dark soft brown sugar
  • 175 g / 6 oz self-raising flour
  • 2 tsp baking powder
  • 120 g / 4 oz rolled oats
  • 60 g / 2 oz white chocolate chips
  • 100 g / oz plain chocolate chips

Method

Use an electric mixer or balloon whisk to mix together the yoghurt, eggs, oil and vanilla essence. Mix in the sifted sugar, flour and baking powder until the mixture is smooth. Stir in the rolled oats, white chocolate chips and almost all of the plain ones. Spoon the mixture into the prepared muffin tins and sprinkle the extra chocolate chips on top.

Bake in the preheated oven until the centres of the muffins are springy to the touch. Remove from the oven and serve while still warm.