← Nouns Cooking · Bakery

Ingredients

• 300 g plain flour
• 2 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ¼ tsp Salt
• 150 g caster sugar
• 2 large eggs
• 150 g natural yogurt or sour cream
• 125 ml Milk
• 100 g Butter, melted and cooled
• 1 tsp Vanilla extract
• 175 g milk or dark chocolate chips
• 2 tbsp demerara or coarse sugar, for the tops

Method

1. Heat the oven to 200°C (180°C fan, 400°F) and line a 12-hole muffin tin with paper cases.
2. Whisk the flour, baking powder, bicarbonate of soda, salt and sugar together in a large bowl.
3. In a jug, whisk the eggs, yogurt, milk, melted butter and vanilla. Pour into the dry ingredients and fold with a spatula until only just combined; a few lumps are fine and keep the muffins tender. Fold in most of the chocolate chips.
4. Fill the cases right to the top, scatter with the remaining chips and the demerara sugar.
5. Bake for 18–20 min until risen, golden and springy, and a skewer comes out free of raw batter. Cool in the tin for 5 min, then on a rack.

Tips

• Don’t overmix: stir just until the flour disappears, or the muffins turn tough and peaky.
• Toss the chips in a spoonful of the flour mix first so they don’t sink.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food King Arthur Baking BBC Food