These brown sugar chocolate chip muffins were a reader request on Instagram, my favourite form of social media. I love hearing from you guys, and if you try any of my recipes then please do let me know, I would love to see it. Also feel free to hit me up with any requests for recipes you would like me to test/develop – your input and suggestions are always welcome.
I made these muffins at ridiculous-o’clock in the morning and had one for breakfast with my coffee – it was the perfect start to my day. Muffin making is pretty effortless, but you have to go easy with the mixing or you’ll risk ending up with a dense, stodgy batch, and nobody likes that. These are best served warm from the oven whilst the chocolate is still all gooey and melty.
- 280g self raising flour
- 160g soft light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 90g unsalted butter, melted
- 2 large eggs
- 150ml milk
- 150g plain chocolate, roughly chopped
- Preheat the oven to 190C/375F/Gas mark 5.
- Sift together the flour, sugar, baking powder, and baking soda, and set aside.
- In a separate bowl, beat together the eggs. Add the melted butter and milk and mix together.
- Create a well in the centre of the flour mixture and pour in the milk mixture. Carefully fold everything together.
- Add the chocolate chips and carefully fold it in with a few strokes. Be careful not to over-mix.
- Scoop approx. 2 tbsp of the mixture into each muffin case. Bake in the oven for approx. 25 minutes. Once baked, remove from the tins immediately. Best served warm.