Easy Chocolate Chip Muffins
Tall, domed, soft and packed with chocolate chips. No mixer needed, ready in 40 minutes.
Muffins are among the simplest bakes there are: two bowls, a spatula and 15 minutes of prep. They are perfect for lunchboxes, afternoon tea or a breakfast on the run.
The golden rule
Mix the dry and wet ingredients separately, then combine them quickly at the very end. This “muffin method” is what gives a tender, open crumb.
Why kefir?
Kefir reacts with the bicarbonate to lift the batter and keeps the muffins moist. Buttermilk or thinned yoghurt work just as well.
Nutrition
Per serving (≈ 80 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Dry ingredients
In a large bowl, combine the flour, baking powder, bicarbonate, salt and sugar. Stir in most of the chocolate chips; coating them in flour stops them sinking.
Wet ingredients
In another bowl, whisk the eggs, kefir, oil and vanilla with a fork just until combined; no need to beat.
Mix briefly
Pour the wet mixture into the dry and fold 10–15 times with a spatula. A few floury lumps are fine; overmixing makes muffins tough and dense.
Bake
Fill paper cases almost to the top and scatter with the remaining chocolate. Bake at 200°C for five minutes, then lower to 180°C for 15–17 minutes more. The initial blast of heat gives tall, domed tops.
Cook’s tips
- 1Fill the cases almost to the top, not halfway.
- 2Test with a wooden skewer.
- 3Add a spoonful of cocoa for double chocolate muffins.
- 4Toss your chocolate chips in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the muffin cases during baking.
Serving & storage: Serve these warm with a cold glass of milk or coffee for a classic breakfast. Store leftovers in an airtight container at room temperature for up to three days, or freeze them for up to one month and warm briefly in the microwave to restore their soft texture.
Storing
Keep muffins in an airtight container for two to three days. They freeze for up to two months and taste freshly baked after 20 seconds in the microwave.
The takeaway
This is the ideal recipe for beginner bakers. Swap the chocolate for berries, banana or nuts and make it your own.
