My sister gave my Mary Berry’s Baking Bible for Christmas and this is the first thing I have made from it. The recipe was really simple and easy to follow and produced very tasty muffins. In the past I’ve had trouble making muffins in that the texture hasn’t been very nice but these muffins were lovely and fluffy.
Chocolate Chip American Muffins
- 250g self-raising flour
- 1 level tsp baking powder
- 50g softened butter
- 75g caster sugar
- 175g plain chocolate chips (I used milk chocolate as I don’t really like dark chocolate)
- 2 large eggs
- 1 tsp vanilla extract
- 250ml milk
Preheat the oven to 200C. Place muffin cases into a 12-hole muffin tin.
Measure the flour and baking powder into a large bowl, then add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and chocolate hips.
Mix together the eggs, vanilla extract and milk, then pour the mixture all in one go into the dry ingredients. Mix quickly with a wooden spoon to blend. The mixture should have a lumpy consistency. Spoon the mixture into the paper cases in the tin, filling almost to the top.
Bake in the pre-heated oven for about 20-25 minutes or until well risen and firm to the touch. Leave to cool for a few minutes in the tray, then lift out the paper cases and cool the muffins for a little longer on a wire rack.