Using the same recipe as the Jumbo Raspberry Chocolate Muffins I have switched the fruit and dark chocolate – with nuts and milk/white chocolate – creating a lighter muffin, rather than the rich and tangy raspberry and dark combination.
The nutmeg and cinnamon in these really bring out the flavour of a bakery style muffin – you know the type you get in Starbucks or Costa, or funnily enough, a bakery! With a donut type hint these are so easy to munch on and taste amazing after a 10 second blast in the microwave a few days after they are made.
You won’t need anything else to eat after these… seriously…. they are not ‘skinny’ muffins!
Classic Jumbo Choc Chip Muffins (makes 6)
375g plain flour (I use gluten-free)
4 tsp baking powder
Pinch of sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
200g caster sugar
240ml milk (I use soya)
120ml vegetable oil
1 tsp vanilla extract
150g milk chocolate chips
100g white chocolate chips
Flaked almonds to sprinkle on top
- Preheat the oven to 220 degrees and spray your muffin pan with non-stick spray
- Mix together the flour, baking powder, salt, cinnamon and nutmeg
- In a separate bowl, whisk together the eggs and sugar. Add the milk, oil and vanilla extract
- Fold the wet ingredients into the dry and mix together with a wooden spoon (make sure not to over mix as this with produce dense muffins!)
- Fold in the chocolate chips (leaving some aside for the top)
- Spoon into the pan (fill right to the top!) and sprinkle over your almonds and the remaining chocolate chips.
- Place in the oven and bake at 220 degrees for 5 minutes and then reduce the temperature to around 180 degrees and bake for a further 25 minutes
- Leave to cool before removing – I love to heat these up for a few seconds after a few days, they are so tasty!