Bakery style muffins

Bakery style muffins

Be careful to not overbake these as they become dry.
Feel free to opt choc chips for nuts or dried fruit if you desire

Sarah Louise


12 servings
  1. 2 1/2 cups plain flour or wholemeal
  2. 1 tbsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 cup (114 g) unsalted butter; melted and cooled completely
  6. 1 cup granulated sugar
  7. 2 eggs
  8. 1 cup whole milk
  9. 1 tbsp vanilla extract
  10. 275 g choc chips


  1. Add Photo

    Preheat oven to 218 degrees. Line a 12 cup muffin tray with liners.

  2. Add Photo

    In a large bowl put flour, baking powder, baking soda and salt. Whisk to combine.

  3. Add Photo

    Stir in the choc chips with a wooden spoon. Set bowl aside.

  4. Add Photo

    In a medium bowl whisk together the melted butter with the sugar, eggs, milk and vanilla.

  5. Add Photo

    Slowly add the wet ingredients to the dry. Fold together until just combined.

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    Divide the batter into the muffin tray.

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    Bake at 218 degrees for 5 mins. Then reduce the oven temperature to 190 degrees. Bake for another 12-15mins. Or until toothpick comes out clean when inserted.

  8. Add Photo

    Store in airtight container up to a week.

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