There’s something about baking muffins that instantly puts me at ease — maybe it’s the smell of vanilla and warm sugar drifting through the kitchen or the way chocolate chips sort of sink and float, deciding for themselves where they belong. These James Martin-style chocolate chip muffins are my go-to when I want something homemade but don’t fancy the drama of frosting, decorating, or cleaning twelve mixing bowls.
The first time I made these, I doubled the chocolate chips (because I’m a maximalist at heart), and they turned out so gooey I ended up eating one with a spoon. No regrets. They’re quick, ridiculously forgiving, and just the thing for busy mornings, school lunchboxes, or — let’s be real — when you want something warm and sweet at 10 p.m. with a big mug of tea.
Why You’ll Love It
- No fancy tools needed — just two bowls, a spoon, and a muffin tin.
- Fluffy but rich — the oil keeps them moist for days.
- Crispy tops — that sugar sprinkle is the good stuff.
- Perfect freezer stash — make now, defrost when you need a treat.
- Kids (and adults) inhale them — seriously, they vanish.
- Fast. Like, 35-minutes-start-to-finish fast.
Ingredients
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- ½ cup white sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup mini semi-sweet chocolate chips
- 3 tbsp white sugar (for topping)
- 2 tbsp brown sugar (for topping)
How to Make It
Whisk the wet stuff:
In a small bowl, beat together the milk, oil, and egg until smooth. Nothing fancy — a fork or whisk will do.
Mix the dry bits:
In a larger bowl, combine flour, baking powder, sugar, and salt. Give it a little stir to break up any clumps.
Make it come together:
Pour the wet mix into the dry. Stir just until combined — a few lumps are fine. Overmixing is where sad muffins come from.
Toss in the chips:
Fold in the chocolate chips. Don’t go wild. Just enough to get them evenly dotted around. If you sneak a few straight from the bag, I won’t judge.
Fill your muffin tin:
Grease your tin or use paper liners. Fill each cup about two-thirds full — they’ll puff up nicely.
Add that sugary crunch:
Mix the extra white and brown sugar together in a little bowl. Sprinkle it over the tops of each muffin before baking. Trust me, don’t skip this — it gives the perfect crust.
Bake and enjoy the smell:
Pop them in a preheated 200°C (400°F) oven and bake for 20–25 minutes, until the tops spring back when lightly poked. Let them cool in the tin for 5 minutes, then transfer to a wire rack — or straight into your face, warm.
Common Mistakes and How to Dodge Them
Why are my muffins dry?
You probably overbaked them or didn’t measure the flour right. Use a spoon to fill your measuring cup, then level it off — no scooping!
Why are they too dense?
Overmixing will do that. Stir just until the batter comes together — stop the moment you can’t see flour.
Why did mine stick to the paper liners?
Some liners just aren’t great. Either grease the paper lightly or use silicone muffin cups (game-changer).
My muffins spread flat instead of rising?
Double-check your baking powder isn’t ancient — it makes all the difference.
Storage and Reheating
- Room Temp: Store in a covered container for up to 4 days.
- Fridge: Keeps for about a week, but the texture dries out a bit.
- Freezer: Wrap individually in clingfilm or foil, then freeze. Lasts 3 months.
- Microwave: Defrosted muffin? 20 seconds on high = warm heaven.
- Oven: For that fresh-baked vibe, warm at 160°C (325°F) for 5–8 minutes.
Frequently Asked Questions
Can I use big chocolate chips instead of mini?
Totally. The minis spread more evenly, but big ones give those gooey pockets of chocolate. Your call.
What kind of oil is best?
Any neutral oil works — veg, sunflower, canola. Just don’t use olive oil unless you’re feeling bold.
Can I add nuts or fruit?
Yep! Just swap out half the chocolate chips or add extras — chopped pecans, walnuts, raspberries. Have fun with it.
Do these work with gluten-free flour?
I’ve had good results using a 1:1 gluten-free blend. Just watch the bake time and don’t overmix.
Nutrition Facts (Per Serving):
- Calories: 442
- Fat: 20g
- Carbs: 63g
- Sugar: 28g
- Protein: 7.1g
- Sodium: 460mg
Try More James Martin Recipes:
- James Martin Panettone Bread And Butter Pudding
- James Martin Double Chocolate Brownies
- James Martin Lemon Curd Roulade
James Martin Chocolate Chip Muffins
Description
Quick, fluffy chocolate chip muffins with golden tops and a crunchy sugar crust — the kind you eat warm straight from the rack.
Ingredients
Instructions
- Preheat oven to 200°C (400°F).
- Mix milk, oil, and egg. In another bowl, combine flour, baking powder, sugar, and salt.
- Pour wet into dry, stir just until combined.
- Fold in chocolate chips. Fill muffin cups ⅔ full.
- Sprinkle with sugar topping.
- Bake 20–25 mins. Cool slightly, then enjoy.
Notes
- Don’t overmix the batter — lumpy is okay.
- Use an ice cream scoop for even portions.
- Try dark chocolate or even white chips for a twist.
- These freeze beautifully — stash a few for rainy days.