Chocolate Chip Muffins

Method

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1. Heat the oven to 220°C / 425°F and line a 12-hole muffin tin with tall cases.

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2. Whisk the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl.

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3. Take out 1 tablespoon of the dry mix and toss it with the chocolate chips in a small bowl.

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4. Whisk the eggs, buttermilk, oil, melted butter and vanilla together in a jug.

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5. Pour the wet into the dry and fold with a spatula about 10 strokes — stop while streaks of flour are still visible.

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6. Fold in the coated chocolate with 3 or 4 more strokes. The batter should look lumpy and wrong. It is not.

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7. Divide between the cases, filling them right to the top — about 95 g each — and scatter with demerara.

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8. Bake at 220°C / 430°F for 6 minutes, then drop the oven to 190°C / 375°F without opening the door and bake a further 14 to 16 minutes, until domed and springy.

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9. Cool in the tin 5 minutes, then lift onto a rack.

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Chef’s Tips

• Fill the cases fully. Two-thirds full gives flat muffins; this batter is thick enough to hold its own edge.
• Do not open the oven during the first ten minutes. The dome collapses and does not come back.
• Rest the finished batter 20 minutes before scooping if you have the time — the flour hydrates and the domes go higher.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Filter coffee
• Cold milk
• A flat white

Storage & Reheating

Airtight at room temperature for 2 days, with a sheet of kitchen paper in the box to catch condensation. Freeze for 2 months and refresh 8 minutes at 160°C.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.