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James Martin Chocolate Chip Muffins

James Martin Chocolate Chip Muffins
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James Martin is known for approachable, indulgent baking. His chocolate chip muffins focus on rich flavor, proper structure, and a generous amount of chocolate.

Ingredients

Scale

For the Dry Ingredients

  • 250 g plain flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 100 g caster sugar

  • 50 g light brown sugar

  • Pinch of salt

Quality note: Sift the flour and leavening agents to ensure even distribution.

For the Wet Ingredients

  • 2 large eggs, room temperature

  • 120 ml whole milk

  • 120 ml vegetable oil (or melted butter)

  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 200°C (390°F). Line a 12-hole muffin tin with paper cases.

A hot oven at the start helps create tall, domed tops.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, sugars, and salt.

Ensure everything is evenly combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.

Do not overbeat — just combine.

Step 4: Bring It Together

Pour the wet mixture into the dry ingredients.

Using a spatula, fold gently until just combined. The batter should look slightly lumpy.

Fold in most of the chocolate chips, reserving some for the tops.

Overmixing develops gluten and creates tough muffins. Stop when no dry flour streaks remain.

Step 5: Fill and Bake

Spoon the batter evenly into the muffin cases, filling about ¾ full.

Sprinkle remaining chocolate chips on top.

Bake for 18–22 minutes until golden and a skewer inserted into the center comes out clean (melted chocolate aside).

Step 6: Cool Properly

Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack.

Cooling helps set the structure.

Find it online: https://britishrecipes.uk/james-martin-chocolate-chip-muffins/