Our soft, fluffy and moist Thermomix Chocolate Chip Muffins are the perfect lunchbox filler! Made using just a handful of basic ingredients and ready to eat in 25 minutes, these sweet muffins are an all-time favourite.
I've been making this Thermomix Chocolate Chip Muffin recipe for YEARS now and although it's super easy to make the old fashioned way, it's even easier (and quicker!) to make in the Thermomix!
These Thermomix Chocolate Chip Muffins are an absolute favourite with kids (and adults!).
Perfect for school lunchboxes or an afternoon tea treat!
Why You're Going To Love This Recipe
These simple Thermomix Chocolate Chip Muffins are one of our most popular recipes! Here's why you're going to love them:
- Quick & Easy - just 5 minutes prep time and 20 minutes cooking time is all it takes to make these soft and fluffy muffins!
- Basic Ingredients - made using pantry and fridge staples, these muffins are both budget-friendly and oh-so tasty.
- Perfect For Lunch Boxes - pop a Thermomix Chocolate Chip Muffin in to your little ones lunch box for a yummy school treat.
- Freezer-Friendly - muffins are best eaten within a few days. Pop any leftovers in the freezer for up to 1 month.
What You Need
Just a handful of basic ingredients are needed to make our yummy chocolate chip muffins.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use either salted or unsalted butter in this recipe
- Self-Raising Flour - use store-bought self-raising flour, or make your own using just 2 ingredients
- Brown Sugar - use regular brown sugar (not dark brown sugar)
- Milk - for best results, I recommend using full cream milk (not skim or light)
- Eggs - use large eggs (approximately 60-70g per egg)
- Vanilla Extract - use either vanilla extract or vanilla essence
- Chocolate Chips - use either baking chips, baking bits or baking chocolate chips
Step By Step Instructions
Just 5 minutes prep time and a few simple steps is all it takes to make our deliciously moist muffins!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt The Butter
Place the butter into the Thermomix bowl and heat until melted.
Step 2 - Add The Remaining Ingredients
Add the self raising flour, brown sugar, milk, eggs and vanilla extract to the Thermomix bowl.
Mix until smooth and creamy.
Step 3 - Add The Chocolate Chips
Add the chocolate chips and use the spatula to help mix through.
Step 4 - Bake
Divide the mixture between the muffin holes.
Bake for 18-20 minutes or until cooked when tested with a skewer.
Expert Tips
You can substitute the milk chocolate chips with white chocolate or dark chocolate. You can also add chopped nuts or dried fruit.
Muffins are best consumed within 3 days. Store in an airtight container at room temperature.
Freeze the muffins in an airtight container for up to 1 month.
More Thermomix Muffin Recipes
We love making muffins in the Thermomix - they're just SO quick, easy and delicious!
Here's a few more of our favourite Thermomix muffin recipes...
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Thermomix Chocolate Chip Muffins
Equipment
- Thermomix
Ingredients
- 150 g butter cubed
- 375 g self raising flour
- 90 g brown sugar
- 375 g milk
- 2 eggs
- 1 tspn vanilla extract
- 200 g chocolate chips
Instructions
- Preheat your oven to 190 degrees (fan forced). Line 1 ½ muffin trays with paper cases and set aside until needed.
- Place the cubed butter into your Thermomix and melt for 2 minutes, 60 degrees, Speed 2. Note: If it hasn't quite melted after 2 minutes (cooking time will vary depending on the temperature of your butter to begin with), cook for a further 1 minute, 60 degrees, Speed 2.
- Add the self raising flour, brown sugar, milk, eggs and vanilla extract to your Thermomix bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl.
- Add the chocolate chips and mix for a further 10 seconds, REVERSE, Speed 2 to combine. Use the spatula to help mix.
- Divide the mixture between the prepared paper cases and bake for 18 - 20 minutes or until cooked through when tested with a skewer.
- Allow the chocolate chip muffins to cool in the tins for 10 minutes before carefully transferring to a wire rack to cool completely.
Bernadette says
Hello. Can this recipe be used to make mini muffins in a silicone tray? Thanks 🙂
Nath says
Just put it in the oven and just realized it makes 18 muffins. I filled my 12 one up to the very top hahaha let’s see what happens
Christine says
Oh these are perfect! Thank you ❤️
Tash says
Thank you for the review!
Natalie French says
We made these today. They are great. What are your storing suggestions please?
How long will they stay fresh for?
Lucy says
Hi Natalie, I'm so glad you liked them! Muffins are best eaten within 2-3 days. You can store them in an airtight container at room temperature. If you'd like them to last longer, wrap in plastic wrap and then freeze in an airtight container for up to 1 month.
Pip says
Wow the best chocolate chip muffin I’ve had in years, delicious.
Lucy Mathieson says
So glad you liked them xx
Eris says
Delicious (even though I may have eaten half the cooking chocolate before putting in)! Thanks for the fab recipe.
Christine says
Hi just wondering can you freeze them too??
Lucy Mathieson says
Absolutely (although they're at their best when eaten fresh!). xx
Anna says
I did this too plus used oil instead of butter .
Fab results. Thanks!
Lucy Mathieson says
Fantastic!
Antonella says
What quantity of oil instead of butter?
Thanks
Belinda says
These are my go to, but I just do 250ml of milk. I also like to sub in 175g oats for some flour. Great!
Lucy Mathieson says
Great idea!! Thanks for the lovely feedback! xx
Georgia says
They are awesome!