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    Home » All Posts » Sweet » Thermomix Chocolate Chip Muffins

    Published: Nov 9, 2016 · Modified: May 9, 2022 by Lauren Matheson ·

    Thermomix Chocolate Chip Muffins

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    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.

    Chocolate chip muffins in silver paper cases.

    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!

    Three chocolate chip muffins on a cake stand.

    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.

    The ingredients for chocolate chip muffins.
    • 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.

    Melted butter in a Thermomix.

    Step 2 - Add The Remaining Ingredients

    Add the self raising flour, brown sugar, milk, eggs and vanilla extract to the Thermomix bowl.

    Muffin ingredients in a Thermomix bowl.

    Mix until smooth and creamy.

    Muffin batter in a Thermomix bowl.

    Step 3 - Add The Chocolate Chips

    Add the chocolate chips and use the spatula to help mix through.

    Chocolate chips on top of muffin batter.

    Step 4 - Bake

    Divide the mixture between the muffin holes.

    Bake for 18-20 minutes or until cooked when tested with a skewer.

    Chocolate chip muffin batter in a muffin tin.

    Expert Tips

    Variations

    You can substitute the milk chocolate chips with white chocolate or dark chocolate. You can also add chopped nuts or dried fruit.

    Storing

    Muffins are best consumed within 3 days. Store in an airtight container at room temperature.

    Freezing

    Freeze the muffins in an airtight container for up to 1 month.

    A soft, fluffy muffin with chocolate chips.

    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...

    • Thermomix Blueberry Muffins
    • Thermomix Banana Chocolate Chip Muffins
    A muffin split in half with chocolate chips.

    Thermomix Cookbooks

    Browse our entire range of hardcopy Thermomix cookbooks!

    All hardcopy books come with free eBook versions emailed upon purchase.

    ThermoBliss Cookbook full set.

    Thermomix Chocolate Chip Muffins

    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.
    5 from 11 votes
    Print Pin Rate
    Course: Muffins
    Cuisine: sweet
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 18 muffins
    Calories: 201kcal
    Author: Lucy & Lauren
    Cost: $5

    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.

    Notes

    RECIPE NOTES
    Variations - You can substitute the milk chocolate chips with white chocolate or dark chocolate. You can also add chopped nuts or dried fruit.
    Storing - Muffins are best consumed within 3 days. Store in an airtight container at room temperature.
    Freezing - Freeze the muffins in an airtight container for up to 1 month.

    Nutrition

    Calories: 201kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 72mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 269IU | Calcium: 38mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Christine says

      March 15, 2021 at 9:51 pm

      5 stars
      Oh these are perfect! Thank you ❤️

      Reply
      • Tash says

        March 18, 2021 at 10:23 pm

        Thank you for the review!

        Reply
    2. Natalie French says

      August 29, 2019 at 4:16 pm

      We made these today. They are great. What are your storing suggestions please?
      How long will they stay fresh for?

      Reply
      • Lucy says

        August 30, 2019 at 5:29 am

        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.

        Reply
    3. Pip says

      June 26, 2019 at 8:21 pm

      5 stars
      Wow the best chocolate chip muffin I’ve had in years, delicious.

      Reply
      • Lucy Mathieson says

        June 27, 2019 at 7:11 am

        So glad you liked them xx

        Reply
    4. Eris says

      August 05, 2018 at 9:31 pm

      Delicious (even though I may have eaten half the cooking chocolate before putting in)! Thanks for the fab recipe.

      Reply
    5. Christine says

      April 22, 2018 at 4:21 pm

      Hi just wondering can you freeze them too??

      Reply
      • Lucy Mathieson says

        April 23, 2018 at 6:03 am

        Absolutely (although they're at their best when eaten fresh!). xx

        Reply
    6. Anna says

      January 13, 2018 at 4:21 pm

      I did this too plus used oil instead of butter .
      Fab results. Thanks!

      Reply
      • Lucy Mathieson says

        January 14, 2018 at 8:00 pm

        Fantastic!

        Reply
      • Antonella says

        January 07, 2019 at 1:01 am

        What quantity of oil instead of butter?
        Thanks

        Reply
    7. Belinda says

      August 28, 2017 at 3:01 pm

      These are my go to, but I just do 250ml of milk. I also like to sub in 175g oats for some flour. Great!

      Reply
      • Lucy Mathieson says

        August 29, 2017 at 5:06 am

        Great idea!! Thanks for the lovely feedback! xx

        Reply
    8. Georgia says

      August 23, 2017 at 6:34 pm

      They are awesome!

      Reply

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