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.
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.
RECIPE NOTESVariations - 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.