About this recipe: Really chocolaty, light, moist and easy to make! And when I say jumbo, I mean jumbo - these guys are huge! You'll need a jumbo muffin tin and jumbo muffin cases to go with.
Place a roasting tray or any oven proof container full of water on the bottom shelf of your oven when baking your muffins; it will help keep them really moist.
Hold your sieve high above bowls when sifting dry ingredients; this will make your muffins really light.
To help your chocolate chips keep their shape in the muffins, freeze them before using.
MOST IMPORTANT! Remember to only stir your mixture 15 times; this is the key to great muffins. Don't be tempted to over-stir no matter what your mixture looks like.
I like my muffin tops quite soft so while they are cooling I put them in a sealed container to 'sweat' this keeps the muffins nice and soft and really moist.
Hi Berrykrush, glad you enjoyed the muffins! Im working on Blueberry and Choc Chip at the moment, as soon as I have perfected the recipes I will post on here! Happy Baking! - 18 May 2010
They were easy to make and looked delicious but tasted weird. Like there was too much baking powder or bicarb. Does it really need both? - 29 Apr 2012
I'm sorry the muffins didn't work out for you, I've never had a problem with them coming out flat, perhaps the batter was over-mixed, that is what generally causes flat muffins. - 08 Jun 2010