Jamie Oliver Chocolate Chip Muffins are made with chocolate chips, plain flour, unsalted butter, natural yoghurt, free-range eggs, sugar, baking powder, baking soda, sea salt, and a touch of pomegranate juice for the icing. This easy Jamie Oliver recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 12 people.
Try More Jamie Oliver Recipe:
- Jamie Oliver Dairy-Free Apple Muffins
- Jamie Oliver Blueberry And Banana Muffins
- Jamie Oliver Raspberry And White Chocolate Muffins
𧥠Why You’ll Love This Chocolate Chip Muffins:
- Easy to Make: The steps are straightforward, making it a great recipe for beginners and experienced bakers alike.
- Rich Flavor: The combination of butter and chocolate chips gives these muffins a rich, delicious taste.
- Moist Texture: The yoghurt keeps the muffins moist and fluffy.
- Versatile Icing: The pomegranate icing adds a unique and refreshing twist.
- Family-Friendly: These muffins are a hit with kids and adults, making them perfect for family gatherings or snacks.
đ« Jamie Oliver Chocolate Chip Muffins Ingredients
- Olive or rapeseed oil (for greasing)
- 375g plain flour (all-purpose flour)
- 1 tablespoon baking powder
- œ teaspoon baking soda (bicarbonate of soda)
- œ teaspoon sea salt
- 10 tablespoons unsalted butter, softened
- 200g sugar (caster sugar)
- 2 large free-range eggs
- 360ml natural yoghurt (yogurt)
- 2 generous handfuls of chocolate chips
Pomegranate Icing Ingredients:
- 1 splash of pomegranate juice
- 2 tablespoons icing sugar (confectioners’ sugar)
đ§ How To Make Jamie Oliver Chocolate Chip Muffins
- Preheat the oven: Preheat the oven to 190ÂșC/gas 5. Lightly grease your muffin tin(s) with oil.
- Sieve the dry ingredients: Sieve the flour, baking powder, baking soda, and sea salt together, then set aside.
- Cream the butter and sugar: In a large bowl, cream the butter and sugar together, beating until fluffy. Add the eggs, one at a time, beating until incorporated.
- Combine dry ingredients and yogurt: Beat in half of the dry ingredients until just mixed, followed by one-third of the yogurt. Then beat in half of the remaining dry ingredients, followed by another third of the yoghurt. Finally, beat in the remaining dry ingredients and yogurt. Do not over-beat.
- Fold in the chocolate chips: Fold in the chocolate chips. Distribute the muffin batter equally among the cups and bake for 25 to 30 minutes, until golden brown.
- Cool the muffins: Turn out onto a wire rack and leave to cool.
- Make the icing: Add the pomegranate juice to the icing sugar and mix together to form a thick paste.
- Top the muffins: When the muffins have cooled, top with the icing and sprinkle with fresh elderflowers, if in season.
đ Recipe Tips:
- Use Room Temperature Butter and Eggs: This helps the ingredients blend more smoothly, resulting in a better texture for your muffins.
- Don’t Over-mix the Batter: Over-mixing can make the muffins tough. Mix just until the ingredients are combined.
- Measure Ingredients Accurately: Using a kitchen scale for the flour and sugar will ensure you get the right texture and flavor.
- Fold in Chocolate Chips Gently: Stir the chocolate chips in by hand to avoid overworking the batter.
- Let Muffins Cool Completely Before Icing: If the muffins are too warm, the icing will melt and won’t set properly.
đš What To Serve With Chocolate Chip Muffins?
Chocolate Chip Muffins pair well with fresh fruit, whipped cream, vanilla ice cream, or a cup of coffee. They also can be served alongside a glass of milk, hot chocolate, fruit salad, or yoghurt for a delicious treat.
đ How To Store Chocolate Chip Muffins?
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate: Store the muffins in an airtight container in the fridge for up to 5 days.
- Freeze: Place the muffins in a freezer-safe bag and freeze for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds before serving.
FAQ’S:
Can I Use Other Types Of Flour Instead Of Plain Flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture might be slightly different.
What If I Donât Have Natural Yoghurt?
You can substitute natural yoghurt with sour cream or buttermilk.
How Do I Know When The Muffins Are Done?
Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
Why Are My Muffins Dry?
Over-baking or over-mixing the batter can cause dryness. Make sure to mix just until combined and check the muffins a few minutes before the suggested baking time.
Can I Add Nuts To This Recipe?
Yes, you can add chopped nuts such as walnuts or pecans for extra texture.
Try More Jamie Oliver Recipe:
Jamie Oliver Chocolate Chip Muffins Nutrition Facts:
- Calories: 249
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 17mg
- Sodium: 233mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Total Sugars: 20g
- Protein: 4g
- Calcium: 96mg
- Iron: 2mg
- Potassium: 94mg
Jamie Oliver Chocolate Chip Muffins
Description
Jamie Oliver Chocolate Chip Muffins are made with chocolate chips, plain flour, unsalted butter, natural yoghurt, free-range eggs, sugar, baking powder, baking soda, sea salt, and a touch of pomegranate juice for the icing. This easy Jamie Oliver recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 12 people.
Ingredients
Pomegranate Icing Ingredients:
Instructions
- Preheat the oven:Â Preheat the oven to 190ÂșC/gas 5. Lightly grease your muffin tin(s) with oil.
- Sieve the dry ingredients:Â Sieve the flour, baking powder, baking soda, and sea salt together, then set aside.
- Cream the butter and sugar:Â In a large bowl, cream the butter and sugar together, beating until fluffy. Add the eggs, one at a time, beating until incorporated.
- Combine dry ingredients and yogurt:Â Beat in half of the dry ingredients until just mixed, followed by one-third of the yogurt. Then beat in half of the remaining dry ingredients, followed by another third of the yoghurt. Finally, beat in the remaining dry ingredients and yogurt. Do not over-beat.
- Fold in the chocolate chips:Â Fold in the chocolate chips. Distribute the muffin batter equally among the cups and bake for 25 to 30 minutes, until golden brown.
- Cool the muffins:Â Turn out onto a wire rack and leave to cool.
- Make the icing:Â Add the pomegranate juice to the icing sugar and mix together to form a thick paste.
- Top the muffins:Â When the muffins have cooled, top with the icing and sprinkle with fresh elderflowers, if in season.
Notes
- Use Room Temperature Butter and Eggs:Â This helps the ingredients blend more smoothly, resulting in a better texture for your muffins.
- Donât Over-mix the Batter:Â Over-mixing can make the muffins tough. Mix just until the ingredients are combined.
- Measure Ingredients Accurately:Â Using a kitchen scale for the flour and sugar will ensure you get the right texture and flavor.
- Fold in Chocolate Chips Gently:Â Stir the chocolate chips in by hand to avoid overworking the batter.
- Let Muffins Cool Completely Before Icing:Â If the muffins are too warm, the icing will melt and wonât set properly.