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Chocolate chip muffins in a baking tray
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Thermomix Double Choc Chip Muffins

Moist, light and fluffy with a generous sprinkling of chocolate throughout, these are the best choc chip muffins.  I’ve tried and tested these delicious muffins for over 20 years and have now adapted this simple and versatile recipe for the Thermomix.  Mix and match with your favourite flavours.  LCHF, dairy free, and gluten free options are included.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Keyword: Afternoon tea, Baking, Children Birthday, Easter, Easy, Everyday, Father's Day, Grandparent's Day, Kids in the Kitchen, Mother's Day, Nut free, Quick, Spring, Summer
Servings: 12 Muffins
Calories: 254kcal

Equipment

  • Thermomix
  • Muffin Pan

Ingredients

  • 100 g raw sugar
  • 240 g plain flour
  • 2½ tsp baking powder
  • 80 g dark chocolate chips
  • 80 g white chocolate chips
  • 120 g unsalted butter
  • 160 g buttermilk
  • 1 egg

Instructions

  • Add sugar to mixing bowl. Mill 3 seconds/speed 10.
  • Add flour, baking powder, and chocolate to mixing bowl. Mix 5 seconds/Reverse/speed 3. Set aside.
  • Add butter to the mixing bowl. Heat 2 minutes/50° C/ speed 1 or until melted.
  • Add the buttermilk and egg. Beat 5 seconds/speed 3.
  • Add reserved dry ingredients. Mix 3 seconds/Reverse/speed 3. Do not overmix!
  • Spoon mixture into muffin pans until about ¾ full. Bake in a hot oven 200° C for 20-25 minutes or until golden brown and firm.
  • Allow to cool in tin for a few minutes. Turn onto a wire rack and serve warm (yum!) or allow to cool completely. Store in an airtight container

Notes

Adapted from a Nestlé promotion in the Feb/Mar 1999 issue of Super Food Ideas Magazine
Do not overmix! If a little flour is not incorporated after 3 seconds, don't worry. Cooked muffins should be rough not smooth.
I keep my butter and buttermilk frozen, so I add both in together and melt them for 4 minutes/50° C/speed 1.
Dairy free option
  • Replace the chocolate with a dairy free variety. Roughly chop a block of dairy-free chocolate into 5 mm pieces if chips aren't available
  • Replace the butter with dairy free spread (e.g. vegan butter) or a light flavoured oil like grapeseed oil or macadamia oil.
  • Replace the buttermilk with your choice of dairy free milk
Gluten free option
  • Replace the plain flour with the following mix: 120 g almond meal, 80 g tapioca starch/arrowroot flour, and 40 g coconut flour
LCHF option
  • Replace the raw sugar with a 1:1 granulated sweetener e.g. erythritol
  • Replace the plain flour with almond meal
  • Replace the choc chips with sugar free chocolate
  • Replace the buttermilk with almond milk