Makes 12 large muffins
- 200g light brown sugar
- 2-3 Tbls of thyme leaves (this gives a subtle flavour but feel free to adjust and ramp it up!)
- 2 large eggs
- 250ml milk
- 125ml of canola or vegetable oil
- 1 tsp vanilla extract
- 400g plain flour
- 4 tsps of baking powder
- 1/2 tsp of salt
- 150g chocolate chips (dark, milk, white, your choice!)
- Preheat oven to 200°C and line a 12-muffin tin with patty cases.
- Whisk the sugar, thyme leaves, eggs, milk, oil and vanilla extract until combined.
- Sift over the flour, baking powder and salt and lightly mix with a whisk until just combined. Fold through the chocolate chips. It’s totally fine for a muffin batter to be slightly lumpy because it’ll yield softer muffins. Overmix it until smooth and they’ll end up dry and hard (and honey, nobody likes a hard muffin!).
- Spoon out the batter into muffin cases to about 3/4 full. Bake for 20 – 25 minutes until golden and the centre springs back when lightly pressed or the skewer comes out clean when inserted.
- Transfer muffins to wire rack and cool slightly. Serve warm with a dusting of icing sugar and butter on the side.