Sweet Thyme and Choc Chip Muffins

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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!)


  1. Preheat oven to 200°C and line a 12-muffin tin with patty cases.
  2. Whisk the sugar, thyme leaves, eggs, milk, oil and vanilla extract until combined.
  3. 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!).
  4. 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.
  5. Transfer muffins to wire rack and cool slightly. Serve warm with a dusting of icing sugar and butter on the side.

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