Win-Win Milk Muffin - No Cocoa

Soft, golden and generously studded with Win-Win Milk bakestable chips, these muffins deliver classic bakery appeal with reliable bake performance. Light in texture and rich in flavour, they are ideal for cafés, bakeries and foodservice menus looking for a versatile chocolate muffin that holds its shape and bite after baking.

Ingredients

• 60g butter
• 60g sunflower oil
• 200g caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 120g buttermilk
• 220g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 175g Win-Win Milk bakestable chips

Method

1. Preheat the oven to 175°C (fan).
2. Combine the butter, sunflower oil and sugar in a large bowl and whisk together.
3. Add the egg, egg white and vanilla extract . Whisk thoroughly until well combined, then stir in the buttermilk until incorporated.
4. In a separate bowl, whisk together the plain flour, baking powder and salt.
5. Gently fold the dry ingredients into the wet mixture, taking care not to overmix. Once around half of the dry ingredients have been incorporated, add the Win-Win Milk bakestable chips and continue folding until just combined.
6. Line a muffin tin with paper cases and portion the batter into the cases, filling almost to the top.
7. Bake for 20–25 minutes until the muffins are golden brown. Remove from the oven and allow to cool.