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Freshly baked chocolate chip muffins in paper liners on a serving tray.

Chocolate Chip Yeast Muffins

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Bakery-style chocolate chip yeast muffins with a light, tender crumb and golden tops. Great plain or filled with Nutella after baking.
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Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: European, Homemade, International
Ingredients Method

Ingredients
  

  • 1 sachet of dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 250 ml milk
  • 100 ml oil
  • 1 egg yolk
  • 500 g flour
  • 125 g chocolate chips

Method
 

  1. Dissolve the yeast and sugar in 50 ml of warm milk. Leave for 15–20 minutes until bubbles appear.
  2. Add the remaining milk, oil, egg yolk, flour, and salt. Knead until smooth.
  3. Cover and let rise in a warm place until doubled in size.
  4. Roll out the dough, sprinkle with chocolate chips, roll it up, and fold it over. Repeat twice.
  5. Shape into a log, cut into 8–10 pieces, shape into balls, and place in paper liners in a muffin tin. Brush tops with a little milk and let rise 20 minutes.
  6. Bake at 180°C for 20–25 minutes.
  7. Optional: once cooled, fill with Nutella using a piping bag

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