Sweet Thyme and Choc Chip Muffins

March 21, 2011

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I’ve always been taught to be grateful for what you have and never take things for granted. In an unpredictable world where circumstances can change for the worse in a snap, there’s really no other motto that I ardently live by.

I’m grateful for The Captain and my dog “The Fi”, both of which, have the awesome ability to soothe and calm my frazzled soul.

For my amazing friends; the special kind who truly knows who you are and will stand by your side unconditionally and without hesitation. To have one is miracle enough but to have a handful, well I count myself extremely lucky (insert love heart here).

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I’m also thankful for the simple joy of baking and for eggs, butter, milk, flour, sugar, chocolate…

Finally, for the ritual of sipping hot tea and taking a bite out of a warm, freshly baked muffin that has been lovingly slathered with butter. These muffins ain’t fancy but the pleasure it brings is immeasurable.

For all of that, I am grateful.

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Sweet Thyme and Chocolate Chip Muffins

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!).

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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.

Print this recipe.

Recipe adapted from Paul A. Young’s Adventures with Chocolate.

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