“Top Deck” Chocolate Chip Muffins …

Top Deck Chocolate Chip Muffins

There’s a lot of baking getting done around here at the moment. I bake most of the time and really enjoy it but I seem to go through stages where I get hooked on one thing. At the moment, that seems to be muffins, which is great news for any of you who also love to bake, as there’ll be loads of muffin recipes to choose from.

I like most flavours of chocolate, except maybe the new Vegemite flavoured one. I have to admit to not trying it, but I’m just not tempted. There were even some samples in the Staff Room at work the other day but I still couldn’t bring myself to try it because, to me, it’s all kinds of wrong and I’m not going there!

Top Deck Chocolate, on the other hand, my whole family enjoys and a block of that never lasts long in the fridge. So for a bit of fun, I’ve created these “Top Deck” Chocolate Chip Muffins … a deliciously moist, yummy muffin with both white and dairy chocolate chips. It does have a hint of lemon zest but you can leave this out if it doesn’t appeal to you. Enjoy!

“Top Deck” Chocolate Chip Muffins …
Ingredients …
  • 2 cups self-raising flour, sifted
  • ¾ cups castor sugar
  • 1 cup white choc chips
  • 1 cup chocolate choc chips
  • 1 cup lite sour cream
  • 2 eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • ⅓ cup vegetable oil
Method …
  1. Preheat oven to 180C (fan-forced) and line a muffin tray with large wrappers. This recipe will produce 15 muffins so you will need 2 trays.
  2. Place self-raising flour, sugar, and both chocolate chips in a bowl and stir to combine.
  3. Place sour cream, eggs, lemon zest, vanilla extract and vegetable oil in a separate bowl and whisk until mixture is smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Spoon the mixture evenly between the 15 muffin wrappers by filling each one approximately half way.
  6. Bake for approximately 19 – 20 minutes.
  7. Once cooked, remove from oven. Allow to stand in muffin tray for a couple of minutes before placing muffins on a wire rack to cool completely.

Clever Tricks, Tips and Hints …

  • I used “lite” sour cream in this recipe because I am always aware of those sneaky calories, however, regular sour cream can be easily substituted.

  • When whisking the wet ingredients together, an egg whisk will ensure the mixture is really smooth, although a fork will also work if a whisk isn’t available.

  • Allow muffins to completely cool before attempting to remove wrappers, otherwise the muffin will stick to the wrapper.

  • These muffins are suitable to freeze or can be stored in an air-tight container for approximately 3 days … if they last that long!

If you enjoy this recipe, you might also like these:

Raspberry White Chocolate Muffins

Sticky Date Muffins 001

Chocolate Nutella Muffins

Cheesy Bacon and Corn Muffins 001

Apricot Muffins 001


  1. Oh my God, you are a muffin superstar! I want them all, especially the raspberry and white chocolate one!

    • I do love to bake, Renee and muffins are so easy and perfect to freeze … particularly if you need treats for school lunch boxes!

  2. Top Deck was always my most favourite flavour too and probably because my husband hates it – more for me. I also am not trying the vegemite chocolate – sounds evil. Your muffins look really good and it’s always handy to have a batch of muffins coming from the oven xx

    • I really love the smell of freshly baked goodies … it makes the house feel so homely! x