Chocolate Chip Muffins
22nd Oct 2023
Timings
Prep Time - 15 minutes
Baking Time - Approx. 22 minutes
Cooling time - 5 mins
Total Time - Approx. 45 minutes
Serves - 12
* Timings are approximate
This chocolate chip muffin recipe is a real winner, whether you’re a fan of sweet treats or not! It's wonderfully light and airy, with an abundance of chocolate chips in every bite (we never hold back on the chocolate here!). Trust me, this recipe is an absolute must-try, perfect for satisfying your cravings or impressing your friends and family with a delightful homemade snack. With only 15 minutes of prep, you will be amazed at how effortlessly you can whip up a batch of these muffins!
Tips For Soft & Moist Muffins
Do Not Overmix - Overmixing the batter can lead to dense and tough muffins. Mix the wet and dry ingredients until they are just combined.
Room Temperature Ingredients - Ensure that your eggs and milk are at room temperature before mixing. Room temperature ingredients blend more easily, creating a smoother batter and softer muffins.
Be Sure to Not Overbake - Overbaking can quickly turn soft muffins into dry ones. Bake the muffins until a toothpick inserted into the centre comes out with a few moist crumbs (the muffins will continue to “bake” in the hot muffin tray). The baking time mentioned in this recipe is a guideline; every oven varies, so keep a close eye on your muffins - I suggest you do a toothpick test every 1-2 minutes after the 18-minute mark.
Using Vegetable Oil & Butter - Vegetable oil contributes moisture to the muffin batter. This added moisture helps keep the muffins soft and moist, preventing them from drying out during baking. Whilst butter adds and enhances a richer flavour, it can sometimes result in muffins that are not as soft as those made with other fats like vegetable oil. This is why this recipe uses both vegetable oil and butter!
Don’t Skimp On The Chocolate! - This recipe calls for a lot of chocolate chunks and chips, of course, you can choose to add less, but this is what really makes them delicious and after all, they are chocolate chip muffins! The chips melt in your mouth and the chunks give you a nice bite, making it even more soft and moist. Coating your chocolate chips in flour before adding them to muffin batter also helps prevent them from sinking to the bottom during baking.
Notes
Milk/White Chocolate Chunks/Chips - I prefer to add in both milk and white chocolate chunks and chips but you can choose to add less or none at all! This can also be replaced with blueberries and raspberries!
Coating Your Chocolate In Flour - This helps to prevent them from sinking to the bottom of your muffins during baking as the flour creates a barrier around the chocolate chips.
Equipment
Ingredients
Read Notes Beforehand *
Chocolate Chip Muffins
Instructions
Scroll up to read Notes and Tips For Soft & Moist Muffins beforehand *
Chocolate Chip Muffins
Preheat your oven to 180°C (Gas mark 5).
Line a 12-cup cupcake/muffin tray with cupcake/muffin cases.
In a large bowl, sift in your 2 Cups (290g) plain flour, 1/2 Tsp (3g) salt and 2 Tsp (6g) baking powder then add in 2/4 Cups (110g) white sugar and 3/4 Cups (135g) light brown sugar and mix till combined.
In another large bowl, whisk 2 large eggs first then add in 3/4 Cups (180ml/g) milk, 1/3 Cup (75g) vegetable oil, 1/3 Cup (75g) melted butter and 2 Tsp (6g) vanilla extract then whisk till well combined.
Combine the wet and dry ingredients together - use a rubber spatula to fold in the dry ingredients till there is no trace of flour left (scroll up to read more on tips for soft & moist muffins).
Coat a mix of milk and white chocolate chunks/chips in some plain flour (read notes/tips) before folding them into your batter.
Divide your batter into the 12 cases (I recommend using an ice cream scooper).
Bake in your oven for 20-24 minutes (this will vary depending on your oven so I suggest you do a toothpick test every minute after the 20-minute mark).
Let them cool in the pan for a few minutes and then you’re ready to enjoy!