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Chocolate Chip Muffins
Check out: Chocolate Chip Cookie Recipe
Since the festive mood is upon me, I continued my mini baking spree with these chocolate chip muffins. I re-used my trusty blueberry muffin recipe as the base recipe, since some of my readers had commented that they had adapted the recipe to make chocolate muffins with great success. In place of blueberries, I folded in chocolate chips and added cocoa powder for extra chocolaty-ness, while reducing the sugar since the chocolate is already quite sweet. The only hiccup I had was that in my first attempt, the chocolate chips sank to the bottom presumably because the chips were heavier than the batter. I have since learnt some tips from online research on how to make the chocolate chips float up prettily – use mini chocolate chip morsels, and fold in the chocolate chips into the batter only when ready to bake (these two tips work well for me). If they still sink, you can coat the chips in some flour before folding them (didn’t get to trying this).
is there any reciepe to make eggless chocolate chips muffins
I’m sorry, I do not have an eggless recipe currently.
Love your muffins. Can I replace your flour with the self raising flour.
I have not tried replacing, but I think it might work. If you use self raising flour, reduce the baking powder used as the flour already contains some baking soda.
I just baked a set according to your recipe! They look wonderful, thanks for the recipe! (replaced them with self-raising flour and less baking soda though)
I replaced the milk with chocolate milk and and was awesome;)))
Too dry would not bake it again
Very helpful recipes for me! I’m a huge fan of baking and this website has helped me a lot :)
Please send me all recipae in my email,
Hi, do I use folding for all the mixing step? Or initial mixing of eggs, batter can be using blender? Thanks.
Hi Michelle, yes, folding method. No need to use mixer for this recipe :)
Hi Wiffy,
I tried this receipe twice but ended up each time the muffin stick to the cup case. So sticky that i am unable to tear them apart with tearing u pthe cup case and leaving some paper residues of the cupcase on the muffin. :( Taste wise, it’s good. Pls advise what went wrong ! :(
I’ve not encountered this problem before, but I think coating the cupcake liner with melted butter or non-stick cooking spray before pouring in the batter will prevent sticking. Are they over-baked? Read more http://www.seriouseats.com/talk/2010/11/stupid-sticking-cupcakemuffin-cups.html
Hi Wiffy,
I will try again. Maybe I will reduce the time abit to bake. If instead of using 1.5 eggs as suggested, what happen if I use 1 egg or 2 eggs? Will affect anything? By the way, where do I get the non stick cooking spray ? Thanks!
non-stick cooking spray – you can get from baking section at supermarkets. Baking, unlike cooking, do require a degree of precision – if you differ from the recipe proportion, I can’t tell how this will affect the final texture. If you are using 1 egg, I suggest you try with an extra large egg. If using 2, use small ones.
Dear wiffy, your website have been an inspiration to my dinner table! Thanks for all the lovely recipes! =)
I am just wondering when you say folding in this recipe, does it mean mixing the batter with the hands? =)
Hi Ashley, not with hands, just fold in using a spatula :)