Chocolate Chip Muffins

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).

Chocolate Chip Muffins

Chocolate Chip Muffins

Chocolate Chip Muffins Recipe

Tips for making the chocolate chips float up (not sinked) after baking: use mini chocolate chip morsels and fold in the chocolate chips into the batter only when ready to bake. If they still sink, coat the chips in some flour before folding them.

Serves: 12 muffins with cupcake case measuring 5cm in diameter by 3cm in height

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients

  • 200 grams plain flour
  • 1/2 tbsp baking powder
  • 1 tbsp cocoa powder
  • 150 grams caster or super fine sugar
  • 125 ml milk
  • 1 tsp pure vanilla extract
  • 1 1/2 eggs beaten
  • 65 grams butter softened
  • 150 grams mini chocolate chips divided

Tools

  • sieve
  • large bowl & wooden spoon
  • disposable baking cases
  • muffin baking tray

Directions

  1. Sift flour, baking powder, cocoa powder and sugar into a large bowl. Mix well.
  2. Add in milk, vanilla extract, eggs and butter; stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
  3. Fold in 100g chocolate chips into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases until three-quarters full.
  4. Top the muffins with the remaining chocolate chips. Bake for about 20 minutes in preheated oven of 200°C (392°F), until they are nicely risen. Cool muffins on wire rack.

Noob Cook Tips

  1. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven until warm.
  2. Mix the batter until just blended and still lumpy. Be careful not to over mix as it will result in a tough texture.