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).
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