Chocolate Chip Muffins Recipe
"It's easy, let me show you how ..."
Chocolate Chip Muffins who can resist? I love a muffin filled with chocolate chips they are quick, easy, delicious and freeze successfully that is if there are any left to freeze!
It does not matter which type of chocolate chip you use. Dark chocolate, milk chocolate and white chocolate chips are equally delicious. Or you could go all out and combine all three and make a triple chocolate chip muffin !
Of course you are not limited to using chocolate chips but these are designed to hold their shape during baking. Just roughly chop your favourite chocolate and then you can call them Chocolate Chunk Muffins!. No matter which way you chose I promise you will have delicious moist chocolate filled muffins!
Please read through my chocolate chip muffin recipe first before starting.
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If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Chocolate Chip Muffin Recipe
- 30 muffins in a 1/8 cup capacity muffin pan.
- 24 muffins in a 1/3 cup capacity muffin pan.
- 12 muffins in a 1/2 cup capacity muffin pan.
- 6 muffins in a texas muffin pan.
Line your chosen muffin pan with paper case liners. If you do not wish to use these spray the muffin pan with non-stick baking spray. Remember to spray the top of the pan as well so that the lip of the muffin releases as well. Spray the pans well as the chocolate chips do have a tendency to stick.
An interesting point is that if you use paper case liners you will get more out of your chocolate muffin recipe. It does not look as if they reduce the capacity of the muffin pan but they do especially if they have large flutes.
3 cups (450g) plain flour, sifted
6 teaspoons baking powder
1/2 cup (110g) sugar
2 cups chocolate chips
125g butter, melted
1 1/2 cups (375ml) milk
1 teaspoon vanilla extract
2 eggs, lightly beaten
The oven should be preheated to 160C (325F)
In a large mixing bowl combine the flour, baking powder, sugar and chocolate chips. Using a large spoon mix to combine.
Add on top the melted butter, milk, vanilla extract and lightly beaten eggs.
Mix together until just combined. They key to successful chocolate chip muffins is to use a few as possible strokes when mixing. The mix should appear lumpy.
Spoon the muffin batter evenly between the paper cases. An icecream scoop is perfect for this. Ideally you should aim to fill 3/4 full if you want a muffin with a nice top or 1/2 full if you want to flat ice the muffins.
Bake in a preheated oven set at 160C (325F) for:
- 30 muffins for 15-18mins
- 24 muffins for 18-22mins
- 12 muffins for 25mins
- 6 muffins for 30mins
Refer to the serves information above for muffin pan capacity.
Remove from the oven. Leave to cool in the muffin pan for five minutes. Then gently remove and place on a cake rack to cool. If you have not used paper liners take care as the chocolate chips do tend to stick to the pan.
Leave to cool completely before storing in an airtight container. These muffins store well in the freezer for two months.
I hope you have enjoyed baking and eating these muffins. This is just the beginning of your chocolate chip muffin adventure.
Use this chocolate muffin recipe as a base.
Change the chocolate combinations, ice them with chocolate frosting or even add nuts and dried fruits. Just keep the added filling quantity to 2 cups to keep the recipe balanced. You will end up with endless chocolate chip muffin recipes just the way you like it.
White Chocolate Macadamia Muffins
Here is an idea to get you started. White Chocolate Macadamia Muffins.
Just follow the recipe above and instead of using 2cups of chocolate chips I have used 1cup of white chocolate chips and 1 cup of chopped macadamia nuts. Absolutely fabulous!
Do you just love muffins? well you will be please to know you can find more chocolate muffins recipes here.