Hi, Today I made quick and easy snack, chocolate chip muffins. For this recipe, I used vegetable oil instead of butter to make my muffins more moist. And I added small chocolate chips for filling and decorated the top with roughly chopped dark chocolate bar for more tempting look. Okay, let’s get cooking!
Chocolate Chip Muffins Recipe
Total time
Serves: 8 regular muffins
Ingredients
- 2 cups all-purpose flour (250g)
- 3 teaspoons baking powder
- 1 egg, medium-sized
- ½ cup caster sugar (112g)
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ⅓ cup + 1 tablespoon vegetable oil (95ml)
- ⅔ cup + 2 tablespoons whole milk (190ml)
- ⅔ cup semi-sweet chocolate chips, or chocolate bar roughly chopped (60g)
- Light brown sugar, optional
Instructions
- 1. First, line muffin pan with liners.
- 2. In a large mixing bowl, sift flour and baking powder and whisk to combine; set aside.
- 3. In a medium mixing bowl, break in an egg. Add in sugar, salt, and vanilla extract and beat until white. Now add in vegetable oil and milk. And whisk until combined.
- 4. Make a well in the center of dry ingredients. Add in milk mixture and lightly stir just until combined. Finally add in chocolate chips and stir to combine. If it’s mixed too much, excess gluten will be formed and the muffins will turn out tough. The batter should be a little lumpy and quite liquidy.
- 5. Then distribute among muffin molds. Fill only ⅔ of each mold. Bake in the oven preheated to 400 degrees F (200C) for 20 to 25 minutes, or until puffed and golden brown.
- 6. Let cool on a wired rack for 5 minutes. Sprinkle with light brown sugar (optional) and serve.
A says
Hi Eugenie! Can I use butter instead of vegetable oil? If yes, what is the measurement for it? Thanks!! 🙂
EugenieKitchen says
Hi A, Oil is recommended but if you don’t have, you can also use 100g butter and more milk (1 cup milk). Butter has moisture in it which evaporates in the oven, so more milk is needed. Happy baking! 🙂
wirawati says
Hi Eugenie, may I skip baking powder? and what will impact??
EugenieKitchen says
Hi, baking powder is essential. Without it the muffins will not rise. 🙂
cl_strawberry says
Hi eugenie, I just baked these lovely muffins! they smell so nice and taste great! very soft and moist. Thank you for the recipe. But mine did not puff as much as yours. I cut down the chocolate chips though. Will this effect the puffiness?
EugenieKitchen says
Hi! Good to hear that you liked your muffins 🙂 Chocolate chip doesn’t affect that in fact. Probably the batter was mixed a bit too much, so gluten was created? That’s why the flour should be mixed just until moistened and the batter should be a little lumpy. Hope this helps 🙂
Raedhen Jane Pelayo says
Hi, Eugenie I just wanna ask, What can substitute whole milk?
EugenieKitchen says
Hi Raedhen, the result should be slightly different but evaporated milk, soy milk, and half and half (with some water) are good.
Raedhen Jane Pelayo says
Hello Eugenie can i use white sugar instead of caster sugar?
EugenieKitchen says
Hi Raedhen, caster sugar is the best for baking but white sugar is okay. 🙂
ana says
Your muffins are lovely and your receipe very well explained.thanks
laineypop says
Eugenie~
Would the baking time or amount of oil/milk have to be adjusted if I used (for example) jam or dried fruit instead of the chocolate?
laineypop says
Eugenie~
Would the baking time or amount of oil/milk have to be adjusted if I used jam or curd (I’m guessing they count as liquids) instead of chocolate?
Also, what does “beat until white” mean? What is it meant to look like?
laineypop says
I decided to make cranberry and coconut muffins, I cut down on the sugar and also increased the recipe to make 12.. turned out lovely! I was a bit worried that I didn’t beat the eggs properly, but I’m so happy that they came out well.
Definitely keeping this recipe, thank you Eugenie 😀