Chocolate Chip Muffins Recipe

Chocolate Chip Muffin Recipe

Chocolate Chip Vanilla Muffin Recipe

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!

Easy Chocolate Chip Muffins

Easy Chocolate Chip Muffins

Line muffin tins with liners.

Line muffin tins with liners.

Sift flour and baking powder.

Sift flour and baking powder.

Whisk to combine dry ingredients.

Whisk to combine dry ingredients.

Lightly beat the egg.

Beat lightly the egg.

Add in sugar, salt, and vanilla extract.

Add in sugar, salt, and vanilla extract.

Whisk to combine.

Whisk to combine.

Add in vegetable oil.

Add in vegetable oil.

Beat rigorously until blended.

Beat rigorously until blended.

Then whisk in milk.

Then whisk in milk.

Make a well in dry mixture.

Make a well in dry mixture.

Pour in wet mixture.

Pour in wet mixture.

Stir until just combined.

Stir until just combined.

Stir in chocolate chips.

Stir in chocolate chips.

Fill the muffin tins.

Fill the muffin tins.

I am using roughly chopped chocolate bar.

I am using roughly chopped chocolate bar.

Decorate with chocolates on top.

Decorate with chocolates on top.

Bake at 400 F (200C) for 20 to 25 min.

Bake at 400 F (200C) for 20 to 25 min.

VOILA!

VOILA!

Golden brown & puffed top.

Golden brown & puffed top, it’s still hot!

Here you go!

Here you go!

Chocolate Chip Muffins Recipe

Rating: 51

Total Time: 40 minutes

Yield: 8 regular muffins

Chocolate Chip Muffins Recipe

Ingredients

  • 2 cups all-purpose flour (250g)
  • 3 teaspoons baking powder
  • 1 egg, medium-sized
  • 1/2 cup caster sugar (112g)
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon vegetable oil (95ml)
  • 2/3 cup + 2 tablespoons whole milk (190ml)
  • 2/3 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 2/3 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.
http://eugeniekitchen.com/chocolate-chip-muffins/

Bon appétit bien sûr! <3

Melted chocolate inside… Bon appétit bien sûr!

Chocolate chip vanilla muffins

Chocolate chip vanilla muffins are rich in choc-chips.

Chocolate Chip Muffins

Enjoy Chocolate Chip Muffins!










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  • http://twitter.com/ongdriyapey A

    Hi Eugenie! Can I use butter instead of vegetable oil? If yes, what is the measurement for it? Thanks!! :)

    • EugenieKitchen

      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

    Hi Eugenie, may I skip baking powder? and what will impact??

    • EugenieKitchen

      Hi, baking powder is essential. Without it the muffins will not rise. :)

  • cl_strawberry

    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

      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 :)

  • http://www.facebook.com/raedhenjane.pelayo Raedhen Jane Pelayo

    Hi, Eugenie I just wanna ask, What can substitute whole milk?

    • EugenieKitchen

      Hi Raedhen, the result should be slightly different but evaporated milk, soy milk, and half and half (with some water) are good.

  • http://www.facebook.com/raedhenjane.pelayo Raedhen Jane Pelayo

    Hello Eugenie can i use white sugar instead of caster sugar?

    • EugenieKitchen

      Hi Raedhen, caster sugar is the best for baking but white sugar is okay. :)

  • ana

    Your muffins are lovely and your receipe very well explained.thanks

  • laineypop

    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

    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

      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 :D

      • http://eugeniekitchen.com EugenieKitchen

        Great job, Lainey! <3

  • http://mybrainispink.tumblr.com/ Shannon

    Hello Eugenie ~
    Just made these muffins <3 I got 10 instead of 8, which is not bad haha
    I had to sub the caster sugar for regular sugar and the vegetable oil for melted butter. I guess the result is not the same, but I'll just say close enough haha. Anyways really good. Mine tastes like a chocolate chip cookie shaped as a muffin
    Thank you for sharing such a nice recipe ^-^

    • http://eugeniekitchen.com EugenieKitchen

      Glad to hear that. Thanks, Shannon!

    • http://eugeniekitchen.com EugenieKitchen

      Happy to hear that. Thanks, Shannon!

  • http://eugeniekitchen.com EugenieKitchen

    Welcome to Eugenie Kitchen! I have how to make self-rising flour http://eugeniekitchen.com/self-rising-flour/ here. I hope this helps. :)