Chocolate Chip Muffins
User Reviews
5
Chocolate Chip Muffins
Description
Chocolate Chip Muffins use a mix of plain flour, sugar, salt, and baking powder as dry ingredients combined with melted butter, milk, eggs, and vanilla to form the base batter. Chocolate chips are folded gently to distribute evenly without overmixing, maintaining a tender crumb. Starting the bake at a high temperature encourages the muffins to rise quickly, producing a bakery-style dome, before lowering to a moderate heat to complete cooking without burning.
The texture is soft and moist with pockets of melted chocolate, while the gradual bake temperature difference ensures a balanced exterior crust. These muffins are suitable for breakfast, snacks, or dessert and can be enjoyed warm or cooled.
The notes recommend filling muffin cases two-thirds full to avoid overflow and using an ice cream scoop for even portions. Mixing should be just enough to moisten dry ingredients, avoiding under or over mixing. Cooling on a rack after baking helps maintain texture and prevents sogginess.
Ingredients
- 150 g chocolate
Dry Ingredients
- 200 g plain flour All Purpose Flour
- 200 g sugar
- 1 tsp salt
- 1 tsp baking powder
Wet Ingredients
- 100 g butter Melted
- 100 ml milk
- 2 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 220°C (425°F) Gas Mark 7
- In a medium bowl, combine the flour, sugar, salt and baking powder.
- In a separate bowl mix the eggs, milk, butter and vanilla extract together (See Note 1)
- Then pour the wet mixture into the dry ingredients and gently mix
- Add the chocolate chips and fold them into the mixture
- Spoon the batter into the muffin cases (See Note 2)
- Bake for 5 minutes and then reduce the heat to 180°C (350°F) Gas mark 4 and bake for 20-25 minutes (See Note 3)
- Allow the chocolate muffins to cool in the tin and then transfer to a cooling rack or serve
Notes
- Mix wet and dry ingredients until just combined to avoid over or under mixing.
- Fill muffin cases approximately two-thirds full for even rising and to prevent overflow.
- Use an ice cream scoop to portion batter consistently.
- Begin baking at high heat to promote dome-shaped muffins, then reduce heat to finish baking gently.
- Cool muffins in the tin briefly, then transfer to a wire rack for even cooling and texture retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 299mg | 12% |
| Potassium | 44mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 262IU | 5% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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