Chocolate Chip Muffins

This recipe will give you luscious flavor of chocolates without shelling-out a ridiculous amount of money. These chocolate chip muffins are easy to make, ultra-moist and so light to eat; you can finish three muffins and you will not feel heavy after having them! And this is a perfect dessert that can satisfy the sweet tooth of anyone who cannot imagine life without CHOCOLATE. Just follow my tips in making them and you will have the best muffins!

  • Serves 12 people
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 3/4 cup All-Purpose Flour  sifted
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoon Baking Powder
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 cup Granulated White Sugar
  • 3/4 cup Milk or Semi-Sweet Chocolate Chips
  • 1/4 cup Milk or Semi-Sweet Chocolate Chips for Sprinkling on top of the Muffins  for sprinkling on top of the muffins
  • 1 cup Milk
  • 1/2 cup Canola Oil
  • 1 medium Egg

Procedure

  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. Using a medium bowl, whisk together the milk, oil and egg. Set aside.
  3. In another large mixing bowl, combine the sifted flour, baking powder, baking soda, cocoa powder and sugar. Stir in the 3/4 cups of chocolate chips.
  4. Using a rubber spatula, fold the wet ingredients into the dry ingredients and continue to stir until the ingredients are combined. Don’t over mix the batter or you will have tough muffins after baking.
  5. Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle. Sprinkle the remaining 1/4 chocolate chips on top of each muffin.
  6. Put them in the oven and bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan

recipe notes

  • If you are using a standard muffin pan, this recipe can fill 11 muffin cases. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions
  • The quantity of batter for each muffin case is 1/3 cup (75 grams).
  • If there are muffin cups that are empty, half fill the empty ones before baking, this will keep the pan from warping.
  • If the recipe calls for a muffin pan, it is probably a standard size. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
  • Use muffin cases in muffin pans for easy clean-up.
  • Aim to fill the cups 3/4 full with batter to have muffins that has slightly round top and to avoid from spilling out of the muffin case. Also, if there is not enough room for muffins to expand before reaching the top of the cups, the muffin will flatten on top.
  • Keep the ingredients at room temperature at all times, prior to baking.
  • Mix the dry ingredients and whisk the wet ingredients. Use a rubber spatula or wooden spoon to gently stir them together until everything is slightly moistens. If there are lumps, it is just perfect.
  • Place the muffin pans over a baking tray and place them in the middle of the oven for even heat distribution.
  • Let the muffins sit in the pan and cool in a wire rack once they are done baking in the oven. And remove muffins cups from the pan after five minutes to prevent them getting soggy as they cool in the pan.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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