Muffins are great and delicious and can be made into so many different flavors, both sweet and savory. One of my favorite and probably the easiest muffin type to make is a Chocolate Chip Muffin, so today I would like to share with you this easy to make recipe.
Please see below for the recipe with clear step by step instructions and corresponding images.
For this recipe I have use Dr. Oetker 12 cup muffin tray, you can find a similar product here.
If you cooked and liked this recipe, please leave a comment and give it a rating. It is really important for us to know your opinion 🙂 Thank you!
Chocolate Chip Muffin
Equipment
- 12 cup or 2x 6 cup Muffin Form
Ingredients
- 3 cups (375 grams) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- â…“ cup (80 grams) unsalted butter, melted and cooled (if using salted butter, exclude the salt from the recipe)
- â…“ cup (80 ml) vegetable oil
- 1 cup (200 grams) granulated white sugar
- 2 large eggs, at room temperature
- â…“ cup (80 grams) sour cream or plain yogurt, at room temperature
- 1 cup (240 ml) milk, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (270 grams) semi sweet chocolate chips or chocolate
Instructions
- Preheat oven to 220°C (425°F). Grease with butter or spray with baking spray or line with muffin liners a 12 cup muffin tray or 2x 6 cup muffin trays. Set aside.
- Melt the butter and allow to cool to room temperature before using.
- If you are using plain milk or semi sweet chocolate, then chop it to little cubes, resembling chocolate chips.
- In a large bowl mix together the flour, baking powder, sugar, salt (if using), baking soda and cinnamon (if using). Mix until well combined.
- Mix in the chocolate chips. That way the chocolate chips will be covered with flour, and will not sink to the bottom of the batter
- In another bowl whisk together the eggs, milk, yogurt/sour cream and vanilla extract. Add the oil and whisk until well combined.
- Pour the wet ingredients and melted butter into the bowl with the dry ingredients and mix well but do not over mix. The batter will be thicker than that for cupcakes for example.
- Fill up the prepare muffin tray with batter, filling about â…” of the cup. This quantity of batter made 20 medium sized muffins, so I used 2 trays.
- Bake for 5 minutes at 220°C (425°F), then lower the temperature in the oven to 175°C (350°F) and continue baking for an additional 12-15 minutes. Check the muffins after about 12 minutes with a toothpick. If the toothpick comes out clean or with a few crumbs, the muffins are done. Otherwise bake them for a few more minutes. Depending on your oven, you might need to turn the tray 180° in the middle of the bake, to ensure even baking.
- You can store the muffins at room temperature for up to 5 days, covered.Enjoy!
Nutritional Facts:
Calories: 256 kcal, Total Fat: 11.8 grams, Saturated Fat: 5.9 grams, Cholesterol: 29 mg, Sodium: 124 mg, Total Carbohydrates: 33.6 grams, Dietary Fiber: 1 gram, Total Sugars: 17.9 grams, Protein: 4.2 grams, Vitamin D: 4 mcg, Calcium: 86 mg, Iron: 1 mg, Potassium: 170 mg
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Wonderful yummy recipe. Appreciate it very much for Baker to be sharing. Definitely a keeper ?
Thank you very much. I am happy you liked the recipe, my family also thought they were delicious. I also think it’s a keeper. 🙂
I’ll send this recipe to my wife. I like chocolate. Thanks
Thank you very much Budi. Hope you will like the muffins. Let me know how they turn out. 🙂