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Chocolate Chip Muffin

Easy to make, fluffy and moist, Chocolate Chip Cookie in a form of a muffin.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Keyword: Chocolate Chip, Muffin
Servings: 20
Calories: 256kcal
Author: ChiefElf

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)
  • ⅓ cup (80 grams) unsalted butter, melted and cooled (if using salted butter, exclude the salt from the recipe)
  • ⅓ cup (80 ml) vegetable oil
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs, at room temperature
  • ⅓ 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 ⅔ 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!