Easy Chocolate Chip Muffins with the perfect release from paper baking cases. This recipe will give you at least 12 muffins when using the smaller cupcake style muffin cases. Use the larger tulip paper cases or baking cups if you want a bakery style muffins and a smaller number of muffins.
To get that perfect non-stick release every time, check out my guide on the 3 Best Muffin Cases That Don't Stick. They are my favourite paper cases for baking cupcakes and muffins,
Ingredients
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- Butter - Unsalted (melted)
- Egg - Medium size. Free range and organic if possible
- Buttermilk - Plain Yogurt is a good alternative
- Milk - full fat or semi skimmed
- Vanilla extract or Vanilla Paste
- Plain Flour (sieved)
- Baking powder (sieved) Essential when using plain flour
- Brown sugar or light brown sugar is fine and gives a nice, slightly nutty flavour.
- Dark chocolate - Milk or dark chocolate chips are fine. If using a block of chocolate, chop it into small chunks.
Method
Preheat the oven to 170 deg Fan assisted. Place 12 paper Muffin cases into a muffin tin.
Step 1. In a large jug, mix together the melted butter, buttermilk, milk, egg and Vanilla extract.
Step 2: Mix together the flour, baking powder and sugar in a large bowl, and add the chopped chocolate or chocolate chips. Give everything a good mix.
Step 3: Make a well in the centre of the dry ingredients and carefully pour in the wet ingredients.
Step 4: Give everything a really good mix, ensuring there are no flour bits at the bottom of the mixing bowl. Tip: Do not be tempted to add more liquid, or the chocolate pieces may sink to the bottom.
Step 5: Whatever muffin cases you use, fill them to ¾ full to allow enough room for the muffins to rise during baking.
Step 6: Bake in the centre of the oven for 20 - 25 minutes, or until baked, testing the centre of each muffin with a cake skewer until it comes out clean.
When baked, take them out of the oven and allow them to cool a little before serving.
Storage
- Muffins will keep for a few days when stored in an airtight container and will freeze well for up to three months when placed in suitable containers.
Tips and Faq
Yes, you can use chocolate chunks instead of chocolate chips. Chop the bars of chocolate into similarly sized chunks.
As soon as the muffins have cooled, place them in an airtight container or a large freezer bag, ensuring they are not stuck together, before placing them in the freezer. Bring them to room temperature, or warm them in a moderate oven for a few minutes for that just-baked taste.
To stop the chocolate pieces from sinking to the bottom of your muffins or any chocolate cake depends on how firm your muffin dough is. A loose or very wet muffin batter will not support the chocolate chips.
Easy Chocolate Chip Muffins
Equipment
- 12 Muffin cases
- 1 Muffin Tin
Ingredients
- 115 g butter melted
- 1 medium egg
- 140 g Buttermilk or plain Yogurt
- 4 tablespoons milk full fat
- 1 teaspoon vanilla extract.
- 255 g Plain Flour sieved
- 1 tablespoon baking powder sieved
- 170 g soft brown sugar
- 200 grams Dark chocolate chips or bars of chocolate.
Instructions
- Preheat the oven to 170 deg Fan assisted. Place 12 paper Muffin cases into a muffin tin.
- Step 1. In a large jug, mix together the melted butter, buttermilk, egg and Vanilla extract.115 g butter, 1 medium egg, 140 g Buttermilk, 4 tablespoons milk, 1 teaspoon vanilla extract.
- Step 2: In a seperate bowl, mix together the flour, baking powder and sugar and add the chopped chocolate or chocolate chips. Give everything a good mix.255 g Plain Flour, 1 tablespoon baking powder, 170 g soft brown sugar, 200 grams Dark chocolate chips or bars of chocolate.
- Step 3: Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Step 4: Give everything a really good mix, ensuring there are no flour bits at the bottom of the mixing bowl. Do not be tempted to add more milk.
- Step 5: Whichever muffin cases you use, fill them to ¾ full to allow enough room for the muffins to rise during baking.
- Step 6: Bake in the centre of the oven for 20 - 25 minutes, or until baked, testing the centre of each muffin with a cake skewer until it comes out clean.
- Take them out of the oven and allow them to cool a little before serving.
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