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    Home » Breakfast

    Fast, Easy and Moist Chocolate Chip Muffins

    Published: Nov 23, 2017 · Modified: Aug 27, 2021 by Marcellina

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    These Fast. Easy and Moist Chocolate Chip Muffins are tender and soft, chock full of chocolate chips and of course, absolutely delicious.

    Just like my Pistachio Muffins, this recipe is super fast and perfect for when you have guests arriving at short notice.

    Chocolate chip muffins viewed from above

    When my niece arrived the other day I knew I needed to make a delicious treat for her two gorgeous girls. Beautiful Miss One (er-hem...I mean, Miss One And A Half) couldn't resist having a couple of nibbles while she playfully performed for the camera.

    While her adorable, older sister, Miss Almost Three just got stuck straight into her chocolaty muffin. The muffins were a hit even though THIS zia (aunty) didn't have the correct biscuits for dipping into milky tea.

    You will also love my delicious Nutella pancakes and my sourdough french toast that my kids ask for again and again!

    Brown haired girl eating chocolate chip muffin

    This moist Chocolate Chip Muffin recipe.

    For many years I  tried lots of different Chocolate Chip Muffin recipes but none were what I wanted. I wanted tender, soft muffins that were fast and easy. And then my daughter came home from her hospitality class in the eighth grade with moist Chocolate Chip Muffins she had made herself (that was many years ago). With a little bit of tweaking, this great recipe evolved. As a result, I have never used another Chocolate Chip Muffin recipe. Like my Ultimate Chocolate Chip Cookies these muffins contain lots of chocolate chips. I really don't think you can have too many. Also, I like to use cake flour in muffins to ensure a tender and soft crumb. Why cake flour? Cake flour has a lower protein content which helps create the softness that you want in cakes and muffins. In contrast bread flour has a high protein content for the strong structure needed when baking bread. It's interesting to have a look at the different packets of flour you may have in your pantry and compare the protein content.

     

    Red haired girl eating chocolate chip muffin

    Why are these muffins so easy?

    The basic ingredients for muffins are usually similar. Some use butter and some use oil. Some use milk and some use buttermilk.

    This particular recipe uses a mild flavored oil instead of butter. So because you don't need to wait for the butter to soften or melt butter and wait for it to cool, this muffin batter is made very quickly. Chocolate Chip muffins with oil are tender and moist which is just what you want in a good muffin recipe.

    unbaked chocolate chip muffin batter in muffin pans

    What are the possible variations for this muffin recipe?

    What is especially great about this recipe is that it can be used as the basis of many different muffins.

    • Add blueberries, fresh or frozen, or raspberries.
    • Substitute the dark chocolate for white chocolate.
    • Leave out the chocolate chips and add finely diced apple and a teaspoon of cinnamon.
    • Replace one tablespoon of flour for one tablespoon of cocoa for chocolate chocolate chip muffins.

    It's just up to your imagination and what is in your pantry or freezer.

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    Chocolate Chip Muffins Recipe

    This is a delicious tender muffin loaded with chocolate chips.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings:12 muffins
    Author: Marcellina

    Ingredients

    • 2 cups cake flour
    • 4 teaspoons baking powder
    • pinch salt
    • ¾ cup sugar (castor or superfine)
    • 250 g dark chocolate chips
    • 1 egg
    • ½ cup sunflower oil or any mild flavored oil
    • ¾ cup whole milk
    • 2 teaspoons vanilla extract
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    Instructions

    • Preheat oven to 200C/400F. Line 12 cup muffin pan with paper muffin cases.
    • Into a medium bowl whisk flour, baking powder and salt. Add castor (superfine) sugar and chocolate chips. Mix to combine.
    • In a medium jug whisk together egg, oil, milk and vanilla.
    • Stir wet ingredients into the dry ingredients
    • Divide mixture evenly between muffin cases. 
    • Bake for 18-20 minutes or until well risen and browned. Allow to cool or better still eat while warm and the chocolate is oozy.

    Notes

    Variations for the basic muffin recipe
    • Add blueberries, fresh or frozen, or raspberries.
    • Substitute the dark chocolate for white chocolate.
    • Leave out the chocolate chips and add finely diced apple and a teaspoon of cinnamon.
    • Replace one tablespoon of flour for one tablespoon of cocoa for chocolate chocolate chip muffins.

    Nutritional Information Per Serving

    Calories: 334kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 312mg | Fiber: 1g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 143mg | Iron: 0.6mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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    1. Fatima

      February 09, 2021 at 12:29 am

      Hi Marcellina
      Greetings from UK
      Thank your for sharing a delicious muffin recipe I made them today

      Reply
      • Marcellina

        February 09, 2021 at 7:42 am

        Hello Fatima! Lovely to hear from you and I'm so happy you enjoyed that muffins. It's a great recipe that I make all the time. Hope to hear from you again!

        Reply

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    Ciao! I'm Marcellina!
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