Do you want a great muffin recipe? This is it. These Fast and Easy Chocolate Chip Muffins are tender and soft, chock full of chocolate chips and of course, absolutely delicious. There’s no melting butter and waiting for it to cool with this recipe because it uses oil and that’s what makes it so super fast! And when you have special guests arriving shortly, this is just what you need.
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 didn’t have the correct biscuits for dipping into milky tea.
This 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 delicious 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.
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, sub out the dark chocolate for white chocolate, or finely diced apple and a teaspoon of cinnamon. It’s just up to your imagination and what is in your pantry or freezer.
Do you have a go-to muffin recipe? What’s your favourite muffin flavour. Aren’t my great-nieces just gorgeous?
Enjoy your muffin baking.
Blessings to you
This is a delicious tender muffin loaded with chocolate chips.
- 2 cups cake flour
- 4 teaspoons baking powder
- pinch salt
- 3/4 cup castor (superfine) sugar
- 250 g dark chocolate chips approx 1 1/2 cups
- 1 egg
- 1/2 cup sunflower oil or any mild flavoured oil
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
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.