These Fast. Easy and Moist Chocolate Chip Muffins are tender and soft, chock full of chocolate chips and of course, absolutely delicious.
This recipe is super fast and perfect for when you have guests arriving at short notice.
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.
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.
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.
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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Moist Chocolate Chip Muffins
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
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
- 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.
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