These bakery-style chocolate chip muffins are soft, rich, full of chocolate and will satiate that muffin craving. These are my version of the Mugg & Bean Chocolate Chip Muffin.
This week my Instagram feed has been full of chocolate chip muffins, so I knew it was time to tweak my muffin recipes - to recreate the sweet, chocolatey decadence that is a giant Mugg and Bean Chocolate Chip Muffin.
A few tweaks here and there and the house was smelling exactly like a Mugg and Bean. For my non-South African readers, Mugg and Bean is a coffee-themed franchise restaurant, which serves great coffee, decadent pastries and delicious meals.
What does Mugg and Bean smell like? It has a sweet, chocolatey-coffee scent that wafts out of the restaurants or smaller on-the-go locations.
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What you need for this recipe
Equipment
This recipe requires a 12 cup muffin tin and cupcake liners.
To make homemade cupcake liners like those pictured, simply cut out 12 squares about 13cm x 13cm (12-cup muffin tin) in size, using a glass or cup measure that fits into the muffin tin, mold the baking paper over the bottom of the glass and place in the muffin tin.
Ingredients
Flour - plain, standard grade, or all-purpose flour.
Corn Starch/Maizena (Corn flour as it is known in the UK and many Commonwealth countries) adds lightness to the muffins.
Baking Powder and Baking Soda give this muffin the lift and the high dome that is the signature of a great muffin.
Salt balances the sweet and brings out the flavour of the flour. Skip the salt if using salted butter.
White sugar sweetens this batter, without competing with the added chocolate.
Eggs bind the muffins together.
Vanilla extract - this recipe calls for 3 teaspoons of vanilla extract which adds to the delicious.
Butter adds richness and moisture.
Chocolate chips or chunks - my preferred method is to chop up a block of chocolate into nice sized chunks. But chocolate chips, chunks or discs will also work in this recipe.
Lemon juice adds the acidity required for the baking soda to spring to life!
Making the Chocolate Chip Muffins
Step 1 - Preheat the oven to 220°C/200°C fan, and line a muffin tin with cupcake liners.
Step 2 - If using a chocolate bar - chop into small bite-size chunks. Sift the flour and cornflour together, add in the sugar, salt, baking powder and baking soda. Whisk to combined. Pour in the chocolate chunks, and mix through.
Step 3 - Whisk together the melted butter, milk, lemon juice, eggs, and vanilla extract. Pour the butter mixture into the dry ingredients and mix in until just combined. Do not overmix.
Step 4 - Divide the batter between the 12 cupcake liners and bake at 220°C/200°C fan for 5 minutes. Then turn down the oven to 200°C/180°C fan for 12-15 minutes. Take out the oven as soon as the muffins are baked. Overbaking will result in a dry muffin.
Step 5 - Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool further. Serve the muffins warm or cold.
Pro Tips for this Recipe
Do not overmix the muffin batter, this will result in tough, dry muffins.
Remove the muffins from the oven as soon as they are done. Check the muffins at the 12-minute mark.
Keep aside about 20 grams of the chocolate chips and sprinkle them on the top of the batter before baking to give the muffins a bakery look.
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Substitutions / Variations
To make an extra delicious muffin, substitute the milk with evaporated milk (this adds a hint of caramel that really compliments the chocolate)
Lemon juice can be substituted with white vinegar.
Storage
These muffins can be stored in an airtight container for 4-5 days.
Chocolate Chip Muffin FAQ
The first step to a moist chocolate chip muffin is to not overmix the batter. The second is to remove the muffin as soon as they are done.
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Recipe Card
Chocolate Chip Muffins
Equipment
- Regular Muffin Pan (12-Well)
- Regular Cupcake Liners
Ingredients
- 300 grams plain flour (all-purpose/standard grade)
- 50 grams cornstarch
- 200 grams white granulated sugar (caster/granulated)
- 3 teaspoons baking powder
- 1 teaspoons baking soda (bicarb/bread soda)
- ½ teaspoon table salt
- 2 eggs (large)
- 3 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 125 grams butter (melted and cooled)
- 225 grams chocolate (milk, dark or a mix chips or chunks)
- 250 grams milk
Instructions
- Preheat the oven to 220°C/200°C fan, and line a muffin tin with cupcake liners.
- If using a chocolate bar - chop into small bite-size chunks. Sift the flour and cornflour together, add in the sugar, salt, baking powder and baking soda. Whisk to combined. Pour in the chocolate chunks, and mix through.
- Whisk together the melted butter, milk, lemon juice, eggs, and vanilla extract, Pour the butter mixture into the dry ingredients and mix in until just combined. Do not overmix.
- Divide the batter between the 12 cupcake liners and bake at 220°C/200°C fan for 5 minutes. Then turn down the oven to 200°C/180°C fan for 12-15 minutes. Take out the oven as soon as the muffins are baked. Overbaking will result in a dry muffin.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool further. Serve the muffins warm or cold.
Notes
- To make homemade cupcake liners like those pictured, simply cut out 12 squares about 13cmx13cm (12-cup muffin tin) in size, using a glass or cup measure that fits into the muffin tin, mold the baking paper over the bottom of the glass and place in the muffin tin.
- To make an extra delicious muffin, substitute the milk with evaporated milk (this adds a hint of caramel that really compliments the chocolate)
- I used a 50-50 mix of 50% dark chocolate and 33% milk chocolate.
- This recipe yields 12 regular muffins with the cupcake liner filled to about ⅘ full. Take note that not all muffin tins are the same size - for example, my South African muffin tin works perfectly, but the tin I bought here in New Zealand would result in about 14-16 muffins in total.
- Cooking temperatures for fan-forced ovens are about 20°C lower than conventional ovens.
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
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