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Chocolate chip muffin surrounded by chunks of chocolate.

Chocolate Chip Muffins

These bakery-style chocolate chip muffins are soft, rich, full of chocolate and will satiate that muffin craving. My version of the Mugg and Bean muffins!
5 from 4 votes
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Prep Time: 20 mins
Cook Time: 17 mins
Total Time: 37 mins
Servings: 12 regular muffins
Calories: 275kcal
Author: Mary-Lou

Ingredients

  • 300 grams flour
  • 50 grams cornstarch
  • 200 grams white or granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 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, 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

  1. 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.
  2. To make an extra delicious muffin, substitute the milk with evaporated milk (this adds a hint of caramel that really compliments the chocolate)
  3. I used a 50-50 mix of 50% dark chocolate and 33% milk chocolate.
  4. 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.
  5. Cooking temperatures for fan-forced ovens are about 20°C lower than conventional ovens.

Nutrition

Serving: 1muffin | Calories: 275kcal

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Breads and Muffins
Cuisine :American
Keyword :breakfast, Chocolate Chip Muffins, muffins