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Chocolate chip muffin surrounded by chunks of chocolate.
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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!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Chocolate Chip Muffins, muffins
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 regular muffins
Calories 275kcal
Author Mary-Lou

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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

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