Chocolate chip muffins are among my favorite breakfast treats. In fact, I was convinced I had published the recipe on the blog, but I remembered wrong, I only had my beloved chocolate chip ring cake, so, the last time I made them, I made the video (which you can always find on my Instagram and TikTok profiles), photographed them, and here they are. The chocolate chip muffins are soft, very fluffy, and butter-free, with the perfect dome and rich with dark chocolate chips that don’t sink during baking, thanks to the perfect consistency of the batter. These treats are ideal not only for breakfast but also for a snack, a good and simple dessert that pleases both adults and children!
- Difficulty: Easy
- Cost: Low-cost
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup milk
- 3/4 cup sugar
- 3/4 cup dark chocolate chips
- 1/4 cup vegetable oil
- 2 eggs
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
Instructions
Chocolate chip muffins are very simple and quick to prepare, first beat the eggs with the sugar and a pinch of salt until they become light and fluffy. Add the vegetable oil and mix.
Add milk, vanilla, flour, and baking powder and mix all ingredients well, then fold in the dark chocolate chips.
Fill the muffin cups with some batter, top with a few chocolate chips and bake the chocolate chip muffins in a preheated oven at 350 degrees Fahrenheit for about 20 minutes, do the toothpick test to check if they are done.
Remove the chocolate chip muffins from the pan and garnish with a sprinkle of powdered sugar.
Tips:
Chocolate chip muffins can be stored at room temperature for 4-5 days. For this recipe, you can use either dark or milk chocolate chips. If you want, you can substitute the oil with melted butter.
Other recipes with chocolate chips HERE
Other recipes with chocolate chips HERE
