CHOCOLATE CHIP MUFFIN RECIPE
I love muffins, especially for breakfast, maybe dipped in a cup of coffee and milk. The whole family enjoys them, and I make them almost every week, sometimes changing the type according to the season.
I bake everything from Apple Muffins to Banana Muffins, Grape Muffins, Blueberry Muffins and Chocolate Muffins, but my favorite is definitely the classic Chocolate Chip Muffin.
I usually use a butter-free recipe for a lighter and less calorie-rich treat to enjoy without too much guilt (you can find the recipe HERE), but every now and then, you know, a little indulgence can be allowed in moderation!
For this reason, I’d wanted to try the original American Muffin recipe for a long time, the one that includes butter, to see if there was such a difference in flavor and texture from the lighter version with seed oil.
I can already tell you they’re delicious and worth making at least once. They indeed have a moister texture, and the taste of butter is noticeable, in a non-overpowering but positive way, adding smoothness.
So, without taking anything away from the light version of Chocolate Chip Muffins without butter, today, we will prepare the true original recipe for Chocolate Chip Muffins together.
Let me know which one you prefer if you decide to make them. It’s a tough choice, I confess, and I’m curious to know what you think.
Additionally, these chocolate chip muffins store well and taste even better slightly warmed up: I kept one for four days just to test the reheating, and it was wonderful.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 747.65 (Kcal)
- Carbohydrates 120.27 (g) of which sugars 67.24 (g)
- Proteins 12.85 (g)
- Fat 27.10 (g) of which saturated 12.65 (g)of which unsaturated 6.10 (g)
- Fibers 1.10 (g)
- Sodium 147.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for chocolate chip muffins
- 1 3/4 cups all-purpose flour
- 1/4 cup butter (or vegetable oil)
- 3/4 cup sugar
- 2/3 cup milk
- 2 large eggs
- 1/2 cup potato starch
- 1/2 packet baking powder (8 g)
- 1 pinch salt
- 3/4 cup chocolate chips
Tools
- Muffin Pan
- 12 Cupcake Liners
- Mixing Bowl
- Hand Whisk
- Spatula
- Spoon
How to make chocolate chip muffins
Preheat the oven to 350°F, line a 12-cup muffin pan with paper muffin liners, and set aside, so you’ll be ready to bake once the batter is ready (I prefer paper liners, as I don’t like silicone ones because I can never detach the muffins).
In a medium bowl, sift together the flour with the baking powder, potato starch, sugar, and a pinch of salt, and mix with a hand whisk.
In a separate large bowl, pour the melted butter (or microwave) milk and eggs, and mix with a hand whisk until well combined.
Pour the wet ingredients into the bowl containing the dry ingredients gradually, always mixing with a hand whisk until you get a smooth and homogeneous mixture, without whipping the batter. Don’t overmix, or your muffin will be tough. It doesn’t matter if there are still small lumps.
Gently fold in the chocolate chips with a spatula, setting aside 2 tablespoons to sprinkle on top of the muffins before baking if desired.
Spoon the batter into the muffin liners using an ice cream scoop or a spoon. Fill only 2/3 of the way, about 2 oz of batter per liner. Sprinkle the remaining chocolate chips on the surface of the muffins.
Bake in a preheated static oven at 350°F for about 20 minutes on the middle rack. Times are indicative and depend on both the oven and the size of the muffins. Always perform a doneness test with a toothpick before removing from the oven, if they’re done, remove and let them cool. Enjoy your breakfast!
CHOCOLATE CHIP MUFFIN RECIPE NOTES
BUTTER: You can replace the butter with the same quantity of sunflower oil or your preferred oil.
MILK: I used whole milk in the recipe, but it can be replaced with plant-based milk such as rice, soy, or almond milk.
EGGS Use room temperature eggs to keep the batter smooth and well combined. Cold eggs can make the batter thicker and stiffer, affecting the rising of the muffins in the oven.
CHOCOLATE CHIPS I used mini dark chocolate chips, but you can use milk chocolate chips or chunks of chocolate. To make your muffins even more beautiful, remember to set some aside to sprinkle on the surface before baking.
TIPS FOR BAKING MUFFINS
CUPCAKE LINERS: you can find them in various sizes on the market, keep in mind that you should fill them no more than 3/4 full to get a nice high and fluffy dome.
BAKING: Of course, depending on the size of your liners, the baking time might vary slightly up or down. Always do a doneness test in the last 5 minutes. As soon as the toothpick comes out completely dry or almost completely dry, remove the muffins from the oven.
OVEN The oven temperature remains the same even if your liners are slightly smaller or larger. Do not bake for longer than necessary; otherwise, the muffins will become hard and dry.
CHOCOLATE CHIP MUFFIN VARIANTS
DECADENT VERSION: For an even more decadent version, you can replace 1/3 cup of all-purpose flour with cocoa powder to get chocolate muffins with chocolate chips.
LACTOSE-FREE MUFFINS: this recipe contains butter and milk, but if you want to make them lactose-free, replace the butter with vegetable oil and the milk with a plant-based beverage made from almonds, rice, or soy in the same quantities.
STORAGE
These muffins can be stored for 3 days at room temperature, preferably under a cake dome, or in an airtight container or plastic bag to keep them soft.
Freezing: wrap individual muffins in plastic wrap, then transfer them to a freezer-safe bag or container and freeze for up to 3 months.
To thaw/reheat: unwrap and thaw at room temperature for about 30 minutes, then microwave for about 20-30 seconds to reheat.
CHOCOLATE CHIP MUFFINS IN THE AIR FRYER
If you decide to bake chocolate chip muffins in the air fryer, the ingredients must necessarily be revised to adapt them to this different cooking method.
AIR FRYER CHOCOLATE CHIP MUFFIN INGREDIENTS:
1 egg, 1/4 cup sugar, 1/4 cup milk, 3 tablespoons vegetable oil, 1 cup all-purpose flour, 1 teaspoon baking powder, 2 tablespoons chocolate chips.
AIR FRYER MUFFIN PROCEDURE:
Put the egg in a bowl, add the sugar, and start mixing with electric whisks. Continue mixing while adding the milk and vegetable oil. Then incorporate the sifted flour in two batches and lastly add the baking powder. Mix to combine. Now also add the chocolate chips and incorporate quickly with a spatula. Divide the batter, using a spoon or an ice cream scoop, into 4 parchment paper muffin liners, filling them 3/4 full. Place them in the air fryer basket and bake at 340°F for 12 minutes. Here are the chocolate chip muffins cooked in the air fryer.
