CHOCOLATE CHIP MUFFIN RECIPE WITHOUT BUTTER
The most famous version of muffins is definitely the chocolate chip muffin; they are my son’s favorite and for this reason I make them at least once a week.
Precisely because he is a “compulsive” eater and the original muffin recipe includes butter, I modified it by replacing the butter with sunflower oil to make them lighter and lower in fat.
You will still obtain soft and fragrant chocolate chip muffins, tall with a nice domed top, with a slightly moist texture, tender when bitten and studded with slightly melted, indulgent and “sticky” chocolate bits: I promise they are perfection!
Moreover, these chocolate chip muffins keep well and taste even better when slightly warmed: I kept one for four days just to test reheating, and it was wonderful. They never became dry or hard. I also like that they are not overly sweet.
I love muffins especially for breakfast, dunked in a mug of coffee with milk!
They are extremely versatile and you can adapt them to your personal tastes: if you are a true fan of this American treat you can’t miss my Apple and Cinnamon Muffins (they taste like apple pie) or the super-indulgent Chocolate Muffins with chocolate chips.
Try them and you’ll fall in love at the first bite. Let me know if you decide to try them and if you liked them.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: American
- Energy 398.45 (Kcal)
- Carbohydrates 56.80 (g) of which sugars 27.01 (g)
- Proteins 7.59 (g)
- Fat 17.28 (g) of which saturated 3.40 (g)of which unsaturated 8.40 (g)
- Fibers 0.83 (g)
- Sodium 137.98 (mg)
Indicative values for a portion of 60 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
- 2 cups all-purpose flour
- 1 sachet baking powder (about 2 1/2 tsp (10 g))
- 2/3 cup milk
- 3/4 cup granulated sugar (plus 2 tbsp (about 170 g))
- 1/4 cup sunflower oil
- 1 cup dark chocolate chips (about 5.3 oz (150 g))
- 2 eggs
- 1 pinch salt
Tools
- Bowl
- Hand whisk
- Spatulas
- Mini muffin pan
- 12 Cupcake liners
How to make chocolate chip muffins
This recipe can be prepared by hand, with an electric mixer or with a stand mixer. I usually just use a bowl and a hand whisk.
Preheat the oven to 356°F, line a 12-cup muffin tin with paper liners and set aside so you’ll be ready to bake as soon as the batter is finished (my favorite are paper liners; I don’t like silicone ones because I can never seem to remove the muffins).
In a medium bowl sift together the flour and baking powder, add the sugar and a pinch of salt and whisk to combine.
In a separate large bowl pour the milk, the oil and the eggs and whisk by hand until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a whisk until you have a smooth and homogeneous mixture, without whipping the batter.
Add the wet ingredients to the dry ingredients and mix until the batter is smooth and homogeneous. Do not overmix the batter, otherwise your muffins will be tough. It’s okay if there are still small lumps.Gently fold in the chocolate chips with a spatula, reserving 2 tablespoons to sprinkle on top of the muffins before baking if you wish.
Spoon the batter into the paper liners using an ice cream scoop or a spoon. Do not fill them completely but only about 2/3 full; it should be about 2 oz of batter per mold. Sprinkle the remaining chocolate chips over the surface of the muffins.
Bake in a preheated conventional oven at 356°F for about 18/20 minutes on the middle rack. Times are indicative and depend on both the oven and the size of the muffins. Before removing, always test with a toothpick: if it comes out clean, remove the muffins and let them cool. Enjoy your breakfast!
NOTES AND TIPS
Liners: you can find paper liners in different sizes; in any case fill them to no more than 3/4 full to obtain a nice high, domed muffin.
BAKING: Obviously, depending on the size of your liners the baking time may vary slightly. Always do the toothpick test in the last 5 minutes. As soon as the skewer comes out completely dry or almost 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 longer than necessary, otherwise the muffins will be dry and tough.
VARIATIONS ON CHOCOLATE CHIP MUFFINS
INDULGENT VERSION: For an even more indulgent version you can replace 50 g of all-purpose flour with unsweetened cocoa powder to make chocolate muffins with chocolate chips.
LACTOSE-FREE MUFFINS: this recipe does not contain butter but if you want to make them completely lactose-free replace the milk with an almond, rice or soy beverage in the same quantity.
STORAGE
Muffins keep at room temperature and stay soft for up to 3 days. Put them in a cookie tin or a plastic bag so they don’t dry out.
