I wanted to make something quick and easy because the kids wanted a snack.
Since my kids (or any kids for that matter) will eat anything with chocolate, I guess chocolate chip muffins was the way to go.
And these muffins are chock full of chocolate chips. I added two types of chocolate chips – the first were chocolate buttons that I added to the batter itself. These chocolate chips will melt once they hit the oven and create little pockets of soft melty chocolate. On top of the muffins, I added chocolate chips that are able to hold their shapes even when baked and they give a crunch when you bite into the muffin.
Delicious!
My little girl saw that I was going to bake and insisted on putting on her apron to “help”.
But Barbie turned out to be more interesting than baking, so, oh well! 😀
Anyway back to my muffins.
As most of you already know, muffins can be put together very quickly. Apart from the usual having to measure the ingredients correctly, the only other thing one has to take note of is not to over mix the batter as that always leads to tough muffins, which is of course a BIG NO NO.
So here are the instructions on how to make these muffins.
Start by melting the butter and letting it cool to room temperature before using.
In a big mixing bowl, add all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
Add 1 3/4 cups of the chocolate chips and mix.
In another bowl, mix together the wet ingredients – butter, eggs, milk and vanilla extract.
Pour the wet ingredients into the dry.
Mix until the flour is just moistened.
Dish the batter into a muffin pan. Scatter the remaining chocolate chips on top.
Bake at 220°C for 7 minutes then down it down to 180°C and bake for another 15 to 20 minutes.
Allow the muffins to cool in the pans for 5-10 minutes before transferring them onto a wire rack to cool completely.
All that is left to do is to eat them!
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- 2¾ cups (343g) plain flour
- 1 tablespoon + ¼ teaspoon baking powder
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (125g) unsalted butter, melted and cooled
- 1¼ cup (350g) caster sugar - I used 170g
- 3 large eggs
- ½ cup (120ml) milk
- 3 teaspoons vanilla extract
- 2 cups (360g) semi sweet chocolate chips - I used 270g chocolate buttons and 90g chocolate chips
- Start by melting the butter and letting it cool to room temperature before using.
- In a big mixing bowl, add all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
- Add 1 3/4 cups of the chocolate chips and mix.
- In another bowl, mix together the wet ingredients – butter, eggs, milk and vanilla extract.
- Pour the wet ingredients into the dry. Mix until the flour is just moistened.
- Dish the batter into a muffin pan. Scatter the remaining chocolate chips on top.
- Bake at 220°C for 7 minutes then down it down to 180°C and bake for another 15 to 20 minutes.
- Allow the muffins to cool in the pans for 5-10 minutes before transferring them onto a wire rack to cool completely.
Hi, may I know how many muffins does this recipe make? Thank you.
Hi About 12-16 regular muffins.
Thanks!
Hi , may i know is it too sweet? Need to cut the sugar? Thank you
Hi what is your definition of “sweet”?
Hihi!
Can I use cake flour instead of plain flour for this muffin?
Yes but will will end with with more of a cake than a muffin.
Hi may I know if the muffins are moist n soft inside? Should I reduce the sugar as my family doesn’t like too sweet cakes. Tq
Hi Ann the muffins I baked were soft and moist. Can you please quantify your family’s preference for sugar for me so I can advise you if this is too sweet?
I have tried your muffin recipe. They are very nice but mine are a bit dry. Is it due to over mixing of the mixture? Thank you.
Hi, just like to understand is it necessary to use both baking soda and powder together? Or we can just use either one?
Hi Linda pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hi, can I know what is the brand of the chocolate chips that you used? Thanks!
Hi I usually use ghirardelli or chocolate chips from PH.
Hi, can I know what brand of butter do you use? thanks.
I use Petite Normand for normal bakes and Presidents for butter cakes.
hy… may i use self raising flour instead??
Please read http://thedomesticgoddesswannabe.com/tell-me-why/
Is there any milk substitutes that i can use for this recipe? Thanks in advance!