Chocolate Chip Muffin Recipe

Chocolate muffin recipe

Who doesn’t love chocolate chip muffins?! Luscious chocolate chips embedded meltingly in springy moist muffin to turn a cup of coffee into a mid-morning feast. The great thing about muffins is that they are quick and easy to make too. No long creaming and folding processes, just combine the wet ingredients and stir in the dry and it doesn’t matter if the mixture is lumpy, in fact it’s supposed to be.

These chocolate chip muffins are great for kids and adults alike, but you can always vary the chocolate chips you use, mixing in some white chocolate or even Smarties for kids and really good dark chocolate for chocoholic adults.

Recipe for Chocolate Chip Muffins
Ingredients
250g / 8oz plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
2 tablespoons cocoa powder
175g / 6oz caster sugar
150g dark chocolate cut into chips
250ml / 1 cup milk
90ml / 1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract

Preheat the oven to 200C / 400F. Line a 12 muffin tin with paper cases.

Sift together plain flour, baking powder, bicarbonate of soda, cocoa powder in a large bowl and mix in the sugar and chocolate chips.

Beat together the milk, oil, egg and vanilla extract in another bowl.

Mix the wet ingredients into the dry, stirring until just mixed. Take care not to overmix or your muffins will turn out dry; it doesn’t matter if there are lumpy bits in the mixture.

Spoon the mixture into the muffin cases and bake for 20 minutes until the chocolate chip muffins are springy and a toothpick comes out clean.

These are delicious warm from the oven, when the chocolate chips will have melted into gooey luxury. This is a great recipe for kids to bake for themselves, as it is really easy to do and they will love the results.

Variations on the chocolate muffins recipe:
If all this indulgence fills you with pangs of guilt, you can always use half wholewheat flour and half plain flour.
As well as the chocolate chips you can add nuts to your muffins: walnuts, pecans, hazelnuts, whatever you like best.
For a slightly warm spicy flavour, instead of the vanilla extract add ½ teaspoon of cinnamon or mixed spice to the dry ingredients.

Feel like a tea-time extravaganza without baking yourself? Indulge yourself with tea and cakes at� Belle and Jerome restaurant in Beeston, Nottingham.

Rating

Rating: 0.0/5 (0 votes cast)

Posted by Go dine on 2nd of October 2009 There are 6 comments. Add yours

Comments

Tina 25 January 2010 at 22:33
They were delicious. Disappointed as they didn’t turn out like the picture, not muffin-y enough, more like cupcakes.
Mel 22 February 2010 at 09:59
Mine turned out looking like muffins, but the texture was very light and cake like. Still nice though.
Mia 1 February 2011 at 18:20
I LOVED Them but I had to add mini marshmelows to them hey were SCRUMPY!!
Destiny 1 February 2011 at 18:22
I Made Them With Mia She got Flour EVERY where but I still injoyed them ♥
Pam 3 February 2011 at 01:34
Of course they didn’t look like the picture; the picture clearly shows cakes made with commercially produced, round chocolate drops (sold as chips) while the recipe dictates chopped, very dark chocolate! They were tasty, moist & light. I had to improvise as I didn’t have enough cocao left so melted 50g dark cooking choc in some of the milk. I use coconut oil so I had to melt that first, trial & error to get 90ml. Next time I’ll try with melted butter – 125ml as it’s only 80% oil.
Munchit 24 April 2011 at 13:46
I made these for the many workmen I’ve had in to do my new bathroom. They all thought they were the best they’d had and even my best friend loved them. I had not got any choc chips in the cupboard but chopped in plain cooking chocolate. I will be making these again as they were quick, not having to heat up butter then cool. So they can be done at a moments notice. I did have to leave them in the oven for 25 mins. Delicious.

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