Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: United States
Ingredients: 250 g of flour; 100 g of sugar; 2 tsp of baking powder; 1/2 tsp of baking soda; 1 pinch of salt; 1 eggs; 240 ml of milk; 80 ml of vegetable oil; 1 tsp of vanilla extract; 150 g of chocolate chips

5,01 review

These soft individual cakes are studded with chocolate chips that hold up in the oven. 🧁 They keep well for several days in an airtight container.

Total time: 35 min
Prep: 15 min
Cook: 20 min
Rest: 2 h
Difficulty: Easy
Per person: €0.42

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Three Bean Salad

17 minEasy

As a main

5.0

Mac & Cheese

40 minEasy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

220kcal

Protein3 g5%
Carbs27 g49%
Fat11 g45%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even more indulgent muffins, try adding a tablespoon of plain yogurt to the batter. It makes your muffins softer and gives them an even more pleasant texture! 🥣✨

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2-3 months after baking in freezer bags.

Storage : How long does it keep?

Keeps 3-4 days at most in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

The raw batter keeps 24 hours in the fridge in a sealed container before baking.

Reheating : How do you reheat it?

Oven (5-7 min at 150°C) or microwave (15-30 seconds on medium power) to bring back the softness. Air fryer possible (3-4 min at 150°C).

Variations

Replace some of the chocolate chips with nuts or dried fruit, as the recipe suggests.
Add blueberries or raspberries to the batter for a fruity version.
Use almond or oat milk instead of cow's milk.

Mistakes to avoid

Overmixing the batter: the muffins turn dense. Mix gently, just until everything is combined.
Filling the cups to the brim: the batter overflows. Fill them about two-thirds full.
Taking the muffins out too early: the center stays raw. A toothpick inserted in the center should come out clean.

Frequently asked questions

Why are my muffins dense?

Most often, the batter was overmixed. Pour the wet ingredients over the dry ones and mix gently, just until no flour is visible. A few small lumps are fine.

Can you replace the oil with butter?

Yes, use melted butter that has cooled slightly, in an amount close to the oil. The muffins will have a bit more flavor, but vegetable oil gives a softer, more even crumb.

How do you keep the chocolate chips from sinking to the bottom?

Fold them gently into the batter last, with a spatula, without overmixing. Chips tossed in a small spoonful of flour taken from the dry ingredients stay better distributed in the batter.

How do you know when the muffins are done?

After 18 to 20 minutes at 200 °C, the muffins should be golden and risen. Insert a toothpick in the center: if it comes out clean, they are done. Let them cool slightly before removing them from the pan.