Breakfast Dessert Featured Muffins

Easy Chocolate Chips Muffins

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The kids could not wait for the morning to come, so that they can enjoy these muffins I baked for breakfast. They kept coming out of their room to tell me that they are too hungry to sleep, and will need to have a muffin to fill up their tummy. All puppy eyes, sweet voices, and super cutesy expressions… I caved and gave the girls 1/2 a muffin each. The husband too, sneaked 2 in his belly just before he went to bed. Naughty naughty!

Chocolate Chips Muffins 4

I shouldn’t be complaining much, because I had one, right after it came out of the oven. I mean, I have to taste it right?! Also had another after I took pictures, because it’s already torn apart for pictures, and who can resist those little chocolate chips in there?! Come on, don’t judge. 😛 

The recipe yield moist muffins because of the buttermilk used, and it has a slight caramel taste because of the brown sugar added instead of just castor sugar. By the 2nd day, my batch of muffins were all wiped out! The girls were all smiles in the morning and all chocolate faced! What a priceless image of them. Come to think of it, I should have taken some pictures to share with all of you. Never mind, next time. 🙂

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Chocolate Chips Muffins
Serves 12
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Ingredients
  1. 2 & 1/2 cups (308g) cake flour
  2. 2 tsp baking powder
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 1/2 cup (118ml) vegetable oil / melted butter
  6. 1/3 cup (67g) brown sugar
  7. 1/3 cup (75g) castor sugar
  8. 2 large eggs
  9. 1 cup (250ml) buttermilk
  10. 1 tbsp vanilla extract
  11. 1 & 1/2 cup (275g) chocolate chips
Instructions
  1. Preheat oven to 200C.
  2. Line your muffin tray.
  3. In a large mixing bowl, sift together baking soda, baking powder, flour, and salt.
  4. Whisk in brown and castor sugar.
  5. Then add your wet ingredients, eggs, buttermilk, oil, and vanilla extract.
  6. Mix until almost combined and still lumpy.
  7. Fold in 1 cup of chocolate chips, make sure not to over-mix batter.
  8. It should still appear lumpy.
  9. Fill liners till almost full, and top with the other 1/2 cup of chocolate chips.
  10. Bake at 200C for 18-22 minutes or until skewer comes out clean. (Mine was about 20 minutes)
  11. Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.
Notes
  1. If you have no cake flour, you can use plain flour too.
  2. Mix 1 tbsp lemon juice or white vinegar to 1 cup of fresh milk to make your own buttermilk. Let it sit out at room temp for 5-10 minutes until curdled.
Adapted from little sweet baker
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
Chocolate Chips Muffins 2

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9 Comments

  • Reply
    Mavis
    10 June, 2016 at 10:42 pm

    Hi, may I know where did u buy the black cupcake/muffin liners? They look nice on your baked goods! 🙂

    • Reply
      Sharon Lam
      12 June, 2016 at 7:36 am

      Hi Mavis, I got it from Ailin Bakery house at Katong. 🙂

  • Reply
    Mavis
    12 June, 2016 at 4:27 pm

    Thanks for your reply and for sharing your recipe! Appreciate 😊

  • Reply
    Adeline
    16 June, 2016 at 10:26 pm

    Hi Sharon,

    Thanks for sharing your delicious recipe.
    I tried baking tonight and my muffin don’t look than pretty as your picture. My muffin like volcano at the last 10mins, it flow to one side of the muffin cup… Lol… just wonder why … But it taste very nice despite the look. Hope you can guide my mistake. Thanks.

    • Reply
      Sharon Lam
      16 June, 2016 at 10:35 pm

      Hi Adeline.. May I know how many muffins did you make and if it’s made in muffin pans? Also did you modify the recipe? Off hand, these could be the reasons..oven too hot (each oven has its own temperament), batter over filled, too much liquid, or using those standing cupcake liners. 🙂

      • Reply
        Adeline
        23 June, 2016 at 7:46 pm

        Hi Sharon,
        I followed closely with your recipe and makes 12 muffins. I used muffin tray and muffin cup. I wanted to paste photo to show you but unable to paste here.. My oven brand is Rowenta and temperature I used 200.

  • Reply
    Christine
    14 March, 2017 at 4:47 pm

    Hi Sharon, I tried the recipe and it was great! Can I check with you whether can i replace the chocolate chips with blueberries? Will the recipe still work out?

    • Reply
      Sharon Lam
      14 March, 2017 at 10:07 pm

      Hi Christine, yes it’ll work too. Another recipe you might want to try with blueberries is this.

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