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!
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. 🙂
Chocolate Chips Muffins
- 2 & 1/2 cups 308g cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup 118ml vegetable oil / melted butter
- 1/3 cup 67g brown sugar
- 1/3 cup 75g castor sugar
- 2 large eggs
- 1 cup 250ml buttermilk
- 1 tbsp vanilla extract
- 1 & 1/2 cup 275g chocolate chips
- Preheat oven to 200C.
- Line your muffin tray.
- In a large mixing bowl, sift together baking soda, baking powder, flour, and salt.
- Whisk in brown and castor sugar.
- Then add your wet ingredients, eggs, buttermilk, oil, and vanilla extract.
- Mix until almost combined and still lumpy.
- Fold in 1 cup of chocolate chips, make sure not to over-mix batter.
- It should still appear lumpy.
- Fill liners till almost full, and top with the other 1/2 cup of chocolate chips.
- Bake at 200C for 18-22 minutes or until skewer comes out clean. (Mine was about 20 minutes)
- Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.
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
Mavis10 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! 🙂
Sharon Lam12 June, 2016 at 7:36 am
Hi Mavis, I got it from Ailin Bakery house at Katong. 🙂
Mavis12 June, 2016 at 4:27 pm
Thanks for your reply and for sharing your recipe! Appreciate 😊
Adeline16 June, 2016 at 10:26 pm
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.
Sharon Lam16 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. 🙂
Adeline23 June, 2016 at 7:46 pm
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.
Sharon Lam23 June, 2016 at 9:57 pm
Hi Adeline, you can also contact me via my email, email@example.com 🙂
Christine14 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?
Sharon Lam14 March, 2017 at 10:07 pm
Hi Christine, yes it’ll work too. Another recipe you might want to try with blueberries is this.
Eliza9 December, 2017 at 4:31 pm
Hi Sharon, can I replace buttermilk to fresh milk? Thanks 😊
Sharon Lam10 December, 2017 at 6:02 pm
You can get buttermilk from fresh milk, just add lemon juice or vinegar to the milk and let it sit. The buttermilk acts as an acid to react to the baking soda.
Su23 January, 2018 at 2:31 pm
Hi Sharon, can I replace buttermilk with Greek yogurt? I bought a 1-kg tub for your blueberry muffin recipe (which is delish by the way!) and thought might as well use that if possible.
Sharon Lam23 January, 2018 at 8:38 pm
Hi Su, thank you for the feedback. I’m glad you liked it. Yes, you can use greek yoghurt but you may need to thin it out a little with milk. Actually, you can also use the blueberry muffin recipe and substitute blueberries for chocolate chips as well. http://delishar.com/wp-admin/edit-comments.php#comments-form
Su23 January, 2018 at 9:31 pm
Thanks Sharon for the reply on replacing buttermilk with Greek yogurt! 😁 I will follow your suggestion but should I reduce the amount of flour by 1 tablespoon since I don’t need to coat the choc chips with flour? Or do I still need to? Thanks in advance!
Sharon Lam23 January, 2018 at 9:34 pm
You are most welcome! You can omit the 1 tbsp of flour. 🙂 Have fun baking!
Su24 January, 2018 at 5:34 pm
Dear Sharon, just to let you know the choc chip muffins using the blueberry muffin recipe is 👍 and I also snucked in some Nutella when I put the dough in the pan which I think caused my muffins to be slightly deformed (when it rise, it listed to one side. But I ate it when it was fresh from the oven and the Nutella added an extra oomph! Thanks for the wonderful recipe!
Sharon Lam24 January, 2018 at 5:46 pm
Hi Su! Glad it turned out well! Perhaps next time you can fill the pan/muffin cup half way then drop a tsp of Nutella in the middle then cover the nutella with more batter. That way it’ll be a ‘stuffed’ muffin. 🙂 If you like chocolate and peanut butter, you can try this next: http://delishar.com/2014/09/peanut-butter-swirled-double-chocolate.html