Very soft chocolate chip muffins.
Today I’d like to share with you this superb recipe for chocolate chip muffins. A basic recipe for making delicious, moist and fluffy muffins that your children will love for their snack. You can vary it as you like by adding other ingredients to the batter.
Chocolate chip muffins
You can add Nutella to the batter , incorporating chocolate chips, raspberries, pieces of fruit (such as apples, pears…), nuts, etc
You can make muffins just the way you like them, to suit your taste. They are really delicious and very soft These are my favorites along with the double chocolate muffins that I make quite often.
Plump muffins
Table of Contents
Tips for well-risen muffins
To ensure these muffins rise perfectly and have a nice crack on top, the secret lies in the preparation of the batter. Don’t work the batter with a mixer, even if it remains a little lumpy.
Always work the wet ingredients separately from the dry ingredients, then combine them without trying to lighten the batter by beating it. Mix the batter roughly.
Can these muffins be made plain muffins?
Yes, that’s right, just leave out the chocolate chips. You can flavor them with lemon or orange zest. I use them quite often as a base for making cupcakes. I flavor them with vanilla, and once they’re cooled, I fill them with jam , ganache, or fruit compote.
For the topping, most of the time I use mascarpone whipped cream, which is perfect for making rosette or rose flowers Swiss meringue buttercream is also a great option for the topping.
How long can they be stored ?
These chocolate chip muffins can be kept for more than a week in an airtight container in the refrigerator. They freeze well for up to 3 months.
take them out 2 to 3 hours before enjoying. You can put them in the microwave for 15 seconds to reheat them.
Ingrédients for 12 muffins
NB: You’ll find the printable recipe card at the end of the article.
- 2 eggs
- 120 g (4.2 oz) caster sugar
- 125 g (4.4 oz )melted butter
- 200 ml (6.8 fl oz) milk
- Pinch of salt
- 2 bags of baking powder (14 g / 0.5 oz)
- 300 g (10.6 oz) flour
- 100 g (3.5 oz) of whatever you like: chocolate chips, caramelized pear pieces, apple pieces, crushed almonds, raisins, etc.
Preparation steps :
Start by preheating the oven to 200°C (390°F )
Sift the flour, salt, and baking powder. Add the sugar and mix all together.
Mix the eggs with the milk.
Add the flour mixture on top (dry ingredients) without overworking it. Don’t try to smooth the batter, it doesn’t matter if there are a few lumps left. This is the secret to plump muffins.
Add the melted butter and mix.
Add whatever you want to the batter according to your taste. I splitted the batter in two.
For the chocolate chip muffins, I added chocolate chips and orange zest. I filled the cups three-quarters full and added some chips on top
For the praline muffins, I mixed a spoonful of praline into the batter, then I filled them with Nutella. I filled the muffin molds halfway and placed a small frozen balls of Nutella on top. I covered the all with the batter up to three quarters.
Bake for about 20 minutes, depending on your oven. A skewer inserted into the center should come out dry.
Enjoy them warm if you like the melting of the chocolate chips
Below are the hazelnut muffins filled with Nutella.
I hope you will enjoy these bakery-style chocolate chip muffins and be inspired to make them.
Suggestions for other recipes
Chocolate and salted butter caramel muffin.
Very moist double chocolate muffins
Chocolate chip muffins
EQUIPEMENTS
INGREDIENTS
- 2 eggs
- 120 g (4.2 oz) caster sugar
- 125 g (4.4 oz )melted butter
- 200 ml (6.8 fl oz) milk
- a pinch of salt
- 2 bags of baking powder (14 g / 0.5 oz)
- 300 g (10.6 oz) flour
- 100 g (3.5 oz) of whatever you like: chocolate chips, caramelized pear pieces, apple pieces, crushed almonds, raisins, etc.
PREPARATION
- Start by preheating the oven to 200°C (390°F )
- Sift the flour, salt, and baking powder. Add the sugar and mix all together.
- Mix the eggs with the milk.
- Add the flour mixture on top (dry ingredients) without overworking it. Don't try to smooth the batter, it doesn't matter if there are a few lumps left. This is the secret to plump muffins.
- Add the melted butter and mix.
- Add whatever you want to the batter according to your taste. I splitted the batter in two.
- For the chocolate chip muffins, I added chocolate chips and orange zest. I filled the cups three-quarters full and added some chips on top
- For the praline muffins, I mixed a spoonful of praline into the batter, then I filled them with Nutella. I filled the muffin molds halfway and placed a small frozen balls of Nutella on top. I covered the all with the batter up to three quarters.
- Bake for about 20 minutes, depending on your oven. A skewer inserted into the center should come out dry.
- Enjoy them warm if you like the melting of the chocolate chips
- Below are the hazelnut muffins filled with Nutella.
- I hope you will enjoy these bakery-style chocolate chip muffins and be inspired to make them.
Thank you for visiting my baking blog and for your comments.