Easy peasy chocolate chip muffins recipe
- Dish type
- Mini cakes
- Chocolate muffins
- Chocolate chip muffins
So quick, so easy, so delicious! These muffins are the perfect treat for anytime of the day. They are tender, moist and packed full chocolately goodness.
2002 people made this
IngredientsMakes: 12 muffins
- 250g plain flour
- 100g caster sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 175ml milk
- 75ml vegetable oil
- 1 egg
- 125g dark chocolate chips
- 3 tablespoons caster sugar
- 2 tablespoons dark brown soft sugar
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 200 C / Gas 6. Grease bottoms only of 12-hole muffin tin or line with paper cases.
- In a medium bowl, combine flour, 100g sugar, baking powder, chocolate chips and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).
- Fill holes 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon dark brown soft sugar.
- Bake for 20 to 25 minutes or until skewer inserted in centre comes out clean. Cool 1 minute before removing from tin. Serve warm.
Reviews & ratingsAverage global rating:(1172)
Reviews in English (999)
Just made these muffins and they are delicious.So moist on the inside and a lovely crunch on the outside.I have an electric fan oven and only baked them for 18 minutes.That was the perfect time for my oven.So please I found this recipe.Intend to make them over and over and they are so easy peasy."Thanks"-25 Jan 2011
I've tried muffins once before and ended up with pancakes This recipe was easy to follow and I have to say these turned out fantastic... even better than the local bakers Thank you-19 Apr 2012
My little sister made these, and they were delicious! Soft on the inside but with the lovely crunchy crust, and the chocolate chips (we added LOTS) they were a perfect afternoon snack! will definitely be keeping this recipe! My sister says they are "yummy scrummy!"-23 Jan 2011
- 2 cups (260 grams all-purpose flour)
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 2 large eggs (beaten)
- 4 tablespoon butter (1/2 stick, melted)
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (plus 1/3 cup additional chocolate chips for sprinkling)
Combine the flour, baking powder, sugar and salt in a large bowl.
Combine the milk and the melted butter, then add the beaten eggs and whisk or stir until fully mixed.
Thoroughly grease and flour a muffin pan. You could also use a nonstick silicone muffin pan, or line the muffin pan with paper muffin liners, which work well.
Add the liquid ingredients to the dry ones and mix no more than ten seconds. It's okay for the batter to be visibly lumpy, but it's extremely important not to overmix the batter. Overmixed batter will cause the muffins to be hard or misshapen.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, as long as you keep them separate. But as soon as you combine the wet and dry ingredients, the baking powder will be activated, and the batter needs to be baked right away.
Gently fold 1 cup of chocolate chips into the batter using a rubber spatula. But don't overwork the batter!
Carefully spoon the batter into your prepared muffin pan. Spoon it out from the edges of the bowl so that you don't work the batter too much.
Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.
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Do they really taste like pecan pie?
Yes, they do! It’s like a gooey sticky pecan pie filling in a muffin form. The brown sugar gives them a caramel flavor, and with the butter and pecans they taste just like a nostalgic pecan pie.
They are so easy to make, they’ll be ready in no time! 10 minutes of preparation, short baking time, short cooling time, and then straight into your belly, one after the other.
Make sure to grease your muffin pan well. These muffins are sticky, so greasing is necessary to prevent them from sticking to the pan. I used a silicone muffin pan, so it was easy! If you have one, make sure to use it. I greased it as well.
Muffin Size. I baked a few standard-size muffins to see if it works well too, and it does. I do prefer the mini ones though, because these muffins are ideal as a small bite.
Easy Chocolate Chip Muffins
Lately, I have been craving muffins - all kinds of muffins! I have a couple of great muffin recipes already, but I really had a taste for just a basic muffin with maybe one add-in. That's all.
Now these muffins are definitely light and extremely moist - gotta love buttermilk. You might remind you of a cupcake because of how light it is, but it is a hearty muffin.
There are so special tricks, well besides the buttermilk. They are not complicated, such an easy recipe. Hence the name. easy chocolate chip muffins.
You do not have to worry about dirtying more than one bowl - everything is whipped up in one large bowl and with only one spatula.
These are definitely my new favorite muffin recipe. I have made them a couple of times and the hubby devours them each and every time. Such a winning muffin recipe.
Did I mention that it only takes 10 minutes to get them into the oven? Oh yeah! My favorite kind of recipe.
They are so many chocolate chip packed into these muffins - 2 cups. I originally tried it with just 1 cup and it was no where near enough. 2 cups is plenty and jam-packed.
Once you mix all of the ingredients together, you will want to fill the muffin tin all the way up. I prefer to have my muffins sky-high and round. You won't get as many muffins as you would if you just filled it ¾ of the way - about 18. Sky-high is about 15 or less, depending on how high.
You will initial want to bake them at a high temperature, and then reduce the temperature. The hot burst of air will spring up the top of the muffin quickly. Yum!
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Allow the english muffins to cool completely. Then place in a freezer bag and freeze.
You can now pull out the number that you need. You can reheat in the microwave or in a toaster oven.
I like to pull them apart before I freeze them. That way I can pop them in my toaster to thaw and heat up. Love them!
Ridiculously Easy Homemade Chocolate Chip Muffins When I say these are ridiculously easy homemade chocolate chip muffins, I’m not joking. They can be whipped up late at night, just after the dinner dishes are done, before tucking into bed. That’s how I came about making them yesterday, hence the photo above lacking in any fanciness or food styling. I began taking the girls to watch sunrise over the Atlantic at Race Point Beach in Provincetown a few years ago. My first attempt seeing a sunrise was in Normandie. I remember it was an April morning, my last trip to Paris before C and I broke up, though neither of us knew it would be our last time together, at least as a couple. Actually, when I think back, I guess we both knew deep down it was never destined to be, much as we tried, but that is a story for another day. When I told him I’d always wanted to see a sunrise, and read Normandy was a good spot to watch one, he agreed to make the journey with me. We took a quick overnight trip to Deauville, settled in for a dinner of roast chicken with his mother at his flat there, then made our way to a hotel right across from the beach. I remember the morning air being wickedly cold, and him alternating between holding me tightly and doing jumping jacks to stay warm. It turns out Deauville, beautiful as it is, the location we were in wasn’t ideal for watching a true sunrise. The first rays of sun are blocked by Le Havre, a better location to watch sunrise along that coast. While patiently waiting for the sun to peek over the horizon, I turned around to see the most incredible moonset. The goal might’ve been to see a sunrise, but seeing my first ever moonset was a welcome consolation prize. We went back to the hotel, showered, dressed, ate breakfast, and drove over to Honfleur. It was still quite early, for France at least, so we wandered along the water—Honfleur is where the Seine meets the English Channel. I remember laying in a wet, dewy patch of grass in a nearby park, and it was at that moment, I reluctantly felt the beginning of the end. We went back to Micheline’s house for lunch, a salad of delicate lettuce hearts and fried chicken gizzards. Oh, how he loved watching me struggle through that meal with my vegetarian tendencies. The idea of being vegetarian would’ve struck his mother as odd, so I gladly ate anything she prepared, especially since she’s one of the most amazing home cooks I’ve ever met. A kind, simple, hard working woman, worn by life’s challenges, yet still equipped with a smile I always felt oozed love and warmth. The memories of my years with C feel much the same as those of my time with Michael, dream-like. Did we really have a snowball fight on the Pont des Art at midnight? Did I imagine the hike through the High Atlas Mountains in Morocco, and our stop for fresh baked pita in a clay oven fired by burnt palm leaves? Did I really leave him on the curb of Court Street to catch a taxi to the airport when he broke up with me (the first time) after dinner at Frankies 457? And did I really drive teary-eyed, white knuckled to the Newark Airport to try and catch him before he boarded his flight? I regret none of it, not even the shattered pieces of an already fragile heart that still wonders why I wasn’t worth taking the risk to love fully for all that I am, and brought with me. I learned that one of the qualities I loved most about him, his spontaneity, wasn’t really about love on his part. Spontaneity ill-managed is really a way of not committing. Giving into our urges can do more harm than good. It’s a fine line between living in the moment, and only living for the moment—that’s been the most valuable grain of wisdom I’ve learned during my seven years of grieving a deep loss. Leaping at a moment’s notice is easy. Being patient is hard, especially when you want something deeply. Taking chances, being spontaneous is important, but doing so for the right reasons is even more important. Internal safety nets exist for a reason, not to deter us, but to catch us, sometimes save us from ourselves, until we one day realize our decision to fly is an effort to run towards something meaningful, instead of away from some deep-seated fear. I’m thankful we didn’t experience my first sunrise together, for now the memory of witnessing that moment a new day dawns belongs to me, and me alone. I can claim as it a victory, resilience in the face of grief—belief that a new beginning is possible even when it feels just the opposite. When I woke Isabella this morning, darkness still blanketing the sky, she said, “just to be clear, I’m only in this for the muffins.” Deep down, I know she’ll look back on these pre-dawn Cape Cod memories, and realize the muffins were merely an amazing bonus. EASY – High Protein, Keto Chocolate-Chip Muffins
Easy-Peasy-Lemon Squeezy is the best way to describe this recipe.
All you need is 1 bowl and just under 10 minutes of your time to put them together.
They make an awesome grab and go breakfast as they contain a healthy dose of protein and fat and&hellipwell, they aren't eggs (anyone who's ever been Keto knows the struggle of trying to find a good breakfast alternative).
These muffins will sustain you for hours with their high fibre content and will probably help with those nagging cravings for something carby and delicious in the morning!
I've also shared this recipe in video format to show you how easy they truly are!
I am thinking of sharing more of my future content in videos like this one, sort of like the &ldquoTasty&rdquo videos..but healthy, haha. So please let me know what you think and comment if you'd like more recipes like this one!
Without further ado, here is the recipe:
-1/2 cup almond milk (optional: sub heavy cream for the almond milk)
-1/4 cup(60g) coconut oil or butter (melted)
-1/4 cup(60g) semi-sweet, sugar-free chocolate chips (I use Krisda!)
- Preheat oven to 350*.
- Line a muffin tin. Optional, spray muffin wrappers with pam or coconut oil to prevent sticking.
- In a large bowl, combine all dry ingredients.
- Add the wet ingredients to the dry and mix just until combined.
- Fold in chocolate chips.
- Scoop batter into lined muffin tin. *Optional: Sprinkle the tops of the muffins with additional granulated sweetener.
- Bake at for 18-20min or until a toothpick comes out clean.
- Cool on a wire rack.
- Eat immediately or store in an air-tight container and freeze for later!
*They are best served warm with a pat of butter or a bit of almond butter!
Nutrition(serves 8) Per Serving: 20F/5C(NET)/12.5P & 6g fibre