1.7K
These simple chocolate chip muffins are easy to make and it’s totally delicious. These chocolate chip muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. The final touch is to sprinkle the tops with cinnamon sugar for a more flavourful taste. Bake this for my nephew’s son birthday party and it was a hit among the guests and family members. It has now become a household item in family gatherings. My nephew, Lucas commented that it’s quite like the one sold in Starbucks … only in a smaller size!
Mini Chocolate Chip Muffins
These simple chocolate chip muffins are easy to make and it’s totally delicious. These chocolate chip muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. The final touch is to sprinkle the tops with cinnamon sugar for a more flavourful taste. Bake this for my nephew’s son birthday party and it was a hit among the guests and family members. It has now become a household item in family gatherings. My nephew, Lucas commented that it’s quite like the one sold in Starbucks … only in a smaller size!
Tap or Hover to Adjust Servings
Ingredients
- 113 g unsalted butter, or 1/2 cup – melted and cooled
- 2 large eggs
- 160 g milk, or 2/3 cup
- 1 ½ teaspoons vanilla extract
- 260 g all – purpose flour, or 2 cups
- 135 g sugar, or 2/3 cup
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 120 g chocolate chips , semi sweet, bittersweet, milk or white chocolate chips, 1/2 cup
Cinnamon Sugar Topping:
- ½ tablespoon sugar, double the quantity if you prefer a more generous topping
- ¼ teaspoon ground cinnamon, double the quantity if you prefer a more generous topping
- Preheat oven to 190 degree C ( 375 degree F ) and place oven rack in the centre of oven.
- Butter or line a 12 / 24 muffin cups pan with paper liners.
- In a medium size bowl, whisk together the eggs, milk and vanilla extract (WET)
- In a large size bowl, whisk together the flour, sugar, baking powder and salt. (DRY)
- Stir in the chocolate chips.
- Using a rubber spatula or wooden spoon FOLD the WET ingredients along with the melted butter into the DRY ingredients. Stir only until the ingredients are moistened and JUST combined. Do not OVERMIX or the muffins will be tough.
- Using an ice cream scoop evenly fill the muffin cups with the chocolate chip batter.
- In a small bowl mix the topping ingredients and then sprinkle a little topping on each muffin.
- Place in the oven and bake for about 18 minutes or until a toothpick inserted in the centre comes out clean.
- Transfer the muffin pan to a wire rack and let cool for 5 minutes before removing from the pan.
- These muffins are best eaten warm right away. They can also be covered and stored at room temperature for a few days or they can be frozen too.
Instructions
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
Notes
To store muffins, place them in an airtight container or plastic bag,seal and store at room temperature for up to 3 days. To freeze muffins, wrap them tightly in aluminium foil or place them in freezer bags and freeze for up to 3 months.
To make chocolate chip muffins:
Line muffin pan with muffin liners. Also preheat oven to 190 degree C
Mix all the DRY ingredients together in a large bowl
Whisk all the WET ingredients together in another bowl. Mix well
Pour the WET ingredients into the DRY ingredients
Using a spatula, fold until mixture is moistened and JUST combined. Do not OVERMIX.
Using an ice- cream scoop, spoon the batter into the muffin cups.
Prepare the cinnamon sugar for topping.
Sprinkle a little of cinnamon sugar on the top of the batter.
Place in the preheated oven to bake about 18 minutes.
Cool the muffin pan on a rack after baking.
Remove muffins from the muffin pan on to rack to further cool.
Soft, fluffy and bursting with chocolate chips ….. these muffins are just yummmmy fresh from oven.
SO …… ENJOY!
2 comments
Thanks so much for your support Ester
Very adorable!