These delicious chocolate chip muffins are light, fluffy, and full of rich dark chocolate. They’re easy to make and perfect for a treat with tea or coffee. They are best enjoyed on the day they’re baked, but they can also be stored for later!
Ingredients Needed:
- 250g (2 cups) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 55g (¼ cup) salted butter, softened
- 75g (6 tbsp) sugar
- 175g (1 cup) dark chocolate chips
- 2 extra-large eggs
- 1 tsp vanilla extract
- 250ml (1 cup + 1 tbsp) milk
How To Make Chocolate Chip American Muffins
- Preheat the Oven: Heat your oven to 200°C (400°F). Line a 12-hole muffin tin with paper cases.
- Mix the Dry Ingredients: In a large bowl, mix the flour, baking powder, and salt. Add the butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and chocolate chips.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, and milk.
- Combine Everything: Pour the wet ingredients into the dry ingredients all at once. Quickly mix everything with a wooden spoon until combined. The batter should be slightly lumpy—don’t overmix!
- Fill the Muffin Cases: Spoon the mixture into the paper cases, filling them almost to the top.
- Bake: Bake for 20–25 minutes, or until the muffins are well-risen, golden, and firm to the touch.
- Cool: Let the muffins sit in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Tips:
- Use Soft Butter and Eggs: If your butter and eggs are cold, the batter won’t mix well. Leave them out of the fridge for 30 minutes before using.
- Measure Ingredients Correctly: Too much flour makes muffins dry, and not enough baking powder stops them from rising. A kitchen scale gives the best results.
- Mix Gently: Stir only until the batter comes together. If you mix too much, the muffins will be hard instead of soft.
- Fill Cases Almost Full: Fill the muffin cases nearly to the top so they rise well. If they are too empty, they will bake flat.
- Test If They’re Done: Poke a toothpick into a muffin. If it comes out clean or with small crumbs, they’re ready. If it’s wet, bake for a few more minutes.
How To Store
Storing in the Fridge: Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.
Freezing: Wrap each muffin in cling film and place them in a freezer bag. Freeze for up to 3 months. When ready to eat, defrost at room temperature for 1–2 hours or warm in a microwave for 20 seconds.
Try More Recipes:
Mary Berry Chocolate Chip American Muffins
Description
These soft and fluffy chocolate chip muffins are a perfect treat! They’re light, slightly sweet, and packed with rich dark chocolate chips. These muffins bake beautifully with a golden top and a soft, moist centre. Quick and easy to make, they are best enjoyed fresh but can also be stored for later!
Ingredients
Instructions
- Preheat the Oven: Heat your oven to 200°C (400°F). Line a 12-hole muffin tin with paper cases.
- Prepare Dry Ingredients: In a large bowl, mix flour, baking powder, and salt. Add the butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and chocolate chips.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, and milk.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until just combined. The batter should be slightly lumpy—don’t overmix!
- Fill the Muffin Cases: Spoon the mixture into the paper cases, filling almost to the top.
- Bake: Bake for 20–25 minutes, until muffins are well-risen, golden, and firm to the touch.
- Cool: Let muffins sit in the tin for 5 minutes, then transfer them to a wire rack to cool completely.