Chocolate Chip Muffins

There’s nothing better than a warm, freshly-baked chocolate chip muffin. This recipe makes 12 delicious muffins that are perfect for breakfast, snacks, or even dessert! Ingredients 2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil 1 egg, beaten 3 tablespoons mini semi-sweet…

There’s nothing better than a warm, freshly-baked chocolate chip muffin. This recipe makes 12 delicious muffins that are perfect for breakfast, snacks, or even dessert!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 3 tablespoons mini semi-sweet chocolate chips
  • 2 tablespoons brown sugar

Instructions

1. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius).

2. Grease bottoms only of 12 muffin cups or line with baking cups.

3. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well.

4. 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).

5. Fill cups 2/3 full then sprinkle tops of muffins with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar before baking .

6. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean then cool 1 minute before removing from pan. Serve warm

Nutrition Facts

  • Serving size: 1 muffin
  • Calories: 210
  • Fat: 10 g
  • Saturated fat: 2.5 g
  • Cholesterol: 20 mg
  • Sodium: 220 mg
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Sugar : 12g
Chocolate Chip Muffins

How do you make muffins more moist?

To make muffins more moist, you need to use a combination of butter and oil. Butter will add flavor to the muffins, while oil will keep them from drying out.

When mixing the batter for your muffins, be careful not to overmix it. Mixing the batter too much will make the muffins tough. aim for about 12 strokes with the mixer, no more.

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Bake the muffins for no longer than 20 minutes. Overbaking will make them dry out and lose their moisture.

How do you make Mary Berry muffins?

To make Mary Berry muffins, you will need the following ingredients: 1 3/4 cup plus 1 TBS (250g) self rising flour, 1 teaspoon baking powder, 3 1/2 TBS (50g) butter, at room temperature, 6 1/2 TBS (75g) caster sugar (fine granulated sugar), 3/4 cup (175g) blueberries, the finely grated zest of one lemon, 2 large free range eggs, beaten and 9 fluid ounces (250ml) milk.

Preheat your oven to 200C/400F/Gas mark 6. Line a 12 hole muffin tin with paper cases. Sift the flour and baking powder into a bowl. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Stir in the sugar and blueberries then mix in the lemon zest. Lightly beat the eggs then stir into the mixture with enough of the milk to give a soft dropping consistency – be careful not to overmix or the muffins will be tough. Spoon into cases filling them two-thirds full and bake for 20-25 minutes until risen and golden brown on top.

How do you make Mary Berry Chocolate Chip muffins?

In order to make Mary Berry Chocolate Chip muffins, you will need the following ingredients:

1 cup (250ml) milk 1/2 cup (125g) butter, melted and cooled 2 eggs, beaten 2 cups (300g) self-raising flour 1/4 teaspoon salt 1 cup (200g) dark chocolate chips or chopped chocolate. You could also use white chocolate chips or a combination of both!

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 hole muffin tin with butter or cooking spray.

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2. In a large bowl, whisk together the milk, melted butter and eggs until well combined. Add the self-raising flour and salt and mix until just combined – do not overmix! Gently fold in the chocolate chips or chopped chocolate.

3. Spoon mixture into prepared muffin tin – each hole should be about two-thirds full. Bake for 15-20 minutes or until golden brown and an inserted skewer comes out clean. Allow to cool slightly before serving warm with butter, if desired.

What is the secret to making moist muffins?

There are a few secrets to making moist muffins. First, you need to use both butter and oil. Butter makes things taste good, but oil helps keep things moist. Second, don’t mix the batter more than 12 times. Over-mixing can make the muffins tough. Finally, don’t bake them for longer than 20 minutes. Baking them too long will dry them out.

Why arent my muffins moist?

If your muffins are dry and hard, it’s likely because you’re over-mixing the batter and overcooking them. Here are three simple secrets for beautifully soft and moist blueberry muffins:

1. Use butter AND oil. Butter makes things tasty but oil makes things moist, so using both will give you the best of both worlds.

2. Don’t over-mix the batter. Mix just until everything is combined – no more, no less. Over-mixing will make the muffins tough. 3. Cook them just until a toothpick inserted into the center comes out clean – no longer! Overcooking will make them dry and crumbly.

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