Chocolate chip muffin

A recipe like at the bakery: Chocolate chip muffin ! Well puffed up with their pretty dome, they are perfect for snacking! They are not very sweet and super soft for several days. Enough to satisfy all your little gourmet cravings...

What you'll love about this chocolate chip muffin recipe

• flavors : the deliciousness of chocolate chips in a soft muffin!
• texture : if you eat the chocolate chip muffins while they are still warm, the outside will be slightly crunchy while the inside will be very soft.... They will stay soft for several days!
• difficulty level : this is a quick recipe to make for a snack, for example. I use my muffin tin for cooking with paper boxes which I put in the bottom of the mold, to facilitate unmolding and tasting afterwards. But if you prefer, you can bake directly in the mold, without a case.

The choice of ingredients

• chocolate chips : for this chocolate chip muffin recipe, I prefer classic chips that are quite small, that way you get some in every bite! I even add some on top just before baking (it's even prettier when they come out of the oven!)
• all-purpose flour : it's T55 flour, so it's all-purpose. It's really the best for making muffins.
• sucre : I make a mixture of caster sugar and brown sugar, each has its importance in terms of the chemistry of the cake, so I advise you to keep the proportions.

How to make chocolate chip muffins?

1. We mix the dry ingredients
2. We then quickly mix the wet ingredients
3. On gradually incorporate dry ingredients in wet ingredients
4. We add lastly the chocolate chips
5. We let relax dough
6. We garnish the   with the dough
7. We bake chocolate chip muffins
8. We let warm before unmolding on a rack

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making successful chocolate chip muffins

• for a soft result, your ingredients must be at room temperature: eggs, milk, warmed melted butter. If your milk comes out of the refrigerator, microwave it for a few seconds.
• to ensure a nice dome like muffins in bakeries, two things are important: the heat shock at the start of cooking, and the fact of filling only one cavity out of two, to allow them to benefit from all the heat of the oven.
• add nuggets just before baking : this gives an even more delicious side to your chocolate chip muffins!

How to store your chocolate chip muffins?

If you taste them within 24 hours, I advise you to leave them at room temperature, without closing them (like in a bakery in fact). They are so good still a little warm!

If you prefer to eat them later, you can put them in a airtight container, at room temperature (away from heat all the same), up to about 4 days.

Other recipes to try

If you like easy recipes for a snack, I advise you to take a look at these other recipes from the blog:

• White chocolate raspberry muffins
• Lemon poppy muffins
• Very moist marble cake
• Neapolitan
• Oatmeal and chocolate cookies
• Ultra-soft banana bread

If you make these chocolate chip muffins, please rate the recipe below and tag @liliebakery on Instagram so I can see your lovely homemade muffins!

Chocolate chip muffin

5 on 2 votes

Soft, fluffy muffins with a delicious chocolate flavor! Perfect for a snack or a delicious breakfast (they're not too sweet).

Amount : 12 Muffins

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Prepare in advance 15 minutes min

Cook time 19 minutes min

Repos 15 minutes min

Total 49 minutes min

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• Digital kitchen scale accurate to 1g
• 12 muffin metal mold
• White paper cases for cupcakes

Ingredients 

• 480 g flour T55
• 180 g granulated sugar
• 50 g light brown sugar
• 4 cc level spoons of baking powder
• 1 cc level of salt
• 1 large pinch of cinnamon
• 4 large eggs at room temperature
• 240 g whole milk at room temperature
• 115 g neutral oil type sunflower, rapeseed...
• 55 g melted and warmed sweet butter
• 3 cc natural vanilla extract
• 300 g chocolate chips

Prepare in advance 

• In a bowl, mix the flour, caster sugar, brown sugar, baking powder, salt and cinnamon.
• In another bowl, quickly mix the eggs then add the milk, oil, warmed melted butter and vanilla.
• Fold the dry ingredients into the wet ingredients in four batches, using a whisk to start and then a spatula when the batter thickens. Do not mix more than necessary: ​​just enough to no longer see any flour.
• Lastly, add the chocolate chips, taking care to keep about 50g for decoration.
• Let the dough rest, covered with a cloth, at room temperature for 15 minutes.
• Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
• Using an ice cream scoop, fill each cup with batter right to the top (see my step-by-step photo). Finally, add sprinkles on top.
• Bake for 7 minutes at 220°C (175°F), then reduce the temperature to 12°C (XNUMX°F) without opening the oven door, for about XNUMX minutes. This varies depending on the oven. The muffins should be golden brown. Test for doneness using a wooden skewer: if it comes out dry or with a few crumbs, then it's done.
• Repeat the operation with the remaining dough (starting at a high temperature).
• Allow the muffins to cool in the pan before turning them out onto a cooling rack.

Notes

These chocolate chip muffins can be stored at room temperature in an airtight container for about 4-5 days or in the refrigerator for up to 1 week. 

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Keywords: Muffins

Recipe : TASTE