Moist Chocolate Chip Chocolate Muffins
Moist Chocolate Chip Chocolate Muffins
Recipe for Making Soft and Sweet Chocolate Chip Chocolate Muffins at Home
A rich chocolate aroma and a moist, tender texture that fills your mouth with every bite! These chocolate muffins are delightful with sweet chocolate chips studded throughout. Make delicious muffins, comparable to those from a bakery, right in your own kitchen with this recipe. They’ll add a touch of sweet happiness to your day as a satisfying snack or during tea time with loved ones. **Note:** This recipe yields approximately 9 muffins when using 4.5cm high muffin cups, or about 14 muffins when using 3cm high muffin cups.
Basic Muffin Ingredients- 150g Sugar
- 150g Unsalted Butter (softened to room temperature)
- 150g Eggs (room temperature, about 3 large eggs)
- 2.5g Salt (approx. 1/2 teaspoon)
- 87g Water (lukewarm)
- 90g Chocolate Chips
Dry Ingredients- 250g Cake Flour
- 4g Baking Powder (approx. 1 teaspoon)
- 15g Skim Milk Powder (optional)
- 30g Cocoa Powder (unsweetened)
- 250g Cake Flour
- 4g Baking Powder (approx. 1 teaspoon)
- 15g Skim Milk Powder (optional)
- 30g Cocoa Powder (unsweetened)
Cooking Instructions
Step 1
First, in a bowl, combine all the ‘Dry Ingredients’: cake flour, baking powder, skim milk powder, and cocoa powder. Whisk them lightly with a whisk or fork. Then, sift the mixture through a fine-mesh sieve 2-3 times. This step ensures the dry ingredients are well-aerated and lump-free, contributing to a lighter, fluffier muffin texture.
Step 2
In a separate bowl, place the softened unsalted butter. Using a hand mixer or a whisk, beat the butter on medium speed until it becomes smooth and creamy. Be careful not to use butter that is too cold or has melted completely, as this can cause the batter to separate.
Step 3
Once the butter is nicely creamed, add the sugar and salt. Increase the mixer speed to medium-high and continue to beat until the mixture is well combined, light in color, and fluffy, resembling a creamy consistency. This should take about 3-5 minutes.
Step 4
Prepare your room-temperature eggs. Lightly beat the eggs in a small bowl. Gradually add the beaten eggs to the butter-sugar mixture in three additions, beating well after each addition until fully incorporated. Adding the eggs too quickly can cause the batter to curdle. Aim for a smooth, emulsified cream consistency.
Step 5
Add the sifted dry ingredients to the butter-egg mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined – no streaks of flour should be visible. Be careful not to overmix, as this can develop gluten and result in tough muffins.
Step 6
Once the dry ingredients are almost fully incorporated, pour in the lukewarm water. Continue to gently fold with the spatula until the batter is just combined. The batter should be smooth and have a slightly pourable consistency.
Step 7
Finally, add the chocolate chips to the batter and gently fold them in with the spatula until they are evenly distributed. Avoid overmixing. Gently tossing the chocolate chips in the batter can help prevent them from sinking to the bottom during baking.
Step 8
Transfer the prepared muffin batter into a piping bag. Line your muffin tin with paper liners. Fill each muffin cup with batter to about 80% full. Overfilling can cause the muffins to overflow as they bake.
Step 9
Optionally, place a few extra chocolate chips on top of the batter in each cup for decoration. Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean. Once baked, remove the muffins from the oven and let them cool completely on a wire rack before enjoying.
