Moist Chocolate Chip Muffins

Moist Chocolate Chip Muffins


7 people made this

About this recipe: This is a recipe for yummy, moist and bouncy muffins if you need a great recipe for muffins where you can add anything to it like coca powder, dried fruit etc.. this is one that will work no doubt even in a terrible 1 temperature oven where all the heat escapes. I've made muffins with this recipe many times now and they come out beautifully, especially in silicone muffin cases. When adding chocolate i recommend not using milk chocolate if you don't like it really sweet like me because it's too sickly, use dark chocolate instead, if you make a ganache to pipe on top like i've done (see in photos), then i reccomend using dark chocolate for that too.

emmabee90 Lancashire, England, UK


  • 113 grams Salted/Unsalted Melted Butter (Room temperature)
  • 2 Large Eggs or 3 Small or 2 medium eggs (Whisked)
  • 180 ml Semi-Skimmed Milk
  • 1 and a half Tea Spoon of Vanilla Extract
  • 290 Grams Plane Flour
  • 100 grams Granulated Sugar/ Demerara
  • 2 and a half tea spoons Baking Powder
  • Pinch of salt (If used Unsalted butter)
  • 1 Tea Spoon Cinnamon
  • 1 and a half Table Spoon Sour Cream or Natural Yogurt
  • 240 Grams Chocolate Chips
  • 70 - 100 grams cocoa/hot chocolate powder (Optional)


  1. Line muffin tin with muffin cases
  2. Mix dry ingredients together in a bowl (plane flour, salt, baking powder, cinnamon). Put chocolate chips in another bowl and add a bit of the dry ingredients to your chocolate chips and put it to one side (This prevents the choc chips from sinking to the bottom of the muffins when baking).
  3. Mix together the wet ingredients (melted butter, milk, eggs, sour cream/natural yogurt. Then mix in the vanilla extract and sugar until combined.
  4. Add in your flour, salt, baking powder, cinnamon and mix until combined (Do NOT! over mix just mix until it is together or you will over work it and it won't be moist it will turn like bread, it over works easily like dough).
  5. Then mix in your chocolate chips with the dry ingredients (again until just mixed together), this step is important to stop the choc chips sinking. When using cocoa or hot chocolate powder you may want to add some more milk as that will thicken it up a bit more, 3 - 5 table spoons should make it a dropping consistency again, add the 3, mix it in then if it needs more add the other 2 table spoons.
  6. Get a large Ice Cream Scoop or Table Spoon and scoop the mixture into the muffin cases. Put it into the oven for 18 - 30 mins, depending on the oven they will finish at different times mine were done at 25 mins (or 30 mins when i made them with some hot chocolate powder) so at 18 - 20 mins (depending if cocoa or hot chocolate is added or not) poke them with a tooth pick or thin knife and if no mixture comes out and they look golden brown on top and cracked then they are done. If they still don't look golden brown and cracked just give them another 6 or 7 mins to bake, choc chips on top will start to slightly bubble between the cracks when finished baking.
  7. Take them out of the oven and put them on a plate to cool down for an hour for any creams or frosting you may want to put on it.


This recipe makes 12 muffins exactly, you will be able to get another 2 muffins out of this recipes if just using chocoolate chips. When mixing it doesn't matter if there is any butter lumps because it's not meant to be mixed for a long time. When cooling the butter down to room temperature a quick way to cool it without effecting it is by putting some cold water in your sink and place the bowl into it, it should cool down within 10 - 15 mins.

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