Chocolate Chip Muffins Recipe

Photo: Uncut Recipes

---

Choco-holics unite! Have you ever wondered what true happiness tastes like? Here's a clue: it's small, fluffy, filled with melt-in-your-mouth mini chocolate chips, and can be held in one hand! You guessed it; we're baking Chocolate Chip Muffins today!

This recipe is not about crafting a gourmet, overly-complicated delicacy; it's about the sheer pleasure of baking something simple yet deeply satisfying. This is your everyday joy, wrapped in the form of a muffin.

Now, what makes these muffins truly special? It's that sprinkle of mixed brown and white sugar that we're going to scatter over the top of each one before they hit the oven. It's the crunch it creates as you bite into the muffin, the perfect contrast to the softness inside. And oh, those mini chocolate chips we're folding into the batter, that melt and go all gooey as they bake, intensifying the muffin's flavor, making each bite a bit of a surprise!

JUMP TO:

INGREDIENTS:

Milk: Use full-fat milk for richer flavor and texture in your muffins. However, if you're looking to make your muffins a bit healthier, you could opt for low-fat or skim milk. If you're catering to a vegan audience, almond or oat milk can serve as a suitable replacement, just remember that this might slightly alter the taste and texture of your muffins.

Mini Chocolate Chips: The quality of the chocolate can make a big difference in flavor. Choose high-quality chocolate chips with a higher percentage of cocoa for a richer chocolate flavor. Mini chips are recommended for their ability to distribute more evenly throughout the batter, providing a bit of chocolate in every bite.

MAIN STEPS:

Oven Preheating: Ensuring your oven is at the right temperature before baking is crucial to achieve the ideal texture and rise. An under-preheated oven could result in flat, dense muffins. Use an oven thermometer for more precise readings, especially if your oven tends to run hot or cold.

Mixing Dry Ingredients: When sifting your dry ingredients, aim for a homogeneous mixture, this guarantees an even distribution of the leavening agent (baking powder). Any clumps could lead to uneven rising in your muffins.

Incorporating Wet Ingredients: Gradually adding the wet ingredients helps maintain a uniform consistency. Over-pouring can overwhelm the dry ingredients and make it harder to achieve a smooth batter.

Sprinkling the Sugar Topping: Achieving the right sugar crust involves careful application of your sugar mixture. Too much can lead to excessive caramelization and a burnt taste, whereas too little may result in an underwhelming crunch.

Cooling: Allowing the muffins to cool in the pan for a bit makes them easier to remove, while transferring them to a wire rack prevents the bottoms from becoming soggy from condensation.

SERVED WITH:

Bread: Corn Tortillas (Mexico): A staple in Mexican cuisine, corn tortillas are made from masa harina (corn flour), water, and salt. They are used in a variety of dishes like tacos, enchiladas, and quesadillas.

Dessert: Corn Pudding (USA): A sweet custard-like dessert made with corn, milk, sugar, and eggs. It's a traditional dish in the Southern United States, served often at Thanksgiving.

Dessert: Maja Blanca (Philippines): Also known as "coconut pudding," this dessert is made from coconut milk, cornstarch, sugar, and sweet corn kernels, resulting in a creamy, jelly-like consistency.

Snack: Corn Fritters (Indonesia): Known as "perkedel jagung," these fritters are made from corn, flour, eggs, and various spices. They are a popular street food snack in Indonesia.

Side Dish: Polenta (Italy): A creamy, porridge-like dish made from cornmeal, water, and butter. It can be served as is, or cooled and then baked, fried, or grilled.

Main Course: Tamale (Mexico): A traditional Mexican dish made of masa (a dough made from corn), which is filled with meats, cheeses, fruits, or chilies, wrapped in a corn husk, and then steamed.

Dessert: Corn Ice Cream (South Korea): A unique twist on a classic dessert, this ice cream is made with sweet corn kernels, milk, cream, and sugar. It's a popular summertime treat in South Korea.

ALTERNATIVES:

Dessert: Chocolate Chip Scones (United Kingdom): A British favorite, these scones are a delicious mixture of flour, butter, sugar, and chocolate chips. Often served with tea, they are a perfect companion for your afternoon relaxation.

Dessert: Pain au Chocolat (France): Translated as "chocolate bread," this is a classic French pastry made with a similar dough to croissants, filled with dark chocolate. It's a delightful combination of flaky pastry and rich chocolate.

Dessert: Chocolate Salami (Italy): Despite its name, this sweet dessert contains no meat. Instead, it's a roll of cookies, cocoa, butter, and often nuts - and for our variation, we'd add chocolate chips.

Dessert: Brigadeiros (Brazil): A beloved Brazilian sweet, these are small chocolate balls made from condensed milk, butter, and cocoa powder, rolled in chocolate sprinkles. Chocolate chips could easily be incorporated for an extra dose of chocolate.

Dessert: Chocoflan (Mexico): This unique dessert is a fusion of flan and chocolate cake. A layer of chocolate cake batter (with added chocolate chips for this alternative recipe) is topped with flan mixture and baked until set.

Dessert: Chocolate Babka (Eastern Europe): A sweet, twisted bread filled with a rich chocolate filling. Incorporating chocolate chips into the filling would add an extra layer of chocolatey goodness to each bite.

Dessert: Chocolate Chip Pancakes (USA): This classic American breakfast dish consists of fluffy pancakes studded with chocolate chips. They're often served with a drizzle of syrup and a pat of butter.

HISTORY:

Loved for its familiar taste and the delightful surprise of chocolate chips nestled within, this muffin has been a sweet sensation for generations. Let's embark on a journey tracing its delightful evolution.

Our story begins with the creation of the chocolate chip cookie by Ruth Graves Wakefield in the 1930s. Her invention of the semi-sweet chocolate chip paved the way for the Chocolate Chip Muffin. This happy blend of a simple muffin recipe with the magic of chocolate chips doesn't owe its existence to a specific individual but to the shared love of bakers for all things sweet and comforting.

Chocolate Chip Muffin has carved its own niche in the realm of bakery classics. Its story is one of ingenuity and the universal love for a good, comforting muffin with the surprise of chocolate, serving as an emblem of delicious simplicity.

Photo: Uncut Recipes

The Chocolate Chip Muffin has a particular charm in American culinary culture, but it didn't stop there. The love for these muffins transcended borders, and today, they are enjoyed worldwide. They've become a popular fixture at breakfast tables, bakeries, and coffee shops, signifying the global appreciation for this delightful blend of flavors.

TIPS:

Quality Chocolate: Professionals often use couverture chocolate chips or chunks, which have a higher percentage of cocoa butter and provide a richer chocolate flavor.

Double Chocolate: To make double chocolate muffins, add 2-3 tablespoons of unsweetened cocoa powder to your dry mix. The cocoa powder will give a deep chocolate flavor to your muffin base.

Coffee Addition: Add a teaspoon of instant coffee granules to your wet ingredients. Coffee deepens the flavor of chocolate, making it taste richer.

Infuse Milk with Vanilla: Simmer milk with a split vanilla bean for about 10 minutes, then cool. The vanilla-infused milk will add a subtle and aromatic flavor to the muffins.

Spices: Add spices like cinnamon or cardamom to your dry ingredients for an unexpected twist.

Storage Guidance: Layer an airtight container with paper towels before placing the muffins in it in one layer. To prevent the muffins from drying, include a saltine cracker to soak up any spare moisture. These muffins can be kept at room temperature for a maximum of four days.

Ingredients:

Conversions and Servings: Cups (6 Muffins) Cups (12 Muffins) Cups (18 Muffins) Cups (24 Muffins) Cups (30 Muffins) Cups (36 Muffins) Cups (48 Muffins) Imperial (6 Muffins) Imperial (12 Muffins) Imperial (18 Muffins) Imperial (24 Muffins) Imperial (30 Muffins) Imperial (36 Muffins) Imperial (48 Muffins) Metric (6 Muffins) Metric (12 Muffins) Metric (18 Muffins) Metric (24 Muffins) Metric (30 Muffins) Metric (36 Muffins) Metric (48 Muffins)

Directions:

01 - Preheat the oven to 200C / 400F.

02 - Now, it's time to prepare your muffin tray. You can lightly grease each muffin cup with a bit of oil or butter, or for an easier clean-up, use paper liners that fit perfectly into the cups.

03 - Next, prepare the topping for our muffins. In a small bowl, combine White and Brown Sugar (use the smallest portion of White Sugar in this step), stirring well. Keep this Sugar Mixture aside for now, we'll sprinkle it on top of our Muffins later to create a sweet and crispy crust.

04 - Let's move on to the dry ingredients. In a large mixing bowl, sift together All-Purpose Flour, White Sugar (the largest portion of White Sugar), Baking Powder, and Salt. You can also stir them together, but make sure there are no lumps left.

05 - Once you have your dry ingredients mixed, create a small hole or 'well' in the center of this mixture. This will serve as a space for our wet ingredients. Keep this bowl aside for now, we'll use this in STEP 07.

06 - Wet ingredients. In a separate bowl, combine Milk, Vegetable Oil, and Egg. Whisk them together until you get a smooth and well-blended mixture.

07 - Now, gradually pour the Milk Mixture into the well you created in the Flour mixture in STEP 05. Stir gently and try not to overmix; it's okay if the Batter is a bit lumpy.

08 - With the basic Batter ready, we can now add the Mini Chocolate Chips! Gently fold them into the Batter, distributing them evenly.

Photo: Uncut Recipes

09 - Your Batter is all set! Carefully spoon the Batter into the prepared muffin cups, filling each one about 2/3 full. This will give your Muffins enough space to rise and turn beautifully fluffy.

10 - Remember the Sugar mixture we prepared in Step 3? It's time to use it! Sprinkle this sweet mixture over the top of each Muffin. This will give your Muffins a delightful sugary crust.

11 - Bake your Muffins in the preheated oven for about 20 to 25 minutes. You'll know they're done when the tops spring back after being lightly pressed.

12 - Allow the muffins to cool in the tray for a little while, then transfer them to a wire rack. You can serve them warm or let them cool completely, the choice is yours. Enjoy!

Photo: Uncut Recipes

Notes:

Chocolate Chip Alternatives: Mini chocolate chips can be substituted with regular-sized chips or even other types of baking chips such as white chocolate or peanut butter if desired.

Baking Time: Baking times may vary based on individual oven temperatures. The muffins are done when the tops spring back when lightly pressed.

Cooling Time: Allowing the muffins to cool in the tray for a bit helps them hold their shape better when they are removed.

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months.

Defrosting Muffins: Allow them to reach room temperature naturally, or use the microwave to defrost gently.

---

---

Written by: Uncut Recipes

Disclaimer

---

---