This is the go-to chocolate muffin recipe you’ve been searching for. Made from a moist and vanilla-scented batter, packed with bursts of chocolate chips and baked until golden-brown.
I’m in Germany now! My hands actually feel numb while typing this, because I’m not used to this cool weather. Yesterday my dad and I landed in Frankfurt at 6 am in the morning after a long long flight. Then we took a shuttle bus for an hour to Heidelberg. Let me tell you, this city is beautiful. We were at the center of the old town yesterday, looking at the famous bridge that crosses the Neckar and the castle ruins. I wish I could tell you how gorgeous everything is, the city is so romantic and picturesque due to its riverside location. I actually stood there on the bridge and let out a long sigh because I hadn’t seen landscape this pretty in a while now.
Then we explored the city’s main road, the Hauptstraße, which was so long it seemed like it would never end. There were countless shops I’d never seen before, I’m so excited to see when they open (it was a Sunday). We had lunch at a Thai restaurant. The portions were so so huge! After that my dad and I took a tram around the city. This was so new to me, especially because of my background in Thailand. The busses and trams are always on time here, it’s crazy. I’ll keep you all updated when the shops and everything opens again.
In the afternoon my dad and I took a tram to go see the apartment I’ll be living in. Only one of my roommates was there, but she’s amazing (Hi Christina!). I measured my bedroom so that I can buy furniture at IKEA as soon as I have time. The kitchen in the apartment is perfect. My roommates have everything. Even a waffle maker! Am I not the luckiest girl in the world? 🙂 I can’t’ wait to be creating again!
Before I left Thailand to come to Germany, my mother came up with the idea to give some of my relatives and teachers a goodbye present. We were thinking about what this perfect gift should be for weeks, but we couldn’t come up with something that was really genuine and sweet. So I thought I’d bake them all muffins, I mean, who doesn’t like muffins? Or better yet, chocolate chip muffins. They’re perfect to pack into little gift boxes, still taste great after a few days and are easy to make in big batches.
I’ve made 3 batches of chocolate chip muffins using the same recipe, so I can say that it’s pretty fool-proof. Let’s start with the dry ingredients. Simply combine all-purpose flour, baking powder and salt. You’ll need one tablespoon of baking powder for 12 muffins, which sounds like a lot, but it’s necessary to create a rise against the heavy, wet ingredients in the recipe.
In a separate bowl, whisk together sugar, eggs, melted butter and vanilla extract. There’s no need for a mixer today, yay! And by the way, don’t you just love recipes that call for melted butter, and not softened butter? Who remembers to set out their butter about half an hour before baking anyways, I know I always forget.
Then, fold wet mixture into dry ingredients and gently stir in the chocolate chips. Remember not to over mix. Over mixing will result in hard and dense muffins. The batter will be quite thick, many most muffin recipes. Then, fill 12 paper-lined muffin tins way up until the top, sprinkle some chocolate chips onto the muffins and pop them into the oven for 30 minutes. It’s as easy as it sounds.
There’s two tricks to create sky-high muffin tops. First, bake the muffins for 5 minutes at 220 degrees Celsius, then lower the oven temperature to 190 degrees Celsius and bake for another 25 minutes. The high initial temperature causes the muffins to have a rapid rise during the first few minutes of baking. This high heat creates a great amount of steam to lift up the batter. The second trick is the fill your muffin tins all the way to the top. This way, your muffins are able to form a tall crust during the first minutes of baking.
Muffin science, my friends.
Don’t worry about that though, this recipe is very easy and straight-forward. You only need measuring cups and spoons, a whisk, two baking bowls and your muffin tin. The recipe will produce beautiful bakery style chocolate chip muffins that your whole family will adore. Paired with a warm cup of coffee in the mornings, or packed into your lunch box at the office, either way you’ll be happy you’ve made these.
Needless to say, everyone who received these muffins as a goodbye present were very very happy 🙂
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- 2 eggs
- 1 cup milk
- ½ cup unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips, plus more for sprinkling
- Preheat the oven to 220 degrees Celsius. Line your muffin tin with 12 paper liners, and spray with non-stick spray.
- In a large bowl, toss together flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together sugar, eggs, milk, butter and vanilla extract.
- Pour wet mixture into dry ingredients and fold gently until combined.
- Stir in the chocolate chips.
- Bake at 220 degrees Celsius for 5 minutes. Then, lower oven temperature to 190 degrees Celsius and bake for another 25 minutes or until golden brown.
- Store muffins in an air-tight container up to a week.
- For my muffins, I used mini chocolate chips. Feel free to substitute with larger chocolate chips or even chocolate chunks.