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Chocolate Chip Muffins

Chocolate Chip Muffins

Chocolate Chip Muffins Recipe

Tips for making the chocolate chips float up (not sinked) after baking: use mini chocolate chip morsels and fold in the chocolate chips into the batter only when ready to bake. If they still sink, coat the chips in some flour before folding them.


  • 200 grams plain flour
  • 1/2 tbsp baking powder
  • 1 tbsp cocoa powder
  • 150 grams caster or super fine sugar
  • 125 ml milk
  • 1 tsp pure vanilla extract
  • 1 1/2 eggs beaten
  • 65 grams butter softened
  • 150 grams mini chocolate chips divided


  • sieve
  • large bowl & wooden spoon
  • disposable baking cases
  • muffin baking tray


  1. Sift flour, baking powder, cocoa powder and sugar into a large bowl. Mix well.
  2. Add in milk, vanilla extract, eggs and butter; stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
  3. Fold in 100g chocolate chips into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases until three-quarters full.
  4. Top the muffins with the remaining chocolate chips. Bake for about 20 minutes in preheated oven of 200°C (392°F), until they are nicely risen. Cool muffins on wire rack.

Noob Cook Tips

  1. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven until warm.
  2. Mix the batter until just blended and still lumpy. Be careful not to over mix as it will result in a tough texture.
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30 comments on “Chocolate Chip Muffins”

  1. is there any reciepe to make eggless chocolate chips muffins

  2. Love your muffins. Can I replace your flour with the self raising flour.

    • I have not tried replacing, but I think it might work. If you use self raising flour, reduce the baking powder used as the flour already contains some baking soda.

  3. I just baked a set according to your recipe! They look wonderful, thanks for the recipe! (replaced them with self-raising flour and less baking soda though)

  4. I replaced the milk with chocolate milk and and was awesome;)))

  5. Too dry would not bake it again

  6. Very helpful recipes for me! I’m a huge fan of baking and this website has helped me a lot :)

  7. Please send me all recipae in my email,

  8. Hi, do I use folding for all the mixing step? Or initial mixing of eggs, batter can be using blender? Thanks.

  9. Hi Wiffy,
    I tried this receipe twice but ended up each time the muffin stick to the cup case. So sticky that i am unable to tear them apart with tearing u pthe cup case and leaving some paper residues of the cupcase on the muffin. :( Taste wise, it’s good. Pls advise what went wrong ! :(

    • I’ve not encountered this problem before, but I think coating the cupcake liner with melted butter or non-stick cooking spray before pouring in the batter will prevent sticking. Are they over-baked? Read more http://www.seriouseats.com/talk/2010/11/stupid-sticking-cupcakemuffin-cups.html

    • Hi Wiffy,
      I will try again. Maybe I will reduce the time abit to bake. If instead of using 1.5 eggs as suggested, what happen if I use 1 egg or 2 eggs? Will affect anything? By the way, where do I get the non stick cooking spray ? Thanks!

    • non-stick cooking spray – you can get from baking section at supermarkets. Baking, unlike cooking, do require a degree of precision – if you differ from the recipe proportion, I can’t tell how this will affect the final texture. If you are using 1 egg, I suggest you try with an extra large egg. If using 2, use small ones.

  10. Dear wiffy, your website have been an inspiration to my dinner table! Thanks for all the lovely recipes! =)

    I am just wondering when you say folding in this recipe, does it mean mixing the batter with the hands? =)

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