Ingredients
115 gm (4 oz) butter at room temperature
70 gm (2½ oz) caster sugar
30 gm (1 oz) dark brown sugar
2 eggs at room temperature
215 gm (7½ oz) plain flour
1 tsp baking powder
125 ml (4 floz) milk
plain chocolate chips
Method
1. Preheat oven to 190°C (375°F). Sift flour and baking powder twice.
2. Cream butter until soft. Add both sugars and heat until light and fluffy. Beat in the eggs one at a time.
3. Fold flour into butter mixture. Alternatively with the milk. Spoon mixture into muffin cups and sprinkle chocolate chips on top, then cover with a spoonful of the batter.
4. Bake until lightly coloured, about 25 minutes. Let stand for 5 minutes before turning out.
14 comments:
Ok, remember to let me know how it turns out for you.
Hi Hugbear
May i know if i want double chocolate chip muffin, how should i adjust the flour combination.
Thanks
You can try substituting 30 gm of flour with cocoa powder.
Lee Lee, can I substitute the chocolate chips to fresh blueberry? Any modifications to the recipe due to the substitution of blueberry? Thanks & regards.
Sophia, just substitute with blueberry. There is no need to adjust anything else. But if you are using dry blueberry, do soak them in water or liquor for abt an hour to soften it.
hugbear,
i tried today but i think something miss out, i prefer very heavy taste, so is this recipe miss out of essence? the muffin is fluffy, i like it but about the taste..... can i add some vanilla essence?
Hi Jessi.c, yes, please by all means add vanilla essence for your own preference.
help Hugbear! mine turned as hard as a RoCk when it cooled dwn...n im nt sure where i went wrong... ... :(
hw is 'fluffy' when beating e sugar n butter? wat speed n hw long if im usin e electric mixer?
am i supposed 2 fold in all e flour ten e milk or alternating btween them as in half half or smetin? hw shld e final batter be or look like? watery or lumpy etc...?
sorry, its my very 1st time n its already a flop... :(
tanks
I tried baking this today. But I dun no what went wrong. It does does not turn out fluffy and soft enough. Like those sold in the confectionary. Could you advise me on this? Should I use self raising flour instead or could it be double acting baking agent I used.
thanks
Diana
hi hugbear,
i had tried this receipe and it turn out really well ..the cakes were moist n fluffy n its a keeper for me !
but i nid some advice from you as i try to attempt an choc buttercream frosting for these cakes but i find that it came out pretty sweet n melts easily.
can you kindly advice on that?
hope to hear from you soon
thank you
miss cook
Thanks Baking mum for this receipe.
my kids love the muffin. even my daughter frd asking for more :)
thx baking mum, for sharing, i try this today, n yes it is soft ^^. this is my first time make muffin, n glad this is success. i think bcos, ur recipe is always good :D tx
Hi, can I use oil instead of butter? Thanks =)
Hi aunt hugbear , when u heat the butter , does it melt or stay in solid form? thanks!
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