These buttery chocolate chip muffins are made using the creaming method.
One of the ways to train our creaming skills before moving on to cake recipes that require creaming!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
How Can I Make These Muffins?
Most of the muffin recipes that I have tried are mostly made using oil. Muffins made using oil are usually lighter and softer in texture, which is what my family usually prefers.
This muffin recipe uses creaming of butter and sugar – which results in muffins with more bite! Butter-based muffins, cupcakes and cakes often carries a tighter crumb and are richer in texture, which is great for butter cake lovers!
I am using DIY buttermilk for this recipe, but it is also fine to just use milk if you do not have any buttermilk on hand.
I find the taste for these muffins is richer than my usual ones that uses oil, though not as moist 🙂
If you prefer moister crumbs, check out some of the muffin recipe links I’ve listed below, which uses oil.
Other than chocolate chips, feel free to swap out using your favourite chips – caramel, peanut butter. Or you can even add chopped fresh or dried fruits to it!
>> MORE MUFFIN RECIPES:
What Can Go Wrong With Muffin Recipes?
Sometimes, we can experience some dry muffins, or “tunnels” in muffins. It can happen during the preparation process.
So for this recipe, ensure that you “loosen” up the softened butter slightly before adding the sugar. You will also need to whisk the butter till light and fluffy (a handheld mixer can do this easily!). If you are using demerara unrefined sugar, for a healthier choice, make sure you choose the finer grain type.
While folding in the dry ingredients, make sure you do not overmix 🙂
Lastly, do not overbake them, otherwise they can taste quite dry! Bake till they are evenly browned, and when a skewer inserted into the middle of muffin comes out relatively clean with some dry crumbs.
Why Would Some Dry Crumbs Be Okay?
For some cake recipes, such as chiffon cakes, we usually need to bake until there are no crumbs clinging onto the skewer when we insert into the centre of the cake.
For butter cakes or muffins, if we were to bake till there are no crumbs clinging onto the skewer, the cake or muffin might turn out a little dry.
Just to be sure – make sure that there is no wet lump of batter hanging onto the skewer. There should be just a few (really just a few, near the tip of the skewer) crumbs left on the skewer. When you rub your fingers against the crumbs, you should feel that they are dry.
How Can I Store The Muffins?
I find the taste of muffins develop better overnight. So I would usually bake them the night before. Storing in airtight container in normal room temperature would be fine for 1-2 days.
If you were to store the muffins in the fridge, please remove the muffins to let them come to room temperature for about 20-30 mins before serving.
That’s because butter is used as part of the ingredients, and when temperature is low, it will make the muffins turn hard. Letting the muffins thaw in room temperature should restore the texture.
Chocolate Chip Muffins
- 120 g Cake / Top Flour
- 20 g Sugar
- 30 g Brown Sugar / Demerara Sugar
- 1 tsp Baking Powder
- Pinch of Salt
- 60 g Unsalted Butter, Softened
- 50 g Egg
- 60 g Buttermilk* / Milk
- 1/2 tsp Vanilla Extract
- 90 g Chocolate Chips
- Preheat oven to 180C. Add vanilla into buttermilk and set aside.
- Place softened butter in mixing bowl. Whisk the butter slightly with handheld mixer or whisk.
- Add in both sugar. Whisk till butter mixture turn pale and light in color.
- Add in egg in 3 batches. Mix well with each addition.
- Sift flour and baking powder into mixture above. Using a spatula, fold in 1/2 of the flour lightly.
- Add 1/2 portion of the buttermilk into the batter above. Ensure that you mix well.
- Add in remaining flour and mix well. Add in the remaining buttermilk and mix well.
- Reserve about 1/4 portion of chocolate chips. Add in the rest of the chocolate chips into batter. Mix in lightly.
- Spoon batter into 6 muffin cups (near to the brim of the cups; about 90% full). Add reserved chocolate chips on the top of the batter. Bake in preheated oven at 180C for about 20-23 mins.
- Cool completely on wire rack before storing in airtight container.