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These buttery rich 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.
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How Can I Make These Muffins?
This muffin recipe uses creaming of butter and sugar – which results in muffins with more bite! Butter-based muffins, cupcakes and cakes often have 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.
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 also what my family usually prefer.
If you prefer moister crumbs for your muffins, check out some of the muffin recipe links I’ve listed below, which uses oil.
What Ingredients Do I Need?
- Cake Flour
- Sugar: We will be using both caster sugar and brown sugar here. You can also use entirely caster sugar if you do not have brown sugar.
- Baking Powder
- Unsalted Butter
- Vanilla Extract
- Chocolate Chips: For the add-in, I am using chocolate chips. Other than chocolate chips, feel free to swap out using your favourite chips – caramel, peanut butter. Or you can also add chopped fresh or dried fruits!
>> MORE MUFFIN RECIPES:
- Pandan Kaya Muffins
- Raspberry Chocolate Chip Muffins
- Orange Nutella Muffins
- Blueberry Yogurt Muffins
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 beat the butter and sugar till fluffy. Do not over-beat the mixture at this moment, otherwise you may have dense layer in the muffins.
While folding in the dry ingredients, also ensure that you do not over-mix.
Lastly, do not over-bake the muffins, otherwise they can turn out to be dry! Bake till they are evenly browned, and when a skewer inserted into the middle of muffin comes out relatively clean, with just a few 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 can 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 Chocolate Chip Muffins?
I find the taste of muffins develop better overnight. So I like to bake them the night before. Storing in airtight container in normal room temperature would be fine 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.
Easy-to-make basic chocolate chip muffins that are an all-time kids’ favourite!
- 120 g Cake / Top Flour
- 25 g Caster Sugar
- 30 g Brown Sugar
- 1 tsp Baking Powder
- Pinch of Salt
- 65 g Unsalted Butter, Softened Slightly
- 1 Large Egg (about 60g)
- 60 g Buttermilk* / Milk
- 1/2 tsp Vanilla Extract
- 90 g Chocolate Chips
- Preheat oven to 180C. In a bowl, add vanilla into buttermilk and set aside.
- Whisk softened butter and sugar in mixing bowl, till it turns pale and light in color.
- Add in egg in 3 batches. Mix well with each addition.
- Sift flour and baking powder into mixture above and mix well.
- Mix in 1/2 portion of the buttermilk.
- Repeat with remaining flour and buttermilk.
- Reserve about 1/4 portion of chocolate chips. Mix in the rest of the chocolate chips into batter 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, or till skewer comes out clean or with a few dry crumbs when inserted in the centre.
- Cool completely on wire rack before storing in airtight container.
For the sugar, you can use all caster sugar. I like to use brown sugar for added taste.
You can also DIY your own buttermilk by placing 3/4 tsp of vinegar into a bowl, and top up with milk to 60g. Let it curdle for about 5 mins before using.
- Category: Breakfast, Dessert, Tea
- Method: Bake