These light raspberry chocolate chip muffins are made using oil and buttermilk - so…
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These easy, buttery rich chocolate chip muffins are made using the basic creaming method. Read on to find out how to make these simple muffins!
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How Can I Make These Chocolate Chip 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 using just 2 ingredients for substitution.
Most of the muffin recipes that I have tried are mostly made using oil, which are usually not so greasy 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.
The recipe below makes a small batch of 6 muffins. You can click on the buttons in the recipe card (2x / 3x) to double or triple the batch.
What Ingredients Do I Need For The Muffins?
- Cake Flour
- Sugar: We will be using both caster sugar and brown sugar here. You can also use just caster sugar if you do not have brown sugar.
- Baking Powder
- Unsalted Butter: I’m using Paysan Breton butter here.
- Egg: Use medium or large sized egg, about 55-60g.
- Buttermilk: You can use either DIY buttermilk or buttermilk from the supermarket.
- 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.
As 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 would restore the texture.