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