Chocolate Chip Muffins
Easy-to-make basic chocolate chip muffins that are an all-time kids' favourite!
Prep Time 20 minutes
Cook Time 22 minutes
Servings 6 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.
* For the sugar, you can use all caster sugar. I like to also use brown sugar for added taste. This time I have used demerara sugar as it is unrefined sugar which may be better for kids.
* You can 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.