Ads 468x60px

Wednesday, December 19, 2007

Chocolate Chip Muffins

'Tis the season of sugar-induced coma, so here is a recipe for chocolate chip muffins. I got the recipe from here, and made some adjustments. A few notes: those are American-style, not English muffins. Cups are US standard cups that hold 240 ml of liquid. This recipe makes 12. You will need one 12-cup (or 2 6-cup ones) regular muffin pan, for which the cups measure about 3 inches/7.5 cm in diameter. Metric conversion courtesy of


2 cups (250 g) all-purpose flour
1/2 cup (100 g) sugar
1 tablespoon (10 g) baking powder
1/2 teaspoon salt
1 egg
1 cup (240 ml) milk
1/3 cup (80 ml) vegetable oil
3/4 cup (150 g) miniature semisweet chocolate chips


The main principle of making muffin batter is to mix the wet and the dry ingredients separately, and combine them in the end, mixing with a wooden spoon (no mixer!) just so all the dry ingredients get moistened. Proper muffin batter may be lumpy, but that's OK. Overmixing creates a dense heavy texture, and that is not the purpose here.

In a large bowl sift together flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil. Stir into dry ingredients until dry ingredients are moistened. Fold in chocolate chips.

Grease muffin cups, or line them with paper cups. Fill them about 3/4 full. Bake at 375 F (190 C) for 18-20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes and remove to a wire rack to cool completely.

No comments: