Chocolate Chip Muffin

Chocolate Chip Muffin

When I was a little younger (ok quite a lot😊) and working in the hotel industry in Hong Kong, I would always go to Pacific Coffee to get my favorite skimmed milk latté and a delicious muffin. Sometimes I would meet my friends there or my mom would come into town to meet me for coffee. I have such wonderful memories of this time. Have you ever found that certain foods can bring you back in time? Well.. when I tasted these muffins, I was transported back to Pacific coffee. 

I tried this combination of ingredients last week for the first time and loved the result. I did not actually have any chocolate chips in my house but I did have a huge bar of chocolate and I set my kids to work with a mortar and pestle. It doesn’t really matter if you use actual chips or just pieces of any chocolate you like. I used milk chocolate for this recipe. Hope you love these muffins as much as I do!

Ingredients

·         4 cups (550 gr) all purpose flour

·         1 cup (200 gr)  granulated sugar

·         4 tsp baking powder

·         1 tsp salt

·         1 & 1/2 cups chocolate chips

·         4 eggs

·         1 cup ( 250 ml) milk

·         1/2 cup vegetable oil

·         4 tbsp melted unsalted butter, cooled for 5 minutes

·         2 tsp vanilla extract

Instructions

1.      In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins. 

2.      Preheat the oven to 425ºF(or 200 ºC) . In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes.

3.      Line a muffin pan with 12 paper liners. After the 15 minute rest, use a large cookie scoop to fill the muffin cups completely full. Fill them with as much batter as each cup can possibly hold. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar. 

4.      Bake at 425ºF (or 200 ºC) for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF (180ºC) and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

 

Note: if you are a fan of blueberry muffins or raspberries, you could easily replace the chocolate chips😊 

Let me know in the comments whether you like the recipe. You can  also follow us on Instagram and Pinterest 

 

Love,

Caroline