I love Homemade Chocolate Chip Muffins, especially these moist, full of chips muffins with the perfect crumb topping. This muffin recipe is perfect for Breakfast or even with a cup of coffee or tea as an afternoon snack.
Chocolate Chip Muffin Recipe
When I first came to Italy there was not a muffin in site and for someone like me who loves muffins, that was tough.
Hell, there wasn’t even chocolate chips!! I used to smash plain chocolate with a hammer to make my own chopped chocolate.
Well now it’s a little bit easier but I am still making this delicious Chocolate Chip Muffin Recipe. I love one in the morning with my coffee and my husband likes his dunked in his caffe latte.
How to make the Perfect Muffins
- Be sure to mix your wet ingredients and your dry ingredients separately.
- Add wet ingredients to dry and then mix.
- Do not over mix 16-18 turns and no more.
- Do not over fill the cups 3/4 full is perfect.
- Bake at a higher heat for 5 minutes then lower the heat for the remaining bake time.
- Bake in the middle of the oven.
- Let cool in pan.
Muffins are the sort of thing that are quick and easy to make, don’t take very long to bake and can be frozen. And who can say no to a Homemade Chocolate Chip Muffin? Especially with a Crumb Topping!
I have to say Italians don’t think too much about breakfast. A quick cornetto (croissant) or a couple of Italian biscotti or even a couple of slices of this crunchy Italian Breakfast Bread that I have to admit is delicious.
But me I have to admit a couple of pieces of toast and peanut butter always sounds good to me, or even a slice of a tasty Cinnamon Raisin Bread .
Or a Homemade Chocolate Chip Muffin! Enjoy.
Homemade Chocolate Chip Muffins
Ingredients
CHOCOLATE CHIP MUFFINS
- 1/4 cup + 2 tablespoons milk
- 1 teaspoon lemon juice
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/4 cup mini chocolate chips
- 1 egg
- 3/4 cup sugar
- 1/3 cup butter melted (cooled)
CRUMB TOPPING
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1 tablespoon butter (softened)
- 1/4 cup mini chocolate chips
Instructions
- Pre-heat oven to 400° (200°C), grease and flour 8 cup muffin tin or use paper baking cups.
CHOCOLATE CHIP MUFFINS
- In a small bowl mix together the milk and lemon juice. Let sit 15 minutes.
- In a medium bowl whisk together flour, baking powder, baking soda and salt, then add the chocolate chips.
- In a large bowl beat together on medium speed the egg, sugar, melted butter (cooled) and sour milk for approximately 1-2 minutes.
- Add dry ingredients to wet ingredients and mix just until combined, stir 16-18 times and no more.
- Spoon batter into prepared muffin cups. Top with crumb topping and bake for 5 minutes then lower the temperature to 350° (190°C) and bake for another 15 minutes or until baked. (check with a toothpick). Let cool completely. Enjoy!
CRUMB TOPPING
- In a small bowl stir together the brown sugar and flour add the butter and combine until crumbly, stir in chips. Use as topping.
Nadia says
Great recipe!! Awesome clear direction and easy to make!!! They are in the oven and excited to try!!
Rosemary says
Hi Nadia, thanks I hope you enjoy them.
Jess says
Hi, could you use oil instead of butter and if so what would the measurements be?
Rosemary says
Hi Jess, yes you can substitute with oil, and the measurement is the same, 1/3 cup. Hope you like them.
Beth says
I love chocolate chip muffins they are one of my favourites. Thanks for the recipe.
Rosemary says
Hi Beth, thanks so much, I hope you enjoy them!