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Soft Loaded Chocolate Chip Muffins with Tons of Flavour
These Loaded Chocolate Chip Muffins are soft, rich, and filled with chocolate chips for the perfect homemade bake. Add this recipe to your baking list for your next chocolate craving.
Additional Information
- Can these be frozen? Yes. Once completely cooled, place the muffins in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw at room temperature for a couple of hours before serving.
- How long can they be stored, and how? Store the cooled muffins in an airtight container at room temperature for 3 to 4 days. Adding a sheet of paper towel to the container helps absorb excess moisture and keeps the tops from becoming sticky.
- Can I use different chocolate chips? Yes. Milk, dark, white chocolate, or even chocolate chunks all work well.
- Can I make these ahead? Yes. Bake them the day before and store them in an airtight container. They stay fresh for several days.
Ingredient Substitutions
- Self-Raising flour: If you only have plain flour, use 250 g plain flour plus 4 tsp baking powder.
- Vegetable oil: Can be replaced with canola oil or sunflower oil.
- Milk: Whole milk, 2%, or a dairy-free alternative such as oat or almond milk all work well.
- Chocolate chips: Use milk, dark, white, or a combination.
Caster sugar: Fine white sugar works perfectly if caster sugar isn’t available.
Vanilla extract: Vanilla bean paste can be used for a richer flavour.
Why You Will Love and Enjoy These Loaded Chocolate Chip Muffins
- They’re quick to mix with everyday pantry ingredients.
- Every muffin is filled with cocoa flavour and plenty of chocolate chips.
- The soft, fluffy texture stays delicious for several days when stored properly.
Loaded Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These chocolate muffins come together in one bowl with very little effort, making them perfect for busy baking days. Just remember not to overmix the batter, or you will end up with dense muffins
Ingredients
- 250 g Self-Raising flour
- 10 ml – 2 tsp baking powder
- 25 ml – 2 tbsp cocoa powder
- 175 g caster sugar
- 150 g chocolate chips, plus extra for sprinkling
- 1 large egg
- 250 ml milk
- 90 ml vegetable oil
- 5 ml – 1 tsp vanilla extract
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a 12-cup muffin tin with paper cases.
- In a large mixing bowl, whisk together 250 g Self-Raising flour, 2 tsp baking powder, 2 tbsp cocoa powder, and 175 g caster sugar until evenly combined. Stir in 150 g chocolate chips, saving a handful of extra chips for the tops.
- In a separate jug, whisk together 1 large egg, 250 ml milk, 90 ml vegetable oil, and 1 tsp vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Fold everything together gently with a spatula or wooden spoon until just combined.
- Don’t keep stirring. The batter should still look a little lumpy, and that’s exactly what gives you tender muffins.
- Divide the batter evenly between the 12 paper cases, filling each about 3/4 full. Sprinkle the reserved chocolate chips over the tops.
- Bake for 20 minutes, or until the muffins have risen well and a toothpick inserted into the centre comes out with a few moist crumbs.
- If it comes out coated in wet batter, give them another 2 to 3 minutes.
- Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- If you’re anything like me, you’ll probably sneak one while it’s still slightly warm
Notes
Prepared, tried, and tested by Preshana
Want those big, bakery-style muffin tops at home? These simple tricks really help!
PS: Suggestions not used in this recipe as given above, but try it out and let us know how it worked for you.
- Let the muffin batter rest for 15 minutes before filling the muffin pan. This gives the flour time to absorb the liquid and helps create taller muffins.
- Fill each muffin liner almost to the top. Depending on your cupcake size, about 6 to 8 tbsp batter per liner works well for those generous bakery-style muffins.
- Leave an empty space between each filled muffin cup. This gives the muffins room to rise without touching each other.
- Bake the muffins at 425⁰F (220⁰C) for the first 7 minutes, then reduce the oven temperature to 350⁰F (180⁰C) and continue baking until they’re cooked through. That initial burst of heat helps create those beautifully domed muffin tops.
Fresh from the oven and worth every chocolate-filled bite.
Loaded Chocolate Chip Muffins are a wonderful choice for anyone who enjoys soft, homemade baking with rich chocolate flavour in every bite. The recipe is easy to follow, uses everyday ingredients, and produces tender muffins that are just as suitable for breakfast as they are for dessert or an afternoon coffee break. With helpful baking tips and clear instructions throughout, this recipe makes it easy to turn a handful of pantry staples into a batch of delicious homemade muffins that are ready to enjoy in only 30 minutes.
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