Chocolate Chip Muffins



Chocolate Chip Muffins

Explore the Best of English and American Baking: dive into the world of heartwarming classics like porridge and pancakes, and discover the charm of our chocolate chip muffins. These simple yet irresistibly soft muffins fill your kitchen with a delightful aroma as they bake. Customize them to your liking - whether you prefer the fruity tang of apple muffins or the rich indulgence of chocolate chip, a favorite that has inspired great writers from Goldoni to Leopardi.

No muffin tin? No worries! Try our equally tempting Mascarpone and chocolate chip tart.

Ingredients for 12 muffins
Butter ½ cup (125 g) - (softened at room temperature)
Flour 00 2 ¼ cups (265 g)
Sugar ⅔ cup (135 g)
Whole milk ½ cup (135 g) - (at room temperature)
Eggs ½ cup (110 g) - (about 2 medium eggs, at room temperature)
Dark chocolate chips ¾ cup (100 g)
Vanilla bean 1
Baking soda 1 tsp - (level)
Fine salt 1 pinch
Powdered yeast for sweets 2 ⅓ tsp (10 g)

How to prepare Chocolate Chip Muffins

To make chocolate chip muffins, leave the butter out of the fridge for at least 1 hour to soften. Combine the softened butter with sugar 1, and beat with an electric mixer until you achieve a fluffy and creamy mixture 2. Then, split a vanilla bean and scrape out the seeds using the back of a knife 3.

Pour these into the bowl with the butter and sugar 4. Start the mixer again and add the eggs, also at room temperature, one at a time 5, to prevent the ingredients from separating 6.

Now sift the flour 7, the baking powder 8, and the baking soda 9 directly into the bowl with the mixture.

Also add a pinch of salt and activate the mixer again to incorporate the dry ingredients 10. You'll notice the batter becomes thicker, so thin it out with room temperature milk added gradually 11. At this point, the mixture will be soft and compact 12.

Combine 80 g (about 3 oz) of chocolate chips 13 and gently mix them in using a spatula. Then, transfer the batter into a disposable piping bag without a tip 14 for a cleaner process, or you can simply use a spoon if preferred. Place paper liners in a muffin tray and fill each one about 2/3 full, leaving just under a centimeter from the top 15. Each muffin should weigh approximately 70 g (about 2.5 oz).

On the muffins, sprinkle the remaining chocolate chips 16, and bake in a preheated oven at 350°F (180°C) for 18-20 minutes in static mode 17. At this point, your chocolate chip muffins are ready to be enjoyed 18.

How to store

Chocolate chip muffins can be stored for a maximum of 2-3 days under a glass cloche. If you prefer, you can freeze the baked muffins, then let them thaw as needed and warm them slightly in the oven before serving.


You can make them more rustic by chopping up a chocolate bar into flakes instead of using chocolate chips. If you also add cubed pears, you'll create a delicious chocolate and pear variation! It's essential to use the freshest ingredients and ensure that milk, eggs, and butter are always at room temperature.