Chocolate Chip Muffin Recipe

Inspired by Tipsy Egg

Time30m

Serves12

A delicious muffin filled with chocolate chips.

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Ingredients

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Muffin Batter

2 cups 00 bread flour

3 tbs granulated sugar

1 tbs Baking powder

1 tsp Baking soda

1 tsp Celtic sea salt

1 large Egg

1 cup Milk

1 tbs Tuscany sunflower oil

1 tsp Watkins vanilla extract

1 cup Chocolate chips

Method

Preparation

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Mix Wet Ingredients

In a separate bowl, beat the egg, then add the milk, vegetable oil, and vanilla extract. Whisk until combined.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Fold in Chocolate Chips

Gently fold in the chocolate chips until evenly distributed throughout the batter.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.