Nothing beats a fresh muffin warm out of the oven. Bonus points if it’s a cold day! These bakery style chocolate chip muffins are big, fluffy, and absolutely packed full of chocolate.
All you need to put these muffins together is one bowl and 15 minutes! No electric mixer required.
With overflowing crisp muffin tops and a sprinkling of sugar, these muffins are sure to rival your local bakery.
- ¾ cup milk
- 1 tbsp white vinegar
- ¾ cup canola oil
- 1 tbsp vanilla essence
- 2 eggs
- 1 cup caster sugar
- 2 cups plain flour / all-purpose flour
- ¼ cup cornflour / corn starch
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 1 ¼ cups of dark or semi-sweet chocolate chips
- Granulated sugar, for sprinkling
- Preheat the oven to 180°C / 340°F (fan-forced/convection) or 190°C / 375°F (standard). Line a 12-hole standard muffin tin with paper muffin cases and lightly grease the cases with cooking spray.
- In a large bowl, whisk together the milk and vinegar. Allow to stand for 5 minutes until thick. Whisk in oil, vanilla, eggs and sugar until well combined.
- Sift over plain flour, cornflour, baking powder, salt and cinnamon. Fold in gently until just combined (a few lumps are okay). Fold in chocolate chips.
- Pour approximately ⅓ cup of batter into each paper case. Sprinkle each muffin with granulated sugar. Bake for 20-25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the cooked muffins un-refrigerated in an airtight container for up to 4 days. After a couple of days, microwave for 20 seconds before serving to keep fresh.
- To freeze the cooked muffins, bag together in a zip-loc or freezer bag. Keep frozen for up to 6 months. Leave at room temperature for 6 hours or overnight then eat at normal. You can microwave a frozen muffin for 50 seconds to defrost instantly.
Substitutions & Tips
- Muffin liners: I use Tulip shaped muffin liners which can hold quite a lot of batter. If you're using regular muffin liners, you may end up with big overflowing muffin tops. You can put less batter in each cup and make an extra 4-6 muffins instead if you want them to be smaller.
- Vinegar: you can use any type of vinegar or even lemon juice.
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will change the flavour of the muffins.
- Cornflour / corn starch: this helps to make the muffins fluffier by replicating cake flour. You can substitute ¼ cup of cornflour with 2 tbsp of plain flour.
- Chocolate chips: you can substitute the chocolate chips for 250 g (9 oz) of chopped dark chocolate. If you like, you can use any combination of white/milk/dark chocolate chips or chopped chocolate.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 414Total Fat: 22gSaturated Fat: 5.6gTrans Fat: 0gUnsaturated Fat: 0.1gCholesterol: 39.2mgSodium: 144.5mgCarbohydrates: 51.6gFiber: 2.3gSugar: 30.7gProtein: 5.4g