Muffins are a type of quick bread usually baked in small portions. They look like cupcakes but are not as sweet as they are and generally lack frosting. They do not need too much of beating and the muffin batter is versatile and your choice of addition can bring in different type of muffins. This version is a chocolate chip muffin, the springy sponge texture and a buttery sweet taste with the added choco chips are an amazing snack and this is an abosulte fuss free recipe. Go ahead and feel proud a baker!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup superfine sugar*
- 1 cup semisweet chocolate chips
- 2 large eggs, at room temperature
- 1 cup milk, at room temperature
- 6 tablespoon cooking oil
- 1 teaspoon pure vanilla extract
*Process the sugar in a food processor for nearly 5 minutes to make it superfine.
- Preheat the oven to 180 degree C (350 degree F).
- Place the oven rack in the middle of the oven.
- Line muffin cups with paper liners.
- In a large bowl mix together flour, baking powder, salt and add the superfine sugar and the chocolate chips and mix them well.
- In another bowl beat the eggs using a wire whisk and add the milk and oil and beat lightly until the wet ingredients are combined with each other.
- Make a well in the center of the dry ingredients and pour the egg mixture into the well.
- Using a rubber spatula mix them well to form a thick batter. Do NOT over mix or it will lead to a tough muffin.
- Spoon them into the prepared muffin cups filling 2/3 rds of the cups.
- Bake them in the oven for nearly 15 minutes or until a tooth pick inserted into the center of the largest muffin comes out clean.
- Let the muffins cool for sometime and they are great to be served warm else cool completely and they stay good for upto 4 days.
Recipe adapted from: Simply baking, love food.