Soft Chocolate Chip Muffins are light, fluffy, and full of gooey chocolate—perfect for breakfast or a snack
Ingredients
- 1½ cups all-purpose flour
- ½ cup sugar
- ½ cup milk
- ⅓ cup oil (or melted butter)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup chocolate chips
Instructions
1. Preheat
- Oven: 180°C (350°F)
- (Air fryer option below
2. Mix wet ingredients
- Whisk egg and sugar
- Add milk, oil, and vanilla
3. Add dry ingredients
- Mix in flour, baking powder, baking soda, and salt
- Stir gently (don’t overmix)
4. Fold in chocolate chips
- Lightly coat chips in flour to stop sinking
5. Fill molds
- Line muffin tray and fill ¾ full
6. Bake
- Oven: 18–22 minutes
- Until golden and a toothpick comes out clean
Air Fryer Method
- Preheat to 160°C (320°F)
- Bake for 12–15 minutes
- Use silicone molds or small cups that fit your basket
Tips for Extra Soft Muffins
- Don’t overmix → keeps them fluffy
- Use oil instead of butter for more moisture
- Don’t overbake
Variations
- Double chocolate: Add 2 tbsp cocoa powder
- Banana chip muffins: Add mashed banana
- Nutty: Add walnuts or almonds
Serve With
- Tea or coffee
- Warm with a little butter
- Drizzle with chocolate or honey