Chocolate Chip Muffins

~ Posted on Friday, September 3, 2010 at 12:38 AM ~

This is my 1st attempt of making:



* Less than 5 minutes to mix & fold batter

* 30 minutes for baking process

Ingredients / Tool Required:

* 1 pack of Chocolate Muffin Mix (500g)

* 4 eggs (room temperature)

* 130ml water (room temperature)

* 135ml oil

* A measuring jug

* A big containter to mix ingredients in

* A flexible spatula for mixing and folding

* Cupcake casings-depending the casing size, I used 22 pieces

(Note: I used the hard type which can put into oven and bake together)

* A small ladle to spoon mixture into cupcake casings

* Baking aluminium foil the size of wire rack

What to Do?

* Place all ingredients into a big container.

* Mix and fold using the flexible spatula.

(Check out Ben helping mummy out!)

* Continue mixing and folding until all ingredients are combined.

* Using the small ladle, spoon the mixture to each cupcake casing until about 3/4 full.

* Drop in small amount of chocolate chips into each cupcake casing (if you want to eat more, then dump more!)

* Place each cupcake casings on top of wire rack which has been lined with baking foil.


*Pre-heat oven at 190℃ (about 5 minutes)

* Place wire rack tray into oven.

(Check out the chocolate chips on top of the muffin mixture)

* Set oven to 190℃ and bake for 25 minutes.

(25 minutes seem long especially when you start smelling the sweet aroma of the chocolate muffins. Oh, and you get real excited when you start seeing the muffins rise!)




* Test subject 1 (aka me): "A bit dry all over... suspected due to the smaller cupcake casing and small surface area. Inside muffins are moisty though."

* Test subject 2 (aka Ben): "Mmmmmmmmm... "(showing mummy his index finger which meant "GOOD"-he has yet to master the thumbs up...)

* Test subject 3 (aka hubby): "Looks 3/10, taste 8/10!!! Yeah you are right need bigger cup... 1stly its not enough in 1 cup to feed my appetite. The moist part inside oooooo heaven..."


* I'm wondering when is the right time to put those sugar decoratives in?

* Why does some of the muffins 'sway' to certain directions? (Due to fan?) and how do I overcome this?

* Do you think using pre-mix ingredients are good? Somehow I feel as though I'm cheating but I was told I need to get more experience in baking first and not focus much on what flour and all at the moment...


* Definitely going to buy bigger size cupcake casings... (don't think reducing mixture amount will help)

So there you go.... my 1st CHOCOLATE CHIP MUFFINS attempt!

Overall, I feel it should be better! I'm a tad disappointed with the hard crust though. And I wanted to put the sugar decorative on top of the muffins but it just rolled off the cupcakes because of the hard surface.

If you have any questions or tips to share, feel free to leave a comment as I might have left out details of it or I could find out more from my SIL who taught me this during my 1st baking class recently.

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

Brought to you by: Baker wannabe aka

Comments (12) -

Catheryn  @ Pink Bibs

Way to go Jenny da Baker!

I am not good at baking but I would think the swaying could be due to cup too small thus causing the muffin to rise too high and then flop to 1 side coz it is heavy?  Just guessing. Smile

Yes i love premix ingredients.  Saves time.  When you are pro, then maybe can try to be more adventurous to make your own mix Smile


hmmm, muffin trays, maybe? oh, try making carrot cake and banana cake! Smile


Gosh, they look yummi-Lici0us. I'm gona try them tomorrow!

I'm a full-time mummy

Hey Catheryn,
More like Jenny da timer and press ON button! I don't think it's the cup size cos when my SIL demo during the baking class, she used a bigger cup which also ended up the same way too, I suspected the fan in the oven lah.. Thanks for your thoughts on premix. I still feel like I cheated though..  Tong

Hey Cheri,
SIL said no need to get muffin trays as harder type of cupcake casings save you all the trouble and cleaning work, which I agree! As for cake, yeah yeah... I want to make cheesecake!!!!!

Hi Nostalgic!
Thanks, let me know how yours turned out, ok?


Definitely try muffin trays!  I am an excellent baker and I think you have a great recipe, but its all in the pan you use!  Love the picture of your little helper!!!

I'm a full-time mummy

Hi Java!

Thanks for your feedback! Really? Muffin tray? Hmmm... guess I have to give it a try then... thanks!


Hi full-time mummy,

Since your oven has a fan, the temperature should be higher than is indicated. You might want to try lowering the temperature to 175 to 180 degrees C. The higher the temperature, the sharper/ steeper peaks/tops you get. To get flatter, more rounded peaks, lowering the temperature should do the trick. You can test the ideal temperature by using a few muffins as a test batch to get the shape you want. start checking doneness after 18 minutes. Once done, remove from oven.

Your cups dont look 3/4 full to me. Might want to fill up more so that the muffin will have more support from the sides when rising. This may help solve the swaying problem. Using the pre-mix might be good in helping you understand you oven to and boost your confidence. The muffins look great ya! You're doing great, Jiayou =]

I'm a full-time mummy

Hi Bakertan!
Thanks for the great tips! I will take note to put the temperature lower. I do prefer to have the top rounded or flatter a bit.

Earlier when my SIL demo to me, she filled up the cupcake (bigger size though) to half and some of them actually overflowed. I did filled up mine 3/4 (smaller cupcake size) cos I was actually trying to clear up the remaining mixture (too much that I had to bake in 2 batches).

Btw, I wonder whether it's possible to store the remaining mixture in the fridge and bake it the next day instead of baking everything in 1 go?

Thanks for your support and encouragement!


aww! i want some! =D haha and ur baby is sooo cute!!!!

I'm a full-time mummy

Hi CrazyGirl!
You'll have to come to Malaysia to get it... but only after I mastered this! Tong Thanks for your comment and have a nice day! Smile


Hi full-time mummy,

From my experience, my cupcakes do not overflow even when 3/4 filled (medium sized). Your cupcakes must have rose a lot.

It is better to bake the cupcakes at one go and freeze those that you are unable to finish. Cupcakes can be frozen for quite some time. Thaw the frozen cupcakes in the refrigerator overnight and reheat them in the oven when you are craving for them. I havent tried storing batter in the fridge. It might work according to some books I read, but i would'nt recommend it.  

Another alternative would be to half the recipe exactly. In fact this is a better solution. I have never tried freezing cakes myself. But it is perfectly alright to do so (Some of my blogger friends do it). It works well when you want to prepare cakes in advance.  


I'm a full-time mummy

HI Bakertan!

Call me Jenny Laughing

I will try to half the recipe the next round. Planning to make banana muffins since I bought some bananas yesterday and had the banana premix too! Thanks for your valuable advice!

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