Baking

Bakery Chocolate Chip Muffins

Name: Bakery Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 300 g (2 cups) plain flour; 150 g (2/3 cup) caster sugar; 2 tsp baking powder; 1/2 tsp salt; 2 eggs; 250 ml (1 cup) milk; 80 ml (1/3 cup) vegetable oil; 1 tsp vanilla extract; 150 g chocolate chips

Serves 12 Prep 15 mins Cook 20 mins Total 35 mins

Bakery Chocolate Chip Muffins is a baking staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. Plan on 35 mins from starting prep to plating for 12. Prep is about 15 mins; the active cook or oven time is closer to 20 mins. Read the whole method once before you turn on the heat. Oven cue in the method is 190°C. Preheat fully; a cold start throws off the 35 mins timing and can leave centres underdone while edges race ahead. Good for weekend baking sessions and school-lunch tin fillers. One tray or tin as written — freeze extras in airtight bags. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Method opens with: “Preheat oven to 190°C. Line a 12-hole muffin tin.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

300 g (2 cups) plain flour
150 g (2/3 cup) caster sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
250 ml (1 cup) milk
80 ml (1/3 cup) vegetable oil
1 tsp vanilla extract
150 g chocolate chips

Method

Preheat oven to 190°C. Line a 12-hole muffin tin.
Mix flour, sugar, baking powder and salt.
Whisk eggs, milk, oil and vanilla. Fold into dry ingredients with chocolate chips until just combined.
Divide among cases and bake 18–20 minutes until golden.

Tip: Do not overmix — a few lumps keep muffins tender.

Notes

Putting it together for Bakery Chocolate Chip Muffins: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Make-ahead and leftovers: one tray or tin as written — freeze extras in airtight bags. Store Bakery Chocolate Chip Muffins airtight once fully cool; most batches keep several days, or freeze flat and thaw in the tin. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Heat and timing: the method calls for 190°C. Fan-forced ovens run hotter and dry things faster — if your oven runs hot, check a few minutes early. Tray position matters: middle rack for even colour unless the recipe says otherwise. If you open the door a lot, add a minute or two back on.
Shopping and mise en place: read the full ingredient list once before you start. For Bakery Chocolate Chip Muffins, plain flour and caster sugar are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.