Chocolate Chip Muffin

  • 3 c. flour
  • 1 c. sugar
  • 1 1/2 T. baking powder
  • 1/2 t. salt
  • 1 1/2 c. mini or regular-sized chocolate chips
  • 1/2 c. butter, melted and cooled
  • 1/4 c. vegetable or canola oil
  • 3 eggs
  • 1 1/2 c. milk
  • 2 t. vanilla

my dense Chocolate Chip Muffin

1. In a large bowl, whisk together the flour, sugar, baking powder and salt until combined. Stir in the chocolate chips.

2. In a second bowl, combine the remaining ingredients and whisk until fully combined. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and combined. Be careful not to over-stir.

3. Pour into greased or lined muffin tins. Bake at 375 degrees for 12-14 minutes for a mini-muffin tin and 15-18 minutes for a regular-sized muffin tin, until fully cooked. (Use the toothpick test, if needed.)


I don’t blame the recipe because stolenmomentscooking loved it and raved about it and I believe her. But this didn’t turn out well for me. I know it taste good but the texture was not up to my liking I can’t explain it, it wasn’t as hard as a rock but felt heavy in a way. I wanted to share with you not only my triumphs but also my failures so you learn a little something from my experiences.

I searched online and according to these could be some of the reasons why this happens:


  • Over-stirring the batter is a common cause for dry, hard muffins. You should mix the batter until the dry ingredients are just moistened. Do not worry about getting the lumps out. Fifteen to 20 stirring strokes with a wooden spoon should be plenty. Never use an electric mixer.


    Not Enough Baking Powder

  • If a recipe does not include enough baking powder, your muffins will have a poor texture. Baking powder reacts with other chemicals in the batter, causing air bubbles to form during the baking process. Without these bubbles, your muffins will turn out very dense and tough. Most recipes typically call for two to three teaspoons of baking powder.


    Too Much Egg

  • If a recipe includes too much egg, the muffins will come out dry and rubbery. If this is happening, try reducing the amount of egg in your recipe or find a new one. Most recipes call for only one egg.



  • If you bake muffins for too long or at too high a temperature, they will become rubbery and tough. This is particularly true if you are using a dark, non-stick pan, since these absorb heat better than other types of cookware. When baking muffins, use a shiny, greased pan and monitor them closely while they are in the oven.


Again, please don’t blame the recipe…give it a try to, it may turn out better for you. I know I surely will.


Lemon Drizzle Muffin

This is the first muffin recipe I found online that I am truly happy about! The product was very light, fluffy and not too sweet! I even made a non-dessert loving friend like it!
P.S. grating lemon was not my favorite part of the process (I never realized it will be that hard – and then my husband told me that cheese graters like knives also gets dull – palm to face moment)
Serves: 12
  • 220g plain flour
  • 125g caster sugar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarb of soda
  • 1/4 teaspoon salt
  • 1 egg
  • 250g natural yoghurt
  • 85g butter or margarine, melted
  • 1 tablespoon lemon juice
      Lemon drizzle:
  • 80ml lemon juice
  • 4 tablespoons sugar
  • 1 teaspoon grated lemon zest

Preparation method Prep: 20 mins | Cook: 20 mins

  1. Line a 12 cup muffin tin with paper cases.
  2. In a large bowl, combine the first six ingredients.
  3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
  4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
  5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
  6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.