Recipes · American · Bakery
Classic Chocolate Chip Muffins
One serving has 302 kcal and 5 g protein, and at least a fifth of a woman's daily need of phosphorus (27%) and selenium (24%). Ready in 30 minutes.
- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (90.5 g)
- Difficulty: Easy
- Diets: Flexitarian, Vegetarian, Kosher
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 20 g Wheat flour, white, all-purpose, enriched, bleached
- 13.3 g Sugar, white, granulated or lump
- 1 g Leavening agents, baking powder, double-acting, straight phosphate
- 0.2 g Salt, table
- 16.7 g Milk, whole
- 8.3 g Vegetable oil, NFS
- 16.7 g Egg, whole, raw
- 1 g Vanilla extract
- 13.3 g Chocolate chips
Method
- Preheat the Oven Preheat your oven to 180°C (350°F). Line a muffin tin with 6 paper liners or grease the tin lightly with oil.
- Mix Dry Ingredients In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Prepare Wet Ingredients In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
- Add Chocolate Chips Fold the chocolate chips into the batter. Reserve a few to sprinkle on top of each muffin for decoration.
- Fill Muffin Tin Divide the batter evenly among the 6 muffin liners, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
- Cool and Serve Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
- Chef's Notes Variations: Substitute chocolate chips with blueberries or nuts for different flavors. Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Dairy-Free Option: Replace milk with almond, soy, or oat milk.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 302 kcal | 14% |
| Carbohydrates | 38.3 g | |
| Water | 30.4 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 5.2 g | 11% |
| Tryptophan | 0.03 g | |
| Threonine | 0.06 g | |
| Isoleucine | 0.07 g | |
| Leucine | 0.14 g | |
| Lysine | 0.05 g | |
| Methionine | 0.04 g | |
| Cystine | 0.04 g | |
| Phenylalanine | 0.1 g | |
| Tyrosine | 0.06 g | |
| Valine | 0.08 g | |
| Histidine | 0.05 g | |
| Fat | 14.7 g | |
| Monounsaturated | 5.4 g | |
| Polyunsaturated | 3.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.4 g | |
| Saturated | 4.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 70.6 mg | |
| Calcium | 110 mg | 11% |
| Copper | 0.12 mg | 13% |
| Iron | 1.8 mg | 10% |
| Magnesium | 24.1 mg | 8% |
| Manganese | 0.14 mg | 8% |
| Phosphorus | 186 mg | 27% |
| Potassium | 119 mg | 3% |
| Selenium | 12.9 µg | 24% |
| Sodium | 186 mg | |
| Zinc | 0.64 mg | 8% |
| Thiamin (vitamin B1) | 0.19 mg | 17% |
| Riboflavin (vitamin B2) | 0.21 mg | 19% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.09 mg | 2% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 50.2 µg | 13% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 63.9 mg | 15% |
| Vitamin A | 35.4 µg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.6 mg | 10% |
| Vitamin K | 10 µg | 11% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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