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Best Chocolate Chip Raisin Muffins -Super Moist & Fluffy

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Peachpurple loves to bake assorted cakes, muffins and cookies. All the recipes posted at Hubpages were originally baked and tasted.

Please rate my recipe, Thanks!

Chocolate Chip Raisin Muffins

Moist texture with sweet chocolate chips and raisins

Moist texture with sweet chocolate chips and raisins

My First Muffin

Honestly, my first muffin was a failure trial because it turned out damp and sunken.

I had a 12 hole muffin pan but it was too large to fit into the oven.

Hence, I had to use a wok to bake the muffin in the pan.

The wok was put over the gas stove, gas mark was the lowest fire, no water in the wok, just the stainless steel stand to hold on the muffin tray.

It took 30 minutes to bake the muffins.

However, thy didn't end up fluffy and spongy. The muffins sunken due to vapor and unstable heat.

Anyway, I didn't gave up baking muffins.

This is my second time trying to bake muffins.

Now, I had order a smaller size muffin pan that fits into the oven.



Easy To Bake Muffins

Muffins are great snacks for teatime and breakfast or packed lunch for kids.

Muffin goes well with coffee or tea.

If you don't have the sweet tooth for sweets, leave out the chocolate chips and replace them with your favorite nuts, such as almonds, hazelnuts, cashew nuts or sunflower seeds.

If you are weight watcher, replace full cream with soymilk or skimmed milk for health purpose.

This muffin recipe is simple, easy and if you are using a twelve hole muffin tin, you just have to bake twice to get 24 pieces.

The batter produces a nice and lovely fluffy inner texture, spongy plus non sticky to your teeth.



Buy Regular Muffin Pan -Now $6.60 !!

Listen to my review

  • Comes in 12 muffin holes, regular size fit for any muffin paper cups
  • This tray is non-coated, hence the muffin batter doesn't stick onto the muffin tray.
  • It is easy to clean, you don't need to use stainless steel scouring pad at all.
  • Use a sponge with washing liquid will do.
  • This muffin tray fits in any microwave oven.
  • All muffins slide out easily with a single scoop.
  • Worth the money, great product.

Step-by-step Video For Baking Chocolate Raisin Muffin

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

3-4 persons

Ingredients

  • 250g Self-Raising Flour
  • 1tsp bicarbonate soda
  • 1/4tsp salt
  • 150g butter, (dice and melted)
  • 100g icing sugar
  • 2 eggs, (beaten)
  • 1tsp vanilla essence
  • 100ml full cream milk
  • 150ml yogurt, (any flavor)
  • 100g raisins
  • 100g chocolate chips
  • a little butter for greasing muffin tin

Ingredients Measurements

FLOURBUTTERWHITE SUGAR

1/4 cup = 32g

1/4 cup = 57g

1/4 cup = 30g

1/3 cup = 43g

1/3 cup = 76g

1/3 cup = 40g

1/2 cup= 64g

1/2 cup = 113g

1/2 cup = 60g

2/3 cup = 85g

1 cup = 227g

2/3 cup = 75g

3/4 cup = 96g

3/4 cup = 170g

3/4 cup = 85g

1 cup = 128g

 

1 cup = 110g

Instructions

  1. Sieve all dry ingredients in a big bowl.
  2. Combine raisins with yogurt in a bowl. Leave aside for half an hour to soften the raisins.
  3. Cream butter, sugar and vanilla until light and fluffy.
  4. Add half of the beaten egg. Beat well after each addition.
  5. Stir in vanilla essence and yogurt mixture.
  6. Fold in flour alternatively with milk. Mix well.
  7. Add in chocolate chips and raisins. Stir again.
  8. Fill the greased muffin tin with the batter until 2/3 full.
  9. Bake in a pre-heated oven at 180C for 15-20 minutes.
  10. Insert skewer into the muffins. It should comes out clean.

Get ready the ingredients

Sugar, flour, butter, milk, eggs, the usual ingredients used for muffin batter

Sugar, flour, butter, milk, eggs, the usual ingredients used for muffin batter

Tips and tricks

  • I always measure the ingredients accurately before baking time.
  • Getting the right measurement is important for the muffin to turn out soft and fluffy.



Creamy the batter

Creamy batter . I used a stainless steel fork to beat batter by hand

Creamy batter . I used a stainless steel fork to beat batter by hand

  1. Cream up the butter, sugar and vanilla until creamy batter.
  2. You don't have to use the cake mixer. Just use a stainless steel fork to beat the batter for 5 minutes.

Beat in the eggs

Beat in one eggs at a time.

Beat in one eggs at a time.

  1. Beat in the eggs, one at a time and continue to beat for 5 minutes.
  2. Do not add in all the eggs into the batter as it will become lumpy.

Buy fancy paper cups for $4.99!!

Listen to my review

  • My muffins are easily remove from the paper cups and the cups doesn't tear easily.
  • It comes in150 assorted standard baking paper cups, 2-inch diameter
  • I love the colorful patterns and bright colors that resembles rainbow colors. Kids were excited to eat muffins from these paper cups.
  • These cups are great for party snacks such as nuts, candies, mini chocolates that are suitable for kids parties.
  • Worth the money, comes in 150 pieces, I could bake 7 times!

Sieve in the dry ingredients

Sieve in the dry ingredients. Then, pour in milk gradually.

Sieve in the dry ingredients. Then, pour in milk gradually.

  1. Sieve in the flour and sugar and baking powder into the batter.
  2. Then, gradually add in the milk while beating it.

Beat again

Beat in the raisins and chocolate chips into the batter.

Beat in the raisins and chocolate chips into the batter.

  1. Continue to beat all the ingredients until well combine like this picture.
  2. Now you can add in the raisins and chocolate chips. Stir them up.



The muffin tray

Lightly grease each muffin holes with a little butter

Lightly grease each muffin holes with a little butter

  1. Lightly grease the muffin tray with a little butter or sunflower oil.
  2. If you are using muffin paper cups, you can skip this step, no need greasing the muffin cups either.
  3. Greasing the tray would make the baked muffin to come off easily without breaking the muffins apart.


Don't pour too much

Pour in 2/3 of batter into each muffin holes. Do not fill up to the brim

Pour in 2/3 of batter into each muffin holes. Do not fill up to the brim

  1. Pour in the muffin batter 2/3 full in muffin paper cups or muffin holes in the tray.
  2. Do not fill up to the brim as the muffin will overflow when baking.


Ready to eat

Lovely spongy muffins that I love

Lovely spongy muffins that I love

  1. Bake for 20 minutes for the first batch, 15 minutes for the second batch. Use the skewer to test out the muffin texture. If it comes out dry, the muffin is ready.
  2. If it comes out wet, further bake 10 minutes.
  3. When ready, use a plastic soon or knife to scoop out the baked muffins carefully.
  4. It should come off easily.


The bottom side

how-to-bake-chocolate-raisin-muffins

The bottom side of Chocolate Chip Raisin muffin would be dark brown as photo shown.

I love the crisp charred brown texture, tasty and yummy!

Delicious Pumpkin Walnut Cake you MUST TRY!

You May Like To Try These Recipes

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    Pumpkin Walnut Cake is moist, a little sticky, full of pumpkin flavor and sweet pumpkin bits with red cherries are great combination for natural sweetness. This cake recipe calls for less sugar. less butter and less eggs. Hence, it is nutritious! Gre
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    Cherry Coconut Cake is another great additions to my cake recipes. Desiccated coconut makes the cake heavier, compact and full of coconut flavor while the cherries are wonderful to bite for there are crunchy to me. A slice of cake and a cup of "Teh T
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© 2009 peachy

Comments

peachy (author) from Home Sweet Home on February 18, 2015:

Au fait

my son also removes the raisins but he ask me to eat them

C E Clark from North Texas on February 18, 2015:

These look yummy and healthful too! I would have to leave out the raisins. I like raisins uncooked, but not cooked. Always picked them out of my mother's oatmeal cookies and brownies. These muffins look delicious and most people will love the raisins in them.

peachy (author) from Home Sweet Home on January 21, 2015:

that;s right peggy, make extra and freeze them so that you can thaw and bake in the morning for breakfast

Peggy Woods from Houston, Texas on January 20, 2015:

When I make a batch of muffins since it is just the two of us living here, I freeze the extras and then thaw them when needed. Works well!

peachy (author) from Home Sweet Home on December 30, 2012:

Thanks for reading. Glad that both of you enjoy baking together. Nice to chat and while baking, isn't it?

BODYLEVIVE from Alabama, USA on December 30, 2012:

Thank you for sharing, my grand daughter will love these. She spends the summer with me and we always bake something sweet. Voted up, useful

peachy (author) from Home Sweet Home on March 27, 2012:

Thank you for your suggestion.

Eileen Goodall from Buckinghamshire, England on March 27, 2012:

You can freeze cake you know? It's a great way of NOT eating them all, when they're totally cold I individually wrap and freeze them, I can then take one out, pop in a lunchbox and by the time you want to eat it it's defrosted and fresh as the day you baked them. Great hub thanks for sharing they look absolutely delicious, voted up :)

peachy (author) from Home Sweet Home on March 08, 2012:

Sorry, there was a mistake typo regarding the creaming part. i have already changed in the above article. It should be "cream butter, sugar and vanilla until light and fluffy. It doesn't have to be very creamy. Yes, you can fold in flour into the earlier mix. Thanks for noticing the mistake. Thank you !!

PInky on March 07, 2012:

Hi there, this is a GREAT Recipe! But I have to comment that the method was kinda confusing i.e.

Cream butter, sugar, vanilla and milk until light and fluffy. - the texture is not going to be fluffy ....not creamy type.

Add half of the beaten egg. Beat well after each addition.

Stir in vanilla essence and yogurt mixture.

Fold in flour alternatively with milk. Mix well. - do you mind fold in flour into the earlier mix??

Perhaps you can take alook at it and revise. Thank you again for sharing this wonderful recipe :)

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