Chocolate Chip Muffins with Self-Rising Flour
These Chocolate Chip Muffins with Self-Rising Flour are soft, tender, and easy to make with just a handful of basic ingredients. The recipe makes six muffins, making it a handy option when you want something freshly baked without ending up with a dozen muffins sitting on the counter calling your name.
Self-rising flour is a staple in Southern kitchens. It’s the backbone of some of our favorite dishes, like buttermilk biscuits and tea cakes. Self-rising flour is also good for making muffins, like this small-batch chocolate chip muffins. (Baking in small batches is great for portion control.)
Because self-rising flour already contains the leavening and salt, there’s no need to measure separate baking powder or baking soda. Add mini chocolate chips, and you have a simple breakfast or snack that takes only a few minutes to mix and less than 20 minutes to bake.
Ingredients
To make these fabulous muffins, you need the following:
- 1 egg
- 2 tablespoons butter, softened
- ½ cup milk
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 cup self-rising flour
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 400° Fahrenheit. Place cupcake liners in muffin pan. If you don’t have a muffin pan that has 6 “cups,” you can use a standard muffin tin that has 12-cup muffin tin without any issues.
- Beat one egg and softened butter together in a medium bowl. Whisk milk and vanilla into the egg mixture.
- Add sugar and self-rising flour to the wet ingredients. Stir until combined, being careful not to over-mix.
- Fold chocolate chips into the muffin batter.
- Spoon the batter into the prepared muffin cups.
Sprinkle extra chocolate chips on top for “good measure.”
- Bake in the preheated oven for 15-18 minutes or until the tops of the muffins are golden brown.
Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat oven to 400° Fahrenheit. Place cupcake liners in muffin pan.
- Beat egg and butter together in a bowl. Whisk in milk and vanilla.
- Add sugar and self-rising flour to the wet mixture. Stir until combined, being careful not to over mix.
- Fold in chocolate chips.
- Spoon batter into prepared muffin pan.
- Bake in the preheated oven for 15-18 minutes or until the tops of the muffins are golden brown.
Nutrition
Video
Tried this recipe?
Let us know how it was!Why Use Self-Rising Flour for Muffins?
Because self-rising flour already contains leavening and salt, you don’t have to measure baking powder and salt separately, making it especially convenient for quick recipes like muffins, biscuits, and quick breads.
For this recipe, the self-rising flour helps the muffins rise while keeping the ingredient list short.
Recipe Notes
- If you don’t have self-rising flour, you can make a substitute: In a 1-cup measuring cup, combine 1½ teaspoons baking powder and ¼ teaspoon salt, then fill the rest with all-purpose flour. Whisk together to ensure even distribution.
- To keep the muffins fresh and moist, store them in an airtight container once they’ve cooled.
- Both whole milk and 2% milk work well in this recipe.
- For best results, use parchment paper cupcake liners; they peel off easily from the muffins.
Freezing Tips
To freeze, place the cooled muffins in an airtight zip-top freezer bag, removing as much air as possible before sealing.
When you’re ready to enjoy them, thaw at room temperature or warm them in the microwave for a few seconds for that fresh-from-the-oven taste.
How to Keep Chocolate Chip Muffins Soft and Moist
Muffins are easy to make, but a few small things can make the difference between tender muffins and little chocolate-studded doorstops.
Don’t overmix the batter. Stir the flour into the wet ingredients only until no large streaks of dry flour remain. Overmixing develops the gluten and can make muffins tough.
Measure the flour carefully. Too much flour can make the muffins dry. Spoon flour into the measuring cup and level it rather than packing it down.
Don’t overbake them. Start checking the muffins around the 15-minute mark. They should be lightly golden and baked through but not dry.
Let them cool before storing. Trapping steam inside a storage container while the muffins are still hot can make the tops sticky.
FAQs
No. You do not need additional baking powder for this recipe because the self-rising flour already contains leavening.
Dry muffins are often caused by adding too much flour or baking too long. Measure the flour carefully and begin checking the muffins after about 15 minutes.
Yes. Double each ingredient to make approximately 12 standard muffins.
Yes. You can use melted butter instead of softened butter. Let it cool slightly before combining it with the egg so the heat doesn’t begin cooking the egg.
I personally prefer mini chocolate chips, but the choice is up to you.
Regular semisweet chocolate chips also work, as do milk chocolate or dark chocolate chips.
You can even use chopped chocolate if that’s what you have on hand.
There’s no need to buy a particular brand. Use the chocolate you like to eat, which is generally a pretty good rule for life.
Last Bite
These chocolate chip muffins are proof that a short ingredient list can still give you a good batch of homemade muffins. Self-rising flour keeps the recipe simple, and the six-muffin yield means you don’t have to commit to enough baked goods to feed the neighborhood.
These simple muffins are easy to make and delicious.