Chocolate Chip and Nut Muffins

By DK on Apr 12, 2010
Chocolate chip and walnut muffins Recipe
Recently, I had a little visitor, who loves chocolate and walnuts. Every time he visits me, I have some chocolate chip cookies ready and waiting for him. This time for a change, I thought I will make something else for him with his fav. ingredients. I had been meaning to try this recipe which I flicked from a colleague who bought it for one of our work meetings. They were an instant hit and got over before we all could blink few times.  So, I thought why not give it a try.
Chocolate chip and walnut muffins Recipe
I just made one small change to the recipe. Instead of using 2 whole eggs, I used 4 egg whites. Other than that, I kept to the recipe cos its that perfect. These are utterly moist with an absolutely addictive topping of chocolate chips, sugar, nuts and cinnamon. Its hard to stop at one - in fact, even I ate 2 of them myself, inspite of me not liking chocolates that much. My muffins were over too and I was lucky that I could save 1 of them for my husband! (Nope, not miserly. trust me! He doesn't like chocolate either!! Weird couple we sure are ;)) Chocolate chip and walnut muffins Recipe Without further adieu, here's the recipe. You can of course use your own substitute for the eggs in the recipe
Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Yield: Makes 12 Muffins
Ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 egg whites (or use 2 eggs or to make it eggless - substitute 1/2 cup of any egg substitute you desire like vegetable oil, yogurt, Ener-G etc)
  • 1 cup (8 ounces) plain yogurt
  • 1 tsp vanilla extract
  • 2 cups all purpose flour (maida)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup semisweet chocolate chips
  • For the Topping:
  • 1 tsp cinnamon powder
  • 3-4 tbsp chopped walnuts ( I used a little of hazelnuts too)
  • 2 tbsp brown sugar
  • 1/4 cup semisweet chocolate chips
Tips
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
In a bowl, cream butter and sugar together.
Chocolate chip and walnut muffins Recipe
2
Add the egg whites slowly and beat it along with the butter mixture.
Chocolate chip and walnut muffins Recipe
3
Add yogurt and vanilla and mix well.
Chocolate chip and walnut muffins Recipe
4
Combine the flour, soda,powder and salt together in another bowl
Chocolate chip and walnut muffins Recipe
5
Add it slowly into the creamed mixture until moistened.
Chocolate chip and walnut muffins Recipe
6
Fold in the chocolate chips gently.
Chocolate chip and walnut muffins Recipe
7
Line a muffin pan with paper-lined cups and fill it 2/3rd full with the batter.
Chocolate chip and walnut muffins Recipe
8
Combine the topping ingredients in a bowl.
Chocolate chip and walnut muffins Recipe
9
Sprinkle this mixture over the batter.
Chocolate chip and walnut muffins Recipe
10
Bake them at 350F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool it for few minutes before removing them from the pan.
Chocolate chip and walnut muffins Recipe
I think they will keep well if stored for couple of days - but I cant be too sure since there were none for me to store! Chocolate chip and walnut muffins Recipe
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34 Responses to “Chocolate Chip and Nut Muffins”
  1. Lenka

    What kind of sugar you add? Thanks :)

  2. Hanadi

    I love this recipe!! I tried maaaannnnyyyy recipes before but this one is the best so far!!
    I especially love the topping, amazing!!
    Really,, thanks for sharing it here.

  3. daman

    I’m definitely gonna try this soon…I have a question though in general if u have a recipe that calls for more than one eggs which substitute is better when it comes to baking light n fluffy cakes or muffins??? I have gone through your egg substitute chart but they are all for one egg…once I tried a recipe of muffins and substitute the 2 eggs with one tbsp. vinegar and one tsp baking powder but the end result wasn’t gud…the taste was chalky I guess that’s bcos of the excessive baking powder.pls help
    my ques again are 1.if u need to substitute more than one eggs what would be the best substitute from ur chart?
    2. to compensate the need of 2-4 eggs can we mix n match two or more substitutes together in a recipe ?if yes that wat would be the ideal mix n match ?
    pls shed some light to these questions from your experience.sorry for too long message.

  4. Shoumisha

    Thank you for the wonderful recipe. I had the reduce the cooking time as the first batch was a tinny winny too dry. Having said that the toping makes the whole différence, just delicious.

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