Sift the ★ dry ingredients. Bring margarine, egg, and milk to room temperature. Combine the ○ ingredients.
Put margarine into a bowl, and mix until soft. Add sugar little by little, and mix well with a whisk until white and fluffy.
Add a beaten egg little by little, and mix well with the whisk.
Alternate adding the ingredients: 1/3 of ★, 1/2 of ○, 1/3 of ★, the remaining ○, the remaining ★, and chocolate chips in that order, and fold in until the batter is no longer floury!
Pour the batter into muffin cups about 70 ~ 80% full with a spoon. Sprinkle sliced almonds or walnuts as toppings if you like.
Bake in the preheated oven at 180℃ (350℉) for about 25 ~ 30 minutes, then it's done.
Story Behind this Recipe
These muffins are made with plenty of Van Houten brand cocoa, and plenty of chocolate chips! Rich and delicious flavours spread in your mouth. The muffins are still fluffy even when cooled. Everybody loves them!
The key to fluffy muffins is avoiding over mixing at Step 4!! When the batter is no longer floury, stop mixing. You can use any kinds of sugar, but cane sugar blends well with margarine and it's nutritious, so I recommend it!