Chocolate chip muffin!
Bakery chocolate chip muffin — proper domed top, generous dark chocolate chunks, soft buttery crumb. The lockdown afternoon comfort baking score.
Friday afternoon snack run — grabbed a chocolate chip muffin from one of the neighbourhood bakeries on the way home. Lockdown afternoon comfort food at its most basic.
We ordered:
- Chocolate chip muffin
A proper chocolate chip muffin is one of those small bakery scores that has surprisingly few good versions in Singapore. Most local bakeries either over-bake them into dry domes or under-fill them with chocolate chips. The bar is low, but the reward when a place gets it right is real.
This one had the right architecture. Domed top with the proper craggy “muffin top” finish, golden brown crust with visible dark chocolate chunks poking out, lined with the standard fluted paper case. The base was the right colour — pale-to-mid-brown, indicating it was baked through without going dry.
The crumb inside was the texture test. Soft but not gummy, with the slight oily-buttery moisture that comes from a proper butter-and-egg muffin recipe rather than the cheaper oil-based versions. Chocolate chunks were distributed throughout, not just clustered on top, and they were the dark-chocolate variety rather than over-sweet milk chips.
The top of the muffin is the part most people fight for. This one had the proper crackled, slightly crisp dome that gives way to softer crumb underneath when you bite in. The chocolate chunks on top were partially melted into the surface, leaving small glossy chocolate streaks.
Sweetness was restrained for a chocolate-chip baked good — you could taste the butter and vanilla underneath the chocolate, rather than the muffin reading as just a sweet sponge with chocolate on top.
A solid lockdown afternoon win. Some bakeries deserve more credit than they get.
Overall: 4.3 / 5. 😋👍🏼 Solid chocolate chip muffin — would re-buy weekly.
