Chocolate Chip Muffins Recipe – Step by Step Guide: These light and fluffy chocolate chip muffins look like they came from a shop. They’re a great way to impress overnight guests or treat yourself. They taste and feel great and have big sugared tops with lots of chocolate chips. Why are these muffins so good?
Chocolate Chip Muffins Recipe – Step by Step Guide
To begin, they’re huge—these are jumbo chocolate chip muffins made in a bakery way! They’re also soft and fluffy, which is different from the crisp biscotti I just showed you, and they have chocolate chips all over them. For the finishing touch, coarse sugar is sprinkled on top. This makes the tops a little crispy and gives them a sparkly look.
Ingredients
- 4 Tablespoons unsalted butter melted and cooled at least 5 minutes (57g)
- ¼ cup canola oil may substitute vegetable oil (60ml)
- 1 cup granulated sugar (200g)
- 1 large egg + 1 egg white room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred
- 1 ¾ cup all-purpose flour (220g)
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoon table salt
- 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination (175g)
- ⅓ cup additional granulated sugar, coarse sugar preferred for topping (67g)
Also See:
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How to make Chocolate Chip Muffins
- In a big bowl, mix butter, oil, and sugar together with a whisk. Put in an egg, an egg white, and vanilla extract. Thoroughly whisk the items together until they are well mixed. Then, add the buttermilk and stir until everything is well mixed.
- Mix the flour, baking powder, corn starch, and salt in a different bowl using a whisk. Be careful not to overmix as you gently fold the dry ingredients into the wet ones.
- Once you’ve mixed in about half of the dry ingredients, add the chocolate chips and keep mixing them in until all of the ingredients are just combined.
- Wrap the bowl in a dry towel and set it aside while you heat up the oven (see note). Warm the oven up to 425F (215C) and put paper liners in a 6-count large muffin tin.
- Once your oven is ready (maybe wait a few minutes or check the oven thermometer—my oven often says it’s ready when it hasn’t!) put the batter into muffin tins that have been prepared, making sure that the batter fills each one all the way to the top without spilling over.
- Place the muffin pan in a preheated oven and sprinkle the tops with a lot more sugar.
As soon as the 8 minutes are up, turn the oven down to 350F (175C) without opening the door. Bake for another 15 minutes, or until the tops are just starting to turn golden brown. - If you use a regular 12-count muffin tin instead of a jumbo-sized one, the muffins will not need to bake for as long. Check them after 7 to 8 minutes at 350F (177C). Take the muffins out of the muffin tin and let them cool for 5 to 10 minutes. Then carefully take them out and enjoy!
Nutrition
- Calories: 637kcal
- Carbohydrates: 95g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 62mg
- Sodium: 252mg
- Potassium: 214mg
- Fiber: 2g
- Sugar: 64g
- Vitamin A: 384IU
- Vitamin C: 1mg
- Calcium: 129mg
- Iron: 2mg
FAQ
Q1. How do you make muffins rise higher?
We’re using a method called “varying temperature,” which helps the muffins rise a lot. But letting your batter rest is also very important. It will get thicker as it sits for longer, and muffins with thicker batter are bigger! At least 15 minutes is enough time for your batter to rest, but if you can wait an hour or so, you’ll get muffin tops that are wonderfully tall!
Q2. Can I use this recipe with a 12-count muffin tin??
Yes! Just keep an eye on them because they won’t need to bake for as long.
Q3. What’s the best way to store muffins?
If you keep your chocolate chip muffins at room temperature in a container that won’t let air in, they will stay fresh. They can also be frozen!
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