Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Get free recipes sent straight into your inbox! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Posted on Published: 24th March 2020- Last updated: 23rd November 2021, Home > Muffins > Blueberry Chocolate Chip Muffins. Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note). If you're worried about the muffins drying out, throw in a saltine cracker to absorb the excess moisture. Remember, dont overmix! Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips. Hi Michele, I would use 1/4 cup of butter and 1/4 cup oil. Once batter has had time to rest, preheat your oven and line your muffin tin. The amounts of baking powder and baking soda are optimised to give a soft, fluffy crumb without leaving behind any aftertaste, and the lemon juice (as well as the acidity from the yogurt) gives the raising agents an extra boost. In a separate bowl, whisk together flour, baking powder, corn starch, and salt. You can also sprinkle some coarse sugar on top for a crunchy topping, like in our brown butterbran muffins. Pull your muffins out as soon as they are golden brown on top. This recipe is written to yield 6 jumbo muffins. Huge, soft, and fluffy with mile-high sugared muffin tops, and so easy to prepare! Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined. Love the sugar sprinkle topping! They never fail me. Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 20 minutes, or until a toothpick inserted into the centre comes out clean. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Whisk in the eggs, then add the sour cream. I was curious if I could use this exact recipe for muffins tops (or any of your other muffin recipes?) Serve slightly warm with jam. Combine milk, oil, and egg in a small bowl until well blended. How dare you have the audacity to insult a chef based on a recipe that you made and probably messed up? I had to do some conversions but I think i got it right love how they stay soft and moisty on the inside, and cinnamon really gives them a great flavor. Resting the batter is optional, but doing so gives us fluffier chocolate chip muffins and taller muffin tops. If youve made my buttermilk pancakes, you know I like to allow that batter rest while the pan preheats for the same reason, the batter thickens and the results are fluffier! And since that turning point, churning out batch after batch of perfect muffins has become a piece of cake. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. (This may seem like overkill, but otherwise the muffins will stick.). Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. Sign up to save recipes in your recipe book, write reviews and more! Add the eggs gradually and beat in until combined. This time mine didnt rise or brown and took longer to cook. But texture is lacking. Such an easy recipe To make! Set aside. I added a small amount of milk. Whisk together the flour, baking powder, and salt. I use this technique in my banana muffins too, and so many of you have commented to let me know how well it works for you. All Rights Reserved. Enter the chocolate chip muffin. Thanks. Add the softened butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs. Impatiently wait for the muffins to cool sufficiently to tuck in. They wont need to bake as long though, so just keep a close eye on them. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Hello! Despite the stiff competition, I still firmly believe that I have the BEST chocolate chip muffin recipe out thereyes, better than 64million other muffin recipes! Isnt the toothpick test the best guide? Ill be walking you through all the steps in my written recipe andvideobelow! The butter is key to these muffins taste and texture. I love how there is a bit more structure to them but incredibly moist. Hi Sarah, Glad youve enjoyed the muffins! Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Share via Email, #wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-1-33); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-1-50); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-1-66); }linearGradient#wprm-recipe-rating-1-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-66 stop { stop-color: #c6a42d; }. Turn the muffins out of the tins, cool on a rack. Whisk together the flour, baking powder, and salt. Thank you , Hi Ruthie! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 2020 Sugar Spun Run. Enjoy! Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely. Search, save and sort your favourite recipes and view them offline. A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form. Thaw at room temperature or gently defrost the muffins in the microwave. Tried the recipe, they came out well, everyone enjoyed them. 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder) 1 tsp salt 100g chocolate chips or dried fruit such as sultanas or dried cherries (optional) Method STEP 1 Heat oven to 200C/180C fan/gas 6. If your muffin batter is nice and thick (as it should be if you follow this recipe), then this should automatically and without any further effort from your side be enough to prevent the chips from sinking. Question for youI will be traveling to Colorado in May for a girls weekend with some friends and want to make these for everyone. Allow to cool for 5 10 minutes in the pan before transferring them to a wire rack to cool completely. Oven baking time is way under. I just have on question, when using a standard 12 count muffin tin instead of a jumbo tin, how should I adjust the baking time? Have you tried these? Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! But this is my first time making this recipe. I also added 1/8 tsp of nutmeg. Combine using a whisk. Im going to make a double batch next time so I can freeze some for future treats. The mixture will be thick and somewhat lumpy. Add egg, egg white, and vanilla extract. I blended up oats and made it with 3 cups of oat flour. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Originally Published: January, 2016 | Updated: March, 2020. For long term storage, follow the freezer instructions above. 2023 Marsha's Baking Addiction. Stir in the yogurt, vanilla and milk. In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour. . #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #c6a42d; }, Share on Facebook Thanks! Please let me know if you need further help. I have made this recipe several times and I absolutely love it. Stir into dry ingredients just until moistened. Add the buttermilk, oil, and vanilla, and whisk until combined. Editor's note: The introduction to this recipe was updated on January 28, 2022 to include more information. Avoid overmixing. They are absolutely delicious. We love this recipe and have made these muffins probably 15 times. 1 cups chocolate chips coarse sugar for topping Instructions Preheat oven to 350F. Making these this evening and I double-checked the recipe, and did add in all the ingredients properly. Making gluten free bakery-style chocolate chip muffins truly couldnt be easier. Ive got a confession to make: for the longest time, my relationship with gluten free muffins was less of a love-hate and more of a hate-hate variety. These family-friServings : 6 Submit your question or recipe review here. Now, I might be biased here, but these GLUTEN FREE (!) SAMS TIP: (Carefully) remove your chocolate chip muffins from the pan within 5-10 minutes of them coming out of the oven. Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients. The batter will be very thick. My favorite! In a separate bowl, whisk together flour, baking powder, corn starch, and salt. Try your first 5 issues for only 5 today. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Sure, Ellen. There are two great ways to keep your muffins from getting soggy. I doubled the recipe and used a 12 muffin pan. Read my full disclosure policy. Fill your muffin liners with batter, making sure to fill them almost to the top (leave about inch)but dont let them overflow. Hi Jenn, Sift the flour and cocoa into a large mixing bowl. Both ways are delicious! Happy new year! If you try these, Id love it if you commented to let me know how they stack up against the 64 million (and counting) other chocolate chip muffin recipes out there! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Fill your muffin tins all the way to the top. This recipe is terrible should have listen to reviews. Again best muffin recipe EVER. Please see our FAQ page for many answers to common questions. What makes these muffins so good? These muffins look wonderful! Preheat the oven to 230C210C FanGas 8 and line a baking tray with baking parchment. I was wondering- could I substitute one cup of flour for one cup of rolled oats? Can you use a bundt pan instead of muffin tin? Theyre deliciously soft and moist with a crackly muffin top. What would be the adjusted times/ oven temps? Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Fold in the blueberries and chocolate chips. Preheat oven to 425 degrees. You can freeze these chocolate chip muffins for up to two months. Your chocolate chip muffins will stay fresh when stored in an airtight container at room temperature. Hi Sara! Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. White chocolate, milk chocolate, or bar chocolate will all be delicious. Sprinkle each muffin with coarse sugar and bake at 425F for 8 minutes. Check out my Blueberry Oatmeal Cookies, Blueberry Orange Scones, and my Homemade Blueberry Pie. You can make your very own muffins following this simple recipe. You can mix the batter by hand in just 10 minutes and the muffins are out of the oven 20 minutes later, ready to make everyone smile. I didnt add the decorative sugar on top and that was just fine by us. Yes, I had the same problem. My team and I love hearing from you! I make double batches of your banana muffin recipe often, so I have extras to store in the freezer. I would suggest checking your oven temperature with an oven thermometer to make sure it's correct. Line an airtight container with paper towels, then arrange the muffins in a single layer. Make these easy chocolate chip muffins with kids over the weekend or school holidServings : 12 . Top with sugar.4. How would you convert this recipe for a 6 muffin cup pan, regular sized muffins? In a small bowl, beat egg, milk and oil. these links. They were perfect in size and so moist. If you try this recipe, let us know! Im happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you. Bake at 375 F (190 C) for 18 - 20 minutes (standard muffins) or 20 - 22 minutes (jumbo muffins), or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached. For best results, we recommend sticking with the recipe as written. The details make the difference. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined. As an Amazon Associate, I earn from qualifying purchases. Quickly . Another thing I might try is baking them at 350 to so the edges dont get brown. This post may contain affiliate links. Add the beaten eggs, yogurt and butter, and stir to combine. Jan. Hi Jan, you can just cut the recipe in half. Here are a few handy tools I used to make these muffins. Thank you for a wonderful recipe and I am happy I found your blog. Looks delicious The addition of milk and yogurt keeps the muffins nice and moist, while a generous amount of raising agents and a squeeze of lemon juice ensure that theyre tall and fluffy. Hi Doxene, the sour cream helps with the leavening and adds moisture to the muffins. This is a great recipe the muffins are delicious. Aw, thats so sweet! The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post. Since Ive made many times, its a five star. Do you think this in an oven issue? You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Im really excited to try this recipe. In a bowl, sieve together the flour, cocoa powder, baking soda, and salt. They are super quick and easy to throw together, and only requires simple ingredients. Make Sweet St Patrick's Day recipes. ), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing). This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative. I usually bake with unsalted butter but did not have any so I used salted. This recipe is spot on. I just know I can come here to OUAC and not worry about making your recipes. Divide the batter up amongst the 12 muffins. Ive tried so many other recipes & they all tasted flat & tasteless. This post may contain affiliate links. To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. If you like this recipe you may be interested in these other delicious muffin recipes: Watch the video belowwhere Rachel will walk you through every step of this recipe. Really wanted to love this recipe, but it didnt work for me. Learn how your comment data is processed. I am a frustrated baker today. Preheat the oven to 400 degrees F (200 degrees C). When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Add the buttermilk, oil, and vanilla, and whisk until combined. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Lightly grease paper liners with nonstick cooking spray. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin! Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely. They take just 15 minutes prep and are a guaranteed family favourite. Once upon a time, I went to culinary school and worked in fancy restaurants. These rich chocolate chip muffins are a favorite in my comfort food bag of tricks. The best tasting muffin ever!!! Thaw overnight in the fridge. Also I used butter and oil mix instead of only using butter. Discover tasty healthy meals from BBC Good Food that are all around 500 calories per portion. "Fluffy and soft interior, crisp but not rock-hard exterior, and an even distribution of chocolate chips throughout the dessert all great signs of a good muffin to me," according to derektallrecipes. These muffins got rave reviews when I made them for a church event. Use your gift card to cook our incredible Antipasti Pasta recipe! Blueberry Chocolate Chip Muffins Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. A total waste of ingredients. Read more. I recommend letting your batter rest for at least 15 minutes, but if you can let it sit for about an hour or so, youll be rewarded with beautifully tall muffin tops! Follow the easy directions and they are perfect every time! In a large bowl, whisk together flour, salt, baking powder, and baking soda. Fill 12 greased or paper-lined muffin cups three-fourths full. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Get the latest recipes and my top tips straight into your inbox! This recipe is great! They will be my breakfast for a long time to come! Proportions are out-of-whack for a muffin. Will keep for three days in an airtight container. Almonds, walnuts, or pecans will all work great in this recipe. The muffins can also be frozen for 3 to 4 months. Definitely a recipe to use again & again! They were still great, but wondering if I did something wrong by using those cups. NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. This is my 2nd try at this recipe. These are wonderful!! It changed everything for me lol. In another bowl (or I like to just use a large liquid measuring cup), whisk together the milk, vegetable oil and egg. Hi Robin! I would definitely start with the new baking powder. Muffins freeze well for up to 3 months. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Bake for 18 to 20 minutes, until domed and golden brown. So I googled & landed here. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. All Rights Reserved, This post may contain affiliate links. Its the only chocolate chip muffin recipe I use! Set aside. Add coconut oil, honey, eggs, and vanilla extract and mix until well combined. ). Can I substitute blueberries in this recipe. Required fields are marked *. Perfect consistency IMO & family just wiped em all out!! I always hear great things about your recipes and seeing as this the first recipe Ive tried of yours Ill definitely be checking out your recipes more often!