Instead of mini-chocolate chips, I use chocolate wafers ground into smaller chunks, so end up with a mix of chunks/powder, which works very well. See my Master Bakery-Style Muffin Recipe for more flavor options and ideas. I used milk+1tbs of vinegar instead of the sour cream since I did not have the latter. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. At the top is says, youll never turn to another muffin recipe again. And that is so true! Great taste but the first time in 30 years baking that I couldnt effortlessly get them out of the muffin tray. Set aside. These family-friServings : 6 A total waste of ingredients. The paper towel will absorb the excess moisture. Sorry, I forgot to rate this recipe in my first post! For the life of me, I just couldnt get that beautifully domed top paired with a moist crumb, almost no matter what I did. Discovery, Inc. or its subsidiaries and affiliates. For best results, we recommend sticking with the recipe as written. They wont need to bake as long though, so just keep a close eye on them. To compensate, I let the oats sit in milk (2/3 cup) for 15 mins. | Trellis Framework by Mediavine, Mint Chocolate Chip Greek Yoghurt Popsicles, Chocolate Peanut Butter Yoghurt Popsicles, Nutella Stuffed Chocolate Chip Cookie Pies, 1 cup (100g) whole blueberries, fresh or frozen. Saving this recipe for sure! No need to coat the chocolate chips in flour or anything like that. Theyve got sky-high sugared tops, lots of chocolate chips, and the BEST flavor and texture. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla. The brown sugar adds a nice caramel flavor and the hint of molasses makes it taste like it's from your favorite old-schoolbakery. Bake for 18 to 20 minutes, until domed and golden brown. Some bakers swear by resting their batter overnight before baking for an even more amazing muffin. Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction. Remember, this is just an overview of the ingredients I used and why. Hi Jenn, Otherwise I followed the recipe as is and it came out perfect. We may earn commission from the links on this page. Add the dry ingredients in thirds and fold in until just combined do not overmix. Still pretty good hahaha! Editor's note: The introduction to this recipe was updated on January 28, 2022 to include more information. Using loosely spooned cups of flour and the recipe is still too dry for my liking. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Ingredients 1x 2x 3x cup butter softened 1 cup granulated sugar 2 large eggs 2 teaspoons baking powder Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Set aside. I followed the recipe exactly by measuring with scale and my muffins turned out very dense not moist. Todays homemade chocolate chip muffins rival any from a bakery. 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. Let us know what you think in the comments below! You might notice a few lumps in the batter, but thats normal. Banana and chocolate. These are delicious! "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. They were perfect in size and so moist. They taste like chocolate chip cookies but healthier! Brown Butter Toffee Chocolate Chip Cookies, Peanut Butter Banana Chocolate Chip Oatmeal Bars, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting. You can do this gently in the microwave or over a bain-Marie. These are absolute perfection. For the full recipe please scroll down to the bottom of the post! Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. Yes! Enjoy! To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. You can find my recipe card at the bottom of this post for the complete list with their amounts. These gluten free chocolate chip muffins are pretty much everything you might want a muffin to be, with an extra dose of chocolate. Stir into dry ingredients just until moistened. Fold in the blueberries and chocolate chips. This post may contain affiliate links. Please let me know if you need further help. Muffins are a perfectly acceptable breakfast food, right? Fold in the blueberries and chocolate chips. Theyre still in the oven hopefully they turn out okay! You can also keep up to date onFacebook,Pinterest, andInstagram. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This recipe was bland. Can I freeze these muffins? Bake until a toothpick comes out clean, 18-20 minutes. "They're crumbly, but not too dry and still moist. Dense chocolate chip muffins loaded to the brim with rich dark chocolate sugar free chips. If you intend to eat the whole batch within a few days, you can leave them in an airtight container on the counter. The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. Tip in the sugars, baking powder and salt. We havent made them mini but would suggest you would follow the baking instructions on our cinnamon mini muffins. Hi Brittany, absolutely. Heres a checklist of Top 3 things to remember when making muffins: And the end result, if you follow this advice: a beautifully domed muffin, perfectly caramelised around the edges. As an experiment, I ended up adding one cup of oats. The crackers will absorb the excess moisture. So I googled & landed here. Besides technique, these muffins use carefully selected ingredients to claim their title as the BEST. and Im so excited to welcome you to The Loopy Whisk, where were all aboutfeel good recipes that make living with food allergies and dietary requirements easy as cake! Thank you for trying my recipe, Jill! Or just need to satisfy a craving fast? Thank you so much for sharing this recipe! They were still great, but wondering if I did something wrong by using those cups. Recipe from Good Food magazine, April 2018. 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. As an Amazon Associate I earn from qualifying purchases. What a delicious muffin ! Youll start your oven on a high temperature and then drop the temperature about a third of the way through bakingwithout opening the door! Combine butter, oil, and sugar in a large bowl and whisk together. Amount is based on available nutrient data. The best muffin you will ever have. No flavor more like floury flavor once baked not good muffins. I double the recipe and freeze them. But another key step is resting your batter. Do you know what the baking temp/time would be adjusted to? I am the baker, recipe developer, writer, and photographer behind Marshas Baking Addiction - a food blog based on bringing you delicious and easy dessert recipes. Hi Jennifer, so glad you like the recipes! Mix everything together until you get a smooth, thick batter with no flour clumps. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. 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. My team and I love hearing from you! Submit your question or recipe review here. Just before . Delicious! In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. This recipe is great! Ill definitely be saving this recipe! 2 cups all-purpose flour cup white sugar 3 teaspoons baking powder teaspoon salt cup mini semi-sweet chocolate chips 3 tablespoons white sugar 2 tablespoons brown sugar Directions Preheat the oven to 400 degrees F (200 degrees C). The only downside is that I cant keep my kids away from them! I would think about tweaking this recipe to use maybe a little less flour and some more oil. Line a 12 cup muffin pan with 9 paper liners. 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. This recipe is a keeper! Set aside. They are just the best. Share on Linkedin They are absolutely delicious. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. All Rights Reserved, This post may contain affiliate links. I made these muffins this morning and they are great! Impatiently wait for the muffins to cool sufficiently to tuck in. Blueberry Chocolate Chip Muffins Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note). My son asked if we had muffin mix on the pantry & we did not. Theyre deliciously soft and moist with a crackly muffin top. Shop now >>. Ive made them with regular all purpose flour and with gf cup for cup. Sally is awesome about putting down exact weights on most of her posts! Great chocolate chip muffins! In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes. The muffins can also be frozen for 3 to 4 months. All Rights Reserved. Thanks! NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. You dont need a muffin tin. Hope you enjoy the muffins! That is so strange. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined. They also took 8 minutes longer than stated in recipe, I have no thoughts at all on why, Can you please tell me how to adjust the recipe for 3500 feet elevation? Thaw in the refrigerator or on the counter. (You might think Im exaggerating and being melodramatic Im really not.) Please see our FAQ page for many answers to common questions. Whisk the melted butter, oil, sugar, and eggs together until combined. The ml measurement isnt that far off as 1 cup of oil would be 240ml by my calculations so that shouldnt cause any issues. I love this recipe and I highly recommend it!! Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. Line a 12-hole muffin pan with muffin cases, then set aside. Which one should I follow? and continue baking until they begin to turn golden brown. So I am making them again for church. Add in the baking powder, salt, and vanilla and mix briefly. I dont have experience baking at high altitudes so, unfortunately, I dont have any wisdom to share Im sorry! The longer it rests, the thicker it will be, and thicker batter means taller muffins! For my second try at muffins these came out SO good! Like the crunchy top. Line a 12-hole muffin pan with muffin cases, then set aside. Stir in the chocolate chips. Chocolate chip muffins. The temperature will be the same, but the time will be less. These are FANTASTIC! if im trying this recipe in a regular 12 muffin pan, do i need to adjust the temperature or time? Notify me of followup comments via e-mail. Freshly baked muffins anyone? Hope that helps Id love to hear how it turns out if you make them this way! "They were perfect for breakfast and we had some leftovers for the next day," says Jenna Yonts. When I am ready to eat one, I put it in the microwave for a very short time and they taste like a fresh baked muffin. Do you think this in an oven issue? Combine milk, oil, and egg in a small bowl until well blended. Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Thank you!! Yes! Always a winner with us! In a large mixing bowl, mash the two bananas until smooth. Muffins freeze well for up to 3 months. My family loves these muffins! Reduce the oven to 350F (dont open the door!) I would suggest checking your oven temperature with an oven thermometer to make sure it's correct. Recipe is easy to follow and now have to buy two tubs of sour cream each week as children love them so much. Pre-heat oven to 170C/325F/Fan 160C/Gas Mark 3. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. Yes, they also freeze well for up to 2 months. Thank you for the recipe! Hi Charlotte, Id suggest you use my blueberry muffin recipe instead and you can make half of those with chocolate chips. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Line a cupcake pan with 12 paper liners; set aside. 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. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. I blended up oats and made it with 3 cups of oat flour. You can make your very own muffins following this simple recipe. Lets bake together! I'm sorry but this recipe makes no sense there is so much flour required that my batter went from overly stretchy to rock hard once everything was combined. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. Could that possibly be it? How did you weigh out your flour? Preheat the oven to 200C/400F/Gas 6. Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Thaw overnight in the fridge. The chocolate chip muffins were barely edible and yes, I do know how to follow a recipe. In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt. Thank you so much! 2023 Warner Bros. Thank you for your recipes. We really love the consistency and texture of the muffins too. In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour. It could be two things. Really wanted to love this recipe, but it didnt work for me. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Turn the muffins out of the tins, cool on a rack. Now comes the special technique for chocolate chip muffins that rise higher than any others! 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? 1 day ago bbcgoodfood.com Show details . Can you use a bundt pan instead of muffin tin? Thank you Sally! Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. They were moist and just the perfect texture and taste. The people who say they are good are probably people who dont mind a muffin as dry as a scone. We cover this in the FAQ section and recipe notes , Made these twice within 24hours everyone loved them!. Im not sure why the recent commenters had a negative experience with these as they are moist, flavorful, and have the perfect amount of chocolate. Kids' muffin recipes | BBC Good Food . I always recommend weighing your ingredients out in grams to be completely accurate - measuring cups aren't entirely accurate. Run out of patience and burn your tongue on the hot melted chocolate chips (its still 100% worth it). Store at room temperature for up to four days. Stir in ⅔ cup of the chocolate chips. Have you tried these? Making gluten free bakery-style chocolate chip muffins truly couldnt be easier. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled. This is a great recipe the muffins are delicious. Proportions are out-of-whack for a muffin. These are truly bakery-style chocolate chip muffins! The mixture will be thick and somewhat lumpy. Mix the wet ingredients in one bowl and the dry ingredients in another.2. Love ALL your recipes. I was curious if I could use this exact recipe for muffins tops (or any of your other muffin recipes?) If you like what youre seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! I have a question, in your recipe metric 2 cup of AP Flour is 260g but in Google, it is 120g for 1 cup so 2 cup will be 240g. Enter the chocolate chip muffin. We also love to top cupcakes with a dollop of green frosting. Thanks Jenn for another winning recipe!! Sign up to save recipes in your recipe book, write reviews and more! Plus 5 Chef Secrets To Make You A Better Cook! Discover tasty healthy meals from BBC Good Food that are all around 500 calories per portion. Fill the paper cases and bake for 20-25 mins until risen and golden brown. We wanted a light and fluffy muffin so we went with softened butter. Fill 12 greased or paper-lined muffin cups three-fourths full. Just before the batter comes together, fold in the chocolate chipsdont mix the batter too much or the muffins will be tough. I love all the recipes Ive made from you. It was so strange. Setting the oven to 425F initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. I'm so happy to hear you both enjoyed them :). These muffins got rave reviews when I made them for a church event. Lightly grease paper liners with nonstick cooking spray. Were so glad youve been enjoying these muffin recipes. They are light, fluffy and moist and simply perfect! Share on Twitter Saved by the extra, expensive Ghirardelli bittersweet Chips I used. I only wanted to introduce one variable at a time. In a separate bowl, whisk together flour, baking powder, corn starch, and salt. Were using a varying temperature technique here, which plays a big role in helping the muffins rise. I was a lil worried .Batter was thick, I filled 12 ct pan to the max top & ended up with jumbo top muffins!! Question for youI will be traveling to Colorado in May for a girls weekend with some friends and want to make these for everyone. Add the buttermilk, oil, and vanilla, and whisk until combined. The thicker the batter, the less likely the add-ins will sink to the bottom. Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners. Be sure to check out the how-to video! Im really excited to try this recipe. Make these easy chocolate chip muffins with kids over the weekend or school holidays. Like my basic muffin recipe, this recipe uses a technique from The Kitchen Whisperer for nice, tall muffin tops. These Easy Chocolate Chip Muffins are just like mom used to make! Directions Preheat oven to 400. Top chocolate sponge with peanut butter frosting ganache drip pretzel bark and chocolate eggs for a divine dessert. Lightly grease a 12 cup muffin pan or line with muffins papers. You can also subscribe without commenting. Thanks so much! Required fields are marked *. Mix 3 tablespoons white sugar and brown sugar together in a small bowl; sprinkle on tops of muffins. In a separate large bowl, melt the cup chocolate. Transfer to a rack to cool or eat slightly warm. The second option is to lay a paper towel out onto the bottom of your storage container. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Nutritional information is based on third-party calculations and should be considered an estimate only. Tried the recipe, they came out well, everyone enjoyed them. This time I forgot to add the sugar, but you know what? Waiting to see if I messed these up! Or can I just use 3 eggs? Just made these and they are the bomb! these links. Much like my Blueberry Breakfast Smoothie, these muffins are perfect for an indulgent breakfast or snack. Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. <3, Were so happy they turned out so nicely for you, Erin! If desired, warm up in the microwave for a few seconds before serving. Preheat the oven to 350F. Hearst Magazine Media, Inc. All Rights Reserved. Add the chocolate chips to the batter and use a rubber spatula to gently fold them in. Learn more: Keep Muffins Crisp With This Genius Move. I used sunflower oil and non-fat Greek yogurt and it worked out fine. They are moist, taste wonderful, freeze well. Besides flavor and texture, youll appreciate the simple ingredient list. Since Ive made many times, its a five star. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Add the egg and egg white, plus the vanilla. (This may seem like overkill, but otherwise the muffins will stick.). 1st time ever making homeade Muffins. I substituted Kachava protein powder for some flour and added a little more oil and they turned out super delicious . These Blueberry Chocolate Chip Muffins are moist and fluffy (as well as being a little dense), perfectly infused with vanilla, and stuffed full of juicy blueberries and chocolate chips. What makes these muffins so light and fluffy? Yum! Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. The batter will be thick. Can I make these in mini-muffin pans? Please read my. I used mini chips and chopped walnuts as my add-ins. I will admit that I do not add the topping. This field is for validation purposes and should be left unchanged. (And theres a lot of cake round these parts.). Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Your chocolate chip muffins will stay fresh when stored in an airtight container at room temperature. The mixture will be thick and somewhat lumpy. Add the softened butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs. Combine using a whisk. Looks delicious Hope that helps!
