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They are 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 … Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it. Hi Jen, I wouldn’t recommend it. Best chocolate chip muffins I’ve ever made. Hi Sarah, glad you enjoyed the muffins! I found this recipe and was very skeptical. Stellar recipe Jen! Make a hole in the center of the dry ingredients, … Unfortunately theses are not our favourite. These are perfect for brunch or dessert! Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins. I added a dash of cinnamon and nutmeg. I made these this morning and they came out fabulous! the first could be that they’re over-baked! In a large … These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. (Please keep in mind that I haven’t tried this myself.) Follow the directions exactly. Buttermilk will work if you have that. Most importantly she enjoyed it! A Muffin Top to get excited about!! If you don’t have it on hand, you could substitute with yogurt. At the time of this writing, if you google “chocolate chip muffins”, you will get 1,260,000 results. When working on this recipe, I began with the basic ratio of a muffin. Yes, that is the benchmark I hold all muffins to!! Use one tablespoon of ground flax seeds and three tablespoons of water to replace one egg. used the same batter to make cookies and cream muffins (hence the 25lbs) and blueberry muffins …. Ever. Also frozen blueberries can color your batter purple as you stir them in – FYI! all my recipes are baked regularly <3. Hope you enjoy! Making Mini Chocolate Chip Muffins: One batch of batter can be used to make about 18 mini chocolate chip muffins. really. These bakery-style muffins are big, full of chocolate chips, and super moist. Really moist and not too sweet. Hope that helps! Bonne Appétit.. Now that you have read the Chocolate Chip Muffins recipe, and you have the knowledge that … However I was a bit disappointed with how these turned out. thanks. Because of this I accidentally over baked them the first time cause they didn’t brown on top and I left them in thinking they weren’t done. Family loved them. Can this recipe be made without sour cream or yogurt? I use your cooking site so often and I thank you for sharing your expertise. Thanks for always responding to the questions! Instructions. In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt. That sounds like wonderful swap, I’ll have to try that!! Whisk in the eggs, followed by the sour cream. It is not always easy to find a good chocolate chip recipe and I have tried a few. the dough was sticky and didn’t rise properly but once they were cooked golden they were delicious, can you not put in the sour cream or will it make the muffins taste bad. . They’re my favorite part of a muffin, and I think they’re best with that sprinkle of sanding sugar. Stir in 2/3 cup of the chocolate chips. The texture, crumbles,taste, smell.. Everything as if it were store bought, so glad to have found it! Pour into the muffin cups and bake for about 20 minutes. A little salt helps balance out the sweetness of this muffin, giving it a better overall flavor. Just cranked ‘em out this a.m. on a dreary WI winter day. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe … For example, if you know you love baking muffins with butter, you can swap half or all of the oil for butter. I made these yesterday and they were delicious– very moist! Buttermilk gives the muffins a bit of a tang and adds a touch more moisture. Not dry compare to other chocolate muffins recipe. Hi Sabryna, I’ve never tried it so I can’t say for sure. They will be a go to recipe. I am wondering if you can substitute greek yogurt for the sour cream. I have noticed that some have had a few issues and I just wanted to respond with helpful hints. Stir just enough to get flour incorporated. Stir in most of chocolate … Save my name, email, and website in this browser for the next time I comment. Hope you enjoy! My leavening agent of choice in these muffins is baking powder! I bake for 19 minutes. If you’re not used to the tang of buttermilk, I recommend using whole milk! If yes, would it still be 1:1? Super easy and taste really great ! Thank you for sharing , Delicious! I followed the recipe to the tee. Haha I wish!! Don’t overmix when adding flour. Adding extra sugar to the top of these muffins is also optional, but it gives them the most irresistible crunchy top!! So If I switch the recipe to metric it says 100 g white sugar. The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. PS. Can I make these as mini muffins? I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in sour cream, and milk vs buttermilk. Sounds delicious Kimberly!! This small batch recipe makes 6 muffins. My favorite muffin recipe so far! 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 feel better. Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely. It was a big plus to find a recipe that used oil instead of butter, I bake everything with that switch because it’s lighter (we dont do diets in this house ?, but we try and eat the best we can). This might sound like a silly question, but I make loads of cupcakes and cakes. It can vary based on what you’re using to make the muffins (hand mixer, stand mixer, etc.) For muffins with a banana flavor, you could make this banana bread as muffins and add chocolate chips. So how long to I mix it for pls? I made them as mini ones and they came out so good . In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Sure, you could make this in a loaf pan. These muffins look so good! (To refresh individual muffins, warm in the microwave for 15 to 20 seconds. So happy to hear that your muffins turned out great, and that you found me through insta Very happy you were able to modify the recipe to make it work with the ingredients you love to use, happy baking!! This one is bit more straightforward and it’s a real crowd-pleaser. I use a 1/2 cup of chocolate chips instead of 2/3 and it is perfect. This part is up to you! My grandson loved them. In another large bowl, using a hand mixer, beat … I love all your recipes! Also, I’ve never made muffins with chocolate. It gets easy to know the right amount of mixing the more you make recipes like this <3. I tested this recipe with all oil, all butter, and a mix of the two. They were very moist and tasty. And very quick and simple to make. Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. I have three boys who literally stand at the stove waiting for me to remove these from the oven. Thank you for sharing, and happy baking! Add the chocolate chips. It was amazing… the recipe was perfect and so easy to follow… Thank you so much… Mashallah it’s amazing ? I’m worried that i’ll over mix it or not mix it enough. Funny you ask Alexandra, I’m actually sharing a lemon blueberry muffin recipe in a week! I used regular chocolate chips. Once upon a time, I went to culinary school and worked in fancy restaurants. I typically do not make muffins because I prefer quick breads. Thanks Jenn! You can! Glad they were a success — hope your kiddo feels better soon! Hi Chelsea I’m writing from Uruguay. Wonderful recipe! You can also use frozen blueberries, just be sure NOT to thaw them before adding them! Spray a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners. Learn how your comment data is processed. Still amazing. Not sure if it made any difference….they were so good. After done check with toothpick if center of every muffin is clean then after it is then let cool for about 5 to 10 minutes.. Last and final step is to Enjoy. It also gives them a gorgeous, sparkly look once they’re baked. Very easy to make! I would HIGHLY recommend. We used some unicorn morsels, instead to chocolate chip! I don’t know what I did wrong. Also let the batter sit for 30 minutes before baking the muffins (helps the flour absorb moisture from the batter). my kids loved them …. Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner. Although mine don’t come out golden brown, not sure why. The muffin method mixes together the dry ingredients in one bowl, and the wet ingredients in a separate bowl. Grease a 12-hole muffin tin and line with paper cases. I follow you on tictok I love you and your baking so much ? Today I made almond poppy seed muffins out of this recipe( minus the chocolate chips and added almond extract and poppy seeds my husband LOVES them!! Delicious! I love hearing that Victoria!! LOVE THESE MUFFINS!! Easy and delish! Easy to make and they taste amazing! We especially liked the crunchy topping from the turbinado sugar. DELICIOUS! I’m guessing they stuck to the pan? Please LMK how they turn out if you try them! Hi Cara, the sour cream helps the muffins rise. If you don’t have sour cream on hand, you can also use full fat yogurt or additional milk or buttermilk in its place. So glad you’ve had success with the recipes — hope these were just as good! Hopefully we’ll be able to figure this out together! Instructions Preheat oven to 425°F. To make a dozen chocolate chip muffins, double the ingredients and fill 12 muffin liners. When I went to make them though they turned out dry both times. Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Hi Bob, I’ve only used all-purpose flour for these, so I can’t say for sure, but here is some useful info about subbing self-rising flour for all-purpose. I thought they were raw, so after testing one after the 10 minute cool, I put them back in and they came out just the same another 5 and 10 minutes later. Hi Joanne, technically it will work, but I’d recommend going with low-fat instead of fat-free if possible. See how here. Just be sure to dust them in flour before adding if you’re using fresh blueberries. Inspired by your narrative, I made these for my sick kid yesterday. If anyone has suggestions to get them that beautiful color please share! These muffins are delicious!! Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. This field is for validation purposes and should be left unchanged. Oil gives these muffins a lighter texture. I have tried many other recipes and have yet to find that perfect fluffy chocolate chip muffin. If I only have salted butter can I use this and just leave out the salt, or is some salt still needed? You can use a gluten free flour blend of the AP flour in this recipe (cup for cup). — could I use that in lieu of the sour cream? Sure. Thanks so much:). So moist and fluffy. If so how long would I leave it in the oven and at what temperature? Very easy and extremely tasty. ; If you run into problems removing your ), — Anne de Schweinitz on February 27, 2020. In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined. Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just until combined (DO NOT OVERMIX YOUR BATTER!). You don’t need a ton because the chocolate is also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture. Hi Anne, My “metric” recipes use the metric system of units —litres (L) and millilitres (mL), grams (g) and kilograms (kg), and Celsius (°C). . Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. However, I did not have sanding sugar for the top, and I noticed that my muffins did not brown like yours despite being fully cooked. Chocolate Chip And Banana Muffins Makes 6 large muffins INGREDIENTS For The Muffins 2 Very Ripe Bananas 1 large egg 180g flour 90g caster sugar 50g unsalted butter (at room temperature) 50ml milk 50g milk chocolate buttons, chopped 50g cocoa nibs A pinch of salt 1 tsp baking powder For The Filling 60ml double cream […] I’ve made these several times and my kids (14 & 11) and my boss really like them. Thank you for a wonderful recipe!! That’s over a million results, friends. Just made another batch and had to tell you again that these muffins are delicious. Loved the Chocolate Chip Muffins… thank you for the recipe! Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. I have revamped my favourite Chocolate Chip Muffin recipe, and today I’m sharing them with you. Still it was yummy Baked first 5 minutes at 400F and the rest at 350F. Instructions. Tried this recipe and turned out perfect! Thank you, Cindy. Not only is the flavor and texture perfect, but it has the perfect amount to fill up 12 muffins perfectly to make the muffins rounded without overflowing. What a wonderful recipe! PPS. line 12 muffin cases. Could you substitute yogurt or buttermilk for sour cream? Hi Jenna, While it varies by brand, most salted butter has approximately 1/4 tsp. A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form. So happy to hear that Katy, I love TikTok!! Would the temperature remain the same and increase the time? Chocolate chips or chunks both work great. Double Chocolate Chip Muffins . Anyway this looks delicious and I hope it works! Stay tuned . They freeze well, and taste great defrosted at room temperature or warmed in the oven. If your muffins turned out dry, it could be a few different things! If you have yogurt that would work. Use 1/4 cup of unsweetened applesauce in place of the egg and add an additional 1/4 tsp of baking powder. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. These muffins helped me pack on pounds….. delicious …. If you only have baking soda on hand, it can be used in place of the baking powder in this recipe with a couple modifications. My very picky kid loved it!!!! What do you think I could’ve done wrong? Step 2 In a medium bowl, combine flour, 1/2 cup sugar, baking powder, … I found this recipe from your TikTok and I had to try it. Amazing! I doubled recipe, added one ripe banana and subtracted 2 tsp of oil and it came out perfectly moist! Never had I used sour cream in a muffin. After reading all of the wonderful reviews I tried this recipe. I made the recipe for the muffins and it came out great! If you find yourself in either of these situations, below I share the purpose of each ingredient along with swaps and variations that can be made. The BEST Chocolate Chip Muffins. These are currently in the oven, looking forward to eating them! Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. A miss not a hit for our family. These came out perfect. Oh, and no mixer necessary! https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-muffins Also, not having to wait for the butter to come at room temperature means we can have them when we want them Thanks Jenn for another amazing recipe, it’s going to be one of our favourites. .. delicious … 4 months add some banana in to these muffins moist. For muffins with this amount of time sadly just be sure not to overnight... 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