It was so strange. This is my favourite muffin base recipe, and I've made it many times with excellent results. 1 cups chocolate chips coarse sugar for topping Instructions Preheat oven to 350F. Impatiently wait for the muffins to cool sufficiently to tuck in. Thank you for the recipe. Let us know what you think in the comments below! Hi ML, you could add 1-2 teaspoons of espresso powder to these muffins, depending on how much flavor youd like. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. I would like to ask, why should we add the sour cream? As a failsafe, you can scoop about 1 tablespoon of plain batter (before you mix in the chocolate chips) into the bottom of each muffin paper liner this is completely optional and it skews the chocolate chip distribution slightly towards the top of the muffin. Sprinkle tops generously with additional sugar and place muffin tin in preheated oven. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking as ovens vary slightly so your cooking time may vary as well. As a finishing touch, theyre sprinkled with coarse sugar, so not only are the tops slightly crisp, but theyre also kind of glittery. Leave a comment, rate it, and dont forget to tag meonInstagramand hashtag it #marshasbakingaddiction. Were so glad youve been enjoying these muffin recipes. Youll start your oven on a high temperature and then drop the temperature about a third of the way through bakingwithout opening the door! Thx in advance. They are going to be a hit! Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined. 75g white chocolate chips Method STEP 1 Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. #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 You might notice a few lumps in the batter, but thats normal. Set aside. Your email address will not be published. The batter will be thick. Yes, you can! If desired, warm up in the microwave for a few seconds before serving. As an Amazon Associate I earn from qualifying purchases. Get the latest recipes and my top tips straight into your inbox! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Adjust the oven rack to the middle position, pre-heat the oven to 375 F (190 C) and line a 12-hole muffin tin with muffin cases (paper liners). Follow the easy directions and they are perfect every time! Hope that helps! Line a 12-hole muffin pan with muffin cases, then set aside. 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. Share on Twitter Heres a list of ingredients youll need to make these muffins. Sometimes, oven temps can be way off and will alter results. Perfect consistency IMO & family just wiped em all out!! Sprinkle with the reserved chocolate chips. Thanks for sharing this recipe! Please let me know if you need further help. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. What do I need to adjust for the high altitude? I always bake on the middle rack, if otherwise stated :) I hope this helps! This is very important to ensure soft and fluffy chocolate chip muffins. We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. Mine made 11 cupcake-sized muffins. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla. Thank you , Hi Ruthie! Can you give any suggestions so I can try this again and have a better muffin. Im so sorry this happened! In a large bowl, combine the first 4 ingredients. Copyright 2005 Television Food Network, G.P. They are WONDERFUL! Serve slightly warm with jam. Mix 3 tablespoons white sugar and brown sugar together in a small bowl; sprinkle on tops of muffins. Sure, Ellen. Add the eggs gradually and beat in until combined. A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form. Reduce the heat in the oven to 350 degrees after 7 minutes. Sally-I made this a few months ago and it was perfect. Set aside. To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. If you end up baking more than you can finish, store them at room temperature for 1 or 2 days in an air-tight container or pop them into a resealable bag in the freezer for longer storage. If I wanted to sub half the melted butter for oil what would be the correct measurements to use for butter and oil? Fill your muffin tins all the way to the top. Theyre large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. Divide batter between each muffin cup, filling all the way to the top. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min. When I first shared this recipe back in 2016, a google search for chocolate chip muffins generated roughly 1.2 million results. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. My favorite! Just before . Combine using a whisk. Followed everything as is and we will be putting this in rotation for our baked goods. So, so stinkin good. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin! . If you try this recipe, let us know! Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet! Did anyone else have this problem? My son asked if we had muffin mix on the pantry & we did not. Add the wet ingredients to the dry all at once, and stir just to combine. If so, what temperature and cooking time do you recommend? Thanks! Spoon or scoop the muffin batter into the muffin liners, filling them to the brim (or even forming a small mound of batter rising above the muffin liners edge, in the case of jumbo muffins), and bake at 375 F (190 C) for about 20 minutes or until an inserted toothpick comes out clean. Tried the recipe, they came out well, everyone enjoyed them. This recipe is a keeper! Make chocolate muffins as a weekend baking project with the kids. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins! These are delicious! Your email address will not be published. Add coconut oil, honey, eggs, and vanilla extract and mix until well combined. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. Your feedback made me think to up the moisture content. Lightly grease paper liners with nonstick cooking spray. I threw it away. Mix the wet ingredients in one bowl and the dry ingredients in another.2. For any muffin recipe where Ive added it, I really havent had to adjust timing. These bakery style gluten free chocolate chip muffins tick all the boxes: theyre easy to make, have a fluffy and moist crumb, and a beautifully caramelised, proudly domed muffin top. Both your egg and egg white should be at room temperature for best results. Quick question though. Theyve all stuck. Directions Preheat oven to 400. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Almost like cookies dough so I added a little milk at the end. In a separate bowl, whisk together flour, baking powder, corn starch, and salt. Set aside. Subscribe to mynewsletterto receive recipe updates straight to your inbox. Preheat the oven to 425F. What a talented company Sugar Spun Run is ,and I so appreciate all the magnificent recipes. Hi Charlotte, King Arthur is my favorite brand of flour so Id recommend it. I doubled the recipe and used a 12 muffin pan. Only thing is I might up the baking powder next time as they were a bit flat. I did notice your cups measurements note less than a regular Canadian cup size (250mL). We love this recipe and have made these muffins probably 15 times. Tip in the sugars, baking powder and salt. In a large bowl, whisk flour, sugar, baking powder and salt. Do you have any suggestions on combining the skinny double chocolate chip muffins with this one to make the bakery style a little more healthy but keep the consistency? "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. Michele. Watch the muffins closely as cooking times may vary depending on your oven. There are better chocolate chip muffin recipes out there. Could add a streusel on top without changing the baking time? 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 Also, the 15-20 minutes at 400 was not nearly enough they were white not even slightly golden. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Once batter has had time to rest, preheat your oven and line your muffin tin. In a large mixing bowl, mash the two bananas until smooth. Please read my. 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? You may enjoy this Bundt cake recipe. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops. 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. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. They were still great, but wondering if I did something wrong by using those cups. Set aside. Were using a varying temperature technique here, which plays a big role in helping the muffins rise. Have you tried these? And thats it, really. Absolutely! I ended up broiling the tops a bit to give it a nice colour but would prefer not to have to do that. I skipped the sugar topping part, that would be good too. Add the egg and egg white, plus the vanilla. Allow to cool for 10 minutes in pan before serving. Note: 1 1/2 cups of flour was plenty. Trust us, the whole family will love these delicious and convenient chocolate chip muffins! Ive been searching for years for a muffin recipe that makes big, beautiful muffins! Just a little suggestion! Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined. (And we all know that adding chocolate always takes things from delicious to out-of-this-world-amazing.). I cant imagine why these would not turn out perfect and delicious like they do every time I make them. 425 degrees Fahrenheit is a great temperature to start your muffins in. Hi Brittany, absolutely. Or just need to satisfy a craving fast? I sprayed the pan well and the muffins literally slipped out. Quickly . Thanks. The brown sugar adds a nice caramel flavor and the hint of molasses makes it taste like it's from your favorite old-schoolbakery. Oh my! Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely. There are muffins that have a better crumb. Plus, I've included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate chips from sinking! CAN EASILY MAKE AT HOME, Copyright 2023 thestayathomechef.comAll rights reserved. I was curious if I could use this exact recipe for muffins tops (or any of your other muffin recipes?) I will admit that I do not add the topping. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. ), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing). You can find my recipe card at the bottom of this post for the complete list with their amounts. Looks delicious Great recipes. Great taste but the first time in 30 years baking that I couldnt effortlessly get them out of the muffin tray. In a separate bowl, whisk together flour, baking powder, corn starch, and salt. I always recommend weighing your ingredients out in grams to be completely accurate - measuring cups aren't entirely accurate. Baking times differ. Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. 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. I love this recipe and I highly recommend it!! The chocolate chip muffins were barely edible and yes, I do know how to follow a recipe. Please LMK how they turn out! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Adjust the oven rack to the middle position, pre-heat the oven to 375 F (190 C) and line a 12-hole muffin tin with muffin cases (paper liners). Hope you enjoy if you make them! Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients. I followed the recipe exactly by measuring with scale and my muffins turned out very dense not moist. Huge, soft, and fluffy with mile-high sugared muffin tops, and so easy to prepare! Used 2% greek yogurt instead of sour cream and they still turned out so well! We havent made them mini but would suggest you would follow the baking instructions on our cinnamon mini muffins. 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. We cover this in the FAQ section and recipe notes , Made these twice within 24hours everyone loved them!. No flavor more like floury flavor once baked not good muffins. Yes! Fill your muffin liners with batter, making sure to fill them almost to the top (leave about inch)but dont let them overflow. How would you convert this recipe for a 6 muffin cup pan, regular sized muffins? Thanks, Avoid overmixing. standard muffins, or 9 - 10 jumbo muffins, (if you have an almond allergy, you can substitute it with an equal weight of gluten free flour blend, but the muffins will be slightly drier), (omit if your gluten free flour blend already contains xanthan gum or if using regular flour), + 1 tbsp (130 g) softened unsalted butter, + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature, + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature.