Chocolate chip muffins. Mmm.
As you tell by the other recipes on the blog, I have love for all kinds of muffins, both sweet and savoury. But my kids? They’re a little more discerning. Bravo, in particular, is VERY picky about baked goods. He might have been switched at birth; I’m considering DNA testing.
There is only one muffin that everyone agrees is tops: Chocolate Chip Muffins. And these Big Top Chocolate Chip muffins? They are hands down the best chocolate chip muffins I have ever made. They are right up there with bakery muffins.
In fact, my recipe is based on this recipe from Sally’s Baking Addiction. (Her muffin game is STRONG.) Because of the afore-mentioned picky-about-baked-goods eater, I omit the items that make the muffin “bakery style” – like the cinnamon and nutmeg. But the poofy, crust-on-top, soft in the middle stuff of bakery muffins? It’s all here.
These are super-quick and easy to mix together, and they rise up so big and tall that they make a substantial snack. Especially if you are like me and put butter on them. Certain muffins and loaves need butter for me, and chocolate chip muffins are one of those things.
Combine your dry ingredients in a large bowl and give them a toss. In a medium bowl, combine eggs, oil, sugars, and vanilla.
Pour wet ingredients into the dry and stir until just combined. DO NOT OVER MIX. This is so important – otherwise, your muffins will be tough and crumbly.
Fill your muffin cups up to the top – the tippy-top – then plop some more chocolate chips on top.
One of my favourite additions to these muffins is the coarse sugar that is sprinkled on before baking. It gives the muffins a sweet, satisfying crunch – and it just looks pretty. I had a hard time tracking some down, but eventually found some at Bulk Barn. I would imagine most places that carry baking and cake decorating supplies would carry it. And, of course there is always online ordering.
I have made these muffins without the coarse sugar topping and they were still delicious. It’s CHOCOLATE we’re talking about here, right?
Confession: the original recipe is for 15-16 standard size muffins. I didn’t read closely and squeezed the entire batter into 12 muffin cups, making a dozen HUGE muffins. I had to add about 4 minutes to the cook time in order for them to cook through. So you can choose 12 extra-large or 15 or 16 regular sized muffins. Tough choice, right?
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 cup milk
- 1/2 cup oil
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
- coarse sugar for sprinkling (optional)
- Preheat oven to 425 degrees
- Carefully measure flour, baking powder and salt into large bowl, toss a few times to combine
- In a medium bowl, stir together slightly beaten eggs, sugar, milk, oil, and vanilla.
- Pour wet ingredients into the bowl of dry ingredients and stir until just combined. Add chocolate chips, reserving about 1/4 cup. Stir until incorporated.
- Spoon batter into prepared muffin pan, filling cups to the top. Using reserved chocolate chips, plop a few chips on top of the batter.
- Bake at 425 degrees for 5 minutes.
- After 5 minutes, reduce the oven temperature to 375 degrees, and continue cooking for remaining bake time. (For 15-16 standard muffins, approximately 13 minutes more, for 12 extra large muffins, approximately 16-17 minutes more.)
- Muffins are done when they are turning golden and an inserted toothpick comes out clean.
- Remove from pan and cool on rack.
These muffins definitely taste best fresh – the first day is pure muffin heaven. They seem to get a little more dense as time goes on, but luckily they are so delicious that they never stick around for that long. They can be frozen and may be stored in a sealed container for up to 5 days.
I bet they won’t last that long, though.
What is your favourite kind of muffin? Do you put butter on it?