Chocolate Chip Muffins

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These are “bakery style” chocolate chip muffins, which really just means that they’re big. I like to use jumbo sized muffins tins for all of my muffins. Otherwise I’ll eat two muffins and feel bad about myself and my lack of willpower. One jumbo sized muffin is perfect. Especially when it comes to these super delicious chocolate chip muffins.

Chocolate Chip Muffins

Tips for making the best chocolate chip muffins:

First, make sure your wet ingredients are room temperature. I usually microwave the buttermilk for 30-45 seconds.

I’m all for using the milk + vinegar trick, but I swear that using real buttermilk makes a difference in this recipe.

Using mini chocolate chips ensures that every bite is chock-full of chocolate flavor.

Don’t overmix! Once the dry ingredients are added to the wet ingredients, mix on low speed JUST until the ingredients are combined.

I bake muffins at 375° which is higher than most of my other baked goods. Certainly higher than cupcakes and cakes. The reason for this is that the blast of heat causes the muffins to rise quickly.

The inclusion of baking powder creates carbon dioxide which makes the batter bubble up during baking. Not only does this help make the muffins rise, but also keeps them light and fluffy instead of getting super dense.

Let your batter rest! I let mine rest for about 30 minutes while I’m preheating the oven and cleaning up my mess.

Fill the muffin liners nice and full. I like to get them about 3/4 of the way full with batter so they puff up nice and high out of the muffin tins.

I like to use these grease proof muffin liners for my jumbo muffins. Go big or go home! Jumbo muffin liners are difficult to find here in Luxembourg. You can lightly butter the muffin tins and pour the batter straight in.

Happy Baking!

XOXOXO Amanda

Chocolate Chip Muffins

Recipe by Amanda Innes-ShareefCourse: Baking, BreakfastDifficulty: Easy
Servings

7

servings
Prep time

40

minutes
Cooking time

22

minutes
Calories

603

kcal

Ingredients

  • Unsalted butter, melted 113g
    (1/2 cup)

  • Buttermilk 190g
    (3/4 cup)

  • Eggs 2

  • Vanilla 2 tsp

  • Sugar 155g
    (2/3 cup)

  • All Purpose Flour 315g
    (2 cups)

  • Baking Powder 2 tsp

  • Baking Soda 1/2 tsp

  • Salt 1/2 tsp

  • Mini Chocolate Chips 12 oz
    (2 cups)

Directions

  • In the bowl of a stand mixer, mix together melted butter, buttermilk, eggs and vanilla.
  • In a separate bowl, whisk together sugar, flour, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and mix on low speed just until everything is combined.
  • Fold in mini chocolate chips.
  • Let the muffin batter rest for about 30 minutes while you preheat the oven to 375°. Line jumbo muffin tins with grease-proof muffin liners or spray the tins with non-stick baking spray.
  • Use a large cookie scoop to fill the muffin tins 3/4 of the way. Bake for 20-24 minutes or until a toothpick inserted into the middle comes out clean.

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