Beat in eggs, then mix in milk and sour cream. Dense chocolate chip muffins loaded to the brim with rich dark chocolate sugar free chips. To compensate, I let the oats sit in milk (2/3 cup) for 15 mins. Grease a 12-hole muffin tin and line with paper cases. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops. You can find the complete collection of recipes onYouTube,Facebook Watch,or ourFacebook Page, or right here on our website with their corresponding recipes. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Add some chopped walnuts or pecans, coconut flakes, orchopped banana would all be delicious! Hi Erin, the baking time likely wont change. Used 2% greek yogurt instead of sour cream and they still turned out so well! Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners. In a large bowl, combine the first 4 ingredients. I made 6 but they really didnt rise. The batter was SO thick. 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. If you like this recipe you may be interested in these other delicious muffin recipes: Watch the video belowwhere Rachel will walk you through every step of this recipe. What a talented company Sugar Spun Run is ,and I so appreciate all the magnificent recipes. Besides technique, these muffins use carefully selected ingredients to claim their title as the BEST. Nutritional information is based on third-party calculations and should be considered an estimate only. Freshly baked, these muffins are perfection and everything you need to start the day right:A perfect crispy top that will pop right off (the proper way to eat a muffin) and a fluffy middle that makes them stand tall. Easy Chocolate Chip Muffin Recipe. I have probably tried 7+ different recipes before I stumbled on your magical one. Some bakers swear by resting their batter overnight before baking for an even more amazing muffin. Bake the muffins for 5 minutes at 425F degrees, then for about 25 minutes at 350F degrees. I would not use the convection setting on your oven. I cant imagine why these would not turn out perfect and delicious like they do every time I make them. I had enough mix to fill 12 ct pan full & baked 21 mins & they look gorgeous!! I really hope youll love them as much as I do. 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. We call for semisweet here but you can use whatever you have on hand, whatever makes you happiest. A trick is not to pack flour but loose flour in the cup, Hi Whitney! I dont think theyre going to last very long Sure, Ellen. As an Amazon Associate I earn from qualifying purchases. When you add in the chocolate chips, you can also add in 1/2 cup of finely chopped nuts. The batter comes together in just minutes for an easy muffin that's perfect for breakfast or brunch. Enjoy! I hope you were still able to enjoy them. When combining the wet and dry ingredients, dont over mix. Thank you for this!!! All Rights Reserved, This post may contain affiliate links. Unfortunately were not familiar with high altitude baking, so we cant advise on any changes you may need. Love this recipe. Try my recipe for 1 chocolate chip muffin. 1st time ever making homeade Muffins. Like an acceptable version of chocolate chip cookies for breakfast! Fill the paper cases and bake for 20-25 mins until risen and golden brown. Otherwise I followed the recipe as is and it came out perfect. The butter is key to these muffins taste and texture. Thanks Jenn for another winning recipe!! Chocolate chips: Of course, you'll need chocolate chips! These are wonderful!! I will keep as a favorite and will try other additions too. 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. Bake at 425. Hi Bree, We are happy you enjoyed these muffins! I love your recipes! Moist but largely tasteless! Quick question; I used parchment paper cups and I dont know if that made it harder for them to bake, but I had to keep them in there till about 30 minutes. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. For any muffin recipe where Ive added it, I really havent had to adjust timing. Once upon a time, I went to culinary school and worked in fancy restaurants. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. My family loves these muffins! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Yes! melted and cooled at least 5 minutes (57g), I used a mix of mini and regular sized, but you can use either or a combination (175g), additional granulated sugar, coarse sugar preferred. Thank you so much! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is proof that just because Jenn was a chef, doesnt mean she knows how to bake. Whisk in the eggs, then add the sour cream. Continue folding until everything is just combined. Fill your muffin tins all the way to the top. Get the latest recipes and my top tips straight into your inbox! Both your egg and egg white should be at room temperature for best results. Enter the chocolate chip muffin. These are a favorite around my house. Combine milk, oil, and egg in a small bowl until well blended. Copyright 2005 Television Food Network, G.P. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. This website is written and produced for informational purposes only. Add the buttermilk, oil, and vanilla, and whisk until combined. Stir this until it is very well combined, then add the buttermilk and stir well. Step 1 Preheat oven to 350 and line two muffin tins with liners. Originally Published: January, 2016 | Updated: March, 2020. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. Definitely making again!! document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_4" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. These are delicious! Get free recipes sent straight into your inbox! Line a cupcake pan with 12 paper liners; set aside. Add wet ingredients into dry ingredients and stir to combine. Kids' muffin recipes | BBC Good Food . Let the batter rest while the oven preheats. Also one can broil the muffins for a minute to give a brownish top. Id suggest keeping the swap of flour to oats to no more than 1/2 cup. I baked them for 18.5 min and they were done with a toothpick test but the tops were still so pale. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Beat in eggs until combined. In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes. A total waste of ingredients. Do you know what the baking temp/time would be adjusted to? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely. I love these muffins! Can I substitute blueberries in this recipe. Add the beaten eggs, yogurt and butter, and stir to combine. Make these easy chocolate chip muffins with kids over the weekend or school holidays. I usually bake with unsalted butter but did not have any so I used salted. If desired, warm up in the microwave for a few seconds before serving. These muffins are out of this world. It would likely work to make just the muffin tops but we have never tried it so we are unsure of the bake time they would need. Follow the easy directions and they are perfect every time! Heat the oil in a flameproof casserole. Thank you for the recipe. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. 2023 Marsha's Baking Addiction. I had just 2/3 c choc chips so I chopped 8 kisses up to sprinkle on top with loose brown sugar. Use your gift card to cook our incredible Antipasti Pasta recipe! They are moist, taste wonderful, freeze well. This time I forgot to add the sugar, but you know what? Store at room temperature for up to four days. Set aside. Setting the oven to 425F initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. Pretty cool, right? Thx in advance. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 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. Bake on 425F (218C) for 8 minutes and then. 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. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. I love this recipe and I highly recommend it!! This recipe is great! For my second try at muffins these came out SO good! Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Delish editors handpick every product we feature. They taste like chocolate chip cookies but healthier! These muffins will stay fresh in an airtight container at room temperature for up to 5 days. Fill your muffin liners with batter, making sure to fill them almost to the top (leave about inch)but dont let them overflow. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. (And we all know that adding chocolate always takes things from delicious to out-of-this-world-amazing.). Soft and fluffy just like at a bakery! Preheat the oven to 200C/400F/Gas 6. Sure, these are chock full of chocolate chips, but we can all overlook that and continue on eating these two at a time. Line a muffin tin with paper liners. I skipped the sugar topping part, that would be good too. See my Master Bakery-Style Muffin Recipe for more flavor options and ideas. Ive made them with regular all purpose flour and with gf cup for cup. Muffins freeze well for up to 3 months. You can also subscribe without commenting. Stir in ⅔ cup of the chocolate chips. document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU Followed everything as is and we will be putting this in rotation for our baked goods. Hi Barb, Im sure you could, but I havent tested it. Yes, they also freeze well for up to 2 months. Simple but a delicious muffin. Hi Charlotte, King Arthur is my favorite brand of flour so Id recommend it. Your daily values may be higher or lower depending on your calorie needs. In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour. 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. To make these muffins, simply whisk together the flour, baking powder, and salt. They were perfect in size and so moist. We havent made them mini but would suggest you would follow the baking instructions on our cinnamon mini muffins. What makes these muffins so good? For the full recipe please scroll down to the bottom of the post! We love this recipe and have made these muffins probably 15 times. If you leave them in their hot pan, the bottoms may become soggy. I made these muffins this morning and they are great! Quick question though. I'd love to know how it turned out! My daughter bought them. Ive got a confession to make: for the longest time, my relationship with gluten free muffins was less of a love-hate and more of a hate-hate variety. Theyre large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. I did notice your cups measurements note less than a regular Canadian cup size (250mL). Required fields are marked *. I love all the recipes Ive made from you. Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. Would not make again. More importantly taste so good!! Use a whisk to rid any large lumps of flour, if needed. Thank you. Besides flavor and texture, youll appreciate the simple ingredient list. But texture is lacking. Hi Robin! Serve warm or cool completely. Recipe is easy to follow and now have to buy two tubs of sour cream each week as children love them so much. I always bake on the middle rack, if otherwise stated :) I hope this helps! In a large mixing bowl, mash the two bananas until smooth. Or can I just use 3 eggs? I used almond milk and ACV for my buttermilk, I used coconut sugar and coconut oil. Whisk together the flour, baking powder, and salt. Great recipes. Jen, I love your recipes but am uncertain if I should use King Arthur flour for these chocolate chip muffins. I love my coffee. Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely. Jan. Hi Jan, you can just cut the recipe in half. The details make the difference. I used King Arthur flours measure for measure gluten free flour instead of all purpose to make the muffins gluten free, highly recommend making these. I sub 1/2 flour ratio with oat flour and protein powder for the kiddos . Lets bake together! Not only does this save you a trip to the store, but it also gives you that bakery-style look. I dont have experience baking at high altitudes so, unfortunately, I dont have any wisdom to share Im sorry! I doubled the recipe and used a 12 muffin pan. You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect when you make chocolate chip muffins at home: 1. Line a 12-hole muffin pan with muffin cases, then set aside. Followed the recipe and let the batter sit covered in the bowl for an hour, but they havent risen and are taking much longer to bake. Thaw overnight in the fridge. *To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This is very important to ensure soft and fluffy chocolate chip muffins. Chocolate muffins. and continue baking until they begin to turn golden brown. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. Thanks Jen. Question for youI will be traveling to Colorado in May for a girls weekend with some friends and want to make these for everyone. <3, Were so happy they turned out so nicely for you, Erin! Enjoy , I started making them in double batches to freeze. They are requested by family over and over again. WEEKLY NEWSLETTER Cover your bowl with a towel and let the batter rest for 15 minutes or up to one hour while your oven preheats. I used milk+1tbs of vinegar instead of the sour cream since I did not have the latter. Hi Doxene, the sour cream helps with the leavening and adds moisture to the muffins. cup (3oz/85g) semi-sweet chocolate chips Instructions Preheat the oven to 375F (190C). Whisk in the eggs, followed by the sour cream. Thanks! They are moist and loaded with chocolate chips. Just a little suggestion! Whisk together the granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla extract in a medium-sized bowl. 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. Fold in the chocolate chips. The batter comes together in just minutes for an easy muffin thats perfect for breakfast or brunch. Light, fluffy, perfectly sweet with a slight tang from the yogurt. If you like nuts, you might want to check outbanana nut muffins and carrot cake muffinstoo. Whisk in the eggs, followed by the sour cream. (You might think Im exaggerating and being melodramatic Im really not.) 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). If using a giant muffin tin, your batter will fill 6 large tins to the brim, as shown above. I love making them into mini muffins for my family and for new moms. Were so glad youve been enjoying these muffin recipes. (To refresh individual muffins, warm in the microwave for 15 to 20 seconds. Oven baking time is way under. Much like my Blueberry Breakfast Smoothie, these muffins are perfect for an indulgent breakfast or snack. Were so happy they were a hit with your family Amy . Oishii, The Brand Behind the Omakase Strawberry, Introduces New Koyo Berry Breed, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. Grease a 12-cup muffin tin or line cups with paper liners. these links. In a separate bowl, whisk together flour, baking powder, corn starch, and salt. The batter will be very thick. . Please let me know by leaving a review below. Enjoy! Thank you for the recipe! These have been my go to recipe for over a year. I would like to ask, why should we add the sour cream? Add the egg and egg white, plus the vanilla. Lightly grease paper liners with nonstick cooking spray. I do this in all my muffin recipes. Looks delicious Still pretty good hahaha! (And theres a lot of cake round these parts.). This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative. My favorite! They are super quick and easy to throw together, and only requires simple ingredients. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Followed the rest of the recipe as usual and happy to report they tasted great, good texture, and were not dry. Saving this recipe for sure! Check out my Blueberry Oatmeal Cookies, Blueberry Orange Scones, and my Homemade Blueberry Pie. Mine came out perfect and I bake often. Did anyone else have this problem? The chocolate chip muffins were barely edible and yes, I do know how to follow a recipe.
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