I’m kinda obsessed with these chocolate chip muffins. They brought back visceral memories of my childhood, except my chocolate chip muffins came out of a bag and “just add water.” These tasted just like them, but I actually felt good about eating them because I made them from scratch.
I saw these little beauties on Pinterest and was immediately drawn to them solely based on the quantity and distribution of the chocolate chips. They just looked so perfect. Props to Little Sweet Baker for sharing these with the world.
These muffins are so moist and buttery, full of chocolate chips (mini and regular!) and plump and round the way a muffin should be with crisp golden-brown tops. This recipe starts the muffins in a hot oven, and then reduces the temperature to finish baking. Starting in a hot oven allows the leavening agents to be activated and gives your muffins that initial oomph to get that great rise; then reducing the temperature allows your muffins to finish cooking inside without overbrowning on top. Muffins can quickly become dry because they’re small and your window of perfectly baked interiors is very narrow. The keys to great muffins? Don’t overmix your batter, rotate your muffin pans halfway through baking and start checking your muffins for doneness at the lower end of the baking time listed in the recipe.
Side note: do you have a cake tester? It’s one of my favorite kitchen tools and so worth it if you don’t. I know, I know, why would you buy a cake tester when you have perfectly good toothpicks sitting unused in your pantry? Well, sustainability for one, and versatility for two. You can use this to check all your baked goods, test your veggies for doneness, and if you’re real adept at meat cookery, you can test the internal temperature of your meat by piercing the cake tester into the center of the meat, leaving for 3 seconds and putting the metal to your skin. I don’t attest to this, but just wanted to give you options! Oh and let’s just talk about the fact that toothpicks are like 2 inches long and cake testers are like 6 inches long. Have you ever reached into a hot oven to test your baked goods using a 2-inch-long toothpick? You get it then.
Anyway, let’s make these chocolate chip muffins and sit down to a cup of coffee together, okay?
The perfect chocolate chip muffins! Moist and buttery, full of chocolate chips (mini and regular!) and plump and round the way a muffin should be with crisp golden-brown tops!
- 2-1/4 cups (308 grams) all-purpose flour
- 1 tablespoon (13 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- Pinch of salt
- 1-1/2 cups (275 grams) chocolate chips (I used a mix of mini and regular), plus extra for sprinkling on top
- 1 stick (1/2 cup) butter, melted
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1 tablespoon vanilla extract
- Preheat the oven to 425°. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt and chocolate chips, stirring to combine.
- In a small mixing bowl, whisk together the butter and sugar until combined (this will help cool the mixture enough to add the eggs). Add the eggs and whisk to combine. Add the milk, buttermilk and vanilla extract, again whisking to combine. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined.
- Scoop the batter into the prepared pan, filling the cups to the top of the muffin liners. Bake at 425°for 5 minutes, then reduce the temperature to 375°and continue to bake for 12 to 15 minutes longer, until a toothpick inserted in the center comes out clean. DO NOT OVERBAKE! Serve warm (BEST) or cool completely.
Inspiration: Bakery-Style Chocolate Chip Muffins on littlesweetbaker.com