I made two batches in one week! I loved how the top of the muffins was crunchy and the inside was soft. Hi Susie, I wish I could help but I don’t have any experience with protein powder – I’m sorry! My family loves them. Bonne Appétit.. Now that you have read the Chocolate Chip Muffins recipe, and you have the knowledge that … I followed the recipe to the tee. To make a dozen chocolate chip muffins, double the ingredients and fill 12 muffin liners. This website is written and produced for informational purposes only. These jems won’t last long. Thanks Jenn!! If not, here are some tips to make your own sour cream with all purpose cream and lemon juice. However I was a bit disappointed with how these turned out. Mix the flour and baking powder together in a large bowl. You’ll need the acidity that sour cream provides. To make a dozen chocolate chip muffins, double the ingredients and fill 12 muffin liners. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. Thank you for sharing! I have sent this recipe to many friends and their response has been the same! At the time of this writing, if you google “chocolate chip muffins”, you will get 1,260,000 results. Yum? I omitted the extra chocolate chips and sugar on top and they tasted great. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. I typically do not make muffins because I prefer quick breads. This won’t change the taste, I promise! In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Prepare a 12 cup muffin tin with cups. Even I loved them! Thank you for this simple but tasty recipe , Just took them out of the oven. Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely. Double Chocolate Chip Muffins . So happy to hear that Sharmin!! . Super easy and taste really great ! Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. Is there any chance you mis-measured an ingredient? Will these work with regular chocolate chips? Thank you for another one! Enjoy! I love your website!! My husband can’t do dairy ): Instead of the sour cream, could we substitute that for lactose free milk instead? They’re my favorite part of a muffin, and I think they’re best with that sprinkle of sanding sugar. just checking. I didn’t have vanilla extract so substituted with the exact amount of pure maple syrup. If you don’t have sour cream on hand, you can also use full fat yogurt or additional milk or buttermilk in its place. Rub in the butter untill the mixture … It’s sweet, tangy and fruity and all wrapped up in a delicious chocolate chip orange zest muffin. But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan. ), — Anne de Schweinitz on February 27, 2020. Thanks for always responding to the questions! Hope you enjoy! Hopefully it’s one of those, and it’s an easy fix. Thank you for another great recipe. Stay tuned . Traditionally they’re also baked in a muffin pan! Doubling This Small Batch Recipe: This small batch chocolate chip muffin recipe makes 6 muffins. Easy and delish! ; If you run into problems removing your Can I use plain fat free yogurt instead of sour cream? (To refresh individual muffins, warm in the microwave for 15 to 20 seconds. My grandson loved them. My very picky kid loved it!!!! Hi Sarah, glad you enjoyed the muffins! Buttermilk gives the muffins a bit of a tang and adds a touch more moisture. Family loved them. You are now my go-to site for recipes! Hope that helps! but this one has one or the other and not both. If you try this recipe for small batch chocolate chip muffins or any variation of it, I’d love to hear what think of it! all of the metric is in weight? I’d keep the oven temp the same, but start checking them at 11 to 12 minutes. Whisk in the eggs, followed by the sour cream. Adding extra sugar to the top of these muffins is also optional, but it gives them the most irresistible crunchy top!! A Muffin Top to get excited about!! Fruit and chocolate: it’s a winning combination. Sift the flour and cocoa into a large mixing bowl. Very easy to make! You can! Perfection! Really moist and not too sweet. Just be sure to stir the batter really well to help give it structure. The bake time and at each temp would be different too! Now I want to try that variation!!!! Amazing muffins! Grease a 12-hole muffin pan well with butter. But would blueberries work in this recipe as a substitution for the chocolate chips?? I thought they were raw, so after testing one after the 10 minute cool, I put them back in and they came out just the same another 5 and 10 minutes later. I’d heat them in the microwave for a few seconds to warm them up, then savor each bite. Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner. Haha I wish!! The tops of muffins are 1000%...Read On → Thank you for a wonderful recipe!! Again thank you and thanks for those testing muffins you did before sharing so you could get to this one! Easy to make and they taste amazing! Thank you so much for the recipe- it’s absolutely delicious!! One thing I did notice is that my muffins were done after 6 minute on 425 and 15 minutes on 350. When I use butter, they taste more like cupcakes or cake to me. Thank you!! I love recipes that use sour cream vs milk because I find they stay moist and fluffy! Heat oven to 400 degrees F (205 degrees C). So happy to hear that Fathoum!! I absolutely love costco muffins. Mix all of the dry ingredients in one bowl (flour, baking soda, cinnamon, sugar). It also gives them a gorgeous, sparkly look once they’re baked. No need to buy bakery muffins again. This muffin recipe only makes 6 regular sized muffins (using a standard cupcake pan), which are the size of the muffins in my pictures. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Very moist!! Chocolate chips or chunks both work great. PPS. Sure, Caitlin, that should work. So moist and fluffy. Thank you!! Hope you enjoy if you try it! If not, you can make your own. Im looking for a bluberry muffin recipe, but this one has gotten rave reviews! Oh, and no mixer necessary! Yes, I think you could get away with adding some raspberries. We finally had some time to make something! For example, if you know you love baking muffins with butter, you can swap half or all of the oil for butter. They will be a go to recipe. Add the dry ingredients and whisk until evenly combined. Most importantly she enjoyed it! Spoon into the prepared muffin cases. They are scooped and baked like cookies but have the taste and texture of muffins. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. I think the sprinkling of sugar on top was part of its success. Hope you enjoy! They are delicious. Not only is the flavor and texture perfect, but it has the perfect amount to fill up 12 muffins perfectly to make the muffins rounded without overflowing. The muffins turned out perfect! Making Mini Chocolate Chip Muffins: One batch of batter can be used to make about 18 mini chocolate chip muffins. Instead of the 22-25 minutes I only did 18 just to check on them and they were so dark. They bake up a bit dry without it! Oh no! Made t today for my boys and everybody loves it. I used to eat one every morning with giant glass of milk before school. (Please keep in mind that I haven’t tried this myself.) We are huge fans of all your recipes . That does not include the chocolate I add on top! thanks. I halved the recipe for my 6 muffin tin and baked them for 18 minutes. https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-muffins 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 feel better. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. I followed the recipe exactly, what is something I could be doing wrong? I loved how they domed so nicely. My husband, who is not as much a muffin fan, devoured two! Every single time I make one of your recipes it results in rave reviews. Most were either dry, or kind of bland, or both. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. , Omg I love that Jamie!! I am going to try them as mini muffins next time, I didn’t get a chance to see your response before I started baking them. Thanks Jenn! Oil gives these muffins a lighter texture. Enjoy! It can vary based on what you’re using to make the muffins (hand mixer, stand mixer, etc.) Hope that helps! Preheat the oven to 425ºF. A million chocolate chip muffin recipes and I have the nerve to suggest that I have something new for you, something that’s better than a million other recipes. The muffins will continue to bake a bit more once they’re out of the oven. These Blueberry Chocolate Chip Muffins are moist and fluffy (as well as being a little dense), perfectly infused with vanilla, and stuffed full of juicy blueberries and chocolate … The other thing that could cause that is if you are over mixing your batter, or if you aren’t properly fluffing and leveling your flour. These came out perfect. The refreshing taste of orange citrus is perfectly balanced by the sweetness of the chocolate chips. Jenn, have mercy—these muffins are scrumptious! I use your cooking site so often and I thank you for sharing your expertise. Will make often! This recipe is definitely a keeper! Hi, can I substitute sour cream with all purpose cream or full cream milk? Thanks for this recipe. They’re deliciously soft and moist with a crackly muffin top. Blueberry Chocolate Chip Muffins. I can’t wait to make these for working from home next week. I love testing out new recipes and decorating techniques, and share everything I learn along the way. I’ll have creme fraiche (I’m making your lasagna!) The data is calculated through an online nutritional calculator, Edamam.com. am confused. https://chelsweets.com/2020/02/20/quick-yeast-cinnamon-rolls/, One batch of batter can be used to make about 18, Use your favorite type of dairy free milk and yogurt to replace the milk and sour cream in this recipe to make, 1/3 cup whole milk or buttermilk, room temperature (75 grams), 2 Tbsp sour cream or full fat yogurt (32 grams), 2/3 cup chopped chocolate or chocolate chips, tossed with 1 tsp of flour (115 grams). But don’t worry, these can easily be made into gluten free chocolate chip muffins! STEP 1. preheat the oven to 200 c / 400 f / gas mark . in this recipe if you are lactose intolerant or dairy free. — could I use that in lieu of the sour cream? That is weight, right? Hopefully we’ll be able to figure it out together. If your muffins turned out dry, it could be a few different things! Thank you! Make a well in the flour bowl, pour in egg mixture. I made these yesterday and they were delicious– very moist! My 4yo daughter and I made these today and they were so easy and delicious to make! all-purpose flour, spooned into measuring cup and leveled-off, mini chocolate chips, plus about 3 tablespoons more for sprinkling on top, coarse sugar, such as turbinado or sanding sugar, for sprinkling on top, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. This field is for validation purposes and should be left unchanged. Still amazing. In another large bowl, using a hand mixer, beat … If you only have cake flour on hand, you can also use that in place of the AP flour in this recipe too (cup for cup). Also let the batter sit for 30 minutes before baking the muffins (helps the flour absorb moisture from the batter). Pour buttermilk mixture into flour mixture and stir together with a spoon. If you have yogurt that would work. Also, I’ve never made muffins with chocolate. Hi Jenna, While it varies by brand, most salted butter has approximately 1/4 tsp. Add the chocolate chips. Very easy to make! The only thing different is that mine had to bake for an extra 5 minutes. 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. They bake up thanks to leavening agents like baking soda or baking powder. Hi Jen, can this recipe be modified with self rising flour? Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I have be to honest this one was super delicious. So funny you ask, I’m actually sharing a lemon blueberry muffin recipe in a week! salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. My 7 year old did all the mixing and filling, she wanted bake something for her lunch box snack. . line 12 muffin cases. Sure. However I see the choco chips on the top of muffins to be dry. Thank you. I sprinkled the tops with a mixture of sea salt and turbinado sugar! Several batches of muffins later, I finally was happy with this chocolate chip muffin recipe. Store in an airtight container to keep them fresh. I’ve made them a couple of times now and they are incredibly moist and tasty. One of the best recipes! They are perfect every time. Buttermilk may give the muffins a slightly different texture but either yogurt or buttermilk should work. These muffins look so good! Just be sure to dust them in flour before adding if you’re using fresh blueberries. Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C. I found them a little dry. I’d keep the oven temp the same, but bake time will be shorter. Tried this recipe and turned out perfect! Bake for 18 to 20 minutes, until domed and golden brown. Sure, you could make this in a loaf pan. I used the recipe pretty much as-is with yogurt instead of sour cream, and 1% milk because that’s what I have. Amazing taste. I follow you on tictok I love you and your baking so much ? 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. We used some unicorn morsels, instead to chocolate chip! My daughters said they looked like “bakery muffins”. OMG!! This one is bit more straightforward and it’s a real crowd-pleaser. Have you tired changing the chocolate chips to blueberries? My daughter (7) loves your page!! Yes. And super easy to think. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. Easy to make and delicious. Next time I’ll use muffin pan liners. That’s over a million results, friends. These are now a go to recipe. And very quick and simple to make. Can this recipe be made without sour cream or yogurt? great instructions, easy to follow and absolutely delicious; my entire family LOVES them. Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. In a medium bowl, whisk together the flour, sugar, baking … Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Still it was yummy Baked first 5 minutes at 400F and the rest at 350F. Hi Jenn- Could I add some banana in to these muffins or would it mess with the consistency? They freeze well, and taste great defrosted at room temperature or warmed in the oven. Not dry compare to other chocolate muffins recipe. I just baked these and they are delicious! You’re the best! My leavening agent of choice in these muffins is baking powder! Because of this I accidentally over baked them the first time cause they didn’t brown on top and I left them in thinking they weren’t done. In a large … I made these muffins tonight and they didn’t turn out as I had hoped. My kids are already asking me to bake more!! That sounds like wonderful swap, I’ll have to try that!! Thanks for sharing!!! Can I bake the chocolate chip muffins as a bread ? Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling. Tricky to remove. In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined. Hi! I’ve tried a few different chocolate chip muffin recipes but this one is the clear winner!! Stir in most of chocolate … Or you might not have all of these ingredients on hand! Pour all the liquid ingredients into a measuring jug. Hands down, this was the best muffin batch I ever made. These chocolate chip muffins are tender, moist, and packed with chocolate! Whisk … Continue to bake for an additional 22-25 minutes. Bake for 18 to 20 minutes, until domed and golden brown. Not a fan of chocolate but I cldnt stop popping in those muffins. The dry ingredients are then folded into the wet and mixed until the batter just comes together. Very easy and extremely tasty. These are a new favourite in our house! Not sure if it made any difference….they were so good. They baked up perfectly. were your leavening agents still active/good?? Just cranked ‘em out this a.m. on a dreary WI winter day. Instructions. Never had I used sour cream in a muffin. Thank you for sharing, and happy baking! STEP 2. It gets easy to know the right amount of mixing the more you make recipes like this <3. The buttermilk and vegetable oil used in this recipe are what makes these muffins … So glad you’ve had success with the recipes — hope these were just as good! I am wondering if you can substitute greek yogurt for the sour cream. Mix until just combine - try not to stir more than 8 … The BEST Chocolate Chip Muffins. This small batch chocolate chip muffin recipe makes 6 muffins. Hi Cara, the sour cream helps the muffins rise. If you don’t have any eggs on hand or want to make egg free chocolate chip muffins, don’t worry! Well, since finding this recipe, I have made it weekly! Hope that clarifies! You said to not over mix the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. A miss not a hit for our family. Everything a make from your site turns out fantastic. is this going to effect it badly??? I don’t know what I did wrong. This is definitely a keeper. So soft and moist!!! This site uses Akismet to reduce spam. Would the temperature remain the same and increase the time? Hi Anne, My “metric” recipes use the metric system of units —litres (L) and millilitres (mL), grams (g) and kilograms (kg), and Celsius (°C). Thanks so much:). When working on this recipe, I began with the basic ratio of a muffin. They’re the perfect treat to whip up when one of the kids has a rough day or when the weather is dreary. Your recipes never dissapoint! The yogurt was the acid needed to help the baking powder rise up. Whisk until evenly combined, then add the chocolate chips. These are delicious and are even better than store bought! They were pale and hard on the outside, and misshaped. Use 1/2 tsp of baking soda in place of the baking powder used in this recipe. I have tried many other recipes and have yet to find that perfect fluffy chocolate chip muffin. I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in sour cream, and milk vs buttermilk. Also frozen blueberries can color your batter purple as you stir them in – FYI! I just made these muffins and they are excellent. Could you substitute yogurt or buttermilk for sour cream? Hi Jes, or the best result, I’d stick with all-purpose flour here — sorry! If you find yourself in either of these situations, below I share the purpose of each ingredient along with swaps and variations that can be made. Add the chocolate chips to the batter and use a rubber spatula to gently fold … I use a 1/2 cup of chocolate chips instead of 2/3 and it is perfect. I’d suggest mixing just until the ingredients look like they’ve been fully combined and the batter is smooth. I used to weight measurements and, based on how the muffins turned out, it seemed like there was way too much oil! 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Get new recipes each week + free 5 email series fun resharing nutella... That ’ s over a million results, friends muffins with butter perfect for an clean. These chocolate chip muffins, so skipped that whisk until evenly combined and!
2020 muffin recipe chocolate chip