Do you love moist, fluffy chocolate chip muffins with that sky-high bakery top and a nice crisp edge?
Well, today’s your lucky day because I’m going to show you how to make them.
These chocolate chip muffins are going to whip up in a snap, just like our perfectly gooey chocolate chip cookies recipe. So let’s get started.
Ingredients
First off, set that oven to 425 degrees Fahrenheit. We want a really high blast of heat when these go in because that’ll set the edge and let them rise up so you’ll have a nice bakery-style dome on top. If you did 350, they would spread out and it just wouldn’t be the right kind of muffin.
- two and three-quarter cups that is 330 grams of all-purpose flour
- One teaspoon of salt
- one tablespoon of baking powder
- 300 ml or one and a quarter cups of whole milk
- Half a cup or 113 grams of unsalted butter that’s been melted
- One cup or 200 grams of sugar
- Two large eggs
- one quarter cup of sour cream
- one tablespoon of vanilla (That’s 15 ml.)
- one and a half cups of semi-sweet chocolate (or one cup of semi-sweet and half a cup of bittersweet)
Directions
Step 1: Mix dry ingredients
Okay, into my bowl and I’m using a sifter here, I’m adding in two and three-quarter cups that is 330 grams of all-purpose flour.
One teaspoon of salt, and that might seem like a lot, but you want some contrast to all that chocolate and the sugar, so it’ll really like amp the flavor up and let you appreciate what’s going on in the muffin.
For leavening, I’m using one tablespoon of baking powder and again, it’s kind of a lot of leavening agent, but this is how you get that bakery-style top. Sift it out, and done with that scale. You can get set aside as well. Give it a quick whisk.
Now we can set it aside.
Step 2: Prepare wet ingredients
For the wet ingredients, it’s important that you’re dealing with room temperature things and if it gets cold, we’re going to warm it up in the microwave.
This was melted a minute ago. It already cooled down. I’m going to put it into the microwave. In PS, it’s going to get cold. This counter’s freezing.
All right, 300 ml or one and a quarter cups of whole milk. In you go.
Half a cup or 113 grams of unsalted butter that’s been melted, and get it all out there.
One cup or 200 grams of sugar right in that bowl.
Let’s give it a little whisk to bring it together. If you notice some clumps of butter happen when you mix it all together, pop it into the microwave for 40 seconds and it should be totally fine. I used warm milk, so that’s not happening to me.
Step 3: Add eggs, sour cream, vanilla
So right now, we’re going to add in the eggs and the sour cream. Two large eggs. One, two, as well as one quarter cup of sour cream. And if you don’t have that, you can go ahead and use full-fat plain yogurt. It’ll be completely delicious still.
This is optional, but I am adding one tablespoon of vanilla. That’s 15 ml.
Wow, delicious. I’m going to mix this up right now, but look what’s happened just in the few seconds that we’ve been doing this. What’s going on here? Look, it’s turned into like a butter mush. That’s not what I want. So I will be popping this into the microwave after I whisk the eggs in. You don’t want to do that before the eggs get whisked in because they could be overcooked.
A little heat’s going to fix all of our problems. Okay, a little bit of heat later. Let’s give this a whisk. That’s nice. Nice, homogeneous, fluid mixture is what we want.
Step 4: Combine wet and dry ingredients
Now it’s time to pour the wet into the dry. Give it a whisk and take it to almost combined. You could have a couple clumps of like flour hanging out here and there because we’ll do more mixing once those chocolate chips go in. So you can see we have a couple clumps here and there, but it’s no big deal.
Step 5: Fold in chocolate chips
It’s time for some chocolate, the best part. All right, in my recipe, I specify one and a half cups of semi-sweet chocolate, but I’m living large and using one cup of semi-sweet and half a cup of bittersweet. You could even use milk chocolate if that’s what you prefer, especially if you also enjoy making easy fluffy fudgy chocolate cupcakes with homemade frosting. Here we go. That’s the bittersweet chocolate and I’m taking a handful of the semi-sweet chips and reserving them because I’ll be sprinkling them on top for beauty purposes. Rest the chocolate chips go in and you should fold them in with a spatula, not use a whisk.
Step 6: Prepare muffin tins
After those chocolate chips are folded in, it’s time to pop this into the muffin tins. I’m doing it two different ways so you can see the difference between a naked muffin and one that’s in the paper. It’s going to be different.
I’ve buttered and floured half of the muffin tins so you can see just a nice coat of butter, good dash of flour, move all that flour around, and then dump out the excess.
For the rest, I’m going to use muffin papers which go a bit higher so you won’t have that mushroom-shaped muffin top, but they should still rise up with a nice dome. There you go.
Unlike with cakes, some people really prefer that nice crispy muffin edge so if that’s your jam, then you’re going to want to do it without the papers. Just really be careful about adding in enough butter and flour so they pop out easily.
Step 7: Scoop batter into tins
I’m using a large ice cream scooper to transfer my batter into the muffin tin and I want to fill it up all the way. Normally it’s two-thirds of the way high for cupcakes, but this time it’s full to the brim. Okay, fill those papers up and when you’re doing that, try to be careful about getting like batter on the edges. It’ll burn. It’s just a matter of how it looks. It’ll still bake fine.
When you’re scooping the batter, it’s a nice time to kind of monitor the chocolate chips and make sure that no one is getting a sad amount. You want to have an equal distribution so if you notice that your scoop didn’t get any chips, scoop up some chips.
After the batter goes in, you can top the muffins with a scattering of chocolate chips. This is not super necessary, but it’ll give you nice glossy, melty chocolate tops and it makes a big difference. The chocolate chip muffins look a little bit naked if they don’t have those chocolate chips on top.
Step 8: Bake muffins
Okay, this recipe makes exactly 12 big muffins and now it’s time to go into the oven. You need to have a high heat to lock in the edge so it gets set and then the top can burst through to create that big bakery style dome. This is going to go into the oven at 425 Fahrenheit for five minutes. Then it will reduce the temperature to 350 and bake for 20 to 25 minutes depending. You want to have a nice golden top that’s set in the middle so you can insert a skewer through the center and it’ll come out clean except for all that molten chocolate right into the oven you go.
Step 9: Cool and compare muffin styles
Out of the oven and cooled just enough to touch, I want to show you the difference between the in paper versus the out of paper. Out of paper, so nice crisp edge muffined over a little bit and golden brown. In the paper, the paper really guided it up so it’s a little bit taller and the difference is that you don’t have that crisp edge. It’s really like soft all over and just delicious. You’ve got to take a look at the inside of this. Take a look.
If you like this recipe check out my other delicious dessert ideas
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