I thought I could divide the recipe I half half chips and half blueberries. Fold in the blueberries and chocolate chips. Your comments are not nice. 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. Spoon batter evenly into your paper liners. Ellen. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site is protected by reCAPTCHA and the Google. Preheat the oven to 425F. 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. Hi Jenn, Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. 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. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Whisk in the eggs, followed by the sour cream. Barney Desmazery makes fluffy chocolate chip muffins using white and milk chocolate chunks but you can swap out the chocolate for fruit. So good!! These muffins got rave reviews when I made them for a church event. standard muffins, or 9 - 10 jumbo muffins, (if you have an almond allergy, you can substitute it with an equal weight of gluten free flour blend, but the muffins will be slightly drier), (omit if your gluten free flour blend already contains xanthan gum or if using regular flour), + 1 tbsp (130 g) softened unsalted butter, + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature, + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature. Thanks! They were still great, but wondering if I did something wrong by using those cups. As an experiment, I ended up adding one cup of oats. All rights reserved. Here are a few handy tools I used to make these muffins. Moist but largely tasteless! Total Time 45 minutes Servings 12 Calories per serving 309kcal Prep Time: 10 minutes Cook Time: 35 minutes 119 659 Print Rate What You Need: Silicon Muffin Molds Ingredients: 1 stick Butter 8 Tbsp 2 tsp Vanilla Extract 1/2 tsp Pink Himalayan Salt Yes! 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 chips. Almost like cookies dough so I added a little milk at the end. Hi Evelyn, I know you can find some variation online, but I have measured flour many times and have always come up closer to 130 g per cup. 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). The longer it rests, the thicker it will be, and thicker batter means taller muffins! Divide the batter in your muffin pan and fill each all the way to the top. Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely. If you try these, Id love it if you commented to let me know how they stack up against the 64 million (and counting) other chocolate chip muffin recipes out there! Also one can broil the muffins for a minute to give a brownish top. A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form. Lets bake together! To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Your email address will not be published. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely. I'd love to know how it turned out! To make these muffins, simply whisk together the flour, baking powder, and salt. 2 cups all-purpose flour cup white sugar 3 teaspoons baking powder teaspoon salt cup mini semi-sweet chocolate chips 3 tablespoons white sugar 2 tablespoons brown sugar Directions Preheat the oven to 400 degrees F (200 degrees C). Will keep for three days in an airtight container. Recipe is easy to follow and now have to buy two tubs of sour cream each week as children love them so much. Fold in chocolate chips. And they tasted like they came from a bakery. 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. Please read my. Learn how your comment data is processed. Sally has been featured on. 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. That is so strange. SAMS TIP: (Carefully) remove your chocolate chip muffins from the pan within 5-10 minutes of them coming out of the oven. I would not use the convection setting on your oven. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Yes, you can! After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking as ovens vary slightly so your cooking time may vary as well. Add the buttermilk, oil, and vanilla, and whisk until combined. Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy! Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. So I am making them again for church. Cool in the tin briefly, then transfer to a wire rack. These got devoured. Just a little suggestion! Set aside. Read my full disclosure policy. . All kidding aside, muffins really do make the best breakfast and snack food for those super busy days. Pause when the ingredients are about halfway mixed and add in the chocolate chips. They also freeze well for up to 2 months. These are a favorite around my house. Craving more sweet treats? Theyve all stuck. Like my basic muffin recipe, this recipe uses a technique from The Kitchen Whisperer for nice, tall muffin tops. Do you have any suggestions on combining the skinny double chocolate chip muffins with this one to make the bakery style a little more healthy but keep the consistency? Id suggest keeping the swap of flour to oats to no more than 1/2 cup. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or 40 mini muffins. 425 degrees Fahrenheit is a great temperature to start your muffins in. Thaw overnight in the fridge. Recipe includes a how-to video! Hi Brittany, absolutely. There are better chocolate chip muffin recipes out there. Blueberry Chocolate Chip Muffins Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. Bake the muffins until the top springs back when lightly pressed. Continue folding until everything is just combined. Line a 12 cup muffin pan with 9 paper liners. Hi Jennifer, I hope they taste okay. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. Sometimes, oven temps can be way off and will alter results. I'm sorry but this recipe makes no sense there is so much flour required that my batter went from overly stretchy to rock hard once everything was combined. Good luck! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I have made this recipe several times and I absolutely love it. Lightly grease paper liners with nonstick cooking spray. They arent overly sweet but still very tasty. Theyve got sky-high sugared tops, lots of chocolate chips, and the BEST flavor and texture. Your email address will not be published. I have probably tried 7+ different recipes before I stumbled on your magical one. Preheat oven to 425 F (218 C). If you're worried about the muffins drying out, throw in a saltine cracker to absorb the excess moisture. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[1]='FNAME';ftypes[1]='text';fnames[0]='EMAIL';ftypes[0]='email';}(jQuery));var $mcj = jQuery.noConflict(true); Looking for more delicious simple dessert recipes?Youre in the right place! In a bowl, sieve together the flour, cocoa powder, baking soda, and salt. Preheat the oven to 350F. Please LMK how they turn out! Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Ingredients 1x 2x 3x cup butter softened 1 cup granulated sugar 2 large eggs 2 teaspoons baking powder It was so strange. We wanted a light and fluffy muffin so we went with softened butter. Please let me know if you need further help. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Ive tried many choc chip muffin recipes but this one is the best! Grease a 12-hole muffin tin and line with paper cases. My daughter bought them. I would like to ask, why should we add the sour cream? I recently bought muffin top pans. I followed the recipe exactly by measuring with scale and my muffins turned out very dense not moist. Hi Robin! The butter is key to these muffins taste and texture. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min. Love the idea for the recipe but I think there needs to be some kind of amendment to the dry ingredient ratios. Spoon batter into the prepared muffin cups, filling each 2/3 full. I didnt substitute any ingredients but questioned the amount of flour when the batter was so thick! Mine came out perfect and I bake often. If you intend to eat the whole batch within a few days, you can leave them in an airtight container on the counter. There are two great ways to keep your muffins from getting soggy. Whisk together the butter and oil and sugar. Hunt for a 4 leaf clover or plant some shamrocks in your garden. Add the eggs gradually and beat in until combined. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. This post may contain affiliate links. Great texture they were really moist and tender. 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. And then, after many tears, a few meltdowns and numerous failed batches that filled the trash to the brim I cracked the muffin code. Add the egg and egg white, plus the vanilla. Spoon or scoop the muffin batter into the muffin liners, filling them to the brim (or even forming a small mound of batter rising above the muffin liners edge, in the case of jumbo muffins), and bake at 375 F (190 C) for about 20 minutes or until an inserted toothpick comes out clean. Once your muffins are completely cooled, store them in a freezer-safe ziplock bag and freeze for up to 1 month. Add the dry ingredients in thirds and fold in until just combined do not overmix. Notify me of followup comments via e-mail. Were so happy they were a hit with your family Amy . The muffins can also be frozen for 3 to 4 months. Enter the chocolate chip muffin. (A bit early). Serve warm or cool completely. ), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing). Bakery Style Gluten Free Chocolate Chip Muffins. While you can certainly try swapping for a lower fat ingredient like applesauce, the final outcome of the muffins will be different than intended. 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. I will admit that I do not add the topping. Follow the easy directions and they are perfect every time! This recipe is spot on. Price and stock may change after publish date, and we may make money off Making these this evening and I double-checked the recipe, and did add in all the ingredients properly. Still pretty good hahaha! Bake at 375 F (190 C) for 18 - 20 minutes (standard muffins) or 20 - 22 minutes (jumbo muffins), or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached. Your daily values may be higher or lower depending on your calorie needs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. For future reference, while it varies by brand, most salted butter has approximately 1/4 tsp. Saved by the extra, expensive Ghirardelli bittersweet Chips I used. Hi Sara! Whisk together the granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla extract in a medium-sized bowl. 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. I had to do some conversions but I think i got it right love how they stay soft and moisty on the inside, and cinnamon really gives them a great flavor. ", Editorial contributions by Corey Williams. Perfect consistency IMO & family just wiped em all out!! Step 2 In another large bowl, using a . Its a variation from my master bakery-style muffin recipe. The batter comes together in minutes, so its a wonderful recipe for busy mornings. Ill be walking you through all the steps in my written recipe andvideobelow! If I wanted to sub half the melted butter for oil what would be the correct measurements to use for butter and oil? I sprayed a 9 X 13 pan, followed the recipe but added dollops of swirled nutella in the batter baked for 32 mins exactly and this cake was to die for. Your email address will not be published. (You might think Im exaggerating and being melodramatic Im really not.) Theyre deliciously soft and moist with a crackly muffin top. 2023 The Loopy Whisk All rights reserved. These muffins are meant to be heavy and dense, but still quite moist. This is my 2nd try at this recipe. Thanks Jen. Line a muffin tin with paper liners. No flavor more like floury flavor once baked not good muffins. NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. My team and I love hearing from you! Or just need to satisfy a craving fast? Yes! Sign up to save recipes in your recipe book, write reviews and more! Would not make again. Love the sugar sprinkle topping! Check out my Blueberry Oatmeal Cookies, Blueberry Orange Scones, and my Homemade Blueberry Pie. Thank you so much for sharing this recipe! With either method, youll need to first ensure that your muffins are completely cooled before storing in an airtight container. Let us know what you think in the comments below! They were perfect in size and so moist. Can you give any suggestions so I can try this again and have a better muffin. Try my recipe for 1 chocolate chip muffin. For the life of me, I just couldnt get that beautifully domed top paired with a moist crumb, almost no matter what I did. In a separate bowl, whisk together the wet ingredients, and add them to the flour-butter mixture. Fold in the sour cream and water to give it extra moistness and then chocolate chips and until evenly combined. I just have on question, when using a standard 12 count muffin tin instead of a jumbo tin, how should I adjust the baking time? If so, what temperature and cooking time do you recommend? This is the BEST easy muffin recipe to enjoy for breakfast! Love this recipe. I should have known the muffins would be dry when I saw how thick the batter was so thick. Add the buttermilk, oil, and vanilla, and whisk until combined. Could that possibly be it? If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook. * Percent Daily Values are based on a 2,000 calorie diet. Healthy Banana Chocolate Chip Oat Muffins. They take just 15 minutes prep and are a guaranteed family favourite. ", "These are delicious," raves Samantha Campbell. Otherwise I followed the recipe as is and it came out perfect. Saving this recipe for sure! So yes, they are AMAZING! Submit your question or recipe review here. Thank you. Preheat the oven to 230C210C FanGas 8 and line a baking tray with baking parchment. Hi Michele, I would use 1/4 cup of butter and 1/4 cup oil. They LOOK absolutely beautiful though. Brown Butter Toffee Chocolate Chip Cookies, Peanut Butter Banana Chocolate Chip Oatmeal Bars, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting. Add some chopped walnuts or pecans, coconut flakes, orchopped banana would all be delicious! Can I make these in mini-muffin pans? Serve slightly warm with jam. Keywords: muffins, chocolate chip muffins. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 2020 Sugar Spun Run. Stir in the chocolate chips. Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed. Im so happy to hear this! 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. 2023 Warner Bros. Add egg, egg white, and vanilla extract. For any muffin recipe where Ive added it, I really havent had to adjust timing. Instead of mini-chocolate chips, I use chocolate wafers ground into smaller chunks, so end up with a mix of chunks/powder, which works very well. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. You do not want the muffins to have any residual heat. Add in the baking powder, salt, and vanilla and mix briefly. When I first shared this recipe back in 2016, a google search for chocolate chip muffins generated roughly 1.2 million results. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely. Huge, soft, and fluffy with mile-high sugared muffin tops, and so easy to prepare! Sprinkle tops generously with additional sugar and place muffin tin in preheated oven. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. 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. The second option is to lay a paper towel out onto the bottom of your storage container. Discovery, Inc. or its subsidiaries and affiliates. Or maybe Im just too quick to take them out for fear of a dry muffin? 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. 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. This is proof that just because Jenn was a chef, doesnt mean she knows how to bake. 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). Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Jan. Hi Jan, you can just cut the recipe in half. Definitely a recipe to use again & again! salt per stick, so you can use salted butter and reduce the salt in the recipe as needed. Lightly grease a 12 cup muffin pan or line with muffins papers. Thank you for the recipe! Sure, Ellen. Just made these and they are the bomb! Thank you so much for your feedback-really appreciated it! The batter comes together in just minutes for an easy muffin thats perfect for breakfast or brunch. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. I would think about tweaking this recipe to use maybe a little less flour and some more oil. Looking for more blueberry recipes? Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients. The ml measurement isnt that far off as 1 cup of oil would be 240ml by my calculations so that shouldnt cause any issues. These have been my go to recipe for over a year. Like the crunchy top. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. The batter will be very thick. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Hi Bree, We are happy you enjoyed these muffins! They were moist and just the perfect texture and taste. This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Hot mess here. Sift together the dry ingredients, including sugar. Fold in the chocolate chips. (And theres a lot of cake round these parts.). 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. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled. These were a big hit! Fill 12 greased or paper-lined muffin cups three-fourths full. Love ALL your recipes. Mix in flour, then chocolate chips. Reduce the heat in the oven to 350 degrees after 7 minutes. Mine made 11 cupcake-sized muffins. These are the best. 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. Thanks so much! Also I used butter and oil mix instead of only using butter. Add the dry ingredients and whisk until evenly combined. Nutritional information is based on third-party calculations and should be considered an estimate only. If you really want to taste that deep caramel flavor, you can use dark brown sugar in place of the light. This is a great recipe the muffins are delicious. Thx in advance. Theyre the perfect treat to whip up when someone has a rough day or the weather is dreary. Using loosely spooned cups of flour and the recipe is still too dry for my liking. It really does make a world of difference. This little trick makes your muffin tops spring to life without burning (or drying out) your muffin bottoms. Set aside. The amounts of baking powder and baking soda are optimised to give a soft, fluffy crumb without leaving behind any aftertaste, and the lemon juice (as well as the acidity from the yogurt) gives the raising agents an extra boost. Rub together between your fingers until the mixture resembles breadcrumbs. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla. Combine butter, oil, and sugar in a large bowl and whisk together. Spoon the batter into the prepared muffin tin. Todays homemade chocolate chip muffins rival any from a bakery. They're delicious as an on-the-go breakfast or an afternoon treat - or both! But texture is lacking. these links. | Trellis Framework by Mediavine, Mint Chocolate Chip Greek Yoghurt Popsicles, Chocolate Peanut Butter Yoghurt Popsicles, Nutella Stuffed Chocolate Chip Cookie Pies, 1 cup (100g) whole blueberries, fresh or frozen. Melted butter will give you a much denser, fudgier muffin that would still be just as amazing! I recommend letting your batter rest for at least 15 minutes, but if you can let it sit for about an hour or so, youll be rewarded with beautifully tall muffin tops! "They're crumbly, but not too dry and still moist. 2011-2023 Sally's Baking Addiction, All Rights Im happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you. Thanks for this recipe. They are moist, taste wonderful, freeze well. They are super quick and easy to throw together, and only requires simple ingredients. And since that turning point, churning out batch after batch of perfect muffins has become a piece of cake. Read more. Now, I might be biased here, but these GLUTEN FREE (!) Get free recipes sent straight into your inbox! these links. Pretty cool, right? Combine using a whisk. Tysm Happy Winter break from FL! Plus, I've included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate chips from sinking! How long will these blueberry muffins last? Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In a large mixing bowl, mash the two bananas until smooth. Easy instructions and appreciate the extra information including the recommendation of full-fat yogurt, whole milk and vegetable or coconut oil. Made these a second time today except with half semi-sweet chocolate and half white chocolate. A trick is not to pack flour but loose flour in the cup, Hi Whitney! Baked muffins may also be cooled and then frozen in an airtight container for several months. We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. Also, Im going to end up with 18 large, which may be okay if theyre awesome, haha. We love this recipe and have made these muffins probably 15 times. Tip in the sugars, baking powder and salt. (And we all know that adding chocolate always takes things from delicious to out-of-this-world-amazing.). Cover your bowl with a towel and let the batter rest for 15 minutes or up to one hour while your oven preheats. Make Sweet St Patrick's Day recipes. Starbucks Is Putting Olive Oil in Its Drinks Is This the Next Revolution in Coffee? Glad your family likes these! all-purpose flour, spooned into measuring cup and leveled-off, mini semi-sweet 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. Whisk until evenly combined, then add the chocolate chips. In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Hopefully someone else can chime in and help , Can you make mini muffins? Hi, I strongly recommend this recipe!! Looks delicious Quickly fold the wet ingredients into the dry with a rubber spatula. In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt. 1 day ago bbcgoodfood.com Show details . But this is my first time making this recipe. I hope you were still able to enjoy them. Hello! Theyre also perfectly soft and fluffy (in contrast to the crisp biscotti I just shared), and of course, theyre chock full of chocolate chips. Oh my! Im really excited to try this recipe. At the top is says, youll never turn to another muffin recipe again. And that is so true! Step 1 Preheat oven to 350 and line two muffin tins with liners. Just realized there is an answer to that in the post. Pull your muffins out as soon as they are golden brown on top. If you try this recipe, let us know! Can I substitute blueberries in this recipe. 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. Sally is awesome about putting down exact weights on most of her posts! Editor's note: The introduction to this recipe was updated on January 28, 2022 to include more information. Your email address will not be published.
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