Moist Chocolate Chip Muffin Recipe

These Chocolate Chip Muffins have a stupendous golden dome prime (everyone knows muffin tops are the perfect half!) and are good and moist inside, not dry and crumbly which is a infamous drawback with muffins. No stand mixer required, you simply want a picket spoon and 10 minutes.

This muffin recipe is a good base recipe for candy muffins. The chocolate chips will be substituted with something you need. Blueberries, raspberries, nuts, apple – let your creativeness run wild!

Muffins are a kind of recipes that many individuals assume / say are very easy to make however in precise reality, I feel rather a lot come out fairly disappointing. The largest drawback being muffins which are dry and exhausting. I’ve made muffins in my time that I swear have been as exhausting as baseballs!

Over baking is one wrongdoer for this. However the batter can be a contributor. To keep away from dry muffins, some recipes make the batter by creaming butter in a stand mixer. However it’s ingrained in my thoughts that muffins must be a quick recipe, and creaming butter doesn’t qualify!

The opposite approach is to make the muffins utilizing each baking powder AND baking soda / bi carb (which is baking powder on steroids) for further elevate energy, plus buttermilk for moistness and in addition to activate the baking soda (which requires one thing with acid like milk + vinegar, yoghurt, bitter cream or buttermilk to activate it).

That is my chosen methodology that I’ve at all times used. I do know there are lots of muffin recipes on the market that don’t use baking soda and/or buttermilk. However they aren’t as moist and fluffy as these. I’ve made greater than my share in my lifetime in a bid to search out the moistest muffin with the least components doable, and concluded that it’s not doable to omit these with out compromising the muffin!

And the excellent news? You don’t have to make use of buttermilk. You possibly can substitute with milk and vinegar, left to curdle. I don’t at all times advocate that instead, however for this recipe, I can barely inform the distinction. Truly, I can’t inform the distinction.

I do know curdled milk doesn’t look very fairly, however I needed you to see what it seems like as a result of that is the magic ingredient on this recipe!

My “go to” candy muffin base recipe was a Ina Garten blueberry muffin recipe. It actually is an excellent moist muffin BUT the batter is barely thinner than this one so the choc chips sink to the underside (even once I tossed in flour which is a trick that often works for issues like berries, like what I exploit for my Blueberry Lemon Loaf).

So now this recipe is my base recipe, and it has by no means failed me. My recipe is barely tailored from this good Bakery Type Chocolate Chip Muffins recipe by Little Candy Baker. This recipe is BETTER than Ina Gartens, I’ve tried each!

PS I prime the muffins with further chocolate chips so they’re seen after they come out of the oven. That is optionally available. 🙂

In the event you don’t use paper patties and spray the muffin tin as an alternative, the tops will spill over and grow to be a bit crispy, identical to muffins you get from some bakeries. My private choice is to make use of paper patties as a result of clear up is simpler and I feel it seems prettier, however it’s completely as much as you!

Completely happy weekend! What have you ever acquired deliberate? Perhaps baking some MUFFINS??? 😉 

Moist Chocolate Chip Muffin Recipe

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Serves: 12 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 340 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups / 375g plain flour (all purpose flour)
• 3 tsp baking powder
• 1 tsp baking soda / bi carb soda
• 1 cup / 220g white sugar (Note 1)
• 1/4 tsp salt
• 1 cup / 250ml buttermilk (Note 2)
• 1/4 cup / 60g unsalted butter, melted
• 4 tbsp / 80 ml vegetable oil
• 2 large eggs, lightly whisked
• 2 tsp vanilla extract
• 1 3/4 cups / 300g chocolate chips (US: semi-sweet)

Instructions

1. Preheat oven to 200C/390F (all ovens) (Note 6). Line a 12 hole muffin tin with paper patties.
2. Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Stir through chocolate chips.
3. In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
4. Make a well in the flour bowl, pour in egg mixture. Mix until just combine – try not to stir more than 8 times. Some flour lumps in the batter is fine.
5. Divide batter between paper cases. Top with remaining 1/4 cup chocolate chips.
6. Bake for 5 minutes, then turn down to 180C/350F (fan forced/convection) and bake for a further 15 minutes, or until a skewer inserted into the muffin comes out clean.
7. Remove muffins from the muffin tin immediately onto a cooling rack.
8. Serve warm or at room temperature (warm is extra yum!)

Notes

1. Granulated / ordinary table sugar used for coffee etc is fine for this recipe. Super fine / caster sugar also works just fine.
2. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds.
3. Muffins are always best on the day, but this keeps for 3 days in a super airtight container. I always prefer to reheat the muffins in the microwave – just for 20 seconds or so. Makes a world of difference!
4. Fantastic to freeze. Just wrap so they’re airtight, freeze then defrost to room temperature before consuming.
5. Slightly adapted from this brilliant Bakery Style Chocolate Chip Muffins recipe by Little Sweet Baker. This recipe is BETTER than Ina Gartens, I’ve tried both!
6. UPDATE: For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results, except the bake time just differs by a few minutes. So the recipe has been updated for these new instructions!
7. Nutrition is per muffin.