Chocolate Chip Muffins

Buttery Chocolate Chip Muffins made from scratch. These big, bakery-style Chocolate Chip Muffins boast a soft and moist centre and are filled to the brim with chocolate chips.

Say hi to sky-high Chocolate Chip Muffins 💙

Tell me, does it get any better than soft and fluffy muffins filled to the brim with chocolate chips?! Made with melted butter and buttermilk, these homemade Chocolate Chip Muffins rival any store-bought muffin.

And those muffin tops just make me weak at the knees.

Say goodbye to flat, soggy, homemade muffins. These Chocolate Chip Muffins are big, beautiful and oh-so-tasty.

So let’s enjoy some real talk for a minute here. Am I the only one who has had trouble making high top muffins at home? In the past, I’ve had wet little cakes, that are tasty but flat and missing that glorious golden muffin top.

But take heart, I’ve figured out a few tricks to make sure my muffins rise sky high – just like the best bakery ones. And I can’t wait to share all my best tips with you.

How to make muffins from scratch

• You’ll love how easy these high top muffins are to make. You don’t need any special equipment, just a bowl and spoon.
• First, you combine all the dry ingredients and give them a bit of a stir. Then melt your butter and mix together with the vanilla, eggs and buttermilk.
• Add the wet ingredients to the dry ingredients and mix lightly by hand – do not over mix!

How to bake high top muffins

• In order to make high top muffins, you need to first make sure you fill the muffin pan with batter almost to the top.
• Then you want to bake the muffins in a very hot oven during the first 5 minutes of baking. This will ensure the muffins rise quickly and form those lovely domed tops. The oven temperature can then be reduced for the remainder of the cooking time.

Butter versus oil

• You can use melted butter or oil in muffins. My favourite White Chocolate Raspberry Muffins use oil, which makes them lovely, soft and moist. On the other hand, butter gives muffins a rich, buttery flavour. For these Chocolate Chip Muffins, I’ve opted for butter for a stronger flavour.

Why are my muffins dry?

• There are a few reasons why muffins can be dry. The biggest one is because of over mixing. When you add your wet ingredients to your dry ingredients, mix by hand (not with an electric mixer) and only until the batter is JUST combined. Not a second longer.
• Buttermilk helps the muffins to stay moist. If you don’t have any on hand, you can make your own by combining 1 cup of milk and 1 tablespoon of white vinegar. Leave it to curdle for 5 minutes and then use as normal.
• Also try not to over bake your muffins.

Can I freeze these muffins?

• YES. Please do. Muffins are best eaten on the day they are made. In order for them to keep their freshness, I recommend freezing any leftovers on the first day. To eat, you can either thaw them until they are at room temperature or pop them in the microwave for approximately 20-30 seconds. Perfection!

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Let's Bake

Chocolate Chip Muffins

Yield Makes 12 big muffins 1x

1x2x3x

★★★★★

4.9 from 23 reviews

Prep: 30 minutesCook: 20 minutesTotal: 50 minutes

Bakery-style Chocolate Chip Muffins made from scratch.

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Ingredients

• 350 grams (2 and 1/2 cups) plain flour or all purpose flour
• 200 grams (1 cup) caster sugar or granulated sugar
• 3 level teaspoons baking powder
• 115 grams (1/2 cup) butter, just melted and cooled
• 2 teaspoons vanilla extract
• 2 large eggs
• 240 ml (1 cup) buttermilk*
• 150 grams (1 cup) milk chocolate chips

Instructions

1. Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter. In a large mixing bowl, add flour, sugar and baking powder and whisk briefly.
2. To a small bowl, add butter, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
3. Add chocolate chips. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
4. Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.

Notes

Buttermilk: If you don’t have any buttermilk on hand, make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or fresh lemon juice. Leave to curdle for 5 minutes before using.

Storage: Muffins are best eaten on the day they are made. I recommend freezing extra muffins in order to maintain maximum freshness.

Nutrition Information

Serving Size: 1 muffin Calories: 388

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American

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This recipe was first published on Sweetest Menu in January 2016.