Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 17-19 minutes
  • Total Time: 27-29 minutes (plus 1 hour resting)
  • Yield: 6 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Best Chocolate Chip Muffins are perfectly soft, moist, and bursting with mini chocolate chips in every bite. With a delightfully domed top sprinkled with more chocolate chips and cane sugar, these muffins make a delicious homemade treat ideal for breakfast or snack time. The recipe uses simple ingredients like sour cream, whole milk, and melted butter for a tender crumb and rich flavor, and a two-stage baking method ensures a beautifully risen, golden finish.

Ingredients

Dry Ingredients

  • 160 g all-purpose flour
  • 100 g granulated sugar
  • 1 1/2 tsp baking powder
  • ¼ tsp salt
  • 85 g mini chocolate chips

Wet Ingredients

  • 40 g butter (melted and cooled for 5 minutes)
  • 50 g sour cream or full-fat Greek yoghurt (room temperature)
  • 100 g whole milk (room temperature)
  • 1 large egg
  • 2 tbsp vegetable oil
  • 1 tsp vanilla bean paste

Toppings

  • 40 g mini chocolate chips (for sprinkling on top)
  • 1-2 tsp cane sugar (for topping the muffins)

Instructions

  1. Prepare butter: Melt the butter and let it cool down for 5 minutes while gathering and preparing the other ingredients.
  2. Mix dry ingredients: In a bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Stir in the mini chocolate chips to evenly distribute them.
  3. Mix wet ingredients: In another bowl, whisk together the sour cream, whole milk, egg, vegetable oil, vanilla bean paste, and cooled melted butter until combined and smooth.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir with a hand whisk or rubber spatula until just combined. Avoid over-mixing to keep the batter light and tender.
  5. Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour to improve texture and rise.
  6. Preheat oven and prepare pan: While the batter rests, preheat the oven to 220ºC (425ºF) conventional. Line a 12-cup cupcake pan with 6 cupcake liners spaced every other hole to encourage doming, and grease around the edges of all cupcake wells for easy muffin removal.
  7. Fill cupcake liners: Using a large ice cream scoop, carefully divide the batter evenly into the 6 prepared cupcake liners, filling each to the top. Avoid deflating the batter by minimal stirring.
  8. Add toppings and bake: Sprinkle the tops of the muffins generously with mini chocolate chips and cane sugar. Bake at 220ºC (425ºF) for 7 minutes, then reduce oven temperature to 175ºC (350ºF) and continue baking for an additional 10 to 12 minutes until golden and a toothpick inserted comes out clean.
  9. Cool muffins: Remove the pan from the oven and let muffins cool in the hot pan on a wire rack for 5 minutes. Gently loosen the muffins using a knife if needed, then transfer them to the wire rack and let cool an additional 10-15 minutes. Enjoy warm for best flavor and texture.

Notes

  • Resting the batter for 1 hour improves the muffins’ texture and helps achieve a better rise.
  • Lining only every other muffin tin encourages the muffins to dome beautifully.
  • Use room temperature wet ingredients to ensure smooth batter and even baking.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used instead.
  • Be careful not to over-mix the batter to avoid dense muffins.
  • Allowing the muffins to cool slightly in the pan helps them release easily without sticking.

Find it online: https://dishmelt.com/best-chocolate-chip-muffins-recipe/