The chocolatiest of all bakery style chocolate chip muffins are here! These easy choc chip muffins are tall, moist, fluffy, bursting with chocolate chips and so quick to make.
325gplain flour (all purp flour)(2 ½ cups / 11.5oz)
200gwhite granulated sugar(1 cup / 7oz)
2teaspoonsbaking powder
½teaspoonbaking soda (bicarb soda)
½teaspoonsalt
1cupbuttermilk, room temperature(250ml) (notes 3)
113gunsalted butter, melted (½ cup / 4oz / 1 stick)
2large eggs, room temperature
3teaspoonsvanilla extract
2cupschocolate chips of your choice (I use milk and dark )(300g / 10.5oz)
2 ½teaspoonsraw granulated sugar
For best results, always weigh ingredients where a weight is provided
Equipment
12 hole muffin pan
Large mixing bowl
Silicone spatula (leaves nothing behind)
Balloon whisk
large ice cream scoop
Instructions
If you haven’t already, melt the butter and let it cool slightly as you proceed with the next few steps.
Preheat the oven to 180C (160C fan) / 350F. Line a regular 12 hole muffin tin with muffin liners or cupcake cases. If you prefer, you can just grease the holes instead (notes 5).
In a large bowl, combine the muffin dry ingredients – flour, sugar, baking powder, baking soda and salt. Whisk well to combine and lighten.
Make a well in the centre. Add the buttermilk, melted butter, eggs and vanilla. Stir with a spatula, starting gently in the middle to break up the eggs, then work around in circles gradually pulling all the flour mixture in.
Add most of the chocolate chips and blueberries, keeping a few aside to dot the tops of the muffins. Fold together gently until evenly dispersed.
Divide batter among your paper liners evenly. Dot with remaining chocolate chips and blueberries, then scatter the extra sugar evenly over the top.
Bake 22-25 minutes until a toothpick comes out with a crumb or two attached.
Let them cool in the tin if you didn't use paper liners then loosen them with a knife before lifting out. If you did use liners, you can transfer them to a wire rack after about 5 minutes. These muffins can be eaten warm or room temperature.
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Notes
Weighing: I've included cups for measures, however I always weigh ingredients for the best result. Kitchen scales are relatively cheap but if you can’t weigh the ingredients like flour and sugar, use the spoon and level method (don’t scoop).
Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
Buttermilk: You can make a suitable buttermilk substitute from 1 cup of milk and 3 teaspoons of lemon juice or white vinegar. Mix then let it sit for 5 minutes before using. You can also replace it with sour cream or Greek yogurt let down with a little whole milk until you have a thick milk consistency.
Chocolate chips: I like a mixture of milk and dark (semi-sweet) chocolate chips.
Paper liners: While I normally prefer to bake my muffins in paper liners, I shot these muffins (and they work perfectly) without paper liners just so you can see them both ways (between these and my other muffin recipes). I still recommend using paper liners as they’re easier to remove from the tin, makes the muffins more portable and there’s less washing up because the tin doesn’t get dirty.
Don't overbake: Especially if you're not using paper liners, be careful not to overbake your muffins - they will cook further as they cool in the tin.
Storage: Best eaten the day they’re baked. Store leftovers in an airtight container in the fridge (3-4 days) or freezer (2 months). Reheat in microwave for 10-12 seconds to fluff up again.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.