Learn how to make the best chocolate chip muffins. These muffins have big fat muffin tops, just like bakery muffins.
Last year I wanted to make muffins, but didn’t like the recipes that I found online. So I made batch after batch of muffins until I had a recipe that makes delicious muffins with muffin tops that rise and get a bit crisp – just like the muffins from my favorite bakeries.
These muffins are cake-like in the center and have a crunch on the top. I love the contrasting textures.
This recipe relies on basic pantry ingredients that you probably have at home already. The only thing that you may not have is buttermilk, but you could substitute the buttermilk for regular milk with a touch of vinegar.
Muffins are one of those things that everyone loves. These are a nice treat to making when you have house guests, and they are also a lovely hostess gift. I like to make them to give to local businesses that worked with.
Disclaimer: Baking is a science. If you alter this recipe, it might not work. This recipe is the result of careful recipe testing. I tested out different ratios of flour to baking soda and baking powder, and different baking temperatures.
I learned that the batter needs to rest for 20 minutes, the baking powder and baking soda need a little time to do their work in order for the muffins to rise. Starting the muffins at a high heat also helps them to rise and to develop a slight crust.
You start the muffins at 425 degrees until they rise, and then you drop the temperature to 350. I like to turn my oven light on, clean up the kitchen, and keep my eye on the muffins so that I can adjust the temperature at just the right time.
This recipe makes 9 perfect muffins. Don’t be tempted to divide the batter into 12 muffin tins, you need to fill the muffin tins all the way to the top for the muffins to rise beautifully. If you want to make more muffins, just double the recipe.
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How to make the Best Chocolate Chip Muffins:
- 3 tablespoons Butter softened
- 1/3 cup 1/3 less fat Cream Cheese softened
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Vanilla
- 1 Egg
- 1 Egg White
- 1 cup plus 3 tablespoons All Purpose Flour
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup Buttermilk
- 1 tablespoon Flour for tossing the Chocolate Chips
- 1 1/2 cup Milk Chocolate Chips
- Plus for the topping:
- 1 tablespoon Butter melted
- 1 tablespoon Raw Sugar
First, use an electric mixer to combine the butter and cream cheese. Once well mixed, add the granulated sugar and mix on a medium high speed until the mixture is fluffy. This will take about 2 minutes.
Add the egg, egg white, and vanilla and beat until it is just combined.
In a separate bowl, combine 1 cup and 3 tablespoons flour, with the baking powder, baking soda, and salt.
Remove the bowl of the electric mixer, you want to fold everything together by hand. Stir a third of the flour mixture into the egg mixture. Then fold in add half the buttermilk, another third of the flour mixture, the remaining buttermilk, and then the remaining flour mixture. Fold together until it is just mixed - don't over mix.
Toss the chocolate chips in 1 tablespoon of flour, then gently fold into the batter.
Let the batter sit for 15 minutes.
Heat your oven to 425 degrees, place an oven rack on the upper third of your oven. Fill a muffin tin with 9 muffin liners.
After the batter has rested, pour the batter into 9 muffin liners, filling them all the way to the top. Then top with the melted butter and raw sugar.
Turn your oven light on, and place the muffins in the oven to bake. It will take 10-12 minutes for the muffins to rise and for the muffin tops to brown. At this point, reduce the heat to 350 degrees (don't open the oven though). Let bake for another 5-7 minutes.
Remove the muffins from the oven, let cool for 2 minutes, and then place the muffins on their side on a towel to finish cooling. This prevents the muffin tops for sinking as they cool.