It’s a great substitude. dd the cocoa powder and hot coffee and whisk to form a paste. Super chocolatey, moist yet dense, with crunchy tops. It made 24 muffins with the yellow scoop. Only thing is – is it Fan force oven temp or not ? I used only butter and I added a bit more sugar. Would definitely make these again! The batter should be thick and lumpy. These were great!!!!!!! Preheat oven to 425°F. This recipe was adapted from the Little Sweet Baker.. 1) Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray. I want to try adding freeze dry rasberry crumbs on the top for an extra kick and decor .. Will they work Do they go on before cooking or after ? Great recipe, everyone was chuffed with them. Plus, they make the most amazing, domed muffin tops, which everybody knows is the best part of a muffin! And flax seeds are very healthy. Learn the tricks to moist, delicious, and flavorful chocolate muffins. Thank you so so much! Click here to get it. היי מאיפה אני משיגה buttermilk? these chocolate chip muffins are actually a form of quick bread, meaning that they have a bread-like texture but are made without yeast. Thanks Michal! These are great. I didn’t have buttermilk so I did whole milk and 1 tbsp of lemon juice and let it sit while I mixed all the dry ingredients. I made 6 jumbo ones. I don’t have a lot of experience baking without eggs, I’m sorry. I just made this recipe and it tastes out of the world. Question, should the liquid mixturw be smooth, I think my butter may have split. THANK YOU! Or maybe the muffin cups are bigger. Thanks Shiran for another fabulous recipe xx. I just made this recipe vegan, and these muffins were a huge hit in my house. All you need to put these muffins together is one bowl and 15 minutes! Have all ingredients except chocolate chunks. And not any muffins – jumbo bakery style muffins!! And that leads us back to the second-best thing about the old-school Tim Horton’s chocolate chip muffins – the … Star rating broke or I would give 5!! This is my first time making chocolate muffins and it was so so delicious, I used 70% cacao dark chocolate chips, it wasn’t as moist as I expected though, I guess it’s because I didn’t use real buttermilk, I used almond milk curdled with vinegar. I don’t think it made any difference. Put some lemon juice in milk and let it sit for about 5 minutes. These bakery style chocolate chip muffins don’t have to be jumbo-sized. Because butter is life. One egg = one Tbsp flax seed meal + 3 Tbsp warm/hot water. Hey! As a self confessed muffin addict I find myself baking them almost daily just to keep with up with the demand ( myself & my husband ……..LOL !!! ) Thank you so much for your comment! they are in the oven now. I have a gas oven and had to bake for 5 minutes longer as there was still batter on my toothpick after 17 min. I make them as written in the recipe. Thanks so much Shiran for sharing the muffin love. I didn’t know what to do with the extra buttermilk in my fridge- BRAVO. I didn’t have buttermilk but used normal milk. I had to then inform him that there won’t be any left when he gets home. Thank you! Dark chocolate? I am sure they will turn out delicious, question is how long more to wait! Btw, I’m a newbie in baking and your recipe definitely a keeper. Every day. Yes, there’s lots in those bad boys and that’s why they’re so high in calories, along with the sugar amount. How much sour cream shall I use in place of buttermilk? I’m glad you thought these muffins were amazing and that it made your evening pleasant Thank you! I was searching the web for the ultimate chocolate muffin recipe and came across your blog! They turned out so light and fluffy. Hi Alice, usually “normal” cocoa powder is unsweetened. Thank you so much!! Divide the mixture between the muffin cups and fill them almost all the way to the top. They look and smell amazing. These bakery style banana nut chocolate chunk muffins have the most irresistible muffin tops (perfect fluffy domes). They came out of the oven 10 minutes ago and I’ve already eaten 2.5 (my toddler stole the other .5). I find your the measurements here also easy to follow and convert to European measurements. Omg!!!. Add 1 extra teaspoon of cinnamon and use 2 cups of diced, peeled apple as the add-in. Heat your oven to 425 degrees. Stir in 1 cup of the chocolate chunks or chips. Will definitely use this recipe again! I love that these muffins are … I followed the recipe to the T. Please let me know it would help me correcting it next time . What kind of chocolate chips/chunks did you use? And I don’t want to make up for that by adding bananas and other fruits and vegetables to my choco-muffin, i thought there has to be another way! but never the less I loved it all the same! Genius idea to make the top crunchy by the high temperature at first. I have had a hard time with muffin recipes in the past but this one is solid! Hello, do you think it’s possible to add cherries or strawberries? I’ll make these again for my son next week when he visits! The chocolate gets all melty and you’ll really capture that just-baked bakery feel in your own kitchen! Bake them at 350F for 9-12 minutes. Desserts are EVERYTHING to me! Made them for my students today as I got fed up spending €1 each for them. In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Bakery Style Jumbo Chocolate Chip Muffins – big fluffy muffins filled with chocolate chips. Copyright 2020 - Pretty. Line a 12-cup muffin tin with the paper baking cups, or spray with non-stick cooking spray. I just happen to have an extra large six-cup muffin pan that I sometimes like to use to make really big muffins because it’s fun. Bakery-Style Chocolate Chip Muffins; Jumbo Blueberry Muffins (pictured below) Apple Cinnamon Muffins – Follow the master recipe below. Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months. I have 2 pans – jumbo and standard, and I love them! They turned out perfect still. Here are the modifications I made though: Reduced the amount of buttermilk by 1/4 cup and replaced that with a 1/4 cup of premium whole chocolate milk. Just baked these, turned out delicious and just as the recipe said. Quickly whipped up a batch of these delicious muffins before my in-laws came over for coffee as I had all the ingredients in-house! I did not have chocolate chips on hand but I did have everything else. I live 8,000 feet above sea level so I had to add a tablespoon or two of extra liquid or it would not come together. I have never commented on a recipe post before. Hey, so i am thinking about making these and i was wondering if you can just use normal cocoa powder instead of un-sweetened cocoa powder? I added the chips to the dry ingredients to avoid over mixing. https://www.chatelaine.com/recipe/desserts/bakery-style-chocolate-chip-muffins I find the crumb to be a bit dry or course. These bakery style gluten free chocolate chip muffins tick all the boxes: they’re easy to make, have a fluffy and moist crumb, and a beautifully caramelised, proudly domed muffin top. I’m planning on making them for Christmas Brunch this year! And I’m quite picky when it comes to chocolate desserts. Thanks you so much!!! Made them they were super duper rich and moist. Print; Pin; Soft and tender bakery style muffins - with big muffin tops! I made these for my grandchildren yesterday and they turned out great. This recipe uses a whole cup of full-fat sour cream. These are amazing! Bakery Style Chocolate Chip Muffins are deliciously soft, moist, and fluffy. If so, what adjustments would be needed to make in terms of temperature and time in oven? Made half the recipe as it’s just my partner and I. I should’ve just made the full batch as it’s the tastiest and moistest muffin I made yet.? We don’t have buttermilk here. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. This recipe’s just A-MA-ZING ! Thanks so much for this amazing recipe! Hello! I ate one while somewhat cooled but chocolate chips & chunks still melted. I am leaving it longer in the oven until the toothpick is dry. I did the 3 min at 425 degrees and then 7 min at 350 degrees and they were perfect! Thanks again! Fill each cup of the muffin tin to the top. With overflowing crisp muffin tops and a sprinkling of sugar, these muffins are sure to rival your local bakery. We’ll see! Post was not sent - check your email addresses! I had what I considered was a good recipe for regular sized muffins, but I wanted to make mini muffins. Thanks for sharing. Scrummy! I want to make these but I have a problem! Would be great with ice cream. Sorry, your blog cannot share posts by email. It would be useful to mention this important point in the recipe! Only thing I would do differently next time is to half the salt – I never use much cooking so my family are maybe a be sensitive to it. We don’t have buttemilk here.. what i can use instead of buttermilk ? Seriously though this is AMAZING everyone in my family LOVES them!!! I stumbled upon your muffin recipe because I am picky as hell when it comes to my diet, which is also based on lots of home-made quality sweets, and have searched through half the internet to find out who else has been so critical about a usual home-made muffin. Muffins are one of those recipes that many people think are really easy to make. I am pumped to be adding a recipe for chocolate chip muffins to our muffin … Then use an electric mixer to combine the butter and cream cheese. Store the bakery-style chocolate chip muffins at room temperature in an airtight container for up to 5 days. I also used a mix of semi sweet and 60% cacao chocolate chips, one cup of each. And that’s not a humblebrag; it’s a simple fact! I thought the cats and I would enjoy muffins with our morning coffee, and she would make cereal for herself. The large parchment paper tulip cupcake liners also allows you to fill the muffins to the top making a larger muffin bakery-style muffin. Personally, I like to use Greek yogurt in a lot of baked goods to get more protein, so I modified Lily’s recipe and it worked out wonderfully. I will be using this recipe again and now I’m about to look through more of your recipes. I probably overbaked them by a minute and they were still so good. I love the combination of butter and oil, since I understood that butter alone doesn’t really keep them moist, but I was reluctant to stuff myself with too much oil either. I did not overmix them. With so many good reviews i dont want to get anything wrong!! of instant coffee is 1 cup of strong brewed coffee, cooled. I don t think you say – thanks. This is a keeper!! Those ones turned out awesome! In case you are still not sure whether it’s a good recipe or not, I’m here. I omitted the oil and used more Kefir and an extra egg, that worked well. Homemade Chocolate Chip Muffins are a fun indulgent breakfast option or even great as a snack or dessert. The banana chocolate yogurt ones I make are a lot more moist. Plus, they make the most amazing, domed muffin tops, which everybody knows is the best part of a … October 3, 2014 180 Comments. would that make too much difference? Super soft and plump muffins that end up feeling like a piece of cake in your mouth! I stopped buying coffee in a shop long time ago, when I learned how to make the perfect cup with a perfectly frothed milk right in my kitchen and then enjoy a huge mug of it with my Hubby in the morning. If so then you’ll love these Chocolate Chip Muffins, studded with chocolate chips and are ready in under 30 minutes! Definitely 5/5 for these delicious and moist Chocolate Muffins. Should I open the oven door to let hot air out until It reaches 180 degrees or should I just change the dial weather or not the temperature actually comes down? Mix on medium just until combined. If it still happens, try adding a bit more buttermilk, or a bit less flour. Preheat oven to 220C/425F degrees. I veganized it with 1 C almond milk + 1 T lemon juice instead of buttermilk, flax eggs and vegan butter. the best chocolate muffins I’ve ever tasted. Now i know what a REALLY GOOD homemade chocolate muffin tastes like! I your fan now! Instructions. I used a mix of semisweet and milk chocolate chips. Or it doesn’t matter? Just baked those babies yesterday and OMG they’re beyond perfect!!! And there will definitely be a next time! I couldn’t finish one. PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners. No, you can still make them that way but you won’t get high domed muffins. Grease a 12-cup muffin tin with non-stick cooking spray. Any reasons foe this? Just use your favorite . was it that I used normal milk and a different oil than suggested or what else? Preheat the oven to 425°F and spray a 12-cup muffin tin with non-stick cooking spray (or line with paper liners). Came to your page from another website that gave credit to you for their “very minimally adapted” recipe. Thank you for posting this recipe. Muffins also freeze well. You can bake it for less time. Great muffins. it was the best muffins I have tasted in a long time! Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients. Plus, I’ve included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate … The muffins are still so good the day after. Since it’s fall and pumpkin is on our minds (see here, here and some more here), naturally I made pumpkin muffins. Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients. You’re awesome. Thanks! I wanted to put a little chocolate topping, but five muffins are already eaten – flying off the baking tray while still hot – its that beautiful, chocolaty, buttery smell! Thanks for the recipe . You can always sprinkle a few on top as well. How you measure your ingredients can make a big difference in how things turn out. Best muffin recipe I have found. Bakery Style Chocolate Chip Muffins are deliciously soft, moist, and fluffy. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Thaw overnight on the counter and reheat before serving. Thank you so much Shiran! This recipe is amazing!! You won’t need any other recipe! Add sugar and mix. Bakery Style Chocolate Chip Muffins. That’s over a million results, friends. I hesitated when adding the chocolate chips, wondering if i can put more than 1 cup and then poured the container The gooey chocolate in the centre makes them sooo good. They are tall, stuffed with chocolate chips in each bite, buttery and very flavourful. Hi Shiran, Just made 2 batches just now and I must say the best chocolate muffins I’ve baked so far. Made 18 out of one batch. Just made these and they were delicious!! Thank you so much for this recipe, it was so much fun making them too! I can’t blame you for using butter! It came out to 3/4 cups of sugar when I halved the recipe. I absolutely LOVE this recipe!!! This leaves 10 for breakfast tomorrow, which should be barely adequate. I did put some extra chocolate chunks in there. If consuming these muffins at any other time, simply warm them gently in the microwave or oven, To get jumbo muffins like those pictured here, use a jumbo muffin tin like, To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe, Muffins are best served warm. These bakery-style Chocolate Muffins are loaded with chocolate chips for a gooey, fudgy breakfast treat or a sweet afternoon snack. Amazing Bakery Style chocolate chip muffins that are so soft and fluffy. I kept spending $6 per muffin at my local cafe, so I wanted to save some money and make my own! Tips and Tricks for Making Bakery-Style Double Chocolate Chip Muffins. I made these and my kitchen smelled yum. Next time I would add a touch more salt (1/4 tsp.?) I’ve been baking with my 5 year old daughter lately, and by special request we looked up a recipe for double chocolate muffins and came across yours. And the two temperature baking thing for the crispy edges on top–brilliant. Loved this!! Yes it would, cocoa powder and chocolate bars are completely different products so I recommend sticking to the recipe (which is really good!). Thank you so much for the recepie Shiran! No electric mixer required. This was the best recipe so far , absolutely loved it , muffin was so moisture , so delicious, thank you so much for sharing. Your recipe is the best I could imagine so far. Thank you so much for your comment, Pam! The mixture was still not runny enough so I kept adding milk until the consistency was just right . Thanks for doing all of the work in creating these delicious muffins! And not any muffins – jumbo bakery style muffins!! I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe, and I added instant coffee granules, which enhances the flavor of the chocolate, but you can leave it out. With the mixer on low, add the milk, sour cream, beaten eggs and vanilla. I have a question. I made them mostly as written except I omitted the coffee and used only chocolate chips (no chunks). Just waiting to put them in the oven. Bake for 23-25 minutes or until a skewer inserted into the centre of one of the muffins comes out … Thank you Katie! I had to bake them for quite some time but I was using silicone baking cups vs paper or none at all. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Instead, I am trying to keep myself from eating three at once. One of the reasons why bakery style muffins taste so good is because of the dairy! https://bakerbynature.com/healthy-bakery-style-chocolate-chip-muffins Chocolate Banana Muffins combine half plain banana batter and half chocolate banana batter in sweet, moist, bakery-style muffins that make a perfect breakfast or snack! Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips, Vanilla Cupcakes with Chocolate Ganache and Oreo Buttercream Frosting ». Can I use dutch/alkalized cocoa powder? All you need to put these muffins together is one bowl and 15 minutes! These were by far the best muffins i’ve made, and i’ve been in search for the perfect muffin recipe for a while. I made them today and they are super delicious. You can use a jumbo muffin pan or a regular 12-count muffin … Yesterday I also baked your apple bread but without caramel topping, it also came out outstandingly delicious and was gone in 20 minutes. I absolutely love you Chocolate Muffin recipie! These have everything you’d want in a good old muffin, crunchy tops and to-die-for chocolate flavor. I know they will be 5 star – I tasted the mixture ! Seriously. For the next batch, I subbed light brown sugar for a 1/4 of the sugar and 1/2 cup lowfat yogurt for half of the buttermilk to increase moisture. However they were little dry on the inside. Great recipe, thanks! Students and I loved them. The best and moist chocolate muffins I ever made thanks to your recipe. I just made a half batch of these muffins using your metric/weight measurements. Don't miss all of the tips and tricks for perfectly raised muffin tops and soft, fluffy insides! Thanks again. How many calories is there in one muffin?? The crumb. Honestly. Looking forward to trying this recipe! And to say the least, these muffins are extremely easy to bake at home. Your email address will not be published. These were SO delicious! In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Thank you Shiran. Whilst I already have a whole bunch of go to muffin recipes I was still searching for that perfect chocolate muffin recipe…….that was until now,!! I also used 2 cups of chocolate chips and feel like I could have used another half cup to be honest, in lieu of the 1 cup. Add milk until it reaches one cup. I've pretty much decided that chocolate and bananas were made for each other. Wrap each muffin with clingfilm and then place them in a large freezer bag. How can I adapt the recipe to make mini muffins? They are SO amazing! After a quick Google search, I came across Sally’s Bakery-Style Muffins which was just what I was looking for. I’ve been looking for a good moist chocolaty chocolate muffin recipe for ages. At the time of this writing, if you google “chocolate chip muffins”, you will get 1,260,000 results. Couldn’t find buttermilk here in the UK but learnt that it can be emulated by replacing a tablespoon of the required 1 cup of milk with lemon juice, and it worked! My easy solution is to make one portable breakfast at the beginning of the week. I was wrong. Have to agree with everyone- these are great! I actually had enough batter for 14 regular muffins. Chocolate chips went down to the bottom of the muffin so they didn’t came out complete from the pan . Butter 12 muffin cups or line them with liner paper. i followed the written one and my batter turned out runny rather than lumpy. may i know which is the correct one? Preheat oven to 375 degrees F and grease or line a 6-cup jumbo muffin pan or 12-cup standard muffin pan with paper liners. I played with my classic muffins recipe, until I got the ingredients just right. Amazing Bakery Style chocolate chip muffins that are so soft and fluffy. Hi Shaitan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Another time I chopped up 1 cup of dark cooking chocolate (didn’t have choc chips left) and they were mmmm delicious. Wow, they looks amazing and so yammi! I am about to try this recipe, but I don’t have any baking soda!! Was so yummy. Also mixed them in with the dry ingredients before putting in the wet to avoid overmixing. Do not overmix. I’ll have to try them soon Just one question: what is buttermilk exactly and what can I use as buttermilk here in Israel??? Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe. I’m so glad you like them . They will keep for 2-3 months. Made these with my son today. Thank you! You’ve just made my day, thank you so much! As soon as they started baking in the oven, three drooling teenagers appeared out of nowhere, waiting to devour the muffins. Thank you so much! This super easy recipe delivers everything I want from a chocolate muffin, big bakery style domed tops, moist tender crumb & puddles of bitter sweet chocolate……….. Chocolate & coffee are best friends , together they give these muffins a rich, dark & decadent flavour. The recipe calls for baking the muffins for 5 minutes at 425ºF (220ºC) then lowering the temperature to 350ºF (180ºC) for the remainder of the baking time These muffins are … Sounds perfect! These bakery style chocolate chip muffins are the perfect solution for a … I never rate recipes but this is seriously the best! what could cause that? Homemade Chocolate Chip Muffins are a fun indulgent breakfast option or even great as a snack or dessert. Hi Catherine, buttermilk is my favorite, but sour cream is great too. The chocolate chips were in the bottom because your batter was thin and not thick as it’s supposed to (watch the video to check the consistency). 2 things I did: I used a Hershey bar for the chunks, and I used 1cup of oats in place of one cup of flour to make it more healthy for my daughter. Once well mixed, add the granulated sugar and mix on a medium high speed until the mixture is fluffy. They came out beautiful and so tasty- love the crunch on top. Line a muffin pan with cupcake liners. Didn’t change a thing, except total baking time. I can even say that these are so far the best eggless chocolate chip muffins, which are bakery style. I had to leave mine in the oven for an additional 7 minutes at the end. How much baking soda would you use if you have no baking power?? I love bakery style muffins because to me, they really have the perfect muffin top to bottom ratio. Time though a piece of cake in your mouth – these muffins are deliciously soft and muffins! 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