Chocolate Chip Muffins

These muffins are the epitome of the classic bakery-style chocolate chip muffins. They’re incredibly soft, wonderfully fluffy, and generously packed with delightful chocolate chips

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 Muffins

INGREDIENTS

• 2 and 3/4 cups of all-purpose flour
• 1 tablespoon plus 1/4 teaspoon of baking powder
• 1 and 1/4 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 and 1/4 cups of sugar
• 1/2 cup of unsalted butter, melted and cooled
• 3 large eggs
• 1/2 cup of milk
• 3 teaspoons of vanilla extract
• 2 cups of semi-sweet chocolate chips
• Optional: 1 tablespoon of coarse sugar (clear variety, typically used for decorating confections)

Instructions:

1. Preheat your oven to 425°F.
2. Coat your muffin pan with cooking spray, ensuring that you cover the entire top of the pan, not just where the batter goes.
3. Place paper muffins or cupcake liners into the muffin pan.
4. In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, salt, sugar) using a whisk to ensure they’re well mixed. Add 1 ¾ cups of chocolate chips and stir.
5. In a separate bowl, combine all the wet ingredients (melted butter, eggs, milk, vanilla), making sure the eggs are fully incorporated.
6. Pour the wet ingredients into the dry mixture and stir until they’re just combined. Avoid over-mixing; you want the muffins to be fluffy and moist. Once the dry ingredients are blended into the wet, stop mixing.
7. Scoop the batter evenly into each section of the muffin pan. Fill the tins as close to the top as possible to encourage that lovely muffin top to rise.
8. Sprinkle the tops of the batter with the remaining chocolate chips and coarse decorative sugar.
9. Bake in the oven at 425°F for 7 minutes (on the middle rack), then reduce the heat to 375°F and bake for 15-20 minutes. When you lower the temperature in the baking process, the muffins should remain inside the oven. This change in temperature helps create those lovely domed muffin tops and allows the muffins to finish baking without any issues.
10. After baking, let the muffins cool in the muffin pan for 5-10 minutes.
11. Transfer the muffins to a cooling rack. They’re delicious when served warm with a bit of butter.

Notes:

1. The change in temperature during baking is important for creating the domed muffin top. Starting with high heat causes the domes to rise, and then reducing the heat lets them finish baking without burning or overcooking.
2. If you’re worried about the temperature change during baking, don’t fret! Many of my readers have successfully baked their muffins at a constant 350°F for 15-20 minutes with no issues. However, I’ve found that starting with the higher temperature and then lowering it has a great effect in creating those delightful large muffin tops we all love!

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