I am pretty sure that this is the most amazing thing I have baked this year and also pretty sure that nothing else I will make can even come close! I mean there is this chocolate fudge cake that is a mean competitor, haven’t decided if these muffins actually beat that cake just yet but either way they’re neck in neck fighting for the top spot 😃😄
I have been trying to perfect these muffins since early last year but each time I tried, I couldn’t get them right! I wanted something out of this world amazing and I am so happy, and proud. To say that these are it! Beyond amazing and soooo much more!
The muffins are super soft and moist with mega buttery flavour and a loose enough crumb to be real fluffy yet dense enough to be classified as a muffin.
The recipe itself is very easy and actually based off of my insanely delicious peach crumb muffins. That is one of my all time favourite muffin recipes so it was a good place for me to look. I increased the liquids slightly since I’m not adding peaches here, used tons of sour cream because sour cream in baking is my life and I can’t live without it, and used all white sugar. You can use some soft brown sugar in place of some of the white but I personally liked the sort of velvety texture that all white sugar gives but you do what you like.
As all muffins in my book go, well most anyway, these babies are nice and big with tall, puffy and bold muffin tops . To achieve this look you need to make sure to fill your muffin tray all the way to the top and I mean ALL the way full. The batter is very thick and you can easily get 12 large muffins especially if you’re not using cupcake cups. If you want you can make smaller muffins but really don’t make more than 14. We’re going all the way here, ridiculous chocolate chip muffins and nothing else!
To ensure the extra large muffin tops, these guys get baked at a higher temperature for about 8 minutes first then you lower the heat and continue baking until they are done. This initial blast of heat helps puff up the muffin but you lower the heat to make sure that the middles are completely cooked through.
This muffin base is so delicious on its own that you can fill, stuff and top with anything your heart desires. Even leaving them plain with a simple glaze on top is perfection.
I loaded these bad boys with chocolate chips, a mixture of semi sweet and milk chocolate chips but you can use either/or. To get that classic chocolatey chip top then make sure to sprinkle some chocolate chips on top of the muffin batter after filling each muffin cup. Try and keep them closer to the middle as the muffins will expand so the choc chips will spread out to the edges as they bake 😉
I am so incredibly excited to be sharing these with everyone.
I really hope you guys make and enjoy these as much as my family and I did!
Hurry up and go make these 😊 and don’t forget to tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook or Twitter 💙
Extraordinary Bakery Style Chocolate Chip Muffins
12 – 15Large Muffins
2 3/4 cups (340gms) all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100gms) softened butter
1 1/4 cups (250gms) white sugar
1/4 cup (60mls) oil
1 tablespoon vanilla extract
3/4 cup (180gms) sour cream*
1/2 cup (125mls) milk
1 1/2 cups (170gms) chocolate chips
- Preheat oven to 200C/375F. Grease and flour or line a muffin tray with cupcake cups.
- In a bowl whisk together the flour, baking powder and soda and salt until well combined.
In a large mixing bowl, cream butter until smooth then gradually add in the sugar. Once sugar is added, pour in 2 tablespoons of the oil then whisk mixture until fluffy, creamed and paled in colour, about 3 minutes.
- Add in remaining 2 tablespoons oil then the eggs one at a time whisking in between. Add in vanilla.
Add in 1/3 of the dry mix then the sour cream followed by another 1/3 of the dry mix then the milk whisking only until *just* combined.
- To the last 1/3 of the flour mix, stir in the chocolate chips then fold this mix into the batter whisking only until just combined and no flour streaks remain. Take care not to overmix. Batter will be very thick and lumpy, don’t attempt to smooth it out.
- Divide batter between muffin cups filling each one all the way to the top. Batter is thick so don’t worry about really filling the muffin cups full. Sprinkle some extra chocolate chips on the top of each muffin. Bake for 8 minutes. Then while keeping the muffins inside, lower the heat to 180C/350F and continue baking for 14 to 16 minutes or until cooked through. Cool muffins on wire rack for 10 to 15 minutes then place in an airtight container to cool completely.
- *Sour cream can be substituted with Greek yoghurt.
- Recipe by the dutch baker.