Big, soft and extra fluffy buttery vanilla muffins studded with melty chocolate chips. This recipe is a wonderful base muffin for whatever filling and topping you like!
I am pretty sure that this is the most amazing thing I have baked this year. There is this chocolate fudge cake that is a mean competitor, haven’t decided if these chocolate chip 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 to say that these are it. Beyond amazing and soooo much more!
These muffins are super soft and moist with mega buttery flavour. They have a loose enough crumb to be 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 start. I increased the liquids slightly since I’m not adding peaches here, used tons of sour cream 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.
How to make tall muffins
As alot of muffins in my book go, these guys are nice and big with tall, puffy and bold muffin tops, just like my Large Banana Muffins. 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 we’re going all the way here. Ridiculous chocolate chip muffins and nothing else!
To ensure the extra large muffin tops, the muffins 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.
Muffin baking tips
Depending on how you bake the muffins, you can make smaller, round muffins or large, pointy muffins. The pictures below are both made from the same batter and exact same baking method. The only difference is that I lined the muffin tray by skipping one muffin hole each time. Instead of making 12 muffins, I line the tray with 6 cups and make sure to leave the muffin holes around each filled muffin liner empty.
This technique allows the hot air to bake around each muffin evenly, pushing the batter higher up and set quicker.
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!
More muffin recipes to bake
- Bakery style banana muffins.
- Double chocolate muffins.
- Pink lemonade muffins.
- Gingerbread muffins.
- Chocolate banana muffins.
If you make these chocolate chip muffins or any of my other recipes, don’t forget to tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook or Twitter 💙