Delicious and on the go easy chooclate chip muffins tastes same as bakey bought and made with chocolate chips great for breakfast or as snack.
If you are looking for simple yet delicious bakery style chocolate chip muffins, try this easy recipe. You can make it in bulk and freeze them too. This is my kids favorite. I can assure you this is a simple recipe of chocolate chip muffins on the go that you have ever came across.
What the ingredients you required to make best Chocolate chip muffins
You need to start with flour, yes, all-purpose flour. I tried with both bleached all-purpose flour and unbleached all-purpose flour both turned out to be incredibly good.
Corn starch used along with flour make it more tender baked good with the perfect crumb: crumbly, but not fall-apart. Tender and delicate, still holds its shape.
Baking powder: Normally muffins recipes use Baking soda, Baking powder, however, already contains an acid and a base and has a more neutral taste, which gives move cake like tender crumbs.
Vanilla Extract & Salt: Both are used for flavor.
Eggs and egg white add moisture and bind everything together.
Buttermilk or plain yogurt makes the muffins more tender.
Sugar: Use granulated sugar to sweeten these muffins.
Butter and Oil: Butter coats the proteins and starches during the mixing step and results in a more delicate crumb in the muffin. While oil produces a moist, tender muffin.
Milk: adds plenty of moisture and lightens up the crumb.
Chocolate Chips you can use mini chocolate chips as well as regular sized ones. I used regular sized ones as I do not have mini chocolate chips in hand.
Coarse Sprinkling Sugar: This will create a sparkle and crunch on top. I use bob’s red mill sparkling sugar you can use sugar in the raw if you do not have it in hand.
Tips to make Chocolate chips muffins
In order to get perfect dome shaped muffins you need to take care of two steps, first one keep the batter aside for at least 15 minutes to 1 hour or overnight in refrigerator that will gives time for gluten to expand during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out while the flours absorb the liquid content.
You need to start baking at a high temperature, the initial high heat of 425°F causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking. Then reduce the temperature to 350°F for another 8 -9 minutes. During which careful not to open the oven.
I went a little overboard with chocolate chips as my son is crazy about it. You can reduce it a little if you want.
I made this recipe as part of #MuffinMonday. If you make this recipe please tag me @zestysouthindiankitchen in facebook and @nidhinikhil in Instagram I would love to see your creations.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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Easy Chocolate Chip Muffins
- 1 3/4 cup 220g all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- 1/4 tsp salt
- 1 cup 193g chocolate chips I used regular sized, but you can use mini or regular or a combination
- 1/4 cup 50g additional granulated sugar, coarse sugar preferred for topping
- ¼ cup 57g unsalted butter melted and cooled
- ¼ cup 60ml canola oil or vegetable oil
- 1/2 cup buttermilk* room temperature -- please see note for buttermilk substitute
- 1 cup sugar 200g (granulated sugar)
- 1 large egg + 1 egg white room temperature
- 1 teaspoon vanilla extract
- In large bowl add, flour, cornstarch, baking powder and salt and mix well and set aside.
- In another bowl add melted butter, oil and sugar and mix well.
- Then add one large egg and one large egg white, then add butter milk and vanilla extract and mix well.
- Add wet ingredients into the dry ingredients. Gradually mix everything make sure not to over mix.
- Then fold in chocolate chips and mix once again. Cover the batter with plastic wrap and set aside for at least 15-30 minutes or overnight at refrigerator if you have time.
- When you are ready to bake pre-heat the oven to 425F / 218C and line the muffin tin with liners.
- Transfer the dough into the prepared pan make sure to fill almost full without overflowing.
- Sprinkle the muffins with coarse sugar if you want it gives classic bakery style.
- Bake the muffin at 425F / 218C for 8 minutes then reduce the temperature to 350F (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8 minutes, or until tops are just beginning to turn golden brown.
- Remove from the oven and set aside for cool and enjoy
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.