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Chocolate Chip Muffins

Chocolate Chip Muffins
Chocolate Chip Muffins Header

Chocolate Chip Muffins! With that distinct Yellow color and texture of the Muffin and the Crispy Crown, beautifully browned, just split a bit, exposing the Yellow. Whether you like them heated up in the microwave for 20 seconds and then slathered with Butter or refrigerated so they are firmer with solid Chocolate Chips to bite into, enjoy these Chocolate Chip Muffins with a nice cup of Coffee or Tea. Sometimes it’s the simple things in life and this recipe is going to hit you just right.

Muffin Dry Mix

The Dry mix consists of Flour, Baking Powder, Baking Soda and Butter Popcorn Seasoning. Mix these ingredients together first very well to break up any clumps of flour. Then add the Semi Sweet Chocolate Chips and mix again.

Dry Mix Chocolate Chip Muffin

Chocolate Chip Muffin Dry Mix

  • 400 g Flour
  • 2 tsp Baking Powder
  • 2 tsp Butter Popcorn Seasoning
  • 1 tsp Baking Soda
  • 270-300 g Semi Sweet Chocolate Chips

Butter Popcorn Seasoning

Don’t underestimate this simple ingredient. It is so good in so many recipes where a Butter taste and a bit of Salt with a Yellow color is desired. In this Chocolate Chip Muffin recipe, it is added for all three reason and especially so where Butter is not used as the fat.

Although you could double up on the rich buttery goodness with both the melted butter for the fat with the butter popcorn seasoning. If you don’t want to use the Butter Popcorn Seasoning, then subsitute with 1/2 tsp Sea Salt. But it really does add so much in terms of Flavor & Color.

Butter Popcorn Seasoning

Butter Popcorn Seasoning

I pick mine up at the local Bulk Barn. It is such an amazing ingredient. I even have a whole food for thought article on using Butter Popcorn Seasoning.

Muffin Wet mix

The Wet mix consists of Butter, Sugar, Eggs, Vanilla & Molasses, and a Neutral Oil if using. The Buttermilk is set aside to combine with the Melted Lard, if using this in place of the Neutral Oil, and before going into the wet mix to be whisked again. Then the Dry Mix is added to create that beautiful Buttery Yellow Chocolate Chip Muffin Batter.

Whisk together first the Eggs & Sugar. Add the Neutral Oil if using and whisk again, else add melted Lard or Butter to the Buttermilk substitute to mix before adding it to the Wet Batter. Then add the Vanilla & Molasses to whisk again. Empty the Buttermilk substitute into the Wet mix and whisk a final time, before emptying the dry mix in.

Chocolate Chip Muffin Wet Mix

Chocolate Chip Muffin Wet Mix

  • 1 C Sugar
  • 1/2 C Neutral Oil-can use melted Butter or Lard
  • 2 Whole Eggs
  • 1 Tbl Molasses
  • 2 tsp Vanilla
  • 1 C Cold Milk – 1 Tbl removed and replaced with 1 Tbl of Lemon Juice for a buttermilk substitute

Lard or Butter vs Oil for Muffins

Both can be used, but there or slight differences. Melted Lard or Butter (solid fat at room temp) added to the Buttermilk substitute before emptying into the Wet batter to combine with the Dry Mix will result in a firmer Muffin, even more so if your Muffins are refrigerated. A neutral Oil on the other hand will result in softer and a bit more moist Muffins, since the fat doesn’t solidify. But both can be used interchangeably and may just come down to preference.

I prefer Oil with the Butter Popcorn seasoning to give that Butter Flavor & Color and not have the fat solidify.

Buttermilk

The first thing that needs to be made up is the Buttermilk substitution because it needs about 5–10 minutes to sit before using. Add to a 1 Cup measuring cup, 1 Tbl of Lemon Juice. Then fill with Cold Milk and empty into a bowl. Mix and let this sit, while you prepare everything else.

Buttermilk Substitute

Buttermilk Substitute

I usually always have 10 % cream on hand, so I place 1 Tbl of Lemon Juice in 1/3 C and fill the remaining with cold water to pour into a bowl. Then add in 1/3 C Cold Water and 1/3 C of 10 % Cream.

Chocolate Chips

Add 1 package of Chocolate Chips in last after mixing the Dry Ingredients together. With smaller chocolate chips, you don’t get the burst of sweet chocolate as much as you do with regular size chocolate chips. Anywhere from 270g – 300g of Semi Sweet Chocolate Chips, regular size is good.

You can also reserve some Chocolate Chips to sprinkle over the top of the Muffins before going into the oven.

Semi Sweet Chocolate Chips

Semi Sweet Chocolate Chips

Hersheys Chocolate Chips

Hershey’s Chocolate Chips

Chocolate Chip Muffin Batter

Empty the Dry Mix into the Wet Batter. Mix to combine well, with no spots of dry flour. Your Batter is ready to start filling the lined Muffin Tray.

Chocolate Chip Muffin Batter
Chocolate Chip Muffin Batter

Muffin Portions

The portion amount is important not only for the Muffins to be of nice and appealing size. But it also affects the cook time. The entire batter is about 4 3/4 C – 5 cups.

Use 1/3 C levelled portions. You will have some left over, which can be divided equally. For this tray of Muffins, I had about 4 3/4 C of Chocolate Chip Muffin Batter. I used 1/3 C levelled portions + 1 Tbl levelled for each cup. Sometimes you will use 1/3 C and 1 heaping Tbl of batter.

Chocolate Chip Muffin one third cup portions

Muffin Portions

In general, ensure the Batter is equally divided. Slightly over 1/3 C is good.

Muffins topped with Coarse Sugar

Use a Coarse Sugar like Cane Sugar to sprinkle over the top of the Muffins before going into the oven. Sugar heats up pretty quick and transfer heat to the Crown, creating an even Crispier Muffin top.

Cane Sugar

Cane Sugar

Sprinkle over the Muffins once you have them all portioned off in the Muffin Tray.

Refrigerating Muffins before baking

Although optional, refrigerating the Muffins for 1 hour before baking, does indeed cause a slightly better rise in the Muffins.

Muffin Bake Times

It takes about 15–18 minutes to cook a 12 regular size muffin tray filled with 1/3 C + 1 Tbl or so of Batter. Use a toothpick or skewer to test the center and see if it comes out just dry. Once it does, remove from the oven and let cool for about 20 minutes. They will still continue to cook for a few minutes when cooling, right at about 15 minutes, maybe a few seconds past that is ideal. Closer to 18 minutes, and it starts to dry out.

Chocolate Chip Muffins Fresh out the oven

Chocolate Chip Muffin Bake Time

Bake in middle rack position for 15–18 minutes, or until the center poked with a toothpick or skewer pulls out clean. Check at 15 minutes.

Muffin Rest Time

It’s also important to allow the Muffins to rest for the appropriate time, completely cooled. In order for everything to set and yield a firmer texture and easier peeling of the Muffin Liners. Let them cool and then serve as is or reheated in the Microwave.

Moist Chocolate Chip Muffin Crowns

Place the Muffins into a bag or into a container when they are slightly cooled but still warm. The residual heat will create a moist crown on the Muffins.

Crispy Chocolate Chip Muffin Crowns

Sprinkling the tops with coarse sugar will create a Crispy crown. Sugar heats up pretty quick and transfer heat to the Crown, creating an even Crispier Muffin top.

Storing Chocolate Chip Muffins

Chocolate Chip Muffins that will be consumed the same day can be left out on the counter. To store for 1–7 Days, either place into a plastic bag while still slightly warm for moist crowns or completely cooled to keep the crown crisp and refrigerate.

You can also place into freezer bags and freeze. Place them in the Fridge overnight from the freezer to enjoy the next day or leave them out on the counter to thaw.

Reheating Muffins

Some people like the Chocolate Chip Muffins straight from the Fridge with solid Chocolate Chips. Others, like myself, love it reheated in the Microwave & Buttered, with a nice cup of Coffee.

Buttered Chocolate Chip Muffin up close

Reheating Chocolate Chip Muffin

Reheat Muffins in the microwave for 20 seconds to split open and slather with butter. Enjoy them with a nice Coffee or Tea. Reheat a couple seconds longer if the Muffins are refrigerated.

Chocolate Chip Muffins

Chocolate Chip Muffins

Chocolate Chip Muffins! With that distinct Yellow color and texture of the Muffin and the Crispy Crown, beautifully browned, just split a bit, exposing the Yellow. Whether you like them heated up in the microwave for 20 seconds and then slathered with Butter or refrigerated so they are firmer with solid Chocolate Chips to bite into, enjoy these Chocolate Chip Muffins with a nice cup of Coffee or Tea. Sometimes it's the simple things in life and this recipe is going to hit you just right.
Servings: 12 Muffins
Prep15 minutes
Cook 15 minutes
Resting Time20 minutes

Equipment

  • 1 Digital Scale
  • 2 Mixing Bowl
  • 1 Small Bowl for the Buttermilk substitute
  • 1 Whisk
  • 1 Spatula
  • 1 Muffin Tray with liners

Ingredients

Dry Mix

  • 400 g All Purpose Flour - About 2 1/2 Cups+
  • 2 tsp Baking Powder
  • 2 tsp Butter Popcorn Seasoning
  • 1 tsp Baking Soda
  • 300 g Chocolate Chips - Semi Sweet, about 270g-300g

Wet Mix

  • 1 C White Sugar
  • 1/2 C Neutral Oil - can use melted Lard or Butter, see notes
  • 2 Whole Eggs
  • 1 Tbl Molasses
  • 2 tsp Vanilla
  • 1 C Cold Milk - 1 Tbl removed and replaced with 1 Tbl of Lemon Juice for a buttermilk substitute

Instructions

  • Preheat the oven to 375F with the rack in middle position.
    Add in 1 Tbl of Lemon Juice to 1 measuring cup and fill with Cold Milk to measure out 1 Cup. Empty into a small bowl and mix, set aside for now.
    Combine Dry Mix and mix well to break down any clumps of Flour and set aside. You can reserve some Chocolate Chips to sprinkle on top if desired.
  • For the Wet mix, first whisk together the Eggs & Sugar. Add Neutral Oil and whisk again. Then add Molasses & Vanilla and whisk again until smooth.
  • Empty the Dry Mix into the Wet batter and mix well until combined with no dry spots of flour visible.
  • Line a Muffin tray and fill each one with 1/3 C of the batter. Any excess batter can be divided amongst the Muffins. I usually get 1/3 Cup + 1 heaping Tbl. Optionally, sprinkle coarse sugar on top. This will result in a crispier crown. You can also sprinkle the tops with Chocolate Chips.
  • Give the Muffin tray a shake to even out the batter and place the Muffin tray into the oven to bake for about 15–18 minutes. Check at 15 minutes by piercing with a toothpick or skewer to see if it just comes out clean. Remove and let cool 20 minutes.

Notes

 
If using Lard or Butter, melt in the microwave or over the stove top, just until melted and pour into the Buttermilk substitute and whisk well. Then pour this into the wet batter and whisk well.
Course: Dessert, Snack, Sweets
Cuisine: American, Canadian
Keywords: Chocolate Chip Muffin Recipe, Chocolate Chip Muffins
Author: JAH

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