This recipe’s just A-MA-ZING ! If I didn’t have to worry about my waist sizing increasing and my bank account shrinking I would order both every day. They are tall, stuffed with chocolate chips in each bite, buttery and very flavourful. Yes it would, cocoa powder and chocolate bars are completely different products so I recommend sticking to the recipe (which is really good!). Was so yummy. Preheat oven to 375 degrees F and grease or line a 6-cup jumbo muffin pan or 12-cup standard muffin pan with paper liners. I wonder what could be the reason for them needing so much longer in the oven. Add sugar and mix. Scrummy! Quick question, did you use dutch processed cocoa powder? I love them! This recipe is for a bakery-style muffin… Divide the mixture between the muffin cups and fill them almost all the way to the top. what could cause that? Cinnamon spiced and loaded with … I made some changes based on what I had at home and I halved the recipe and came out with 9 muffins. Crusty tops with a soft cake-like texture in the middle. You can use a jumbo muffin pan or a regular 12-count muffin … Thanks. We’ll see! Thank you for sharing this recipe!! Stir in 1 cup of the chocolate chunks or chips. You can use the same amount in grams. Bakery Style Chocolate Chip Muffins are deliciously soft, moist, and fluffy. These gorgeous bakery-style Double Chocolate Muffins boast beautiful high-tops, a soft and fluffy chocolate centre and LOADS of chocolate chunks. It was crunchy on top and super moist on the inside. Incredible. For additional tips on muffin making, check out my classic muffins recipe. I didn’t have buttermilk so I did whole milk and 1 tbsp of lemon juice and let it sit while I mixed all the dry ingredients. Thank you! Genius idea to make the top crunchy by the high temperature at first. Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients. Fantastic decadent & easy peasy! Wrap each muffin with clingfilm and then place them in a large freezer bag. Mine came out delicious and beautiful. The mixture was still not runny enough so I kept adding milk until the consistency was just right . We don’t have buttemilk here.. what i can use instead of buttermilk ? Do not over mix. What did I do wrong? Is it a direct one to one replacement of sour cream for buttermilk? The recipe calls for baking the muffins for 5 minutes at 425ºF (220ºC) then lowering the temperature to 350ºF (180ºC) for the remainder of the baking time These muffins are … I can even say that these are so far the best eggless chocolate chip muffins, which are bakery style. Made them they were super duper rich and moist. My substitutions: applesauce instead of oil and sea salt caramel chips. If I was to use this recipe, would I do anything different in making minis? Serve freshly baked muffins or warm in the microwave for 30 seconds on 50% power just prior to serving, To make jumbo muffins like those pictured in this post, use a jumbo muffin tin and be sure to check for doneness using the toothpick test, as these may take a bit longer to bake through, Nutritional info is for 18 standard-sized muffins. Butter 12 muffin cups or line them with liner paper. And so are most of the recipes on the website. Your recipe is the best I could imagine so far. That’s your buttermilk. Lucky for them I had some left over. Thank you for sharing. In a large bowl, cream butter and sugars until light and fluffy. This muffin recipe sets the perfect stage for delicious chocolate chunks or chocolate chips. Sometimes having too many muffins on-hand can be dangerous–haha! For my next batch I’ll use half white and half brown sugar. Plus, I’ve included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate … Since it’s fall and pumpkin is on our minds (see here, here and some more here), naturally I made pumpkin muffins. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. I am badly allergic to eggs. Hi, SHIRAN These chocolaty muffins looking gorgeous, beautiful n so yummy! . It makes a big difference in the finished product’s taste and texture. Thanks so much for this amazing recipe! Star rating broke or I would give 5!! The recipe also did well over 12 muffins – I had to get creative with tin foil to use all the batter . Just baked those babies yesterday and OMG they’re beyond perfect!!! Preheat the oven to 425°F and spray a 12-cup muffin tin with non-stick cooking spray (or line with paper liners). I’ve made these lots of times, always with great success and many compliments. I did double the vanilla, add a tablespoon of cold coffee, did half milk and half sour cream, used dark chocolate chips and swirled in raspberry jam and these are glorious. I added sugar because the cocoa adds bitterness, and because I love sugar. Not even joking and my 2 year old daughter didn’t fall far from the tree:) So I gave these a shot and boy are they delicious!!! Yes, I recommend sticking to the recipe and use buttermilk or whole milk instead. Books and books have been written with numerous recipe variations and the resulting muffins have one thing in common: they are nothing but cake biscuit without a filling.. which means boring and dry. She loved them. Deliciously flavorful thanks to all the little bits of chocolate chips and the vanilla and sour cream … This is definitely my new go to recipe. I always bake without eggs. They are always a success. Bakery style, warm, melt-in-your-mouth fun! Will it be okay to use cake flour instead of all-purpose flour? Silicone muffin pan – that does tend to make things take a bit more time. And that’s not a humblebrag; it’s a simple fact! I have broken down the steps to making bakery style muffins at home. Sorry D: You don’t need to prepare coffee with water. Placed muffin tin on … Thanks so much Shiran for sharing the muffin love. I just made this recipe and it tastes out of the world. You’re awesome. PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners. These bakery style chocolate chip muffins are big, fluffy, and absolutely packed full of chocolate. These bakery style chocolate chip muffins don’t have to be jumbo-sized. These Raspberry White Chocolate Muffins are my absolute favorite. Oh, yes, we are going all out. Hii, thankyou so much for this recipe. I was wrong. That’s over a million results, friends. I just made this recipe vegan, and these muffins were a huge hit in my house. Raise your hand if the muffin top is your favorite part of a muffin… And the two temperature baking thing for the crispy edges on top–brilliant. Thank you for sharing! Line a muffin pan with cupcake liners. What would that be in millilitres? Amazing Bakery Style chocolate chip muffins that are so soft and fluffy. Guessing these would still be fabulous with just the semi sweet chips? oh oh- now you did it- I’m gonna lose those 25 pounds I lost! Couldn’t find buttermilk here in the UK but learnt that it can be emulated by replacing a tablespoon of the required 1 cup of milk with lemon juice, and it worked! In a small bowl, pour the milk and vinegar. These bakery style banana nut chocolate chunk muffins have the most irresistible muffin tops (perfect fluffy domes). 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