The Best Chocolate Chip Muffins Food

CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt in a medium bowl.
• Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
• Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

BEST CHOCOLATE CHIP MUFFINS

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
• In a separate bowl, whisk together the eggs and sour cream until completely smooth.
• Then mix in the vanilla, maple syrup, and oil followed by the butter and then buttermilk.
• Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined - careful not to over mix.
• Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. This will give the leaveners a head start, so each muffin bakes with a tall muffin top in the oven. If you're in a rush, you can bake the batter right away. They just won't be as domed on top.
• After 1 hour, preheat the oven to 425F and line a muffin (or cupcake) tin with 12 paper liners.
• Using an ice cream scoop, gently run the scoop through the bowl of batter. You'll notice the batter is very fluffy, so be careful not to disrupt this as you scoop. Just run the scoop through the bowl and pull out the batter. Don't mix it around or bother it too much.
• Over fill each liner just a smidge (see pictures in post for reference). You may have about 1 scoop of batter leftover which is to be expected.
• Top each muffin with a sprinkle of coarse sugar and a pile of mini chocolate chips. Really lay on those chocolate chips as they'll disperse and spread as the muffins grow (see picture in post for reference).
• Bake at 425F for 8 minutes. Then, with the oven door still closed, reduce the oven temperature to 350F and bake for another 8-10 minutes. You do not need to wait for the temperature to reach 350F to continue baking, simply just adjust the temperature down to 350F and set a timer for 8-10 minutes.
• Quickly test a muffin with a toothpick to see if they're ready, but try not to keep the oven door open for too long as you do not want the hot air to escape.
• Remove the muffins and let them cool for 10 minutes. Then, carefully transfer each muffin to a cooling rack. The muffins may stick to the pan around the bottom edges, so just use a knife to pop them loose if needed.
• Let the muffins cool for another 10-15 minutes. They're best served warm so enjoy!

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease twelve muffin cups.
• In a large bowl, stir together flour, sugars, baking powder, and salt.
• In another bowl, stir together milk, eggs, butter, and vanilla until blended.
• Make a well in center of dry ingredients.
• Add milk mixture and stir just to combine.
• Stir in chocolate chips and nuts.
• Spoon batter into prepared muffin cups.
• Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
• Remove muffin tin to wire rack.
• Cool for 5 minutes.
• Remove from tins to finish cooling.
• Serve warm or completely cool.
• These muffins freeze well.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.