Looking for moist, jumbo, bakery style muffins? Good! These Chocolate Chip Muffins are for you! They’re easy to make and there’s chocolate in every bite.
So, funny story… remember when I was telling you that Trevor and I have been having a hard time slowing down lately? Well. We finally did it. We took a day off! Wahoo! We slept in, made some coffee, and then…it hit me. I needed chocolate chip muffins. Like NOW!
Not just any chocolate chip muffins, I needed J.U.M.B.O., chocolate chips in every bite, warm, fluffy, smeared with butter, chocolate chip muffins.
I gathered all my ingredients and then realized that I didn’t have buttermilk. Womp womp.
Now, most days, I love going to the grocery store. It’s about a mile away, so I get a nice little walk in and in general, I love walking around the grocery store. Grocery store = foodie heaven… at least for me.
Other days, when I’m feeling lazy, I do everything in my power to avoid the store.
But I reeeeally wanted buttermilk for my chocolate chip muffins, so I tried the corner store. No luck.
Then I walked to the next closest place: RiteAid. They miiiight have buttermilk? Nope! I asked the cashier and she suggested another store, so I walked there, positive that they’d have buttermilk. Aaaaand. No. They did, however, have Nestle Chocolate Chips on sale for two dollars. S.C.O.R.E. I picked up a couple bags, because letsbehonest you can never have too much chocolate.
At this point, I’d probably walked further than if I’d just gone to the grocery store. Womp womp #2 for the day.
I walk home empty handed and then realized. Why not just use milk and vinegar? It’s a great substitute for buttermilk and I ALWAYS have milk and vinegar on hand, but hardly ever buttermilk. I’m guessing you guys are with me on this one.
Note: I wouldn’t use milk/vinegar as a substitute for buttermilk in all recipes, however it works perfectly to make the muffins light and moist.
So, even though I ended up walking aimlessly around Seattle looking for buttermilk, the end result was totally worth it… because now we can all have jumbo, moist, fluffy chocolate chip muffins with ingredients that most of us probably have on hand already!
Let me break this recipe down for you: mix together milk and vinegar, whisk together the dry ingredients, add in butter – for flavor and oil – for super moist muffins! – eggs, vanilla, and chocolate chips. That’s. It.
There are three key tips to making these chocolate chips muffins:
1. Don’t over mix and mix by hand! With most cakes, breads, doughs, etc. over mixing or over working will result in a dense end product. Stir the muffin batter until it’s juuuuust combined. It’s ok if there are a few lumps. You can watch the video to see how much I mix the batter.
2. Plenty of chocolate chips. I know. 1 1/2 cups of chocolate chips sounds like a lot. But trust me, nobody’s going to complain about a fully studded chocolate chip muffin. Don’t you hate it when you get a muffin and there are like two chocolate chips in it?! It’s maddening. 😉
3. Optional – but super yummy – use sparkling sugar to sprinkle on the tops of the muffins before you bake them. This isn’t necessary, but it adds such an amazing crunch for some texture and will make you look totally legit!
One more thing before I wrap this up and make my 4th (yes, seriously) batch of these yummy, yummy chocolate chip muffins. Go buy a jumbo muffin tin. You can bake these in a “regular” sized muffin tin, but these chocolate chip muffins were designed to be gigantic bakery style muffins.
Chocolate Chip Muffins
Equipment for this recipe
- 1 cup milk room temperature
- 1/4 cup white vinegar
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter melted and cooled slightly
- 1/4 cup canola oil
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Sparkling sugar
- DO NOT OVERMIX
- Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes.
- Preheat oven to 425ºF. Grease a 6 cup, jumbo muffin tin with non-stick cooking spray.
- In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and sugars.
- Then add the butter, oil, eggs, vanilla, and the milk + vinegar mixture and stir. Remember, don't over mix. It's ok if there are a few lumps!
- Fold in the chocolate chips.
- Fill each cup in the muffin tin to be almost completely full, about 1/2 cup. Sprinkle with sparkling sugar, if using.
- For jumbo: bake at 425ºF for 5 minutes.
- After 5 minutes, decrease the heat to 375ºF and bake for another 15 minutes, or until the center has cooked completely. Remove from oven and let cool for a few minutes before removing from the tin and serving.
- For regular: bake at 425ºF for 5 minutes.
- After 5 minutes, decrease the heat to 375ºF and bake for another 8 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.
- Makes about 8 jumbo muffins (1/2 cup batter in each tin) OR 6 jumbo and 6 regular muffins.*
*Note: Nutrition information is estimated and varies based on products used.