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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. showmetheyummy.com #breakfast #muffin
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5 from 2 votes

Chocolate Chip Muffins

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: chocolate chip, easy, sprinkles
Servings: 18 people (6 jumbo + 6 regular muffins)
Calories: 265kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.*
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Video

Notes

*I prefer these muffins "jumbo sized", but feel free to make these into "regular sized" muffins...just fill the tin with about 1/4 cup of batter and then bake!
Adapted from Something Swanky

Nutrition

Serving: 1regular sized muffin (double for jumbo) | Calories: 265kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 206mg | Fiber: 2g | Sugar: 18g | Vitamin A: 65IU | Calcium: 66mg | Iron: 2mg