Large /Jumbo/ Bakery-style/ Muffin-top Chocolate Chip Muffins.
This is the best chocolate chip muffin recipe I’ve tried thus far, they are ideal family breakfast material. If you ask this family that is, as we almost always have something sweet for breakfast.
These chocolate chip muffins have: Crisp, cracked crusts, soft, fluffy crumbs and are chock-a-block with chocolate chips.
I almost followed Sally’s recipe to the
letter recipe except: I used a standard muffin tray – which meant I got 9 muffin-top muffins instead of 6 – yes I know only 6 are on show, but I promise there were 9. I used melted coconut oil instead of regular oil, as Sally suggested in her notes – It adds a nice subtle hint of coconut, but you could even use melted butter that’s cooled slightly if you prefer. I didn’t flavour the muffins with cinnamon or nutmeg – I just used good quality halal vanilla extract plus my sugar had been soaking up the vanilla from a few previous seed-scraped pods I’d stuck in the pot. Finally, I folded the dry ingredients into the wet instead of the wet into the dry – personal preference.
Chocolate Chip Muffins
Having one of these muffins for breakfast with your morning cup of coffee, tea or glass of orange juice, right now I can’t think of a nicer way to start the day.
Chocolate Chip Muffins
- 375 grams plain flour
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 eggs, room temperature
- 200 grams unrefined golden caster sugar (or granulated)
- 1 cup milk, room temperature
- 120 ml melted raw coconut oil (or sunflower oil / melted butter)
- ½ teaspoon vanilla extract (or 1 teaspoon vanilla essence / seeds of a vanilla pod)
- 270 grams chocolate chips (I used guittard super cookie chocolate chips)
- Pre-heat oven to 425F / 210C / Gas Mark 7. Line a regular size muffin tray(s) with 9 standard size muffin liners.Set aside.
- In a large bowl, gently but thoroughly whisk together flour, baking powder and salt. Set aside.
- In another large bowl, whisk together eggs and sugar until combined. Mix in coconut oil, milk and vanilla. Fold dry ingredients into wet ingredients in 2-3 stages with a rubber spatula, wooden or large metal spoon. Do not over-mix, it’s OK if the batter is slightly lumpy. Fold in chocolate chips.
- Divide batter among the muffin liners, filling all the way to the top. Bake at 425F / 210C / Gas Mark 7 for 5 minutes. Reduce oven temperature to 375F/ 190C / Gas Mark 5 and continue to bake for 20-25 minutes more or until tops are golden and appear set. Cool in the muffin trays for 10 minutes before eating. Store at room temperature, in an airtight container for upto 5 days.
* you can use any milk, buttermilk is preferred but I used whole (full-fat). To re-heat the muffin, warm in a microwave on full power for 20-30 seconds.