These chocolate chip muffins are moist, fluffy and cake-like in nature. They are just as addicting as chocolate chip cookies and even has a cookie crumb topping. They are perfect for to have for breakfast, as a midday pick-me up snack or even as a dessert.
Muffins are one of the most challenging treats for me to bake.
Why? Because it’s easy to overmix them and when that happens, what you’re left with are tough, gummy, rocks for muffins.
Do not over mix!
One trick that has helped me to keep the muffins light and fluffy is to NOT overmix them.
I know it’s tempting to keep mixing because you want to make sure that everything has been perfectly incorporated and it’s been ingrained in us as bakers that we need to mix like mad sometimes (like during those thick cookie batter moments).
Seriously, as much as you want to keep stirring away, stop. And you’ll thank me for it later 😉
One thing that has kept me from overmixing has been stirring the batter with a rubber spatula instead of a fork or wooden spoon.
This way I am folding the wet and dry ingredients together and only mixing until everything is just combined. You’ll know your batter is ready when it looks like thick and lumpy pancake batter.
Fluff the muffins!
Another muffin “fluffing” trick I have is to start off baking the muffins at a higher temperature and then reducing it to a lower one part way through the bake.
This causes the muffins to rise and puff right up, leaving you with a perfectly rounded muffin top!
I hope my muffin tips help you guys master the muffin method 🙂
To be honest, it has actually taken me ages to bake up the perfect muffin and I actually think this is the first time I can truly say that they tasted exactly like the ones you can get at the bakery!
Chocolate chip muffins recipe
Ingredients
- 1 cup milk of choice
- 1/4 cup vinegar
- 1 tablespoon flax meal (or 2 eggs)
- 1/3 cup water (omit if using eggs)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup stevia (or granulated sugar)
- 1/3 cup coconut oil, melted (or vegetable oil)
- 1 teaspoon vanilla
- 1 1/3 cups mini dark chocolate chips
- 1/3 cup crushed chocolate chip cookies (about 5 medium sized ones)
Instructions
- Preheat oven to 425ºF and line/grease muffin tins.
- Combine the flax meal and water in a small bowl. Set aside. (Omit this step if you are using eggs.)
- In a measuring cup, combine the milk and vinegar together. Set aside for 5 minutes..
- In a medium bowl, sift together the flour, baking powder, baking soda, salt and stevia.
- In a large bowl, whisk together the coconut oil, vanilla, and eggs (if using). Add in the flax meal and the milk mixture.
- Fold in the flour mixture making sure that you are only stirring until a batter forms. It will be thick and lumpy. Do not overmix.
- Fold in the chocolate chips. Fill each muffin tin to the top. Sprinkle the chocolate chip cookie crumbs on top of each muffin.
- Bake at 425ºF for 8 minutes. Then reduce the heat to 350ºF and bake for another 13 minutes. Remove from oven and let cool before eating.
- Muffins can be stored in an air tight container at room temperature for 2 days and in the fridge for up to a week. They may also be frozen for about a month.
Question of the week: What’s something you have yet to master baking?
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