Chocolate Chip Muffins
Six jumbo bakery-style muffins with golden tops, tender chocolate-studded crumb and crunchy sugar crowns. Batch yield: 6 jumbo muffins. One serving: 1 jumbo muffin, approximately 150 g after baking and cooling. Allow approximately 107 minutes from starting to fully cooled muffins. Prep_minutes is the total non-oven elapsed allowance: 20 minutes for preparation and handling plus 60 minutes for cooling the baked muffins. Cooling_minutes includes 5 minutes for the melted butter and 60 minutes for the muffins; the butter cooling overlaps ingredient preparation, so those 5 minutes are not added twice. Preheating also overlaps preparation. All six muffins bake in one tray for approximately 27 oven minutes, with no sequential batches, chilling or frosting. Appliances: Oven; Microwave. Equipment: Six-hole jumbo muffin tin with approximately 200 ml wells; 6 jumbo paper muffin cases; Digital kitchen scales; Measuring jug; Microwave-safe bowl; 2 mixing bowls; Whisk; Flexible spatula; Spoon; Skewer; Wire cooling rack; Oven gloves. Allergens: Contains wheat (gluten), milk and eggs. Chocolate chips may also contain milk and soy lecithin; soy is a possible product allergen. Check the chocolate packaging. Nutrition is estimated per muffin, including its sugar topping; the listed macros provide approximately 634 kcal. Storage: Cool completely before packing. Keep airtight at room temperature for up to 3 days, or refrigerate for up to 5 days; refrigeration will firm the crumb. Freeze individually wrapped muffins in a freezer-safe container for up to 2 months. Thaw wrapped at room temperature for 2–3 hours. The sugar crown will soften during storage.
80 min
Prep
27 min
Cook
6
Serves
634
Calories
Macros · per serving
8g protein
91g carbs
27g fat
Ingredients
For 6 servings
- 57 g Unsalted butter
- 55 g Vegetable oil
- 200 g Granulated sugar
- 1 egg Large egg, approximately 50 g without shell
- 1 egg white Large egg white, approximately 30 g
- 6 ml Vanilla extract
- 120 ml Buttermilk
- 220 g Plain all-purpose flour
- 8 g Baking powder
- 6 g Cornflour (cornstarch)
- 3 g Fine salt
- 170 g Semisweet chocolate chips
- 60 g Coarse sugar
Instructions
- 1
Heat the oven to 220°C conventional / 425°F, or 200°C fan. Line a six-hole jumbo muffin tin with jumbo paper cases. Use wells approximately 9 cm across the top and 4.5 cm deep, with about 200 ml capacity each.
- 2
Put the butter in a microwave-safe bowl. Microwave in 15-second bursts, stirring between bursts, until just melted, usually 30–45 seconds altogether. Leave to cool for at least 5 minutes, until lukewarm rather than hot. Meanwhile, weigh the remaining ingredients and prepare the dry mixture.
- 3
In a large bowl, whisk together the flour, baking powder, cornflour and salt until evenly combined.
- 4
In a second bowl, whisk the cooled melted butter, vegetable oil and granulated sugar together. Whisk in the whole egg, egg white and vanilla, then the buttermilk. The mixture should be evenly blended but may remain slightly grainy from the sugar.
- 5
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until only a few flour streaks remain, then fold in all the chocolate chips. Stop as soon as no dry flour remains; the batter should be thick and slightly lumpy, not beaten smooth.
- 6
Divide all the batter equally among the six cases, approximately 154 g per case. The cases will be generously filled, close to their rims. Sprinkle each with 10 g coarse sugar, distributing it across the surface.
- 7
Bake all six muffins together on the middle shelf for 5 minutes. Without opening the door, reduce the temperature to 180°C conventional / 350°F, or 160°C fan, and bake for approximately 22 minutes more. They are ready when the tops are golden, the centres spring back gently and a skewer inserted into a crumb section comes out without wet batter; melted chocolate on the skewer is fine. If necessary, continue in 2-minute increments until baked through.
- 8
Leave the muffins in the tin for 10 minutes, then carefully lift them onto a wire rack. Cool for a further 50 minutes, or until completely cool, before storing. Each cooled muffin should weigh approximately 150 g after baking moisture loss.
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