One thing that can get us out of the bed (other than waffles) is muffins. Not just any muffins, but chocolate chip muffins. Because who doesn’t love dessert for breakfast?
These muffins are easy to make and taste amazing. They are tender, moist, with the perfect amount of chocolate chunks, and a little bit of sugar on top. Almost forgot to mention these muffins are jumbo size.
Enough of talking about them. Let us tell you how to make them so you can have some nice tasty muffins.
We want to thank Nielsen Massey for partnering with us on this recipe. We only promote products that we use and enjoy ourselves. Our opinion is 100% our own. This is not a paid partnership.
The Ingredients You Will Need:
- Pastry Flour. We love Bob’s Red Mill Pastry Flour. It makes our baked goods such as scones & muffins very tender and moist.
- Sugar
- Baking Powder
- Salt
- Nutmeg
- Melted Butter. We use salted butter.
- Eggs
- Buttermilk
- Chocolate Chunks. They don’t have to be chocolate chunks chocolate chips will work too.
- Turbinado Sugar
- Vanilla Extract. We used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract. We love the flavor this gives to our baked goods. This vanilla is high quality and not like any other vanilla we have tried. We highly recommend it.
Tools You Need:
- Jumbo Muffin Pan
- Jumbo Baking Liners
How to Make the Muffins
- Start by preheating your oven to 375° (F). Prep your muffin pan by lining it with the baking liners.
- In a medium-size bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Set aside until ready to use.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
- Slowly add the wet ingredients into the dry ingredients until everything is well combined.
- Fold in the chocolate chunks. Be careful to not over mix.
- Cover and chill the batter in the refrigerator for 20 minutes.
- Evenly divide the batter into the prepared muffin pan. Fill each cavity up to the top.
- Sprinkle some extra chocolate chunks and turbinado sugar on top.
- Bake for 35-40 minutes. Until full cooked and a toothpick comes out clean. Cool for 10-15 minutes.
All that is left to do is make a cup of coffee and enjoy one of these muffins.
We hope you give this recipe a try and share it with us on Instagram using the hashtag #wonderandcharm
Chocolate Chip Muffins
Ingredients
- 2 Cup Pastry Flour
- 3/4 Cup Sugar
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 1/4 Tsp Nutmeg
- 1/2 Cup Butter, melted & room temperature
- 2 Eggs
- 1/2 Cup Buttermilk, room temperature
- 1 Tsp Vanilla Extract
- 1 Cup Chocolate Chunks Extra for topping
- Turbinado Sugar For Sprinkling
Instructions
- Preheat the oven to 375° (F). Line a jumbo-size muffin pan with baking liners. Set aside.
- In a medium-size bowl whisk together the pastry flour, sugar, baking powder, salt, and nutmeg. Set aside.
- In a separate bowl whisk together the butter, eggs, vanilla extract, and buttermilk.
- Slowly mix the wet ingredients into the dry ingredients until everything is well-combined.
- Fold in the chocolate chunks
- Cover and chill the batter in the refrigerator for 20 minutes.
- Evenly divide the batter into the prepared muffin pan. Fill each cavity up to the top.
- Sprinkle some extra chocolate chunks and turbinado sugar on top.
- Bake for 35- 40 minutes. Allow them to cool for 10- 15 minutes.
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