Mini Chocolate Chips Muffins

If you want a delicious and flavorful breakfast, these Mini Chocolate Chips Muffins are your answer! These bakery-style muffins are loaded with mini chocolate chips and flavours from butter, sour cream, and buttermilk.

About This Recipe

• These bakery-style muffins are moist and fluffy, with the ultimate dome shape.
• This recipe uses all the ingredients that add moisture and a fluffy texture to the muffins.
• Let's talk about the ingredients: Apart from the flour, eggs, leaveners, there are a few items that we should take note of.
• Cornstarch makes the crumb fluffy and soft. We need ¼ cup in this recipe.
• Buttermilk is an acid, and when it comes to contact with baking powder acts as a tenderizer. Buttermilk has a tangy flavour but will not impact the baked item's flavour. On the contrary, it saves the cake from being too sweet.
• Sour cream adds moisture without thinning the batter and also contributes to a tender and fine crumb.
• This recipe calls for both butter and oil. Butter is full of aroma and flavour; oil makes these muffins soft and moist.
• Needless to say, these Mini Chocolate Chips Muffins use a cup of mini chocolate chips. You can use regular-size chips, but I like the look of the mini chocolate chips.

Secret To A Bakery-Style Muffin

I am sure you love the look of those domed and fluffy muffins. There are a few things t keep in mind when making bakery-style muffins.

• One crucial step to remember is to cover the batter and leave it on the counter for an hour. This gives the starches in the flour more time to absorb the moisture from the eggs and liquid in the batter and makes the muffin rise higher. Muffin batter can rest in the fridge overnight.
• Next, make your muffins big by filling the liner or cavity to the top. Keep in mind that we are making muffins and not cupcakes.
• It is recommended to place the liners in every other order. That means do not put the muffin batter in every cavity beside each other, and leave an empty cavity by each muffin.
• Lastly, start your oven on very hot at 450F, and after 5-7 minutes, bring it down to 350F and continue baking them for another 10-12 minutes.

How To Make These Mini Chocolate Chips Muffins

• Whisk all dry ingredients together and set them aside.
• Use the whisk attachment to beat the sugar, eggs, and vanilla extract until light and fluffy.
• Whisk melted butter, oil, buttermilk, and sour cream into a measuring cup and add to the above mixture. Mix well.
• Gently fold in the flour mixture and the chocolate chips and mix. Do not overmix the batter.
• Cover the batter with cling wrap and let it rest for an hour. You can leave the batter in the fridge overnight.
• Fill up the muffin liners to the top. For extra crunch, sprinkle some turbinado sugar and a few more chocolate chips before baking.
• and bake them at 450℉ oven for 5-7 minutes, then bring the temperature down to 350℉ and bake for another 10 minutes. Let them cool down before serving.

See more muffin recipes here;

Cranberry Almond Muffins,

Pumpkin Nutella Muffins,

Pumpkin Spice Muffins,

Banana Oat Peanut Butter Muffins

📖 Recipe