Why “everyday?” Well, because you can (and very much might want to) bake some of these beauties every single day this season.
Happy Thursday, all! I realized that I posted two brunch-friendly dishes this week, what with my Breakfast Sliders popping up on Tuesday for ya’ll. Those are part of my Thanksgiving Menu this year.
These? These can be part of your every weekend, all times of year, so simple and universal is this recipe. Or, even on a weekday when you have an extra bit of time at your disposal and a hefty craving for the old school Otis Spunkmeyer mainstay. God, I loved those little shits when I was a kid.
But now, I have my own rendition in my arsenal in today’s Everyday Jumbo Chocolate Chip Muffins. Soft, moist, loaded with mini chocolate chips, just sweet enough to elevate your morning cup o’ joe. The huge domed tops are crisp and the crumb below soft, the perfect play of texture in the perfect morning muff.
Go Jumbo Or Go Home
A couple of crucial steps make these muffins into the towering skyscrapers they are.
First: Lining the cupcake tin. You do not want to fill each slot with a parchment liner. Rather, line every other space. This allows each muffin more breathing room so the tops can stretch and rise. See the photos for the arrangement.
Second: A higher initial oven temperature. To start, preheat your oven to 425. The higher temp causes a quick rise in the muffins, like a “shock” to their chemical systems, resulting in the puffy, crispy top.
Now, let’s mix our batter. Beat vegetable oil with brown and regular sugars, then whip in two eggs, one at a time, and some vanilla. Add flour, baking powder – yes, a whole tablespoon – and salt. Fold in plenty of mini chocolate chips. Do not overmix your batter. Some lumps are okay so long as you no longer see any visible flour streaks!
Third step to perfect muffins: Rest the batter. Allow your batter to take a quick 15-20 minute snooze on the counter top to settle the gluten and allow the first act of the baking powder puff up the dough slightly. You can even cover and refrigerate the batter up to overnight.
Once the batter has vibed in the bowl for a bit, fill your tins. I use an ice cream scoop to pull out a large blob of batter and pour into my lined tins. You want to fill your tins all the way up, even with some overlap. Overfilling is perfectly acceptable, even recommended, for muffins.
Tip: For this recipe, I used 6 slots of one muffin tin and 2 slots in a second, for 8 total muffins. If you’re a sucker for symmetry, do 4 in one tin and 4 in the second. Totally understand that neurosis.
Sprinkle a few more chocolate chips atop each muffin. Place the tins in the oven at the higher temp for 6 minutes, then without opening the oven door reduce the temp to 350 and continue baking for 15-20 minutes. The muffs are ready when a toothpick inserted emerges with just a few little crumbies.
Cool the muffins in the tins for 10 minutes, then plate and enjoy warm. I recommend some butter, flaky salt, even a drizzle of honey, and of course a steaming mug of some cozy drink. Perhaps one final PSL or Hot Pumpkin Pie Mocha of the season?
Leftovers? Refrigerate leftover muffins in a sealed container for up to a week, or freeze up to 3 months. Always recommend reheating cold muffins in the microwave. If thawing from frozen, set on the countertop for 20 minutes until room temp before zapping in the nuker.
Happy baking, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Brunch club:
Peanut Butter Chunk Pumpkin Bread
Coffeehouse Cinnamon Crumb Cake
Gooey Fluffy Apple Pie Cinnamon Rolls
Maple Glazed Cinnamon Apple Scones
everyday jumbo chocolate chip muffins
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk, at room temperature
- 1 cup mini chocolate chips, plus more for topping
Instructions
- Preheat oven to 425 degrees. Line six of the 12 slots of a cupcake tin with parchment or paper liners, leaving one empty slot in between each liner. So, one row will have two, the next one, the next two, and the last one. Look at a photos if that's confusing (it probably is, sorry). Place two liners in a second cupcake tin, leaving an empty slot in between.
- In a large bowl, beat the oil, brown sugar, and regular sugar until combined. Whip in the eggs, one at a time, then the vanilla. Add the flour, baking powder, and salt. Mix until just combined. Fold in the mini chocolate chips.
- Let the batter rest on the countertop for 15-20 minutes. This is crucial for those big fat muffin tops!
- Use an ice cream scoop to fill each cupcake liner with batter. Fill them all the way up! Unlike cupcakes, you want to overfill your tins. Sprinkle a few more chocolate chips on top.
- Bake for 6 minutes, then lower then oven temp (do not open the door!) to 350 and continue baking for 15-20 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool 10 minutes in the tins, then enjoy warm with a pat of butter and a sprinkle of flaky salt!
