How can I achieve what you showed in your pics? They tasted almost like brownies! I found I only had 4 when making the recipe and I’m not a fan of DIY with parchment so I just sprayed the Tim’s and they popped right out. Please LMK how it turns out! Inspired by your narrative, I made these for my sick kid yesterday. Baking sodas gives the lift to your muffins and salt adds flavor. These Best Ever Chocolate Chip Muffins are the perfect sweet treat for breakfast, brunch or snack. I don’t always recommend that as a substitute, but for this recipe, I can barely tell the difference. Thanks for the recipe. Search no further, for you have just uncovered THE BEST chocolate muffin recipe in the land. Hi Carly, you can use self raising flour in place of the plain flour and bi-carb/baking powder – N x, Big big hit! Thanks again, You won’t taste the applesauce, but it’s a fabulous ingredients for these muffins in making them MOIST and TENDER! PS I top the muffins with extra chocolate chips so they are visible when they come out of the oven. Thanks for your comment here, 12 Ways an Instant Pot Saves Time in the Kitchen, The Top 6 Reasons Your Instant Pot Won’t Pressurize…..and What To Do About It. I made two batches in one week! Hi Sally, you can turn these into mini muffins. fudgy chocolate muffins, gooey chocolate muffins. Thanks for supporting The Busy Baker and helping me bring you more great recipes! Take care. Grease 12 muffin cups or line with paper muffin … The biggest problem being muffins that are dry and hard. Yes, I think you could get away with adding some raspberries. Notify me of follow-up comments by email. We’ve used all kinds of different chips in these muffins – peanut butter, chocolate mint, butterscotch, and white chocolate chip. Use this mixture for the all-purpose and cake flour listed in the recipe. May I know if I were to substitute the applesauce with greek yogurt how much would I need? Most importantly she enjoyed it! Hi Sabryna, I’ve never tried it so I can’t say for sure. Hi Nagi, can this recipe be halved and made as mini muffins/cupcakes using mini cases and of course adjusting baking time? For one thing, I’ve never been a fan of any muffins with chocolate – I know, I must be crazy, right? Super easy and taste really great ! Maybe Because of the sour cream? The nutritional information provided is approximate and can vary based on several factors. I remember how delighted I was when I made these muffins for the first time – we’ve been eating them on a very regular basis ever since. So moist and fluffy. Milk, dark, extra dark, bittersweet, semi-sweet chocolate will all work. Thanks for sharing!! I totally agree and don’t mean that in a “bragging” sort of way, at all. I’ve found that I’d rather eat just ONE really good, satisfying-ly moist and yummy muffin in place of TWO just so-so muffins. So glad to know you’re enjoying these chocolate muffins – they are the bomb at my house, too. Thank you for a wonderful recipe!! I’ve made a homemade breakfast every morning, ironed the kid’s clothes for the week, and dinners are on the table by 5:30. Stellar recipe Jen! Your Top Instant Pot Questions….Answered! If yes, would it still be 1:1? Some recipes, I can taste sour cream (which I don’t like), these muffins brown well and I don’t taste sour cream at all. (my fault cos I didn’t read the instructions carefully). It may give the muffins a slightly different texture but it should work. You can, but it will definitely affect the outcome. I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW. I was really pleased with this recipe when it came together – it’s a keeper! Hope that helps! Very tasty. Alternatively, you can make your own cake flour. Definitely a FIVE star recipe!!!! Can I just use all-purpose flour if I don’t have cake flour? Chopped almonds, walnuts, hazelnuts, and pecans (my personal fave!) Hi Nagi! Never had I used sour cream in a muffin. They are delicious. Double the batch. If I try this recipe again I will bake at a lower temperature. Also on 3 of them I added chopped golden kiwi. My daughters said they looked like “bakery muffins”. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. Save my name, email, and website in this browser for the next time I comment. Thank you! My house smells amazing, Hi Jenn – I love all your online recipes and enjoy the recipes in your cookbook too! That’s great to know Sam, thanks so much for commenting! I have not tried making these muffins gluten-free yet. Hi Tasha – Love these muffins!!! Hi Lusy – Hi Esther, if you needed to stir a few more times that’s ok – I use a wooden spoon/spatula. Can I make these as mini muffins? Not sure if it made any difference….they were so good. Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. Yes, you can. These Best Ever Chocolate Chip Muffins are the perfect easy-to-make sweet treat. Buttermilk will work if you have that. Sounds like something I need to add to my recipe request list! Please feel free to leave us a comment – we love hearing from our readers and followers! There was no one around to control ME. Absolutely! I trust everything you make. If you’d like banana chocolate chip muffins, you could use this recipe and add mini chocolate chips to it (and you could omit the topping if you’d like). Then reduce the temperature to 175°C / 350°F (without opening the oven door) and bake for a further 15-17 minutes, or until toothpick … Sign Up Here To Receive More Great Recipes. I’m working to add that feature to all of my recipes, but don’t have it just yet. I agree. This is optional. Will make often! Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Jenn, have mercy—these muffins are scrumptious! The data is calculated through an online nutritional calculator, This looks absolutely delicious Gonna try baking ’em real soon. I’m seriously starting to prefer muffins with my coffee over doughnuts! Reduced 1/4 of sugar as well. Learn how your comment data is processed. This is definitely a keeper. I’d keep the oven temp the same, but bake time will be shorter. The muffins turned out perfect! Easy and Moist Chocolate Chip Muffins are tender and soft, chock full of chocolate chips and of course, absolutely delicious. I loved how they domed so nicely. Such a treat and so easy to make!! These, additional chocolate chips for topping the muffins, if desired. And so did I, which is why we’re here today! I know curdled milk doesn’t look very pretty, but I wanted you to see what it looks like because this is the magic ingredient in this recipe! Your email address will not be published. Yes, you certainly can! Muffins are always best on the day, but this keeps for 3 days in a super airtight container. Sprinkle with the remaining ¼ cup chocolate chips. My personal preference is to use paper patties because clean up is easier and I think it looks prettier, but it is entirely up to you!