When my sweet tooth surfaces and I’m on the road for work I’m a big fan of Tim Horton’s chocolate chip muffins.
It’s the price tag that I don’t fancy so my aim is to always try to replicate what we like in our own kitchen so we can enjoy it for a fraction of the cost.
What I like about the muffin is the high muffin top (the best part of the muffin), loads of chocolate chips and just how moist the muffin is. Although I’ll likely never nail the recipe I’m always trying to duplicate it as close as I can.
Trust me when I say I’ve tried to make this recipe quite a few times and have now settled on this one as my go-to chocolate chip muffin. These are probably some of the best chocolate chip muffins I’ve ever made especially since nothing beats baking homemade bakery items at home vs. buying them at the shops.
Granted this muffin recipe I’m sharing with you is not what you would call healthy chocolate chip muffins I consider them “once in a while” treat muffins. If I make a batch I don’t hesitate to freeze them or share them with our friends when they come around.
Chocolate Chip Muffins
So I was on a mission to learn how to make chocolate chip muffins so I could save some money in my allowance fund. I like to splurge now and again but if I don’t need to dip into my splurge money I won’t do it.
There really are two things I aim for when creating a muffin recipe and for this one I centered around these two “must haves”.
1- Easy chocolate chip muffins (meaning I don’t want a million steps)
2- Moist chocolate chip muffins which you can do by adding in some yogurt.
When baking with chocolate chips one of the most important things I’ve learned over the years is to dust the chips with flour or incorporate them right into the dry mix. Why? Simple, so they don’t all end up at the bottom of your muffin. The same goes for fruits such as blueberries, raspberries etc.
The final thing I always try to do is make fluffy chocolate chip muffins as I just hate a flat muffin top. A friend of mine taught me a secret and the way to do that is to fill them up to the top and even higher if I can. I also bake them on a high temperature to raise the batter so it sets and then lower the temperature to cook the inside of the muffin.
If you find your chocolate chip muffins are browning too much or too fast at the top you can add a piece of tin-foil to the top by lightly setting it over the muffins. This will stop the baking process on the top but continue to bake them in the middle.
That’s it, pretty simple. These are my secrets to making the best chocolate chip muffins I’ve ever had before. If you want to add more chocolate chips that’s up to you but don’t cheap out because it’s the loads of chocolate chips that makes the muffin extra special.
- 2 cups of chocolate chips (semi-sweet)
- 2.5 cups of all-purpose flour
- ½ cup of granulated white sugar
- 1.5 Tbsp baking powder
- 1 Tsp baking soda
- ½ cup salted butter
- 2 large eggs (must be room temperature)
- 2 Tbsps pure vanilla extract
- 1 cup of buttermilk or (2% milk with 1 Tbsp white vinegar until it curdles)
- ¼ cup plain Greek Yogurt
- Pre-heat oven to 400 degrees and grease a 6 cup jumbo chocolate chip muffin tin or a 12 cup large muffin tin with cooking spray.
- Melt butter in microwave or on stove-top
- Add all the dry ingredients including your chocolate chips into a bowl
- In a bowl add your melted butter, sugar, butter, eggs, vanilla and mix just until combined (do not over-mix as this will produce a dense muffin) then gently fold in the yogurt.
- Add the dry ingredients to the wet ingredients and fold just until combined. It's ok if the batter is lumpy.
- Pour batter into muffin tins. I like to fill mine right to the top so they create a large top muffin. I also bake the muffin at 400 for 3-5 minutes just until you see your muffin top expand then lower the oven temperature to 350 for another 15 minutes or until a toothpick comes out clean. (if the toothpick is full of chocolate this is not an indication the muffin is done.You can touch the top of the muffin and if it springs back it is likely done. If you see your tops browning too fast add a piece of tinfoil over the top to cover lightly for the rest of the baking.
- Enjoy these chocolate chip muffins hot or cold or freeze.
If you are not a fan of the jumbo muffins like we are then you can easily turn this recipe into 12 chocolate chip muffins instead.
If you don’t like either of those muffins and want to make mini chocolate chip muffins go for it although you must sort out the baking time or watch and test your chocolate chip muffins so you don’t over-cook them.
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