A recipe for moist, fluffy chocolate chip muffins featuring tall dome tops and a slightly crunchy crust.
Author:Ahazzam
Prep Time:15 min
Cook Time:23 min
Total Time:38 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 large egg, room temperature
1/2 cup whole milk, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, divided
1 tablespoon coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Gently fold in 3/4 cup of the chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
Sprinkle the coarse sugar evenly over the tops of the unbaked muffins.
Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
Reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the tallest domes, ensure your milk and egg are at room temperature before mixing.
Do not open the oven door during the first 10 minutes of baking.
You can substitute half the chocolate chips with dark chocolate chunks for a richer flavor.