Large Chocolate Chip Muffin Calories – These chocolate chip muffins are my go-to for breakfast. Well, I eat chocolate for breakfast, doesn’t everyone? They cook big, long and soft and keep for days. After baking, I store them in the refrigerator on my countertop to enjoy throughout the week. I promise it was better after the second day!
These delicious muffins are based on my classic muffin recipe that I build almost all of my muffin recipes on. Buttery and very soft. I bake mine in a regular muffin pan but if you want jumbo-sized muffins, you’ll want to use a jumbo-sized pan and paper liners.
Large Chocolate Chip Muffin Calories
Cake Flour – Now I hear you whining. Cake flour in my muffins? The reason I use cake flour is because they make muffins that are soft and fluffy. In this situation, you can substitute cake flour for all-purpose flour (whole wheat) if that’s all you have, but the muffins are firmer.
Chocolate Chip Banana Muffins
Baking Powder and Baking Soda – The secret to super fluffy muffins is lots of baking powder! I also use baking soda because of the added acid from the buttermilk. If you’re on a high, you’ll need to adjust your baking powder ratios.
Buttermilk – Speaking of buttermilk, I love using buttermilk in my muffins to add a little texture and lots of texture! That buttermilk is the key to a smooth and soft muffin. If you don’t have buttermilk, you can substitute 8 ounces of milk and a teaspoon of white vinegar.
Vanilla – I flavor my muffins with vanilla but feel free to change the extract for any other flavor you like but remember that other extracts can be stronger than vanilla and for then you need to add a little something.
Sanding Sugar – The secret to keeping muffins nice and clean! Sugar is sugar! Sugar absorbs moisture from the air and draws it into baked goods. This is why you often see sugar sprinkled on baked goods. Prevent them from drying out! I don’t have any pictures of the icing on these muffins because I was out at the time but trust me, it was amazing! You can see how I use sanding sugar in my blueberry muffin recipe
Best Ever Banana Chocolate Chip Muffins Recipe
Mini Chocolate Chips – I like to use mini chocolate chips over full-sized chocolate chips because they don’t sink to the bottom of the muffin during baking.
The secret to these super fluffy muffins is lots of yeast (baking powder and baking soda). I know this recipe is more than you are used to in a recipe. But you need a lot to get big muffins.
The second way to get soft muffins is a hot oven. You want to set your oven to 400ºF so that the muffin tops brown quickly and trap that air so the muffin doesn’t fall apart.
Have you ever baked a cake and had a large dome on top of the cake that was cracked and completely brown? Most importantly, the cake is too close to the top of the oven and the oven is too hot. Good for cakes, good for muffins.
Vegan Chocolate Chip Muffins
Make sure you fill your muffin liners TO THE TOP. I know it doesn’t sound right but do you want those muffins to have a great big muffin? So fill them up for the best results.
I hate dry baked goods with a passion so when I try a new recipe, the one I usually try is plain. For making muffins you really want to use buttermilk if you can. The acid in the buttermilk breaks down the gluten and prevents the muffins from becoming hard when mixed.
If you don’t have buttermilk, you can replace the cup of milk with a teaspoon of vinegar or a cup of sour cream or Greek yogurt.
Another way to add moisture to your muffins is to replace half of the sugar with brown sugar. Brown sugar contains molasses and molasses attracts moisture. Molasses will add a little sweetness to your muffins like chocolate chip muffins and taste them like chocolate chip cookies.
The Ultimate Healthy Chocolate Muffins
Another secret to keeping the muffins is the icing sugar. The sugar absorbs moisture from the air and holds it in the muffins. I have a big bottle that I keep for my muffins.
Make sure you don’t over mix your muffin batter. The more you mix, the more gluten will develop and the tougher your muffins will be. The best way to avoid overmixing your muffin batter is to combine your flour, baking powder, baking soda and salt in a large bowl.
In a separate bowl, beat your softened butter and sugar until light and fluffy using the whisk attachment of your stand mixer or hand mixer. Then add your eggs and vanilla and continue mixing until light in color. Make sure your eggs are at room temperature, otherwise they can cool the butter and stir your batter.
Finally, add your flour mixture and buttermilk in thirds. Start with your flour and mix until almost combined, then add the buttermilk. You can do this by hand with a spatula and gently fold it in to avoid overmixing. Repeat the second step until combined, then fold in your chocolate chips.
Blueberry Chocolate Chip Muffins
These delicious, easy-to-eat and easy-to-eat muffins can be made throughout the week without drying out.
1. Bring all your ingredients to room temperature or slightly warm (eggs, buttermilk, butter, etc.) to make sure they don’t curdle. or your boiler is stuck.
2. Use a scale to weigh your food (including liquids) unless otherwise instructed. Measurements are available on the food card. Sealed items are more accurate than using bowls and help ensure the success of your meal.
3. Practice Mise en Place (everything in its place). Measure your ingredients ahead of time and prepare them before you start mixing to minimize the time of removing anything.
Best Homemade Chocolate Chip Muffins
4. If the recipe calls for specific ingredients such as cake flour, replacing it with whole wheat or cornstarch is fine unless otherwise specified in the recipe. Changing foods can cause this diet to fail.
Serving Size: 1 g | Calories: 310 kcal (16%) | Weight: 42 g (14%) | Defense: 5 g (10%) | Fat: 13 g (20%) | Fat content: 8 g (40%) | Charcoal: 60 mg (20%) | Sodium: 235 mg (10%) | Pump: 163 mg (5%) | Electricity: 1 g (4%) | Sugar: 23 g (26%) | Vitamin A: 355 IU (7%) | Vitamin C: 1 mg (1%) | Calcium: 95 mg (10%) | Iron: 1 mg (6%)
I am an artist and cake maker from Portland, Oregon. Cakes are my passion, which is why I focus on creating tried and true recipes, mini cake tutorials, and successful online cake classes! These Chocolate Chip Muffins are golden brown (we all know muffin tops are the best!) and nice and fluffy on the inside, not dry and crumbly which is a known problem with muffins. No traditional assembly required, all you need is a wooden spoon and 10 minutes.
This muffin recipe is a great recipe for delicious muffins. The chocolate chips can be replaced with anything you like. Blueberries, raspberries, nuts, apples – run your imagination!
Banana Chocolate Chip Muffins
Muffins are one of those recipes that many people think/say are very easy to make but the truth is, I think a lot of them are. The main problem is the dry and hard muffins. I made muffins on my day that I swear are as hard as a baseball!
Overcooking is to blame for this. But the media also helps. To prevent dry muffins, some bakers make the batter by heating the butter in a stand mixer. But it was planted in my mind that muffins were a
Another way is to make muffins with baking powder and baking soda / bi carb (that’s baking powder on steroids) for the boost, and buttermilk for the Clean and stir with baking soda (you need something acidic like milk + vinegar, yogurt, sour cream or buttermilk to stir).
This is my favorite method that I always use. I know there are many muffin recipes out there that don’t use baking soda and/or buttermilk. But they are not as soft and tender as this. I’ve spent more than my share of my life trying to find the perfect muffin with as few ingredients as possible, and I’ve decided that I can’t remove them without changing the muffin!
Banana Chocolate Chip Muffins
And the good news? You don’t have to use buttermilk. You can replace the milk and vinegar, boil. I don’t always say that as a substitute, but for this recipe, I couldn’t tell the difference. it’s true,
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