I love celebrating the day with my family, food and of course chocolate. I’ve been making these chocolate chip muffins for my children for over 20 years! These are not just for holidays and special occasions. These muffins come together quickly that makes them perfect for any day of the week!

Muffins and cupcakes are equally adored in my kitchen! I am always on the lookout for fun and different liners for both jumbo and standard-size pans. You can make something look so special, by planning and having a variety of liners on hand. We work so hard to develop new recipes, then bake them, why not make them look attractive too?

This recipe is a basic muffin recipe, but I have two special tricks to making these beauties. First, I add some cinnamon which enhances the chocolate flavor, and second is to mix in two different types of chocolate chip morsels into the batter and on top too! I love the contrast of flavors in every bite!

My kids are big fans of the jumbo or texas size muffin; which is how this recipe is written. You can easily make these in a standard muffin pan; which will yield twice as many muffins! Remember that every oven is different! When adjusting the time on a recipe it is always best to keep your eyes on the oven!

I have found whichever size pan you use; a good rule is to fill the cup ¾ of the way full to get a perfect muffin top. If you fill more than ¾ full it will result in a flat muffin top. I prefer the nice round domed tops!

This recipe (in my oven) is perfect around 25 minutes. I try to provide a range since all ovens are different. If you convert this to standard muffins, adjust your time to somewhere between 18-22 minutes.

I hope you’re baking for someone you love, or even better, someone you love is baking for you!

Muffin, Chocolate Chip, Snack, Breakfast, Baked Goods

Breakfast, Snack, Baked Goods

Yield: 6 Jumbo or 12 Standard

Author: Teresa Fiocchi

Chocolate Chip Muffins

Two special tricks to making these beauties. First, I add some cinnamon which enhances the chocolate flavor and second is to mix in two different types of chocolate chip morsels into the batter and of course on top too!

Ingredients

3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
5 Tablespoons unsalted butter, melted and slightly cooled
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup sour cream or yogurt
1 cup milk, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups mixed chocolate chips (any combination, semi-sweet, dark, milk, white)
Extra chocolate chips for sprinkling on top

Instructions

Preheat oven to 425°F Generously grease a jumbo 6-count muffin pan or line with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. The mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
Divide batter between each muffin cup, filling 3/4 full. Sprinkle with extra chips. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 25-28 minutes until the tops are lightly golden brown and centers are set.