Happy Dessert-Breakfast to me. Your email address will not be published. . Well, I have news for you, Costco. The oil (not butter) – so they stay moister, and the buttermilk (yes!) i have had a love affair with hershys dark chocolate cocoa powder but in the last year have been unable to find it at any of my local stores (which arent many) thanks! Add buttermilk and flour, and mix just until combined. These were not as good as I was expecting unfortunately and I think people should only leave a comment if they have made the recipe not on ow it looks…. Streuseled Pretzel and Chocolate Chip Buttermilk Muffins Noble Pig. This means that we may make a small commission if you purchase a product using those links. Preheat oven to 425°F. Copyright © 2020 Curly Girl Kitchen on the Foodie Pro Theme. Just made some whilst everyone is still asleep. I made these yesterday and then again today because they were so good that I needed more. The aforementioned cash diet forced me to part with my beloved chocolate muffins, but I figured there was no reason on earth I couldn’t recreate them with ingredients I already had on hand at home. Do not overbake or the muffins will be dry. Preheat your oven to 350 F, and prepare a muffin pan by lining it with 12 paper liners. These are super duper! My family loved them. *You can substitute the buttermilk with any kind of milk. We haven’t got the dark cocoa powder variety here. Your email address will not be published. The batch I did at 18 mins collapsed like souffles. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. All opinions expressed on this site are our own. Hi lily quick question instead of using all purpose flour could I use the gluten free flour 1 to 1 and would it still come out the same? Vanilla Buttermilk cookies are on the schedule for tonight!! Thanks so much I’ve saved your page and will return for more inspiration very soon. It was fate that I’d read this post today. I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. They are delicious! But I want to inhale all of these. These were delicious! I made them today with added extra egg and turned out really good. It’s the section where you buy those giant chocolate muffins that are loaded with chocolate chips, so that you can eat dessert before noon and pretend it’s breakfast. The buttermilk and vegetable oil used in this recipe are what makes these muffins SO moist and soft. Preheat the oven to 350 F. Line a standard-sized muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray. These are almost like little lava cakes and so easy to make in the one bowl, no sifting. I made these tonight. I was carb addicted long before I met you. Yum. Thanks Donna! They were lovely and light but not dry, rich chocolatey flavour and not too sweet. This site contains affiliate links. Big Time. Bake for about 20 minutes, until a toothpick or cake tester inserted in the center comes out clean. Sift the flour and bicarbonate of soda into a large bowl, then stir in the The BEST Chocolate Chip Muffins. Over mixing will result in hockey pucks and you don’t want that. Delicious! Yes, you can use a gluten-free 1:1 flour mix. On school nights, I loved mixing up a box of muffin mix to accompany a dinner of instant rice and canned beef stew for my dad and siblings on evenings when my mom was working. And now I’m out of cocoa! Everyone loved them. Greetings Malgorzata. I subbed out the butter for oil, and put in about 1/2 cup of brown sugar instead of the sugar called for in the recipe. Thank you! Anyway, let’s talk baking science. Cool in the pan for 5 minutes, then carefully remove, and place on a cooling rack to cool for 10 minutes. Your email address will not be published. This will help give the muffin a soft and fluffy texture and also create the high rise. A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning! This makes your chocolate chip muffins look so pretty! Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. I bet they taste way better than the Costco ones. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. I will definitely make them again. Aw, thanks Averie! They really are the BEST muffins you’ll ever try! I filled 12 regular muffin cups almost to the top of the paper and they turned out great–they cook up and according to my 13 year old son “look like Costco muffins” since the tops really plumped up. I love baking with buttermilk too and I’m so excited to print out all your buttermilk recipes because I’ve got a carton of it sitting in my fridge as we speak. I used to shy away from salt, but I learned from watching Master Chef that it’s useful for more than just adding a savory taste, it also potentiates all the other flavors. This week I was purchasing around $20 worth of fruit, and $20 worth of ground beef, (and by the way, $20 worth of fruit takes up WAY more space than $20 worth of meat!) Yes, Jen, you ARE my super hero for making such a decadent “breakfast” delight (which I think I could eat all day long). They are delicious! If I were a conspiracy theorist, I would believe that Costco wanted me to be carb addicted. These muffins look glorious – who needs to buy them when you can make them? Just made these yesterday and they were DELICIOUS. Combine vegetable oil with sugar, brown sugar, eggs, and vanilla. Click here to see all muffin recipes. Baking mine now!!! I have revamped my favourite Chocolate Chip Muffin recipe, and today I’m sharing them with you. Yum! They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops. I hope that helps and enjoy! Also, I think this is the first batch of muffins I’ve made in a year that has lasted longer than 6 hours. Miriam, Thanks so much! Girl if these are half as good baked as they are in the bowl, then I declare you muffin Goddess!!!! I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. It’s been quite a while since I made them, so I don’t remember exactly, but I’m assuming it makes 12-18 regular sized muffins. They are moist and chocolatey and the right mix of dense and fluffy. I preferred the bite-sized mini muffins overall. Lastly we were low on chocolate chips so I chopped up about 75g of dark chocolate instead. I find baking with coconut oil greasy, so you have to use less oil, perhaps 1/3 cup. Take the rest of the chocolate chips and sprinkle them over the tops of the batter. So stay a while, sip a cup of coffee, and bake something delicious with me! So close in flavor/texture to the Costco chocolate chip muffin. It wouldn’t be sacrilege to use just regular cocoa powder, right? Oh, I so want this. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. ©2020 Little Sweet Baker. You are being featured tonight at the Back for Seconds Social, Congrats!! But, the bottom just couldn’t compare to the top. originally published October 3, 2014 — last updated May 23, 2019 // 1,362 Comments, Posted in: Brunch, Father's Day, Muffins, Scones & Donuts, Video Recipes, Your email address will not be published. These bakery-style muffins are big, full of chocolate chips, and super moist.