It’s a Chocolate Chip Muffins kind of day around here! I decided to bake up something sweet for the boys this afternoon when schoolwork was done for the day, just to give us all a mid-week treat. I used my favorite Buttermilk Blueberry Muffin base recipe, but switched out the blueberries for chocolate chips and added a streusel topping. Success!
These Chocolate Chip Muffins do not mess around! I like to fill the batter all the way to the top of the muffin liner, keeping it on the thicker side so it will puff up nice and tall. As they bake, the batter rises up over the muffin wells, creating these crispy, buttery, sweet muffin tops. Definitely a muffin top you can be proud of!
I also added that streusel topping, just so that the tops would be extra sweet and crunchy. I used Ghiradelli milk chocolate chips, which have a really creamy, good quality chocolate flavor, and just the right amount of sweetness.
You may also notice in the recipe that I use a sort of “buttermilk substitute” adding white vinegar to heavy cream. I almost never keep buttermilk on hand, but always have cream for my morning cup of coffee. This trick works very well both with milk and cream, though using cream adds more fat to the recipe, which is a good thing in a chubby little muffin.
When making these Chocolate Chip Muffins, be sure your oven rack is positioned in the center of the oven so that the muffins aren’t too close to the upper heating element. They bake in a pretty hot oven at 400 degrees, which helps them rise. I moved my rack down a bit, and they baked nicely and evenly.
Once they come out of the oven, give them a little dusting with powdered sugar. They look so pretty that way.
One tip to make sure your muffins don’t stick to the muffins liners: I always spray the liner with nonstick spray before filling them with the muffin batter. I hate when half of the muffin pulls away with the liner, and this really helps. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 cup heavy cream
- 2 tablespoons white vinegar
- 2 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup oil
- 1 1/2 tablespoons vanilla extract
- 1 1/2 cups milk chocolate chips, divided
- 2 tablespoons butter, chilled and cubed
- Powdered sugar for dusting
- Preheat oven to 400 degrees and be sure your oven rack is in the middle of the oven, not too close to the top heating element. Prepare a standard size muffin tin by lining with paper liners and spraying the inside of the liners with nonstick spray. Set aside.
- Measure 1 cup of heavy cream, and add 2 tablespoons white vinegar. Stir and allow to sit while the other ingredients are prepared. The mixture will thicken.
- In a large bowl, add all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir together and then remove 1/2 cup and set aside for later.
- To the remaining flour mixture in the bowl, add eggs, oil, vanilla, and the thickened heavy cream mixture. Stir together until just combined, and then add 1 1/4 cups chocolate chips and gently fold them into the batter. Be careful not to over-mix.
- Scoop the batter into each of the 12 muffin wells, filling them quite full. Scrape the batter bowl clean with a rubber spatula, and then add that reserved 1/2 cup of dry ingredients back into the bowl. Cut in 2 tablespoons of butter, and use a fork to work the butter into the flour until you have a crumbly mixture.
- Top each of the 12 muffins with the crumble mixture and then add a few more chocolate chips to the top from the reserved 1/4 cup chocolate chips. Bake at 400 degrees for 22-24 minutes. The tops of the muffins will rise over the edge of the muffin well, and they will be golden brown.
- Allow the muffins to cool in the pan for 10 minutes, and then remove to a cooling rack. Dust the tops with powdered sugar.
- Serving Size: 1 Muffin
- Calories: 445
- Sugar: 25g
- Sodium: 251mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13.5g
- Trans Fat: 0.4g
- Carbohydrates: 47g
- Fiber: 1.4g
- Protein: 5.9g
- Cholesterol: 63mg