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Chocolate Chip Muffins

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Yield: 12 1x

Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Allow the muffins to cool in the pan for 10 minutes, and then remove to a cooling rack.  Dust the tops with powdered sugar.


Nutrition

  • 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