chocolate chip muffins

April 15, 2011

When my sister and I were little we weren’t allowed to eat “junk food”, a rule that was strictly enforced by our parents. This included sweets, crisps, sugary drinks, and all sorts of other things that we were itching to get our sticky paws on. Going to McDonald’s was frankly unthinkable. Generally, I appreciate that my parents did not want us to eat crap and fed us whole, fresh foods instead of a ton of sugar, although I don’t think I had the same feelings when I was eight.

Once we reached a certain age, the parents relented slightly. I’m not sure if it was because they knew they could control less as we grew older, or if their own views softened a bit, but the occasional treat would start popping up in our larder. My favourite of these, by a mile, were chocolate chip muffins.

One brand was better than all the others and when Mum bought the Tesco’s Finest chocolate chip muffins and I saw them sitting in the cupboard, the excitement was pretty intense. Sometimes she would buy the miniature version but nothing was as good as the giant ones, which had an American flag on the label to identify them with their country of origin.

Those muffins were just perfection. So moist, with an amazing top and beautiful studs of chocolate throughout. They definitely did not go light on the chocolate chips and why would you?

And so to these muffins, today. Something reminded me of those Tesco muffins sitting in the larder in the house I spent 10 years growing up in, and I wanted to prolong the memory and the thought of home.

Funny that an American muffin can remind me of home.

I wanted these to replicate the muffins of Tesco yore as much as possible which is why they are studded with chocolate chips in a more is more attitude. Lots of chocolate crunch in every bite. Warm from the oven they’re more cupcake-like really but let them sit for half an hour once they’ve cooled and the crumb really holds together well in that very identifiable way of a muffin. Their only fault is that they lack that particularly brilliant feature – the muffin top. If anyone can school me in how to achieve a ridiculously large muffin top, I’d be much obliged.

Chocolate Chip Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 2/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1.5 cups chocolate chips

Directions

1. Preheat the oven to 375F. Line a muffin tin with 12 paper liners. Set tin aside.

2. In a large bowl whisk together flour, white and brown sugar, baking powder, and salt.

3. In a smaller bowl stir together the melted butter, eggs, buttermilk, and vanilla extract until well blended. Create a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips.

4. Spoon batter into muffins cups and bake for 18-20 minutes or until a toothpick comes out clean (a little chocolate is ok here). Remove muffins from the oven and allow to cool before serving. Makes 12 muffins.

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{ 20 comments… read them below or add one }

brandi April 15, 2011 at 8:30 am

even without the huge muffin top, these are gorgeous :) And I can never get the perfect muffin top either!

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minneville April 15, 2011 at 9:22 am

This is funny! using an American flag in the packaging to distinguish itself…just because they’re called under the same name, muffin!

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Ari April 15, 2011 at 9:24 am

Mmmm, thanks for letting Dan take some to work. You’re right that more is more with chocolate. — chocolate fan at the Loft

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Angharad April 15, 2011 at 10:51 am

Thanks Ari! Glad you enjoyed them and that we are together on the more is more with chocolate! Have a great weekend.

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Megan (The Runner's Kitchen) April 15, 2011 at 9:58 am

In college I used to dine on (giant) chocolate chip muffins slathered in smucker’s peanut butter nearly every morning. These muffins remind of those days :) I agree – the more chocolate chips, the better!!

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my little celebration April 15, 2011 at 2:00 pm

Yes! Someone please tell me how to achieve a large muffin top! I’m dying to know as well! It’s hands-down the best part but I’ve never been able to figure out how to do it.

Great post by the way. If I wasn’t cutting back on sugar at the moment, a batch of these would already be in the oven…

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Sarah (Running To Slow Things Down) April 16, 2011 at 12:40 pm

I absolutely LOVE chocolate chip muffins. I love muffins in general. But even more when there’s chocolate in them. :D

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sofia April 17, 2011 at 8:48 am

i love food memories like this, and i too came from a junk-free household so i hear you on TRULY appreciating the muffin for what it is, especially since this is such an american treat. :)

oh, and i want these NOW. time to unearth the muffin pan…

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Holly April 17, 2011 at 2:14 pm

ummm can i ask, what the hell is a larder?

besides that, these look perfect. i know of the tesco muffins you talk about (ahem, i bought them several times late at night after drinking too much), and i would kind of like one right now…

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Angharad April 17, 2011 at 8:50 pm

Oops – sometimes I forget which words are understood by both sides of the Atlantic and which are….not. A larder is just another word for a closed in pantry. It’s usually a stand alone cupboard in which you store food. Cool, dry, excellent for storing muffins…

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Katharina April 19, 2011 at 4:14 pm

I love your style of writing and ability to really bring me to appreciate these things through your eyes and memories :) not to mention you always share the most wonderful recipes.

Much love to you!

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Jessica April 20, 2011 at 11:53 am

I made these muffins last night and they are AMAZING! The only thing I changed was subbing regular 2% milk for the buttermilk (I discovered halfway through the process that I had none…). My husband and best friend are raving for more!! Thanks for the great recipe!

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Baking 'n' Books April 20, 2011 at 8:06 pm

I made chocolate-chip muffins yesterday! Wish I seen this recipe – these look incredible! Wow – just like a bakery muffin. Send my way please! :)

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Tracy bailey June 19, 2013 at 12:02 pm

You have just saved my life- being a fellow Brit abroad- albeit in Canada I still struggle sometimes with the different flour blends available- and my son has to take some cc muffins to school tomorrow ,so I found a straight forward recipe and I really should have cut out the middle man and dumped all ingredients straight in the bin- they were like lead fishing weights! And tasted bloody awful!!
But sheer frustration and an aversion to going to the store to get a packet mix I stumbled on your blog on “tinter net” ..and thank you so much as they worked perfectly- had no buttermilk but hey- skimmed works just as well!!
We shall now have 23 happy kids tomorrow!! Cheers!

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Angharad June 19, 2013 at 8:54 pm

Tracy, it made me so happy to read this! I’m glad the muffins worked for you — I know all too well how frustrating the conversions can be! Hope your son and his classmates love them! Angharad x

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Stian September 9, 2013 at 9:43 am

Can u make these with blueberries instead of chocolate?

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Angharad September 9, 2013 at 5:20 pm

You know I’ve never tried! Do let me know if you try them that way. Alternatively I do have a blueberry muffin recipe on the blog here: http://www.eating-for-england.com/blueberry-crumble-muffins/

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Katy June 19, 2014 at 2:18 am

Do you use semi-sweet or milk chocolate chips?

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Suze September 7, 2014 at 4:30 am

My daughter made these a couple hours ago and they are very good. She sprinkled turbinado sugar on top before baking which gave them a nice crunch and sparkles! Love the ingredients used in this recipe.

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grace h October 15, 2014 at 10:39 pm

If you let the batter sit and give it a chance to rise you might get the muffin top result.

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