Prep 10 mins
Cook 29 mins
Sometimes regular sized muffins just aren't good enough. This recipe is already doubled, and for use in a jumbo muffin tin that holds 6 muffins. These are for large topped muffins, so each section will be filled to the top. The photos I provided have decorative green sugar on top of the chocolate chip muffins. It was all I had on hand and is bigger then normal sugar. The other photos are of Blueberry muffins.
- 2 eggs
- 1⁄2 cup vegetable oil (tad overflowing from cup)
- 1 cup milk (tad overflowing from cup)
- 1 cup sugar
- 2 teaspoons vanilla extract (do not add for blueberry muffins)
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄4 cups semi-sweet chocolate chips (or a small bag of frozen blueberries)
- 1⁄2 cup walnuts (optional)
- Mix eggs, oil, milk, sugar and extract (remember no extract if you are making blueberry muffins. It will be too moist) together on medium speed with a mixer. I add a little extra of the oil and milk so the muffin isn't too dry. Just a little overflowing from the cups. (again, not needed if you are making blueberry muffins.
- Mix flour, baking powder, and salt together in other bowl.
- Combine and mix with mixer.
- Once all mixed together add Chocolate Chips and mix with spoon. The 1 1/4 cup may sound like a lot but it really isn't. Add nuts if you wish. Make sure its mixed well. (here is where you add blueberries if you wish to make blueberry muffins. Don't add too many ore they'll be kinda gross).
- Fill each cup ALL the way to the top for a bigger topped muffin.
- Bake at 400 degrees for 29 minutes.
This is an easy recipe. The muffins are very appealing and rose with big crowns. But I had to bake for 35 mins instead of 29. The only problem is they are not sweet enough. I will try again with more sugar added and maybe a brown sugar sprinkling on top.
Like the other reviewer, I thought these are just so beautiful! I did make a couple of changes. I used fresh blueberries and added a tbsp of lemon juice too. It was very high just like I like them. I didn't make them jumbo sized so I got 12 standard sized ones. I even had enough left over to make two mini loafs. I can't wait for my friends to try this one out! The 29 minutes was spot on for me too, and my oven is really picky. Very good basic recipe. Will use different berries and fillings.
Gorgeous muffins! They rose so nice and high. Baking time was dead on for me - my ONLY change was to use just 1 c. of chocolate chips rather than the 1 1/4 c. as I had just 1 c. leftover from a different recipe and didn't want to open a new bag. The 1 c. was totally sufficient for me. There isn't a ton of flavor apart from the chocolate chips, but this is a lovely recipe for a base muffin. Thank you so much. Made for PAC Spring '11.