Guys, these muffins are REALLY GOOD. The crunchy topping with the mini chocolate chips are great and I love that I can whip these up by hand. but this one has one or the other and not both. They really are the BEST muffins you’ll ever try! Stir in 2/3 cup of the chocolate chips. Hi, do you think I could substitute Greek yogurt for all of the sour cream and if so, is it 1:1 ratio? Not dry compare to other chocolate muffins recipe. If desired, sprinkle a few additional chocolate chips over the top of the muffins. Muffins are always best on the day, but this keeps for 3 days in a super airtight container. PS. Thanks for the comment you left on the Super Moist Chocolate-Chip Muffins. (You will have leftover batter at this point since the recipe makes approx. Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. I love taking these Moist Chocolate Chip Muffins to family and church gatherings. Your fan, Hi Carly, you can use self raising flour in place of the plain flour and bi-carb/baking powder – N x, Big big hit! Get Menu Ideas, Cooking Tips, Updates & More + Free Kitchen Helper Guide! I have revamped my favourite Chocolate Chip Muffin recipe, and today I’m sharing them with you. At the time of this writing, if you google “chocolate chip muffins”, you will get 1,260,000 results. Absolutely loved them! The muffin has a medium density so not not heavy like brandy or light like a cupcake but somewhere in between and it’s the perfect density to hold mini chips. I’m seriously starting to prefer muffins with my coffee over doughnuts! I made these today and they were delicious! I made these this morning and they came out fabulous! They were a little too tangy for us with the buttermilk + sour cream. Made this muffin recipe today and it’s soooo delicious. October 28, 2020 Breakfast Desserts Kid-friendly Muffins and Loaves. Need more? Chef Alli. Yes. my kids loved them …. Tag @thatspicychick on Instagram and hashtag it #thatspicychick. Even I loved them! These muffins are delicious. Ever. Thanks for the recipe. If not, you can make your own. My daughter has celiac. . These muffins are delicious!! If you like the sweetness, 2/3 would probably work for you. I always tell people that a recipe is just a guide – we have to make adjustments as we go depending on our kitchen, ingredients, temperature of ingredients, how our oven bakes, etc. The buttermilk and vegetable oil used in this recipe are what makes these muffins SO moist … I just made these muffins and they are really good! Please LMK how they turn out if you make the muffins! To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. The other way is to make the muffins using both baking powder AND baking soda / bi carb (which is baking powder on steroids) for extra lift power, plus buttermilk for moistness and also to activate the baking soda (which requires something with acid like milk + vinegar, yoghurt, sour cream or buttermilk to activate it). Hope you enjoy! The nutritional information provided is approximate and can vary based on several factors. Hi Tasha – The first time I made them, they seemed a little dry. Make a well in the flour bowl, pour in egg mixture. A big hit in my house! I’m not sure what it is that arouses my domestic prowess, but it’s in full swing! I normally don’t leave comments but I do love reading some before trying a recipe. Love these muffins!!! Just wrap so they're airtight, freeze then defrost to room temperature before consuming. by the way, can I omit the applesauce? I halved the recipe for my 6 muffin tin and baked them for 18 minutes. I made this, and the texture & rise was AMAZING. The 2and reason is adding chips to the top makes storing the muffins in ziplocks somewhat messy which is not a problem as much as it’s inconvenient. Serve warm or at room temperature (warm is extra yum!