How can I make my muffins lighter and fluffy?

Oil is key! It gives the muffins a more lightweight texture. It also helps them stay fresh longer.

What is the secret to good muffins?

One big secret to making good muffins is to not over-mix the batter! This mistake can lead to the creation of gluten in the batter and create a more dense muffin. Over-mixing can yield tough muffins that also bake unevenly.

What makes a muffin moist?

Liquids like oil, butter (melted or not), milk, eggs, and Greek yogurt help tenderize and moisten muffins. Brown sugar, with its molasses content, adds even more moisture.

How do I get my muffins to rise higher?

Baking muffins at a higher temperature for a few minutes before then lowering the temperature helps give them rise. Here, you'll distribute batter evenly into each muffin cup and fill it to the top. You'll bake these muffins at 425 ° F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375 ° F. Continue baking for 12-13 more minutes. You'll know they're done when the tops are a light golden brown.

Small Batch Chocolate Chip Muffins (Easy Bakery Style!)

Small Batch Chocolate Chip Muffins

Inside look at lots of chocolate in a muffin from my small batch recipe.

Print Recipe

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5 from 2 reviews

These small batch chocolate chip muffins are a great dessert to bring to gatherings with friends and family for breakfast or brunch.

Author: Susan Gravatt
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 jumbo-sized muffins 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

1 and ⅓ cups (160 g) all-purpose flour (spooned & leveled)
¾ tsp baking powder
½ tsp baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ tsp ground nutmeg
4 T (55 g) unsalted butter, melted
2 T canola oil
⅓ cup (70 grams) granulated sugar
2 T brown sugar
1 large egg, at room temperature
¼ cup (60g) full-fat sour cream or greek yogurt, at room temperature
2 T full-fat milk, room temperature
2 teaspoon pure vanilla extract
⅔ cup (130g) mini semi-sweet chocolate chips

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Instructions

Preheat and Prep Pan: Preheat oven to 425°F. Grease and flour a jumbo 6-count muffin pan or line with muffin liners. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Sugars and Butter: In a larger bowl, whisk sugars, vanilla extract, and melted butter for about 1 minute. Scrape down the bowl, then add oil and egg, mixing until combined.
Add Dairy: Mix in sour cream (or Greek yogurt) and milk, blending well.
Fold in Dry Ingredients and Chocolate Chips: Gently fold dry ingredients into the wet mixture until just combined. The batter will be thick. Fold in chocolate chips.
Fill, Bake, and Cool: Fill each muffin cup to the top. Bake at 425°F for 5 minutes, then reduce to 375°F and bake for 12-13 more minutes until golden. Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Notes

For any leftovers (hard to imagine you'll have much of these, though 😉 ), they can last at room temperature for about 2-3 days or a week in the refrigerator. They also freeze well for 2-3 months. Thaw before serving.
The nutritional values are approximate values and can vary slightly based on ingredient brands or exact measurements.

Nutrition

Serving Size: 1 muffin
Calories: 412 kcal
Sugar: 28 g
Sodium: 300 mg
Fat: 20.4 g
Saturated Fat: 9.9 g
Unsaturated Fat: 10 g
Carbohydrates: 51.5 g
Fiber: 2.2 g
Protein: 6.5 g
Cholesterol: 54 mg

Find it online: https://susanbringsdessert.com/small-batch-chocolate-chip-muffins/