Loaded Chocolate Chip Muffins

5 (1)

We just can’t get enough of these delicious Chocolate Chip Muffins here at Dinnertime Somewhere. This is a recipe that we’ve adapted from the wonderful Sally’s Baking Recipes, which is one of their most popular recipes. This recipe sticks relatively true to the classic formula of Chocolate Chip Muffins, but with one notable and welcome exception, more Chocolate! That’s right, our Loaded Chocolate Chip Muffins are filled to the brim with delicious Dark Chocolate Chips that makes every bite a chocolatey joy!

The word ‘Loaded’ has so many uses in the culinary world, but in this recipe it means only one thing

Depending on what type of food you’re ordering at a restaurant, if there is ever a ‘loaded’ option, let’s face it, you’re getting it! Whether it’s a Baked Potato, Nachos, or a Pizza, ramping up the ingredients with the Loaded option is always the go. When it comes to these Chocolate Chip Muffins however, Loaded only means one thing: more Chocolate!

If you bite into a Chocolate Chip Muffin the expectation is that there’s a generous portion of Chocolate Chips in each bite. You want there to be a beautiful mixture of Dark Chocolate scattered generously throughout the cakey batter. Well, for these Loaded Chocolate Chip Muffins we can guarantee there is a serious volume of Chocolate Chips in there!

These Muffins are absolutely loaded with Chocolate Chips, ensuring that the most Chocolate obsessed people you know will be more than satisfied! Even though these Muffins are filled to the gills with Chocolate Chips, they are still amazingly light. The beautiful Batter offers a light and flavorful contrast to the richness of the Chocolate, making for the perfect bite every time

How to make Loaded Chocolate Chip Muffins

This is a relatively straight forward recipe when it comes to baking. You will need to create two mixtures first, a dry mixture (consisting of Flour, Baking Soda, Baking Powder, Cinnamon, and Salt), and a wet mixture (consisting of Milk, Eggs, Oil, Butter, Sugar, Sour Cream, and Vanilla Extract)

Once both your wet and dry ingredients are nicely incorporated, simply pour the wet ingredients straight into the bowl with the dry ingredients. Best to use your larger bowl for the dry ingredients to ensure there is no overflow!

When mixing the wet and dry ingredients together it is important not to over-mix! Doing so will result in a tough batter which is not pleasant to eat. The easiest way to avoid this occurring is to avoid using a whisk (and definitely any kind of electric mixers) when combining the ingredients

The best method is to fold the ingredients together using a spatula. Do this slowly until a smooth batter has formed. The folding technique allows more air to get into the batter, resulting in a lighter, more airy result (makes sense!)

Loading up the Chocolate Chips and then Baking

The final step before baking is to load up those Chocolate Chips. Simply pour them all straight into the Batter and mix them through. Again, again overmixing, but ensure that there’s an even distribution of Chocolate throughout the Batter

You can either grease the Muffin pan, or line it with cupcake paper. Then simply pour the Batter straight into a Muffin Pan for baking. Fill the batter right to the top and then top the batter with a dusting of Sugar before it goes into the oven to bake

Bake your Loaded Chocolate Chip Muffins at 425F for about 5 minutes, then drop the heat down to 350 for the remaining 25 minutes. We increase the baking time at the beginning to help form a beautiful crust on the Muffins

Once baked, leave the Muffins at room temperature for about 10 minutes to cool slightly before removing them from the Muffin pan and diving in! This is always the toughest part of the process, as the temptation to eat them immediately is so great. Especially since they will be filling the house with the most amazing aroma as they are cooking

How many Muffins will this recipe produce?

This recipe will yield a total of 12 standard Muffins. If you wish to produce more Muffins with the existing ingredient volumes, just reduce the baking time for a few minutes. Same goes for larger Muffins, just increase the baking time for a few minutes

We’d recommend sticking to the existing ingredient quantities instead of trying to adjust them to yield more / less Muffins. Baking is a very fine artform, and the quantities of ingredients used need to be spot on for the best result. Adjusting the quantities is going to cause for some potential chaos, so we’d recommend avoiding this

If you want to make more, simply whip up 2 batches. You can bake them both at the same time, so it won’t be a load of extra work required. This recipe is great for bigger groups and is guaranteed to be a hit amongst kids and adults alike!

Loaded Chocolate Chip Cookies Recipe

Ingredients

• 3 cups of All Purpose Flour
• ½ tsp. Baking Soda
• 3 tsp. Baking Powder
• 200g Dark Chocolate Chips
• 70g Sweet Baking Chocolate, finely diced
• 1 tsp. Vanilla Extract
• 1 tsp. Ground Cinnamon
• 1 cup of Granulated Sugar
• 1 cup Whole Milk (room temperature)
• 5 tbsp. / 70g Unsalted Butter, melted
• 2 Eggs
• 80g Sour Cream (room temperature)
• 2 ½ tbsp. Raw Sugar
• 80ml Vegetable Oil
• ½ tsp. Salt
  
  

Instructions

1. Grease a standard sized Muffin pan with some Butter or non-stick spray and pre-heat the oven to 435F
2. Combine Flour, Baking Soda, Baking Powder, Cinnamon, and Salt in a large Bowl and mix well
3. In a separate bowl whisk together the Vegetable Oil, Melted Butter, Eggs, and Sugar. Once well combined add the Sour Cream, Milk, and Vanilla Extract. Whisk well
4. Pour the wet ingredients into the dry ingredients and gradually fold together with a spatula until smooth, then fold in the Chocolate Chips and Baking Chocolate
5. Pour the Batter evenly into the Muffin pan cups then sprinkle them with the Raw Sugar. Bake for 5 minutes in the Oven and then reduce the heat to 350F. Bake for a further 25 minutes until cooked through (golden-tops and toothpick will run clean)
6. Allow the Loaded Chocolate Chip Muffins to cool for 10 minutes before
   
   

Recipe Notes

• You can fill your Muffin pan with cupcake cups instead of greasing the pan
• Avoid overmixing the batter when combining the wet and dry ingredients
• This recipe will produce a total of 12 standard sized Muffins. If you are using a smaller or larger muffin tin you will need to increase or decrease the baking time by a few minutes (eg: more time for larger Muffins)
• The Muffins will store for up to 5 days after baking. For best results, cover or place in a large sealable container or Ziploc bag
  
  

That’s all there is to it! You’ll now be enjoying the most delicious tasting Loaded Chocolate Chip Muffins you have ever eaten! If you are hankering for some more tasty baked treats, here are a few more recipes we recommend you check out:

• Dark Chocolate Cookies
• Orange and Raspberry Poppy Seed Cake
• Easy Gingerbread Cookies
• Chocolate Weetabix Slice with Coconut
  
  

Happy Cooking!