If you’re a chocolate lover, these Ultimate Double Chocolate Chip Muffins with Cottage Cheese are calling your name. Rich, moist, and incredibly indulgent, they combine the depth of cocoa with the creamy texture of cottage cheese for a delightful twist on a classic favorite. Perfect for breakfast or a treat any time of day, these muffins are sure to satisfy your sweet tooth and leave you reaching for more.
Steps
- Preheat your oven to 425°F (218°C) and prepare a jumbo 6-count muffin pan by greasing it or lining it with muffin liners. Set this aside for later use.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This combination will serve as your dry mixture.
- In a separate bowl, mix the melted butter, oil, sugar, and eggs until fully blended. Add in the sour cream, milk, and vanilla extract, continuing to whisk until the mixture turns a pale yellow.
- Combine the wet ingredients with the dry ingredients using a silicone spatula or wooden spoon. Be careful not to overmix; the batter should be thick. Stir in the chocolate chips evenly throughout the batter.
- Evenly distribute the batter into the muffin pan, filling each cup to the top. Sprinkle coarse sugar atop each muffin for added crunch, if desired.
- Place the muffins in the oven and bake at 425°F for 5 minutes. Without removing the muffins, lower the oven temperature to 350°F (177°C) and bake for an additional 25-26 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before serving. Store any leftovers at room temperature for up to 5 days or refrigerate for up to a week. These muffins also freeze well for up to 3 months.
Ingredients
- 3 cups (375g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature
- 1 cup (240ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- Optional: coarse sugar for sprinkling
FAQ
- What makes these chocolate chip muffins bakery-style?
- These muffins are considered bakery-style due to their large size, rich flavor, and texture. They have a soft, moist crumb and are topped with a sparkling sugar crust, similar to what you might find in a professional bakery.
- Why is it important to have room temperature ingredients?
- Using room temperature ingredients, such as eggs, sour cream, and milk, helps them blend together more smoothly and evenly, resulting in a better-textured muffin. It’s recommended to take these ingredients out of the fridge about 30 minutes before you start baking.
- What is the secret to getting tall muffin tops?
- To achieve tall muffin tops, fill the muffin tins all the way to the brim and bake them initially at a high temperature of 425°F for 5 minutes. Then, reduce the temperature to 350°F to continue baking. This initial high heat helps the muffins rise quickly, creating a tall crust.
- Can I substitute any ingredient if I don’t have sour cream?
- Yes, you can substitute sour cream with plain yogurt. Both ingredients add moisture to the muffins. It’s recommended to use full-fat versions for the best texture and flavor.
- How should I store leftover muffins?
- Leftover muffins can be kept at room temperature for up to 5 days or in the refrigerator for up to a week. For longer storage, muffins can be frozen for up to 3 months. Thaw them in the refrigerator or at room temperature when ready to eat.
Tips
- Ensure eggs, sour cream, and milk are at room temperature before starting. This helps them blend more smoothly with other ingredients, enhancing the texture of your muffins.
- Avoid over-mixing the batter. Combine the wet and dry components gently to maintain a soft and airy muffin. A few lumps in the batter are perfectly fine.
- Fill muffin tins completely to the top for bakery-style muffins. Begin baking at a high temperature of 425°F, then lower it to 350°F after 5 minutes to create tall, crackly muffin tops.
- Add a sprinkle of coarse sugar on top before baking for an extra crunchy and sweet muffin top, emulating a true bakery finish.
Equipment
- Style Chocolate Chip Muffins, here is a list of main equipment that someone might need to purchase from Amazon, as they might not have these items at home:
- Jumbo 6-count Muffin Pan
- Jumbo Muffin Liners
- Glass Mixing Bowls
- Silicone Spatula or Wooden Spoon
- White Sparkling Sugar (for the optional topping)
