Do you love getting jumbo sized muffins from bakeries as much as I do? They are always moist and delicious and for those of us who bake we always notice the perfectly domed muffin top and wonder why we can’t get our muffins to do the same thing?
Well look no further. I did a little research and some recipe testing, that’s my favorite part, and found the answer! I have the answer to getting those perfect bakery muffins at home. It’s so simple you wont even believe it!
The trick? Step 1 – fill the muffin tin completely. Yes to the top, not half way, not 3/4 full all the way. It sounds wrong because when do you ever fill a muffin tin to the top? Never, that’s when, until now!
Start with a higher oven temperature for the first few minutes of the bake time and then lower it for the remaining time. What does this do? Well, when the muffins are put in the oven at a higher temperature it allows for a faster rise. The muffins rise faster giving them that perfect muffin top we all love. When the temperature is then lowered after a few minutes it allows the center of the muffins to fully bake without getting a muffin top that is too dark. It’s as easy as that!
Oh and what seems like an excessive amount of baking powder is used.
Side note – make sure you always measure your leavening agents exactly as the recipe you are following calls for. The amount of leavening agent is really a science. For example, you want your cupcakes to rise higher so you think that hey I’ll just add more baking powder. Nope! Don’t do that. Adding too much baking powder or baking soda to a recipe can actually mean disaster. Believe me, I know from experience!
When you add more baking powder for instance, yes as soon as you take the cake or cupcakes out of the oven you are going to have a nice round dessert that looks perfect, but as the cake cools the center of your cake will begin to sink. This happens because the extra baking powder created too much air in the cake and the cake can’t hold up it’s own weight therefore causing the cake to sink.
Back to these absolutely perfect jumbo bakery chocolate chip muffins. There are so many chocolate chips in these babies that every single bite has several little pockets of chocolate! That’s what you want right?! It’s what I want. I so do not like getting a muffin that promises it’s a chocolate chip or any other flavor and the muffin just doesn’t measure up to it’s name. That is definitely not the case with these.
These muffins came out so good that I actually made a second batch so my husband had several to share at work. This recipe only makes six jumbo sized muffins and oh I don’t know I’m just guessing that a bunch of men on a job site aren’t going to be sharing muffins with each other so I had to make sure there were enough to go around.
These are a perfect grab and go breakfast during the week for all of you that rush out the door and forget to eat breakfast. 🙂 These are perfect for a weekend breakfast too. Bake up a batch and have them ready warm right out of the oven for your family when they wake up.
Better yet, bake a batch or two and take them to work and wow your co-workers! They wont believe you made them. They are going to think you stopped at the bakery on your way into work. That’s how perfect these are!
I hope you give these a try and let me know how they went over in your family.
- 1 cup whole-wheat flour
- 1-3/4 cup all-purpose flour
- 3-1/2 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup canola or vegetable oil
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1-1/2 cups chocolate chips
- Preheat oven to 425 degrees F.
- Line a jumbo six cup muffin tin with liners or spray liberally with cooking spray.
- In a large bowl whisk together the whole-wheat flour, all-purpose flour, baking powder and salt. Set aside.
- In a separate bowl whisk together the eggs and sugar until well combined. Add in the buttermilk, oil, vanilla extract and almond extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and mix together with a spatula until just combined. Avoid over mixing.
- Fold the chocolate chips into the batter.
- Fill muffins cups completely full with the batter.
- Bake in the preheated 425 degree F oven for 5 minutes. After the 5 minutes lower the oven temperature to 375 degrees F and bake for another 24-27 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in muffin tin for 2 minutes before transferring to a wire rack to finish cooling.