A decadent variation of my fresh blueberry muffin recipe. Like a cross between a chocolate chip cookie and a chocolate chip pancake ;) The course sugar sprinkled on the top is the secret to sparkly, sweet, crunch muffin tops! Also a great base muffin recipe for other add ins.
1.5 cups white flour |
| 3/4 cup sugar |
| 2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 1/3 cup canola oil (or grapeseed) |
| 1 large egg |
| milk (up to 1 cup volume with egg and oil) |
| 1/2 tablespoon vanilla extract |
| 3/4 cup chocolate chips, regular size |
| coarse sugar (for topping muffins) |
Preheat oven to 400. Whisk dry ingredients in mixing bowl. In a large measuring glass add oil, egg, and milk up to one cup total volume, add vanilla. Stir with fork to break up and mix in the egg. Pour liquid ingredients into dry ingredients and stir with fork until just combined. Fold in chocolate chips with a spatula. Spoon into approximately 8-10 muffins cups. Sprinkle tops with coarse sugar. Bake at 400 for 17-20 minutes or until golden brown. Serve warm with butter.
Tips:
The secret to large muffin crowns is to measure the batter in to the muffin tins and let sit at room temperature for 10-25 minutes. Then sprinkle with course sugar just prior to putting them in the oven. The longer they sit, the larger they will rise and crown!
Adapted from my Fresh Blueberry Muffin Recipe
Tips:
The secret to large muffin crowns is to measure the batter in to the muffin tins and let sit at room temperature for 10-25 minutes. Then sprinkle with course sugar just prior to putting them in the oven. The longer they sit, the larger they will rise and crown!
Adapted from my Fresh Blueberry Muffin Recipe
