Today we are making a homemade version of a classic: Giant Bakery-Style Chocolate Chip Muffins.
Today is the craziest weather day we have had in a while. It keeps cycling between sun, super windy, and full on raining. Most of it is the kind of cold, windy, drizzle that makes you want to go home mid-day, lock your door, put on fuzzy slippers and hide in your house until tomorrow. Dramatic? Well, I feel that too. But that is where today’s recipe comes in handy. Because I can’t think of anything better than a fresh batch of Giant Bakery-Style Chocolate Chip muffins that you can whip up with a few ingredients in the comfort of your own kitchen.
If you thought you needed a special tall muffin tin to make those giant muffins they have in bakeries, don’t worry! You can actually make do with a regular muffin tin and some parchment paper!
How to Make Tall Muffin Liners out of Parchment Paper:
Basically, you just need enough space for the muffins to rise because we are filling up the cups verrrrrry full. But, by cutting a square of parchment paper and pressing it into a muffin cup, it doubles the height of the muffin cup so there is ample room for as much muffin as you want. If you’re confused on how to do this, I’ll link a how-to article here. Just make sure your squares of parchment paper are about 6 inch by 6 inch. That way you won’t have to worry about over flow :).
These muffins are also incredibly easy to make! The ingredients list is short, and only contains the absolute pantry basics that you likely have on hand anyway. So awesome! You are going to love these muffins, I guarantee it!
Giant bakery-style chocolate chip muffins made in the comfort of your own kitchen.
2 cups all-purpose flour
2 tsp baking powder
1 cup sugar (plus extra for sprinkling on top, if desired)
1/4 tsp salt
1 1/4 cups oat milk
1/3 cup melted vegan butter, coconut oil or canola oil
2 tsp vanilla extract
1 cup dairy-free semi sweet chocolate chips
Preheat oven to 425 F. Prepare muffin tin with 7 parchment paper muffin liners, as described above.
In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined.
Add the oat milk, melted vegan butter and vanilla extract and stir until just combined. Try not to over mix, only stir until there is no more dry ingredients hiding anywhere. Add the chocolate chips and gently mix them in until just combined.
Divide all of the batter evenly between the 7 muffin cups (it is a few heaping tablespoons per muffin). They will seem extremely full! That is the point :). If desired, sprinkle tops with a pinch of sugar, this helps the top be slightly crispy/crackly when baked.
Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 23 minutes, until golden brown on to0p and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.