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Giant Bakery-Style Chocolate Chip Muffins

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!

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Giant Bakery-Style Chocolate Chip Muffins


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 45 minutes
  • Yield: 7 muffins 1x

Description

Giant bakery-style chocolate chip muffins made in the comfort of your own kitchen.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 F. Prepare muffin tin with 7 parchment paper muffin liners, as described above.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  

CategoriesSweets
  1. Charlie says:

    Hi Liv what method do you use for measuring using cups, do you scoop and level or do you put the cup into the container of flour and level it against the sides? Or do you have the weights of the ingredients instead? Thanks

    1. Maria says:

      This recipe was quick and easy, which was exactly what I was going for. The muffins were super filling and absolutely delicious. I would definitely make this recipe again!! 🙂

  2. Lindsey Brooke says:

    Made these tonight and they were really yummy!! Suuuuper chocolatey. If you’re not into so much chocolate, I would actually halve the chocolate chips added. But if you’re really in the mood for super chocolatey muffins, then do the whole cup. These cooked beautifully following the directions Liv gave in her video. I set the oven for 425ºf, put them in for five minutes, and then put them down to 375ºf for about 23 minutes. I also used the parchment paper to make them super big. I tried to use a technique someone put in the comments: spraying the tin with cooking spray and then putting in the parchment paper to make a “glue,” but that didn’t work so I did what Liv did and put in a little dollop to hold them down until filling them up.

    I ate one while it was still pretty warm and it was so ooey gooey, fluffy, and the tops had a little yummy crunch. Next time I make them, I would definitely put the broiler on for a few minutes so the tops could get even more crunchy, and maybe I’d add that little sprinkle of sugar if I was really wanting to make them decadent. I would make these again, and plan to use the base for making other type of muffins in the future because it worked out so well. ALSO, I used coconut sugar instead of granulated and they came out great! Thanks, Liv! 🙂

  3. Raina Petrov says:

    I just made these tonight with blueberries I needed to use up instead of chocolate chips.! This recipe is insanely good!!! The muffins turned out perfectly golden snd fluffy. And so easy too!😍

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