My kids love muffins from our favorite bakery but were failing to get excited about my traditional homemade muffins. I finally figured out why. My muffins were too small.
I realized most bakeries are selling extra large muffins on steroids. As soon as I got my jumbo muffin tin, my kids’ opinions of my muffins changed. They are so American.
They also like mini muffins (adorable!) – I guess there is something about the regular-sized muffin tin that is well… too regular.
These super-sized beauties are in a word, awesome. Soft with a faint, warm cinnamon flavor, studded with chocolate chips and a sprinkling of sugar on top – and they are delicious with a cup of coffee. Keep in mind that they are huge, so one muffin can serve two people (in some houses, not mine. I do try to stick with a half only. “Try” being the key word here.). If you don’t have the large muffin tin, this recipe makes a dozen regular-sized muffins, just reduce baking time by ten minutes, give or take a few minutes.
You start by whisking together the eggs and sugar with an electric mixer until light yellow.
After you add the rest of the wet ingredients, you mix the wet ingredients into the dry ingredients (you’ve heard this story before) and very gently fold everything together. The batter should look ugly and lumpy, not perfect and smooth.
You hold back about a tablespoon of the dry ingredients to toss with the chocolate chips. This ensures that the chips don’t sink to the bottom of the muffins. Mini chocolate chips would probably be really good in these muffins – but I never seem to have any on hand. Also, a mixture of white and dark chips or butterscotch chips would be interesting.
Fold in the floury chocolate chips and any extra flour left on the bottom of the bowl. Next, you fill up the paper-lined muffin tins to the very top. I am breaking my 2/3 full rule here, but that’s ok. All the way up, and if you have it, sprinkle some coarse sugar on top. I had white sugar sprinkles, which were just fine.
30 minutes later: chocolate chip muffin heaven.
Jumbo Cinnamon Sugar Chocolate Chip Muffins
Makes 6 jumbo muffins or 12-regular sized muffins
3 cups flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1 cup sugar
1 cup half and half, buttermilk or milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips (or chips of your choice)
coarse sugar for topping
Preheat oven to 425 degrees F and line a 6- jumbo muffin tin with paper liners. With an electric mixer beat together eggs and sugar until well combined and light yellow in color – about 3-4 minutes. Mix in half and half or milk, oil, and vanilla, and beat until well combined. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl.
Reserve about one tablespoon of flour mixture in a small bowl, and add the rest of the flour mixture to the to wet ingredients. Mix until just starting to combine with the electric mixer – you will still see clumps of flour – and finish mixing the batter by hand until just combined. It will be lumpy and you will see a few sprays of flour. Add chocolate chips to the reserved flour mixture and toss so the chocolate chips are coated with flour. Add chips to batter and gently fold.
Pour batter into tins, pouring batter all the way to the top of each tin. Sprinkle with sugar and bake for 5 minutes, then reduce temperature to 375 degrees F and bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean. Remember all ovens are different, so check in on your muffins early!
Adapted from a sallysbakingaddiction.com recipe
Want more muffins? More muffin recipes here:
Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophes at bay. Follow her on Twitter at @PlanBMom.