Easy Double Chocolate Chunk Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

The secret to produce a crispy, crackly muffin top was to sprinkle a generous amount of sugar over each muffin. The sugar melts the muffin top, causing it to spread more, and gives it a crunchy texture. I decided to try this same technique on this banana muffin recipe, too.

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

If you've seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium!

Why can't you mix muffin batter for too long? ›

Overmixing batter can lead to tough muffins

Overmixing batter can inhibit that, ending with dense muffins instead of fluffy. This happens when you mix for too long. It can destroy air bubbles that are necessary for a light and airy texture (via The Kitchn).

Try adding raisins and dried cranberries to the muffin mix, along with a cup of chopped walnuts. Sprinkle the top with some extra cinnamon sugar mix for a coating of sweetness to add to the multitextured layers. The flavors of nutty, fruity, chewy, and sweet play well with each other.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Sanding sugar is a large crystal sugar that's great for decorating because it won't dissolve with heat. It also creates a sparkly effect because of the large size of the crystals that reflect light. It's great for decorating treats like cookies, cakes, scones, muffins, and even candies.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Brush the muffins with milk while they're still hot, and the milk will soften the crust enough to make the muffins enjoyable again. Cream or half-and-half also will work and make the muffins taste slightly richer.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.