Jumbo bakery style chocolate chip muffins
With a subtle hint of seductive cardamom and crunchy struesel crumbs on top!
Ready in about 30 minutes with this simple one bowl mix
Make them gluten free with a 1:1 blend
and lower the oil by substituting applesauce or banana instead!
Fun Fact about me: While I LOVE chocolate more than anything on earth
I do not love too much chocolate in my chocolate chip muffins and cookies
So while the measurement below recommends 1¼ cups of chocolate chips I only put half that amount
WATCH HOW TO MAKE THIS MUFFIN RECIPE!
Chocolate Chip Muffins
Chocolate Chips & cardamom for a subtle exotic seduction! Breakfast never tasted so delicious!
Ingredients
- ¾ cup Plant Milk 177ml
- 2 teaspoons Vinegar 10ml
- ½ teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 4 Tbs Melted Vegan Butter 56g
- 4 Tbs Vegetable Oil 60ml
- 2¾ cups All Purpose Flour 345g
- ¾ cup Granulated Sugar 150g
- 1½ teaspoons Baking Soda
- 1½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cardamom *optional
- 1¼ cups Chocolate Chips
For the Streusel:
- ½ cup All Purpose Flour 62g
- ⅛ teaspoon Cinnamon
- 6 Tbs Light Brown Sugar 90g
- 3 Tbs COLD vegan butter 42g
Instructions
- First make the streusel topping by combing the flour, brown sugar & cinnamon in a mixing bowl then add the cold diced vegan butter & mix by hand of with a pastry cutter or fork just until it resembles coarse meal.
- Sprinkle the streusel onto a parchment lined sheet pan breaking up any large chunks to the size of peas It is best to freeze before adding to the muffins so I usually make this part first
- Preheat the oven to 375°F then line your muffin tray with paper liners.
- First add the vinegar to the plant milk (soy milk is my choice & the only plant milk that will thicken like buttermilk) add the extracts as well
- Now in a large mixing bowl combine the flour with the sugar, baking powder, baking soda, salt & cardamom & whisk together to incorporate well
- Melt the vegan butter & then combine with the oil & pour both into the flour mixture in the bowl along with the thickened plant milk
- Whisk to a smooth batter. The batter will not be liquid it will actually be very tight~ this is OK
- Add the chocolate chips & fold into the batter
- Scoop into the prepared muffin tins filling 3/4 to the top then add 1-2 Tbs of frozen streusel to the tops of each one
- Bake approximately 30-35 minutes for the jumbo muffins [about 25 minutes for the standard sized muffins] turning the oven temperature down to 350F after the first 10 minutes of baking
- Cool for at least 15 minutes before serving
Video
Notes
Be sure to read the notes for success section above this recipe
Storage Muffins will stay fresh at room temperature in an airtight container for up to 4 days For longer storage freeze for up to 2 months wrapped well top prevent drying
Tried this recipe?Let us know how it was!
Leave a Reply