Here’s a recipe for Texas-Sized Chocolate Chip Muffins. These oversized muffins are rich, fluffy, and loaded with chocolate chips.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes)
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate)
- Coarse sugar for sprinkling (optional)
Instructions:
Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a Texas-sized muffin pan (6-cup capacity) or line with jumbo muffin liners.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Prepare the Wet Ingredients: In another bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and buttermilk until well combined.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense. Fold in the chocolate chips.
Fill the Muffin Pan: Divide the batter evenly among the muffin cups, filling them almost to the top to get a large dome. Sprinkle coarse sugar on top if desired for added crunch.
Bake: Bake at 425°F for 5 minutes to help the muffins rise, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Texas-sized chocolate chip muffins!
