These are, without question, the most delicious chocolate chip muffins I have ever made. Or tasted. In my entire life. If you know me then you know I make a lot of muffins. I’ll be returning to this one. Often. Leave it to King Arthur Flour. I know I said it before and I’ll say it again. I ad♥re them! They always have what I’m looking for and never fail me.
The chocolate chips stay suspended in the batter instead of sinking to the bottom like chocolate chips are sometimes known to do.
I can’t help but admire them for that.
Plus, they’re packed to the hilt, enough so you get more than one in every, single, chocolate-filled bite.
They have this crackly, crusty, buttery outside that is dreamy to bite into.
Have you ever wondered what makes a muffin not a cupcake? And a cupcake not a muffin? I have. It keeps me up at night. My theory is based on the experience of eating lots of them and doesn’t take into account any culinary science (that might have everything and nothing at all to do with it).
From what I can tell it depends on the crumb of the cake. Muffins have a more substantial, dense crumb and cupcakes a smaller, more tender crumb. What do you think? It’s something to ponder as you bake yourself the best chocolate chip muffin on the entire earth.
Crusty outsides with a tender sturdy crumb on the inside packed to the hilt with chocolate chips that stay suspended in the batter makes these the best muffins in the entire world!
- Preheat oven to 350°F. Lightly grease a 12 cup muffin pan or line with paper liners.
- In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla, and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips
- Divide the batter evenly among the muffin cups. Sprinkle with a little coarse sugar. Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).
Adapted from King Arthur Flour
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