For a while now, I’ve been craving an Einstein Bros. chocolate chip muffin. If you haven’t had one, you must try them. Or you can make these.
While I have had this recipe in my stash for a couple of months now, I just finally tried it out for the first time last week. Since then, I’ve made three batches. It’s been so long since I have eaten the Einstein Bros. version, I cannot say for sure whether or not these taste just like them, but I have no need to find out. These are plenty good enough for me.
Maj described these muffins best. When I first made them and asked him, “Aren’t they delicious?!” he nonchalantly responded with, “They just taste like chocolate chip cookies,” like that was no big deal. LIKE A CHOCOLATE CHIP COOKIE IN MUFFIN FORM ISN’T THE MOST INCREDIBLE THING IN THE WORLD. We need to work on his enthusiasm. But seriously, just imagine a muffin that tastes like cookie dough, and that’s what we have here.
To make it better, you don’t even need to break out your mixer to whip up a batch of these. So, basically, you have no excuse not to. 😊
(The original recipe can be found here.)
Chocolate Chip Muffins
Makes 10-12 muffins
- 1-3/4 c. (220 g) flour
- 2 tsp. baking powder
- 2 tsp. corn starch
- 1/2 tsp. salt
- 4 tbsp. butter, melted and cooled
- 1/4 c. canola oil
- 1 c. (200 g) sugar
- 1 egg + 1 egg white, at room temperature
- 1-1/2 tsp. vanilla extract
- 1/2 c. buttermilk, at room temperature
- 1 c. chocolate chips
- 1/4 c. brown sugar
- In a medium bowl, sift or whisk together flour, baking powder, corn starch, and salt.
- In a separate large bowl, stir together melted butter and oil until well-combined. Add sugar and mix well.
- Add egg, egg white, vanilla, and buttermilk, and stir well, making sure all ingredients are thoroughly mixed.
- Fold in flour mixture. Gently fold in chocolate chips until just combined.
- Place a towel over the bowl and let the batter sit for 15 minutes. Meanwhile, preheat your oven to 425˚ and line a muffin pan with paper liners.
- Scoop batter into the muffin pan, filling each cavity almost to the top. Sprinkle brown sugar onto each muffin.
- Bake at 425˚ for 8 minutes. Reduce temperature to 350˚ and bake 15 – 20 minutes more.
I hope y’all love this recipe as much as I do! Happy baking!
<3 Meg
