Ingredients

The following ingredients have 4 Servings
  • 4 cups all purpose flour
  • 1 cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1 1/2 cups semi-sweet chocolate chips (divided (I used regular and minis))
  • 4 large eggs
  • 1 cup whole milk or 2% milk (can also use buttermilk)
  • 1/2 cup vegetable oil
  • 4 tbsp melted unsalted butter (cooled for 5 minutes)
  • 2 tsp vanilla extract
  • [For topping the muffins: sanding sugar]

Instruction

  • In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins. 
  • Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
  • Line a muffin pan with 12 paper liners. After the 15 minute rest, use a large cookie scoop to fill the muffin cups completely full. Fill them with as much batter as each cup can possibly hold. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar. 
  • Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.