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
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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.
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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
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Preheat the oven to 375°F then line your muffin tray with paper liners.
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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
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Now in a large mixing bowl combine the flour with the sugar, baking powder, baking soda, salt & cardamom & whisk together to incorporate well
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Melt the vegan butter & then combine with the oil & pour both into the flour mixture in the bowl along with the thickened plant milk
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Whisk to a smooth batter. The batter will not be liquid it will actually be very tight~ this is OK
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Add the chocolate chips & fold into the batter
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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
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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
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Cool for at least 15 minutes before serving
Video
Notes
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
