Jumbo Chocolate Chip Cookie Muffins

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Servings: 6 Difficulty: Advanced
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Thick, cakey muffins loaded with chocolate chips and pecans for a decadent treat
Jumbo Chocolate Chip Cookie Muffins recipe image
Jumbo Chocolate Chip Cookie Muffins recipe image
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Jumbo Chocolate Chip Cookie Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 364.0

Description

These Jumbo Chocolate Chip Cookie Muffins are the ultimate comfort dessert, offering the rich, buttery texture of a cake with the familiar sweetness of a chocolate chip cookie. Made with a blend of all-purpose and cake flour, they rise high and stay tender, while melted chocolate and vanilla deepen the flavor profile. Studded with miniature semisweet chocolate chips and crunchy pecans, every bite provides a satisfying contrast between soft crumb and chewy chocolate pockets. Perfect for afternoon tea, special occasions, or as a make-ahead breakfast treat, these muffins hold up beautifully and store well. They are a crowd-pleaser that feels homemade and indulgent without being overly complicated to prepare.

Ingredients

Directions

  1. Preheat the oven to 375&# 194;°F (191ðC).
  2. Butter and flour 6 jumbo muffin cups, ensuring they measure approximately 4 inches in diameter and 1 3/4 inches deep.
  3. Sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a bowl.
  4. Toss the miniature semisweet chocolate chips with 1 tablespoon of the sifted flour mixture to coat them.
  5. In the large bowl of an electric mixer, cream the softened unsalted butter on moderately high speed for 2 to 3 minutes until light and fluffy.
  6. Add the light brown sugar and beat for 3 minutes until well combined.
  7. Beat in the extra-large egg until fully incorporated.
  8. Blend in the melted and cooled unsweetened chocolate and vanilla extract.
  9. On low speed, alternately add the sifted flour mixture in two additions and the half-and-half (blended with lemon juice) in one addition, beginning and ending with the flour mixture.
  10. Stir in the coated chocolate chips and chopped pecans until evenly distributed.
  11. Divide the batter evenly among the prepared muffin cups.
  12. Bake for 29 to 30 minutes, or until well risen and a wooden pick inserted into the center emerges clean and dry, free of unbaked batter.
  13. Cool the muffins in the pan on a wire rack for 1 to 2 minutes.
  14. Carefully remove the muffins to the wire rack and cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 364.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 76.0g26%
Dietary Fiber 2.7g11%
Sugars 0.3g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.

Variation: For Butterscotch Chip Muffins, substitute butterscotch-flavored chips for the semisweet chocolate chips and use chopped walnuts instead of pecans.

Variation: For Milk Chocolate Chip Muffins, substitute milk chocolate chips for the semisweet chocolate chips.

Variation: For White Chocolate Chip Muffins, substitute white chocolate chips for the semisweet chocolate chips.

Variation: For Bittersweet Chocolate Chunk Muffins, substitute 3 3-oz bars of bittersweet chocolate, chopped, for the semisweet chips, and use a combination of 1/2 cup chopped walnuts and 1/2 cup chopped pecans.

Tip: Ensure the melted chocolate is cooled before adding it to the batter to prevent melting the butter too much or cooking the egg.

Keywords: chocolate, chip, muffins, baking, dessert, pecans, sweet, cakey, cookie, jumbo, vanilla, butter, flour, brown, sugar, easy
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