Muffins don’t get the hype the deserve and this recipe is going to help with that. These double chocolate chip muffins are so moist and soft with a crispy and chewy top. Its got puddles of chocolate on top with chocolate chips inside and the sea salt on top balances everything so well! They can be made eggless or with egg as you like. These are perfect to have when you have guests staying over, fresh muffins with their coffee in the morning, you’ll be the best host ever. These muffins are very easy to make and you’ll get a nice tall muffin. My husband couldn’t resist these muffins then he tried then and still talks about it! You need to impress everyone with these muffins!

Happy Baking!

Servings: 12 muffins

Prep Time: 20 mins

Chilling Time: 1 hour

Baking time: 30 mins

Total Time: 2 hours

Ingredients: 

• 320g sifted all purpose flour 

• 200g castor sugar 

• 2 tsp baking powder

• 1 tsp baking soda 

• 1 tsp salt

• 1 cup chocolate chips

• 1 cup chopped chocolate chunks

• 2 eggs or 2 flax eggs- eggless version (check notes)

• 65g sour cream 

• 2 tsp vanilla 

• 30g veg/canola oil

• 114g brown butter 

• 250ml buttermilk - check notes to make your own

• 1-2 tbsp sea salt

Directions: 

1. Make brown butter by heating butter on a stove till the milk solids brown and take it off the heat.

2. In a bowl, mix all the wet ingredients- eggs or flax eggs, buttermilk, sour cream, vanilla, brown butter, oil

3. In a large mixing bowl, mix all dry ingredients- flour, sugar, baking powder, baking soda, salt, chocolate chips and half of the chocolate chunks.

4. Make a well in the middle of the dry ingredients and pour the wet ingredients in.

5. Using a spatula gently fold them together till combined and no lumps. Do not over mix.

6. Cover the bowl with a cling wrap and let it sit for 1 hour.

7. Preheat the oven to 430F close to 1 hour.

8. Scoop and divide the batter into a lined muffin tray.

9. Sprinkle remaining chocolate chunks and sprinkle sea salt over it .

10. Bake for 430F 7-8 mins and then reduce the oven to 350F for 8-10 mins till baked through.

11. Let it cool for 15 mins and then its ready!

12. Store in a cool place in an airtight container for 3-5 days.

Notes/Tips:

• Eggless- use flax eggs instead of eggs. Mix 2 tbsp ground flax seed with 4 tbsp water in a small bowl. Set it aside for at least 5-10 minutes. It will become like a gel.

• Buttermilk: If you don’t have buttermilk, mix 250ml milk with 1/2 tbsp vinegar.

• Do NOT over mix! It will make it dense.

• Resting the batter for an hour helps give a tall muffin and infuse flavors better. It will still work without if you don’t let it rest but I recommend it.

• Brown butter is HIGHLY recommended. You could use melted butter but brown butter makes such a huge difference I would take the extra 5 mins it takes.

• Chocolate chunks on top helps giveth melted puddles of chocolate on top.

• You can use milk chocolate or dark chocolate as you like.