Gooey Chocolate Chip Muffins: The Easy Recipe for Soft, Moist, Bakery-Style Muffins at Home!

Weekend mornings were practically made for cozying up with a warm, bakery-style muffin, and what's better than that muffin loaded with gooey chocolate chips? If you've ever been disappointed by dry, crumbly muffins that barely satisfy your sweet tooth, this recipe is for you. These Gooey Chocolate Chip Muffins are all about achieving that perfect muffin texture: a tender crumb studded with pockets of rich, melty chocolate chips throughout. The best part? You can skip the bakery line and whip up a batch of these delicious muffins in your own kitchen – no fancy equipment required! So preheat your oven, gather your ingredients, and get ready to bake up pure breakfast (or snack) bliss.

Gooey Chocolate Chip Muffins with a Hazelnut Center: A Delicious Fusion!

Imagine a bakery-style muffin studded with melty chocolate chips. But take a bite, and you're greeted not just by fluffy cake, but by a hidden treasure… a warm, gooey center of hazelnut spread.  Yes, these Gooey Chocolate Chip Muffins are a delightful twist on a classic breakfast treat. Unlike some iconic pastries, the exact origin of this specific muffin is unclear. It's likely a recent invention by home bakers combining popular chocolate chip muffins with the rich, nutty flavor of hazelnut.

These muffins are perfect for freezing and enjoying later. Simply thaw at room temperature for a quick and satisfying treat. They're also perfect to use up leftover chocolate chips or a jar of hazelnut spread nearing its expiration date!

Tips

• Preheat your oven to the specified temperature before starting. This ensures even baking and that signature muffin rise.
• Take out your eggs, milk, and butter about 30 minutes before baking. Room-temperature ingredients mix better, leading to a lighter and fluffier muffin.
• Overmixing develops the gluten in the flour, resulting in tough and dense muffins. Mix the wet and dry ingredients just until combined. A few lumps are okay!
• To test for doneness, insert a toothpick into the center of a muffin. It should come out with a few moist crumbs, not completely clean. A clean toothpick indicates overbaking and dry muffins.
• Use high-quality chocolate chips. Semi-sweet chocolate chips are a classic choice, but you can also experiment with dark, milk, or white chocolate for different flavor profiles.

My Muffins Turned Out Dry. What Went Wrong?

First, don't overmix the batter! A few lumps are perfectly fine.

Also, try not to overbake. Keep an eye on your muffins and take them out when a toothpick inserted in the center comes out with a few moist crumbs.

Can I Substitute Different Ingredients?

Yes, you can! Here are a few substitution ideas.

You can use whole wheat flour for a more nutritious option, but be aware it might make the muffins slightly denser.

Feel free to experiment with different types of chocolate chips or chopped chocolate bars.

You can reduce the sugar content slightly, but don't omit it completely as it contributes to structure and texture.

Can I Add Other Ingredients To The Batter?

You can add any of the following:

• Nuts like chopped walnuts, pecans, or almonds.
• Spices like cinnamon, nutmeg, or espresso powder.
• Dried fruit like raisins, cranberries, or chopped cherries.

What is The Secret to Keep My Muffins Moist and Fluffy?

The inclusion of yogurt adds both moisture and fat, enhancing the tenderness and moisture retention of the muffins. Using vegetable oil instead of butter helps keep the texture soft, as oil remains liquid at room temperature. Additionally, mixing the wet and dry ingredients until just combined prevents the overdevelopment of gluten, ensuring the muffins stay light and airy. Freezing dollops of hazelnut cream before baking not only creates pockets of creamy texture that add moisture but also contributes to the overall deliciousness of each bite.

How Can I Make My Muffins Rise Higher?

To make your muffins rise higher, focus on the following key steps: First, ensure that your baking powder, which acts as a leavening agent, is fresh as it loses potency over time. Second, fill the muffin tins slightly more than halfway to give the batter more mass for the initial rise without spilling over as it bakes. Additionally, avoid overmixing the batter once you add the dry ingredients to the wet—overmixing can deflate the air bubbles necessary for a good rise. Finally, baking the muffins at the right temperature, is crucial: too low and they won’t rise quickly enough, too high and they might peak and then collapse.

More Muffins Recipes You Won't Be Able to Stop Making!

Quick Chocolate Muffins

Blueberry Muffins

Peanut Butter Muffins

Cherry Muffins

Strawberry Chocolate Muffins

How to Store Chocolate Chip Muffins

Cool, then store in an airtight container for up to three days (at room temperature). The muffins can also be frozen.  Allow to cool completely, then wrap each muffin with plastic wrap. Freeze in a sealed container for up to 3 months.

How To Make Gooey Chocolate Chip Muffins

Preheat the oven to 180°C (350°F).

Prepare the hazelnut filling. Using a spoon, portion out small dollops of hazelnut paste onto a parchment-lined baking sheet. Freeze to solidify.

In a large bowl, whisk together the eggs, sugar, vanilla extract, yogurt, and vegetable oil until well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet mixture and gently fold with a rubber spatula until just combined. A few streaks of flour are okay; avoid overmixing.

Finally, fold in the chocolate chips.

Line a muffin tin with paper liners.

Fill each liner halfway with batter.

Using a teaspoon, carefully place a frozen dollop of hazelnut paste in the center of each muffin cup.

Add more batter to cover the hazelnut paste completely.

Sprinkle with more chocolate chips. Bake the muffins in the preheated oven for 15 minutes.

For doneness, insert a toothpick into the center of a muffin; it should be clean with a few crumbs.