Can you ever have too many chocolate chip muffins recipes? I think NO! This recipe has a good dose of apple sauce, greek yogurt, whole wheat flour and maple syrup! So this one is healthy!
With this recipe I tried two different methods. I had read about leaving muffin batter rest for several hours in the fridge somewhere so I did some research. There is surprisingly very little information out there about this, but luckily I came across a blog called The Kitchen Whisperer! Leaving the muffin batter in the fridge to rest for at least an hour, or overnight is what creates bakery style domed muffins. That and using a high initial temperature of 425. She says this can be used with any muffin recipe! I was eager to try out her method because I am constantly on the hunt for perfection. So I tried it out with this chocolate chip muffin. Read her post here.
She also says that a muffin does not use creamed butter, so perhaps this is actually a cupcake… You know how I feel about cupcakes! Do whole wheat cupcakes even exist? *Gone to go search…
The results of these chocolate chip muffins!
Well, I should have taken comparison side by side photos, but my kids (ahem, and husband!), ate all of the non resting batch the night before. That said, my husband and I both agreed that the batch that rested overnight was more moist and had a softer crumb. We liked both muffins, but the chocolate chip muffin that was best was the one that rested overnight!
(Not Just) Another Chocolate Chip Muffin
- 2 large mixing bowls
- hand mixer
- rubber spatula
- kitchen scale
- 150 g white all-purpose flour 1 1/4 cup
- 84.75 g whole wheat flour 3/4 cup
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch nutmeg optional
- 127.5 g unsweetened applesauce 1/2 cup (room temperature)
- 61.48 g greek yogurt 1/4 cup plus 1 tbsp (room temperature)
- 113.5 g 18% cream 1/2 cup *see notes (room temperature)
- 2 large eggs room temperature
- 56.5 g unsalted butter, room temperature 2 tbsp
- 66 g white granulated sugar about 1/3 cup (I use organic sugar)
- 104 g pure maple syrup about 1/3 cup
- 170-255 g semi-sweet chocolate chips 1-1.5 cups
- course sugar for sprinkling on top optional
- Preheat your oven to 425 and prepare your muffin pan by greasing the cavities or lining them with muffin liners.
- In a large bowl, add all dry ingredients including chocolate chips and whisk to combine thoroughly.
- In a separate large bowl, add your butter.
- Using a hand mixer, whip the butter. Add the sugar and whip again until fluffy. Then add maple syrup. Whip again for about 2 minutes on medium high.
- Add in the yogurt, apple sauce, and egg and beat on low until smooth. Next add in vanilla and cream. Beat again until mixture is smooth.
- Add your dry mixture into your wet mixture.
- gently mix together until ingredients are incorporated. DON'T overmix!
- Fill the muffin cavities almost to the top, add course sugar on top if adding, and bake in the oven at 425 for 7 minutes and then lower the temperature to 350 and bake for an additional 11 minutes or until a toothpick comes out clean!
- *If letting batter rest overnight, cover the bowl and place in the refrigerator for up to 15 hours. When ready to make, don't stir the batter, just scoop the batter into the muffin cavities and bake with the above baking instructions.
- When the muffins are baked, let them cool in the tin on a cooling rack for 5 minutes before removing them and placing them directly on the cooling rack. Let them cool completely before eating, for best results!