Tim Hortons Copycat Chocolate Chip Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">380g all-purpose flour</li><li class="ingredients-single-item">4 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">300g semi-sweet chocolate chips, plus extra for topping</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Large paper muffin liners</li><li class="equipment-single-item">Ice cream scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by bringing your eggs and buttermilk to room temperature - this creates a better emulsion for a tender crumb. Preheat your oven to 190°C. Line a 12-cup muffin tin with large paper liners. For the signature "bakery-style" appearance, use liners that are slightly taller than standard ones.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures leavening agents are evenly distributed throughout the batter, preventing any bitter pockets and promoting even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This extensive creaming creates air pockets that help the muffins rise tall with those signature domed tops. The mixture should turn noticeably paler and increase slightly in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure even mixing. Mix in the vanilla extract. The mixture may look slightly curdled at this stage - that's perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the dry ingredients to the butter mixture in three portions, alternating with two additions of buttermilk (beginning and ending with flour). Mix on low speed just until combined after each addition. This alternating method maintains the air bubbles in your batter while developing just enough gluten for structure without toughening.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in 250g of the chocolate chips using a rubber spatula, reserving the remaining chips for topping. Be careful not to overmix - stop when the chips are just distributed. Overmixing will develop too much gluten, resulting in tough muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a large ice cream scoop or 1/4 cup measure, fill each muffin cup right to the top - this is crucial for achieving those high, domed tops that Tim Hortons muffins are known for. The batter should mound slightly above the rim of each cup. Sprinkle the remaining chocolate chips on top of each muffin.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake at 190°C for 5 minutes, then reduce the temperature to 180°C and continue baking for 18-20 minutes more. This initial high-heat blast activates the leavening agents quickly, creating that signature "pop" of rise. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This brief rest in the pan allows the structure to set just enough for safe handling without condensation making the bottoms soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. To refresh, warm in a microwave for 15-20 seconds. For the authentic Tim Hortons experience, serve slightly warm when the chocolate chips are still a bit melty!</li></ol>