Chocolate Chip Muffins (just like you get at Timmies)

I really believe Tim Hortons makes the best chocolate chip muffins. I have been searching for years to find a recipe that even comes close and I have found a winner.


A few things make the Tim Hortons ones the best. Crunchy tops with lots of sanding sugar, happy medium balance of chocolate chips, and a fluffy vanilla muffin.


To start, I needed to find a way to get that texture. I whipped my egg whites separately and then folded them into the batter. This was we can achieve that fluffy vanilla muffin.


Mini chocolate chips are key! They get perfectly distributed throughout the batter and achieve the ratio of muffin to chocolate.


Finally, the sanding sugar. I love those crunchy tops and the sugar takes them to the next level.


You bake them in a hot oven for about 5 minutes and then reduce it for the remaining baking time. This allows a quick rise at the start to get the baking powder working.


They double in size! Its incredible!

DSC_0917I am so happy with this recipe. Its easy and gives very consistent results.

Chocolate Chip Muffins 

2 1/4 cups all purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs, separated

1 cup buttermilk

1/2 cup melted butter, cooled to room temperature

1 tsp vanilla extract

1 cup mini chocolate chips


  1. Preheat the oven to 425 degrees fahrenheit. Line a 12 cup muffin pan with liners. Set aside.
  2. In a large bowl combine the flour, baking powder, baking soda and salt.
  3. In a medium bowl combine the egg yolks, buttermilk, melted butter and vanilla extract.
  4. In a small bowl whisk together the egg whites until soft peaks form.
  5. Add the buttermilk mixture to the dry ingredients and stir until almost all of the flour has been incorporated (you will be stirring the batter more when you add the egg whites and chocolate chips so you want to be careful not to over-mix)
  6. Fold in the egg whites until all the ribbons of egg white are combined. Add in the chocolate chips.
  7. Divide the batter into the 12 muffin liners. Bake for 5 minutes at 425 degrees fahrenheit then reduce to 375 for another 12-15 minutes or until toothpick comes out clean.

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