Once upon a time in Canada, a small coffee chain called Tim Horton’s had great baked goods. I’m really dating myself here because this was a long long time ago. If you happened to visit a Tim Horton’s back in the day you may remember their epic bakery style chocolate chip muffins.
These muffins were the size of your fist and had the best muffin top ever. The tops were heavily coated in flakey bits of sugar and extra chocolate chips. The muffin tops were memorable!
I set out to remake these muffins without the sugar and gluten but tried to keep all the best parts from the original.
The best part, of course, being the muffin tops!
My version of these chocolate chip muffin tops are crunchy chocolate dotted delights just like the original. I must say I really like this muffin recipe, it doesn’t taste like coconut, and these little babies are moist, moist, moist!
What sets bakery style chocolate chip muffins apart from the rest?
And that leads us back to the second best thing about the old-school Tim Horton’s chocolate chip muffins – the texture. They were not light at all, they were quite heavy, with a dense crumb. That crumb was fantastic and not easy to duplicate. I tried, a lot, I mean a lot a lot. This muffin recipe is the reason why I haven’t posted in a week!
I made this muffin recipe five flipping times before I was finally happy with the crumb.
I kept changing up ingredients until I was satisfied that this chocolate chip muffin recipe was a match for the one I remember from my childhood.
So my recipe is dense and heavy! These bakery style chocolate chip muffins would make a great breakfast treat and might even tide you over until dinner. Clocking in at 10 grams of protein and 8 grams of fiber per muffin, they are VERY filling. Each muffin also only has 6 grams of net carbs.
Perfect for low carb and gluten-free diets. If you want to make these muffins keto friendy make them a tad smaller. A mini muffin pan would half the carb count. Since the muffins are dense and heavy, making them smaller isn’t a bad idea anyway.
A bit about the muffin Batter
So this recipe really highlights the chocolate chips you use. My suggestion is to use a chocolate chip that you really like. I like Lily’s but also made these with a few sugar-free chocolate bars from a local chocolatier and they were fantastic.
The handmade low carb chocolate actually made me want to buy a melanger and start making my own chocolate.
For those of you who are wondering what the devil a melanger is, it’s a chocolate grinder. If you ever made homemade chocolate and found it grainy it’s because you need a melanger to break down the ingredients (cocoa powder, powdered cream, etc) into a smooth mixture. I’ve seriously considered buying one because so often I find it difficult to source sugar-free chocolate (white, and milk). It would also be nice to be able to make the chocolate with the sweeteners of MY choice.
I digress! But if that’s something that interests you drop me a comment or an email. If I have enough interest from the readers, I will happily invest in a new melanger and blog about my chocolate making (mis)adventures.
But back to the muffin batter…
A few things will ensure you get a nice dense crumb with this recipe. The first one is to whip your eggs and egg yolks together until they hit the ribbon stage. That’s a light glossy yellow batter that falls back into the bowl and leaves ribbons behind.
The second trick is to only gently fold in the dry ingredients until just blended.
To get that spectacular muffin top, add a teaspoon full of erythritol to the tops and a few extra chocolate chips pressed into the batter.
a bit about the sweeteners
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Use your favorite 1:1 sugar substitute.
For the muffin tops use granular erythritol. I tried using allulose but it browns too quickly. Erythritol has the benefit of crystalizing when it cools and for these muffin tops that is ideal.
For the muffin batter, powered is preferred over granular, as it blends better and has a nicer texture. You can absolutely use granular, I just prefer the powdered.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender or food processor.
My favorite powdered sweetener by far is So Nourished Monk Fruit Blend, I find it has almost no aftertaste at all. I tend to use it exclusively in my recipes because I find it tastes most like sugar.
Swerve and stevia will work here as well, if this is your preferred sweetener, go ahead and use them, just know that it won’t work as well for the tops of the muffins.
Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.
STorage suggestions For your Bakery Style Chocolate Chip Muffins.
You can freeze these bad boys. The recipe makes 14-16 regular size muffins. Make em, hang on to a few, and freeze the rest for another day. They freeze beautifully too. To defrost, leave them out at room temp to defrost, and zap in the microwave for 10-15 second to heat up a tiny bit.
The muffins will last 3-4 days if left out on the counter, but they are best the first 48 hours.
This goes without saying, but they go great with a hot cup of coffee.
- 3/4 cup erythritol (powdered)
- 3/4 cup butter
- 6 large eggs
- 2 large egg yolks
- 3/4 cup almond milk
- 2 tsp apple cider vinegar
- 3 cups finely ground almond flour
- 3/4 cup coconut flour
- 1 Tbsp baking powder
- 1 tsp Xanthan gum powder
- 1 Tbsp Vanilla
- 1/4 tsp salt
- 1 cup of low carb chocolate chips (I like Lilly's)
- 1/3 cup of granular erythritol (for the muffin tops)
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt and 2/3 cup of chocolate chips. Set aside.
- Blend eggs in a bowl with a hand mixer, or stand mixer until the eggs are very light yellow and frothy.
- In a large bowl or stand mixer, beat the butter and erythritol until the mixture is creamy and blended. With the mixer at low speed, drizzle in the almond milk, vanilla, and apple cider vinegar and egg mixture.
- In small batches mix the dry ingredients into the egg batter and erythritol mixture. Do not over blend. Once blended spoon the batter into the prepared pans.
- Sprinkle each muffin top with 1 tsp of granular erythritol and 1 tsp of chocolate chips.
- Bake for 25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Remove from muffin tins and place on a cooling rack until completely cooled.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 352 Total Fat: 27g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 127mg Sodium: 206mg Carbohydrates: 14g Fiber: 8g Sugar: 3g Protein: 10g