Monday, December 23, 2019

Bakery Style Chocolate Chip Muffins

A crispy, sky-high muffin top, filled with chocolate chips, soft and buttery on the within – an ideal thanks to start your morning!

I love enjoying an honest muffin with a pleasant, warm cup of coffee, especially now that the autumn weather is setting in. My favorite a part of a muffin is that the muffin top, that’s why I really like bakery style muffins. 

Bakery Style Chocolate Chip Muffins
Bakery Style Chocolate Chip Muffins

The key to the right bakery style muffin is to possess only enough leavening agents (baking soda and baking powder) to make that puffy dome when baking, but not such a lot that you simply can taste it. 

Baking at an initial heat will cause the air bubbles within the batter to expand even further. This may assist in giving the muffin a soft and fluffy texture and also create the high rise. 

Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. You furthermore may need enough volume of batter to fill the tins to the highest.

Bakery Style Chocolate Chip Muffins

INGREDIENTS :

  • 1 tbsp (13g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (2.5g) salt
  • 2 & ½ cups (308g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • ½ cup (114g) unsalted butter, melted and cooled
  • 1 tbsp (15ml) vanilla extract
  • 1 cup (250ml) buttermilk (see notes for substitutions)
  • 1 & ½ cups (275g) semi-sweet chocolate chips

INSTRUCTIONS :

  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

No comments:

Post a Comment