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Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts

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.

Reese’s Peanut Butter Cup Cookies

Reese’s spread Cup Cookies – soft and chewy spread cookie cups full of a Reese’s spread cup. Created in mini gem pans, they're a fun treat to serve and eat!

Like a ton of you, i'm a heavy spread lover, thus these cookies square measure a favourite. I conjointly love spread Nutella Cookies and Reese’s spread Swirl Brownies.

Reese’s Peanut Butter Cup Cookies

But guess what? After I post a main dish or dish instruction, I solely get some comments. However, after I post a course, I buy waaaay a lot of. Thus I will tell you all like attempting new desserts even as very much like I do. 

Over the years I’ve tried many styles of spread cookies with spread cups, however this is often positively my favorite instruction. I got it from my friend Jeni, and as presently as I created them my entire family declared them the most effective. They need been a family favorite ever since.

They are invariably nice and soft with simply the proper quantity of spread flavor. And in fact the Reese’s spread cup within the middle makes them wholly addicting!

Reese’s Peanut Butter Cup Cookies

INGREDIENTS :

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened to room temperature
  • 1 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 (11 oz) bag mini Reese’s peanut butter cups

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Cream butter, peanut butter, and sugars in a large bowl. Add vanilla extract and eggs, beat till well combined.
  3. Stir in dry ingredients.
  4. Roll dough in balls and place in well greased mini muffin pans.
  5. Bake for 8-10 minutes. (While they are baking, unwrap all the Reese’s.)
  6. Remove from oven and immediately press a Reese’s in the middle of each cookie till even with the top. Let cool in pans for a few minutes before removing to cooling racks.