BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE
Wednesday, March 4, 2020
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A crisp, sky-high muffin top, filled with Chocolate Chips, soft and buttery in-perfect thanks to start your morning! i really like to enjoy an honest muffin with a pleasant cup of coffee, warm, especially now that the autumn weather is my favorite entry arrangement a part of the Muffin is that the top muffin, that's why i really like this bread-style muffin.
Anyway, let's talk baking Science. The key to the right sandwich style muffin has enough yeast agent bicarbonate of soda and leaven to make a swollen dome when baking, but not such a lot so you'll feel it.
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| BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE |
Roasting at an early heat will cause air bubbles within the dough to expand further. this may assist in giving the muffin a soft and smooth texture and also create a high rise. Using adequate fats and liquids like butter, eggs, and milk, will make the muffin wet and rich. you furthermore may need enough volume of dough to fill the cans upwards. Lastly, and this is often a basketball shot general to form a soft muffin and tender, mix it wet with dry ingredients until only combined. quite mixing will end in hockey pucks and you do not want that. Everything else may be a matter of preference in taste.
I use Mini Chocolate Chips for this recipe as they disperse more evenly throughout, but you'll use ordinary chocolate chips or chocolate chunks if you would like . I also added some salt to reinforce all the flavors. I wont to recoil from salt, but I learned from watching Master Chef that it had been useful for quite just adding savory flavors, also potentiating all the opposite flavors. I added 1 tablespoon of vanilla because i prefer vanilla altogether food . this is often only one flavor that goes well with most things, and in fact you would like some sugar. I only use 1 cup of sugar for this recipe because Chocolate Chips are sweet. So, in short, it's just about how I came up with a prescription.
Enjoy this amazing muffin together with your morning coffee and/or as a day snack. they're moist, delicate, rich in flavor, loaded with sweet Chocolate Chips, and that they are so delicious, I promise you'll want to melt everything, not just the tops.
INGREDIENTS:
- 2 & ½ cups (308g) all-purpose flour
- 1 tbsp (13g) baking powder
- 1 tsp (5g) baking soda
- ½ tsp (2.5g) salt
- ½ cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (250ml) buttermilk (see notes for substitutions*)
- 1 tbsp (15ml) vanilla extract
- 1 & ½ cups (275g) semi-sweet chocolate chips
INSTRUCTIONS:
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- 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.
- 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.
