Bakery Style Chocolate Chip Muffins

I found this recipe on Pinterest. The muffins had raving reviews, so I wanted to taste them. I finally got time to make them yesterday, with minor changes. I reduced the baking powder (I thought it was too much). Then reduced the sugar, chocolate chips and the vanilla extract. I think the vanilla essence I have in my house is an imitation. I don’t really like its aroma and taste, and I can’t lay my hands on real vanilla pods from Madagascar (sigh!).

 

They are best served same day, while still warm like most baked goods! I really enjoyed eating them. Thank you Lily for this wonderful recipe.

Bakery Style Chocolate Chip Muffins

Preparation time: 10 mins; Baking time: 20 mins;  Total time: 30 mins; Makes: 12

Original Recipe 

Ingredients

  • 2 ½ cups (308g) all-purpose flour
  • 2 teaspoons (9g) baking powder
  • 
1 teaspoon (5g) baking soda
  • ½ (2.5g) teaspoon salt
  • ½ cup (114g) unsalted butter, melted and cooled
  • ¾ cup + 2 tablespoons (180g) granulated sugar

  • 1 cup (250ml) milk (whole or buttermilk is preferred) I used buttermilk
  • 2 large eggs

  • 2 teaspoons (10ml) vanilla extract
  • 1 cup (180g) chocolate chips (You can add more if you wish)

Instructions

  1. Preheat oven to 425°F (220ºC) or (375º) (190º) convection . Spray a 12 cup muffin pan with non-stick cooking spray or line with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Stir in the chocolate chips and make a well in the centre. Set aside.
  3. 
In a separate bowl, whisk together the melted butter, sugar, milk, eggs and vanilla. Add the egg mixture into the well and stir gently until just combined.
  4. Spoon the batter into the 12 muffin cups and bake at 425°F(220ºC) or (375º) (190ºC) convection for 5 minutes. Then reduce the oven 
temperature to 375°F (190ºC) or 350ºF (180ºC) convection (and bake for a further 12-15 minutes or until a toothpick inserted into the centre comes out clean. Do not overbake or the muffins will be dry. Leave in the pan for about 5 minutes, then transfer onto a wire rack to cool. Serve warm.

Points to Note

  1. I used  (375º) (190º) convection for 5 minutes, then reduced to 350ºF (180ºC) convection, for 15 minutes, total 20 minutes.
  2. Muffins taste best the day of baking, but can be stored in an airtight container at room temperature for up to 5 days.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

10 thoughts

    1. Yes of course. I also prefer nuts, too. Much more healthy and crunchy. I snack on tons and tons of raw nuts. I used to roast them or fry them and add salt. Now I just eat them raw. It was hard in the beginning but my palate got used to it.
      Virtual Hugs
      Liz

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