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