Bakery-style Chocolate Chip Muffins
Welcome back! It’s so good to see you here again!
If you are new here, please read the pinned post in the group to know how Bake Squad works.
The first two weeks went better than what we’d expected. Since most of the members had little or no experience in baking, we had to start with simple stuff. Hope you too enjoyed it as much as we did. Consider that a warm up for the gorgeous items we have in store for you. This week we officially graduate to a real bake. 😊
It’s ok if you know zilch about baking. Making muffins doesn’t involve complex steps. While we already have expressed our stand on a good muffin, we are explaining it again here. There are a lot of recipes these days which promise the perfect “crack-free, flat-top” muffins. Let’s get one thing right - A muffin is NOT a cupcake without frosting. While nobody has been able to clearly put the difference between a cupcake and a muffin, it is widely accepted that a cupcake is more “cake-like” and a muffin is more “bread-like”. A well-made muffin is buttery, tall, slightly denser than a cupcake and sometimes has a crunchy top. So a muffin is anything but flat-topped and crack-free.
Breaking another truth to you, not all muffins need different recipes. There are at least hundred types of muffins out there. But if you have a good base recipe, you can always tweak it to make different types of muffins. Honestly, that’s how a good muffin base should be. It should accommodate all types of add-ins. And this recipe is exactly that! You can effortlessly convert this into a blueberry muffin, lemon muffin or a marble muffin. Change the add ins and you have a new variety of muffin on your menu.
Another secret about domed, bakery-style muffins is that, they are baked at a higher temperature. While cupcakes are usually baked at 175, muffins should be baked at 195. Higher temperature makes muffins to dome, crack and makes the top crunchy. Before doing this make sure your oven is calibrated well to prevent burning of your muffins.
And the last one, don’t ever over-work your muffin batter. Mix the ingredients only till they are just combined. If you work the batter too much, you will end up with dry, hard, muffins. Stay away from electric beaters for this one, please. Use your balloon whisk or a spatula. This batter is slightly runnier than regular muffin batter, but thicker than cupcake batter.
So check your oven temperature, make sure your ingredients are at room temperature, don’t mix too much and have fun making these delicious muffins!
Makes 4 jumbo muffins / 6 regular-sized muffins.
110g All-purpose flour
1/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
65g Butter, melted
1 tsp Vanilla extract
1 tsp Vinegar
70g Chocolate Chips (Plus extra to sprinkle on top)
Preheat oven to 195 degrees Celsius.
In a bowl, mix flour, sugar, baking soda, baking powder and salt.
In another bowl, combine egg, milk, vinegar, vanilla extract and melted, cooled butter.
Now add wet ingredients to the flour mixture and combine well. Act quickly after this step.
Fold in chocolate chips dusted with flour.
Scoop into muffin tray lined with paper cases. Fill till they are 3/4th full.
Sprinkle the top with some more chocolate chips.
Bake for 8 minutes @ 195 degrees Celsius and then lower the temperature to 180.
Continue to bake for approx 8 more minutes or until a toothpick inserted comes out clean.
Store in an air-tight container for up to 4 days.