CHOCOLATE CHIP MUFFINS

 Who else loves bakery-style muffins? I know this is for sure something I always order when I try out new bakeries or go back to ones I love most; blueberry muffins or chocolate chip muffins. As for toppings, streusel is an absolute must. It adds so much texture and flavor to an already delicious baked good. These are extremely moist, soft and like most bakery muffins, so satisfying to eat. I’ve had plenty of dry and dense muffins and baked goods in my life; therefore I needed to recreate a bakery-style chocolate chip muffin but one that is light and airy yet moist and full of flavor. It is really difficult to come across a muffin that is both tall and moist so I spend tons of time trying to perfect these and testing out several different methods to get these beauties.

TIPS:

Has anyone ever watched what happens when your muffin batter or even things like pancake batter sits longer than baking it right away? Well, the batter puffs up and gets really light and fluffy and almost gets bigger and more airy. This is exactly what helps with making tall muffins with the perfect dome. If you let the batter sit for at least 30 mins to 45 mins these leaveners in the batter are working overtime to create this airy and fluffy batter and in turn will help these rise really tall like those Bakery-Style Muffins we are hoping for.

There are lots of speculation about whether or not to fill every muffin in a muffin pan or every other. I have personally tested both. I found that when I filled every muffin in a 6-Cup pan it worked fine and everything cooked well and rose well. When I filled every cup in a 12-Cup pan I found they didn’t rise well and took longer to cook as well as got more moist and almost “wet” when taking them out (in other words didn’t brown around the entire muffin well). Therefore I started filling every other in a 12-Cup pan and it seemed to cook so much better and give you that dome top that everyone loves to eat! Those are my favorite part of the muffin so you know I had to create a recipe that left the muffins with that Bakery Style muffin top that is moist and light!

Do not over mix your better. Plain and simple, you want your batter to be clumpy and thick. In other words, you don’t need to beat or cream anything for a smooth batter; this will create a dense, tough, & thick muffin which will in turn be dry and not fun to eat.

CHOCOLATE CHIP MUFFINS

Recipe by sugaredkneadsCourse: Deserts, MUFFINS u0026amp; SCONES

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• MUFFINS

• 2 cups cake flour or AP flour

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs. room temperature

• 1 cup granulated sugar

• 3/4 cup full greek yogurt (or sour cream)

• 1/2 cup unsalted butter, melted and slightly cooled

• 2 teaspoons vanilla extract

• 2 cups chocolate chips

• STREUSEL

• 1 cup all-purpose flour

• 2/3 cup light brown sugar

• 1/2 teaspoon cinnamon

• 1/2 cup unsalted butter, melted

Directions

• Preheat oven to 400 degrees. 
• Grease or line a 12 cup muffin pan with nonstick cooking spray. 
• In a medium bowl, whisk together dry ingredients –  flour, baking powder and salt. Set aside.
• In a separate bowl, whisk the eggs and sugar until incorporated. Add the yogurt, melted butter and vanilla until well combined. 
• Add the wet ingredients to the dry ingredients, stir until just combined. 
• If using blueberries instead – coat in flour to prevent sinking when baking otherwise skip this step
• Stir in chocolate chips
• Using an ice cream scoop, Fill every other muffin tin 3/4 full
• Top with lots of brown sugar streusel
• Bake for 5 minutes at 400 degrees and then lower the temperature to 350 degrees baking for additional 15 minutes