Best Chocolate Chip Muffins Recipe – Simples Recipe Ever :- As we all know, the tops of muffins are the most delicious portion of the muffins, and these chocolate chip muffins have a lovely golden dome top! and are not dry and crumbly on the inside, which is a common issue with muffins. Instead, they are pleasant and moist on the inside. There is no need for a stand mixer; all you need is a wooden spoon and ten minutes of your time.
Best Chocolate Chip Muffins Recipe – Simples Recipe Ever
Sweet muffins can be made with this muffin recipe, which is an excellent base recipe. You can use any other kind of chocolate chips in place of the chocolate chips altogether. Whether you’re thinking about apples, blueberries, raspberries, or almonds, let your imagination run wild!
Ingredients
DRY INGREDIENTS
- 2 1/2 cups / 375 g plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup / 220 g white sugar (Note 1)
- 1/4 tsp salt
WET INGREDIENTS
- 1 cup / 250 ml buttermilk (Note 2)
- 1/4 cup / 60 g unsalted butter, melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
CHOCOLATE CHIPS
- 1 3/4 cups / 300 g chocolate chips (US: semi-sweet)
Also see : Easiest Egg Roll Soup – Easiest Recipe Ever
Instructions
All ovens should be preheated to 200 degrees Celsius (390 degrees Fahrenheit) (Note 6). Paper patties should be used to line a muffin tray with 12 holes. A bowl should be used to whisk together the flour, baking powder, baking soda, sugar, and salt. Mix the chocolate chips into the mixture.
Buttermilk, melted butter, oil, eggs, and vanilla extract should be whisked together in a separate basin. Using the egg mixture, create a well in the bowl containing the flour. Try not to stir more than eight times when you are mixing the ingredients together. Having a few lumps of flour in the batter is just fine.
Separate the batter into individual paper cases. Sprinkle the remaining quarter cup of chocolate chips on top. Bake for five minutes, then reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) (fan forced/convection) and continue baking for an additional fifteen minutes, or until a spear inserted into the muffin comes out clean.
Take the muffins out of the muffin tray and place them on a cooling rack as soon as possible. You can serve it warm or at room temperature (warm is much more delicious!).
Nutrition
- Serving: 97 g
- Calories: 340 cal (17%)
- Carbohydrates: 44.8 g (15%)
- Protein: 5.3 g (11%)
- Fat:16. 1 g (25%)
- Saturated Fat: 10.3 g (64%)
- Polyunsaturated Fat: 5.8 g
- Cholesterol: 58 mg (19%)
- Sodium: 263 mg (11%)
- Fiber: 1.3 g (5%)
- Sugar: 30.4 g (34%)
Notes
The use of granulated or regular table sugar, which is typically used for coffee and other beverages, is acceptable for this recipe. In addition, caster sugar or superfine sugar works just as well. To make a substitute for buttermilk, combine one cup of whole milk (not skim milk) at room temperature with one teaspoon of white vinegar.
Wait five minutes until the mixture has curdled, and then proceed with the procedure. If the milk is cold from the refrigerator, heat it in the microwave for thirty seconds. It is always better to eat muffins on the same day, but this recipe can be stored for three days in a container that is extremely airtight.
It is my personal preference to reheat the muffins in the microwave, and I do it for approximately twenty seconds. It makes a huge difference in the world!. It is wonderful to freeze at. Before ingesting them, simply wrap them in a way that prevents air from getting in, freeze them, and then allow them to defrost to room temperature.
This magnificent recipe for Bakery Style Chocolate Chip Muffins from Little Sweet Baker has been slightly modified for your convenience. I’ve tried both of these recipes, and I have to say that this one is AMAZING! I provide different temperatures for different ovens, such as fan-forced or convection ovens versus regular ovens, for the majority of the sweet baking recipes that I share by way of an update.
After I had previously published this recipe, I discovered that the same temperature yields the same results, with the exception of the variation in the amount of time required for baking, which is only a few minutes. With these new directions, the recipe has been revised to reflect the changes.
The nutrition is calculated per muffin.
