Muffins are a perfectly acceptable breakfast food, right? More importantly taste so good!! In a separate bowl, sift the flour and baking powder, and then add the butter. For any muffin recipe where Ive added it, I really havent had to adjust timing. Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs. I followed the recipe exactly by measuring with scale and my muffins turned out very dense not moist. In a small bowl, beat egg, milk and oil. Easy instructions and appreciate the extra information including the recommendation of full-fat yogurt, whole milk and vegetable or coconut oil. Pre-heat oven to 170C/325F/Fan 160C/Gas Mark 3. If you really want to taste that deep caramel flavor, you can use dark brown sugar in place of the light. These muffins look wonderful! The mixture will be thick and somewhat lumpy. Simple but a delicious muffin. How dare you have the audacity to insult a chef based on a recipe that you made and probably messed up? Waking up late doesnt have to destroy your morning when you have an easy-to-grab breakfast you can take with you on the go. Also, the 15-20 minutes at 400 was not nearly enough they were white not even slightly golden. standard muffins, or 9 - 10 jumbo muffins, (if you have an almond allergy, you can substitute it with an equal weight of gluten free flour blend, but the muffins will be slightly drier), (omit if your gluten free flour blend already contains xanthan gum or if using regular flour), + 1 tbsp (130 g) softened unsalted butter, + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature, + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature. Please LMK how they turn out! Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Once upon a time, I went to culinary school and worked in fancy restaurants. For the life of me, I just couldnt get that beautifully domed top paired with a moist crumb, almost no matter what I did. I recommend letting your batter rest for at least 15 minutes, but if you can let it sit for about an hour or so, youll be rewarded with beautifully tall muffin tops! Finally a chocolate chip muffin where the chocolate didnt sink to the bottom! melted and cooled at least 5 minutes (57g), I used a mix of mini and regular sized, but you can use either or a combination (175g), additional granulated sugar, coarse sugar preferred. In a large mixing bowl, whisk almond flour, salt, and baking soda. Bake until a toothpick comes out clean, 18-20 minutes. See my Master Bakery-Style Muffin Recipe for more flavor options and ideas. You can freeze these chocolate chip muffins for up to two months. Thank you for the recipe! Fill your muffin liners with batter, making sure to fill them almost to the top (leave about inch)but dont let them overflow. When you add in the chocolate chips, you can also add in 1/2 cup of finely chopped nuts. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Whisk in the eggs, followed by the sour cream. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Fold in chocolate chips. The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post. The chocolate chip muffins were barely edible and yes, I do know how to follow a recipe. As an Amazon Associate, I earn from qualifying purchases. Just realized there is an answer to that in the post. Just before . The thicker the batter, the less likely the add-ins will sink to the bottom. Resting the batter is optional, but doing so gives us fluffier chocolate chip muffins and taller muffin tops. Thank you, Hi Lynn! Next time I will let the batter sit for a longer period of time to get higher muffin tops. White chocolate, milk chocolate, or bar chocolate will all be delicious. I just made them today sprayed the pan well and they effortlessly popped our after 10 mins of cooling in the pan! 2023 Warner Bros. My family loves these muffins! In a separate large bowl, melt the cup chocolate. They are moist and loaded with chocolate chips. Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed. The best tasting muffin ever!!! Barney Desmazery makes fluffy chocolate chip muffins using white and milk chocolate chunks but you can swap out the chocolate for fruit.Get the recipe here: https://bit.ly/3dZsNizFor more recipes and tips visit: http://www.bbcgoodfood.com/Subscribe here: http://www.youtube.com/subscription_center?add_user=bbcfoodCan't get BBC Good Food magazine in the shops right now? Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. These rich chocolate chip muffins are a favorite in my comfort food bag of tricks. Search, save and sort your favourite recipes and view them offline. Learn how your comment data is processed. Isnt the toothpick test the best guide? You can find the complete collection of recipes onYouTube,Facebook Watch,or ourFacebook Page, or right here on our website with their corresponding recipes. Hi Evelyn, I know you can find some variation online, but I have measured flour many times and have always come up closer to 130 g per cup. "They came out very dense and fluffy! Once batter has had time to rest, preheat your oven and line your muffin tin. Keywords: muffins, chocolate chip muffins. Absolutely! This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled. No need to coat the chocolate chips in flour or anything like that. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_4" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Heat the oil in a flameproof casserole. Preheat the oven to 425F. Hi Jennifer, so glad you like the recipes! Add egg, egg white, and vanilla extract. In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt. I have a question, in your recipe metric 2 cup of AP Flour is 260g but in Google, it is 120g for 1 cup so 2 cup will be 240g. Honestly, believe the one star reviews. Craving more sweet treats? Thx in advance. Sally has been featured on. Sprinkle with coarse sugar (for added crunch, recommended!). Hi Charlotte, King Arthur is my favorite brand of flour so Id recommend it. Add in the baking powder, salt, and vanilla and mix briefly. Hi Michele, I would use 1/4 cup of butter and 1/4 cup oil. and continue baking until they begin to turn golden brown. Hi Jenn! Id keep the temperature the same and start checking for doneness around 15 minutes. Directions. (This may seem like overkill, but otherwise the muffins will stick.). They key to a perfectly domed muffin top is to blast the batter with heat when you first place it into the oven, and then let it finish baking in a slightly cooler oven. Very impressed and husband approved! Thank you!! Im so happy to hear this! This post may contain affiliate links. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Combine butter, oil, and sugar in a large bowl and whisk together. For future reference, while it varies by brand, most salted butter has approximately 1/4 tsp. Continue folding until everything is just combined. (-) Information is not currently available for this nutrient. Nutrition information isnt always accurate. Share on Linkedin Thaw in the refrigerator or on the counter. All
These Easy Chocolate Chip Muffins are just like mom used to make! Then, I used the stand alone silicone cups. Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners. In a large bowl, whisk flour, sugar, baking powder and salt. Add the golden syrup and beaten egg, stir, and set aside. Sorry, I forgot to rate this recipe in my first post! This time mine didnt rise or brown and took longer to cook. Hi ML, you could add 1-2 teaspoons of espresso powder to these muffins, depending on how much flavor youd like. So I googled & landed here. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined. We may earn commission from the links on this page. I dont think theyre going to last very long All Rights Reserved. Get the recipe here: https://bit.ly/3dZsNiz For. these links. Huge, soft, and fluffy with mile-high sugared muffin tops, and so easy to prepare! Nutrition (per serving): 211 calories, 3 g protein, 29 g carbohydrates, 1 g fiber, 16 g sugar, 10 g fat, 6 g saturated fat, 253 mg sodium. Reserved. Such a hit. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. It was so strange. I love my coffee. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Hi Cheryl! Thaw on the counter when ready to eat and enjoy! Theyre large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. This recipe is great! Sprinkle each muffin with coarse sugar and bake at 425F for 8 minutes. Get free recipes sent straight into your inbox! My kids thought that I had bought these at a bakery. In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. 75g white chocolate chips Method STEP 1 Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. You dont need a muffin tin. This little trick makes your muffin tops spring to life without burning (or drying out) your muffin bottoms. all-purpose flour, spooned into measuring cup and leveled-off, mini semi-sweet chocolate chips, plus about 3 tablespoons more for sprinkling on top, coarse sugar, such as turbinado or sanding sugar, for sprinkling on top, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. Tip in the sugars, baking powder and salt. Theyre still in the oven hopefully they turn out okay! 2 cups all-purpose flour cup white sugar 3 teaspoons baking powder teaspoon salt cup mini semi-sweet chocolate chips 3 tablespoons white sugar 2 tablespoons brown sugar Directions Preheat the oven to 400 degrees F (200 degrees C). I make double batches of your banana muffin recipe often, so I have extras to store in the freezer. Just made these and they are the bomb! Barney Desmazery makes fluffy chocolate chip muffins using white and milk chocolate chunks but you can swap out the chocolate for fruit. Saved by the extra, expensive Ghirardelli bittersweet Chips I used. They take just 15 minutes prep and are a guaranteed family favourite. Hi Erin, the baking time likely wont change. Whisk together the flour, baking powder, and salt. Add the dry ingredients and whisk until evenly combined. I used King Arthur flours measure for measure gluten free flour instead of all purpose to make the muffins gluten free, highly recommend making these. The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. They baked up well. Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Was this created by a bot? Spoon batter into the prepared muffin cups, filling each 2/3 full. These have been my go to recipe for over a year. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. I love how there is a bit more structure to them but incredibly moist. How did you weigh out your flour? (And theres a lot of cake round these parts.) Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Grease a 12-cup muffin tin or line cups with paper liners. 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder) 1 tsp salt 100g chocolate chips or dried fruit such as sultanas or dried cherries (optional) Method STEP 1 Heat oven to 200C/180C fan/gas 6. I did notice your cups measurements note less than a regular Canadian cup size (250mL). All kidding aside, muffins really do make the best breakfast and snack food for those super busy days. They are requested by family over and over again. | Trellis Framework by Mediavine, Mint Chocolate Chip Greek Yoghurt Popsicles, Chocolate Peanut Butter Yoghurt Popsicles, Nutella Stuffed Chocolate Chip Cookie Pies, 1 cup (100g) whole blueberries, fresh or frozen. y! But texture is lacking. First time ever have poofy tops and not too sweet! In a bowl, sieve together the flour, cocoa powder, baking soda, and salt. Moist but largely tasteless! Were so happy they were a hit with your family Amy . All rights reserved. Sure, Ellen. Grease a 12-cup muffin tin or line cups with paper liners. Hope that helps Id love to hear how it turns out if you make them this way! Im really excited to try this recipe. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin! Set aside. These muffins got rave reviews when I made them for a church event. Thank you for your recipes. Bake for 18 to 20 minutes, until domed and golden brown. Both ways are delicious! Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. I will admit that I do not add the topping. Would not make again. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Do I still use 2 eggs and 2 egg whites? Pause when the ingredients are about halfway mixed and add in the chocolate chips. Grease a 12-hole muffin tin and line with paper cases. Or can I just use 3 eggs? I would make these again! Top with sugar.4. I hope you were still able to enjoy them. You can make muffin liners out of parchment paper! Thaw in the refrigerator or on the counter. Im sorry they didnt turn out. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #c6a42d; }, Share on Facebook Step 2 In another large bowl, using a . Fill 12 greased or paper-lined muffin cups three-fourths full. So yes, they are AMAZING! Mine came out perfect and I bake often. Quick question though. The addition of milk and yogurt keeps the muffins nice and moist, while a generous amount of raising agents and a squeeze of lemon juice ensure that theyre tall and fluffy. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. .css-13cdu9y{display:block;font-family:GTHaptikBold,Helvetica,Arial,Sans-serif;font-weight:bold;margin-bottom:0;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-13cdu9y:hover{color:link-hover;}}@media(max-width: 48rem){.css-13cdu9y{font-size:1.18581rem;line-height:1.2;margin-bottom:0.625rem;}}@media(min-width: 40.625rem){.css-13cdu9y{line-height:1.2;}}@media(min-width: 48rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.2;margin-bottom:0rem;}}@media(min-width: 64rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.1;margin-bottom:-0.5rem;}}Keto Jalapeo Popper Bread Slays Cloud Bread, Fall In Love With This Keto Chicken Parm Pizza, This Apple Crumble Will NEVER Let You Down. Cinnamon spiced and loaded with chocolate chips, youll never turn to another muffin recipe again. Baked muffins may also be cooled and then frozen in an airtight container for several months. I make these in heart shapes every Valentines Day. This time I forgot to add the sugar, but you know what? Please see our FAQ page for many answers to common questions. Thanks so much! Highly recommend! O no! I had to do some conversions but I think i got it right love how they stay soft and moisty on the inside, and cinnamon really gives them a great flavor. And since that turning point, churning out batch after batch of perfect muffins has become a piece of cake. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Allow to cool for 10 minutes in pan before serving. I had to make egg free muffins for my daughters kindergarten and I used 1/2 cup of apple sauce instead of eggs, turned out wonderful and kids loved it. Todays homemade chocolate chip muffins rival any from a bakery. Can I substitute blueberries in this recipe. Like my basic muffin recipe, this recipe uses a technique from The Kitchen Whisperer for nice, tall muffin tops. Make a well in the dry mixture, then pour in the wet mixture and stir.3. Thanks for this recipe. Quick and easy to make. Sprinkle with the reserved chocolate chips. Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy! Ellen. Line 2 muffin trays with paper muffin cases. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Combine the wet ingredients in a medium bowl. Thank you Sally! Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined. Freshly baked muffins anyone? Recipe from Good Food magazine, April 2018. I dont have experience baking at high altitudes so, unfortunately, I dont have any wisdom to share Im sorry! Its the only chocolate chip muffin recipe I use! Hi Bree, We are happy you enjoyed these muffins! Did anyone else have this problem? Thank you for a wonderful recipe and I am happy I found your blog. Always a winner with us! These gluten free chocolate chip muffins are pretty much everything you might want a muffin to be, with an extra dose of chocolate. A trick is not to pack flour but loose flour in the cup, Hi Whitney! Also one can broil the muffins for a minute to give a brownish top. Sift together the dry ingredients, including sugar. Bake the muffins for 5 minutes at 425F degrees, then for about 25 minutes at 350F degrees. Thank you so much for sharing this recipe! This is very important to ensure soft and fluffy chocolate chip muffins. They were moist and just the perfect texture and taste. Hi Jenn, It really does make a world of difference. It changed everything for me lol. I just have on question, when using a standard 12 count muffin tin instead of a jumbo tin, how should I adjust the baking time? You can do this gently in the microwave or over a bain-Marie. I love your recipes! The paper towel will absorb the excess moisture. Id love to see! Recipe includes a how-to video! Good luck! Impatiently wait for the muffins to cool sufficiently to tuck in. Were so glad youve been enjoying these muffin recipes. Also, Im going to end up with 18 large, which may be okay if theyre awesome, haha. The batter comes together in just minutes for an easy muffin that's perfect for breakfast or brunch. Read more. Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients. Please read my. Or just need to satisfy a craving fast? Great texture they were really moist and tender. Submit your question or recipe review here. Im so sorry this happened! Mix in flour, then chocolate chips. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. Remember, this is just an overview of the ingredients I used and why. Amazing! Add the chocolate chips to the batter and use a rubber spatula to gently fold them in. Beat in eggs, then mix in milk and sour cream. Shop now >>. Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet! They also took 8 minutes longer than stated in recipe, I have no thoughts at all on why, Can you please tell me how to adjust the recipe for 3500 feet elevation? Lightly whisk the eggs in a second medium bowl. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. Aw, thats so sweet! I love all the recipes Ive made from you. Thaw at room temperature or gently defrost the muffins in the microwave. Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips. I was curious if I could use this exact recipe for muffins tops (or any of your other muffin recipes?) Rub together between your fingers until the mixture resembles breadcrumbs. Discover tasty healthy meals from BBC Good Food that are all around 500 calories per portion. Mix the wet ingredients and dry ingredients separately by hand, then combine them. Ive been searching for years for a muffin recipe that makes big, beautiful muffins! You can also subscribe without commenting. These were a big hit! Magazine subscription your first 5 issues for only 5. My boy said mom these taste just like wheat muffins. They are so good can I have another one? Most muffins bake between 350F 375F for the entire time. Editor's note: The introduction to this recipe was updated on January 28, 2022 to include more information. I used almond milk and ACV for my buttermilk, I used coconut sugar and coconut oil. For best results, we recommend sticking with the recipe as written. Fold in the blueberries and chocolate chips. Try my recipe for 1 chocolate chip muffin. This website is written and produced for informational purposes only. Do you know what the baking temp/time would be adjusted to? Made these a second time today except with half semi-sweet chocolate and half white chocolate. Can you use a bundt pan instead of muffin tin? Lightly grease a 12 cup muffin pan or line with muffins papers. Please let me know if you need further help. Finally a great chocolate chip muffin recipe!!! Glad your family likes these! If youve made my buttermilk pancakes, you know I like to allow that batter rest while the pan preheats for the same reason, the batter thickens and the results are fluffier! Instead of mini-chocolate chips, I use chocolate wafers ground into smaller chunks, so end up with a mix of chunks/powder, which works very well. The muffins can also be frozen for 3 to 4 months. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour. This is proof that just because Jenn was a chef, doesnt mean she knows how to bake. Let the batter rest while the oven preheats. Healthy Banana Chocolate Chip Oat Muffins. I used sunflower oil and non-fat Greek yogurt and it worked out fine. Hope that helps! Set aside. Im happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you. If desired, warm up in the microwave for a few seconds before serving. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. Thanks! For the full recipe please scroll down to the bottom of the post! Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. These are FANTASTIC! I always recommend weighing your ingredients out in grams to be completely accurate - measuring cups aren't entirely accurate. ** Nutrient information is not available for all ingredients. Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined. My daughter bought them. These got devoured. Its a variation from my master bakery-style muffin recipe. Since Ive made many times, its a five star. Followed the rest of the recipe as usual and happy to report they tasted great, good texture, and were not dry. Sprinkle tops generously with additional sugar and place muffin tin in preheated oven. Freshly baked, these muffins are perfection and everything you need to start the day right:A perfect crispy top that will pop right off (the proper way to eat a muffin) and a fluffy middle that makes them stand tall. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. My son asked if we had muffin mix on the pantry & we did not. Copyright 2005 Television Food Network, G.P. Youll start your oven on a high temperature and then drop the temperature about a third of the way through bakingwithout opening the door! What a talented company Sugar Spun Run is ,and I so appreciate all the magnificent recipes. A total waste of ingredients. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Chocolate chip muffins are our favorite way to justify dessert for breakfast. Heres an overview (scroll down to the bottom of the page for the full recipe including ingredient quantities): In short: you dont have to do anything. "They're crumbly, but not too dry and still moist. Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. Bake on 425F (218C) for 8 minutes and then. Muffins freeze well for up to 3 months. Not sure what people where talking about with their muffins not turning out. Serve slightly warm with jam. Combine butter, oil, and sugar in a large bowl and whisk together. Cool in the tin briefly, then transfer to a wire rack. If you like this recipe you may be interested in these other delicious muffin recipes: Watch the video belowwhere Rachel will walk you through every step of this recipe. Now, I might be biased here, but these GLUTEN FREE (!) If so, what temperature and cooking time do you recommend? I sprayed the pan well and the muffins literally slipped out. This recipe is terrible should have listen to reviews. Do you have any suggestions on combining the skinny double chocolate chip muffins with this one to make the bakery style a little more healthy but keep the consistency? Quickly fold the wet ingredients into the dry with a rubber spatula. What makes these muffins so light and fluffy? If you end up baking more than you can finish, store them at room temperature for 1 or 2 days in an air-tight container or pop them into a resealable bag in the freezer for longer storage. Preheat oven to 425 degrees. Combine using a whisk. These moist, light, & fluffy bakery style Chocolate Chip Muffins are perfect for impressing overnight guests or just treating yourself. Share via Email, #wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-1-33); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-1-50); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-1-66); }linearGradient#wprm-recipe-rating-1-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-66 stop { stop-color: #c6a42d; }. Theyre deliciously soft and moist with a crackly muffin top. They're delicious as an on-the-go breakfast or an afternoon treat - or both! The batter comes together in minutes, so its a wonderful recipe for busy mornings. STEP 2 Beat the butter and sugar together for 5 mins until pale and fluffy. Sift the flour and cocoa into a large mixing bowl. Can you give any suggestions so I can try this again and have a better muffin. Preheat oven to 425 F (218 C). Hi Sara! 2011-2023 Sally's Baking Addiction, All Rights Be sure to check out the how-to video! To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 100g unsalted butter, melted Method STEP 1 Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Jen, I love your recipes but am uncertain if I should use King Arthur flour for these chocolate chip muffins. I made 6 but they really didnt rise. Another thing I might try is baking them at 350 to so the edges dont get brown. I went with middle to be on the safe side. I really hope youll love them as much as I do. "Fluffy and soft interior, crisp but not rock-hard exterior, and an even distribution of chocolate chips throughout the dessert all great signs of a good muffin to me," according to derektallrecipes. I baked them for 18.5 min and they were done with a toothpick test but the tops were still so pale. Mix everything together until you get a smooth, thick batter with no flour clumps. Starbucks Is Putting Olive Oil in Its Drinks Is This the Next Revolution in Coffee? Top chocolate sponge with peanut butter frosting ganache drip pretzel bark and chocolate eggs for a divine dessert. Thanks Jenn for another winning recipe!! You can make your very own muffins following this simple recipe. Set aside.