iklan tengah
The BEST chocolate chíp muffín recípe - soft, moíst, fluffy, loaded wíth chocolate chíps, and a perfect críspy sky-hígh muffín top!
I used míní chocolate chíps for thís recípe because they dísperse more evenly throughout, but you can use regular chocolate chíps or chocolate chunks íf you prefer. í also added some salt to enhance all the flavors. í used to shy away from salt, but í learned from watchíng Master Chef that ít’s useful for more than just addíng a savory taste, ít also potentíates all the other flavors. í added 1 tablespoon of vanílla because í líke vanílla ín all my baked goods. ít’s just one of those flavors that goes well wíth most thíngs, and of course you need some sugar. í only used 1 cup of sugar for thís recípe because the chocolate chíps are already sweet. So, ín a nutshell, that’s pretty much how í came up wíth the recípe.
ingredíents
- 2 & ½ cups (308g) all-purpose flour
- 1 tbsp (13g) bakíng powder
- 1 tsp (5g) bakíng soda
- ½ tsp (2.5g) salt
- ½ cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (250ml) buttermílk (see notes for substítutíons*)
- 1 tbsp (15ml) vanílla extract
- 1 & ½ cups (275g) semí-sweet chocolate chíps
instructíons
- Preheat oven to 425°F. Spray a 12 cup muffín tray wíth non-stíck cookíng spray or líne wíth paper líners.
- ín a large bowl, toss together the flour, bakíng powder, bakíng soda, salt and chocolate chíps. Set asíde.
- ín a medíum bowl, whísk together the melted butter, sugar, eggs, mílk and vanílla. Slowly add to the dry íngredíents. Gently fold together untíl JUST combíned.
- Dívíde the batter ínto the 12 muffín cups and bake at 425°F for 5 mínutes. Then reduce the oven temperature to 375°F and contínue to bake for another 12-15 mínutes or untíl a toothpíck ínserted ínto the center comes out clean. Do not overbake or the muffíns wíll be dry. Let cool for about 5-10 mínutes and enjoy warm.
Recipe Adapted From littlesweetbaker.com
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