Bakery Style Chocolate Chip Muffins

Prepare time: 15 min

Cook: 7 min

Ready in: 25 min

Ingredients:

·         1 ¾ cup of flour

·         ½ cup of buttermilk in room temperature

·         2 teaspoons of cornstarch

·         2 teaspoons of baking powder

·         1 ½ teaspoons of vanilla extract

·         1 large whole egg

·         1 egg white

·         1 cup of sugar

·         ¼ cup of canola oil

·         4 tablespoons of unsalted butter

·         1 cup of chocolate chips

·         ½ teaspoon of salt

·         ⅓ cup of additional granulated sugar, the coarse sugar is preferred

Directions:

·         1Use a large bowl and add canola oil and butter. Stir them until they are well combined. Add sugar and stir again until it is mixed well. In the same bowl, add vanilla extract, egg white, and whole egg. Stir everything until it is well combined. Add the buttermilk and stir again until mixed.

·         2Use another large bowl and add salt, corn starch, baking powder, and flour. Whisk them together until well mixed. Now we have dry ingredients mixture. Pour over this mixture to wet ingredients at the other bowl gradually. Stir them slowly. When a half of the dry ingredients mixture is well blended, stir in the chocolate chip and stir. When the chocolate chip is mixed evenly, continue adding the dry ingredients mixture again, gradually. When you are done, cover the bowl with dry towel. Leave it for around 15 minutes.

·         3Pre heat the oven to 425° Fahrenheit. Meanwhile, prepare several muffin tins and line them with muffin paper. Pour over the batter into the muffin tin and fill the entire tin. Make sure it is full enough but it doesn’t overflow. On top of the muffin, sprinkle some sugar and transfer the muffin tins into the oven.

·         4Bake the muffin on 425° Fahrenheit for around 8 minutes, and then reduce the temperature to 350° Fahrenheit and continue baking for another 15 minutes until the muffin tops are golden brown. When it is done, take out the muffins from the oven and let it cool on wire brackets. Serve when it is cool enough.

·         Notes:

·         It is recommended to use 6 large muffin tins. The time needed to bake using these tins are as recommended on the recipe above.

·         In alternative, you can also use 12 regular muffin tins. If you use this tins, make sure to check the muffin within 7 to 8 minutes right after you reduce the temperature. It will finish faster.

·         Don’t open the oven door while lowering the temperature. Simply turn down the temperature and let the muffins stay in the oven.

·         Instead of buttermilk, you can use the combination of 1 ½ teaspoons of vinegar or lemon juice and ½ cup of regular milk. Stir until it is mixed evenly and set aside for around 5 minutes before using.

·         You can let sit the batter for around an hour. It is the ideal time actually. However, this recipe uses only 15 minutes and the batter rises in perfect level as seen in picture.

Source   http://foodrecipesearch.com

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