CHOCOLATE CHIP MUFFINS - BAKERY STYLE
- 210 g (3/4 cups+2tbsp) milk room temperature; you can use buttermilk and skip vinegar/lemon juice
- 8 g (3/4 tbsp) vinegar or lemon juice skip it if you use buttermilk instead of milk
- 360 g (2+3/4 cups) all purpose flour
- 160 g (3/4 cups) caster sugar
- 1/2 tsp baking soda
- 12 g (2+1/2 tsp) baking powder
- pinch of salt
- 120 g (3/4 cups) chocolate chips + more for topping
- 3 medium-large eggs room temperature
- 80 g (1/3 cup) vegetable oil
- 40 g (3 tbsp) unsalted butter melted then cooled down
- 1+1/2 tsp vanilla extract
- In a pitcher, mix together milk, vinegar and set a side for about 5-10 minutes. You can use buttermilk instead of milk and skip vinegar.
- Meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt.
- Add chocolate chips to the flour mix and mix until combined.
- Into the milk mix add eggs, oil, melted butter, vanilla and mix until well combined.
- Gradually pour the milk mix into the flour mix and mix with a spatula or a whisk just until combined: be careful do not overmix the batter!
- Cover the batter with plastic wrap and let it rest for about 15 minutes in refrigerator, until preheat the oven.
- Meanwhile preheat the oven (upper + lower heat, no fan) at 210°C-410°F.
- Divide the batter into 11 or 12 lined muffin molds: the cupcake molds should be full filled, so you'll get perfect high domed bakery style muffins.
- Add some extra chocolate chips on top of muffins.
- Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins.
- Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.
- Cool down on a wire rack and serve it.
When I see muffins in the US bakeries or even in classic movies and sit-com, I’m always surprised how huge they are! So I decided to get my own Bakery-Style muffins and find out all the tips to always get high-dome top.
You can try these tips to all your muffin recipes, I’ve tried with all my favourite ones and I was never disappointed. So, let’s get started!
The first hint is incredibly simple, but contradicts all I’ve always read in my cookbook. You have to full fill your muffin molds, not fill only to 3/4…you have to be generous! The more you fill it, the more your dome will be huge!
The recipe must feature a rising ingredient if you want to get the best result. I used baking powder and also the combo baking soda+acidic ingredient like vinegar (or lemon juice) in the milk (you can substitute this mix with buttermilk).
If you are making eggless muffins, remember to add a hint more of baking powder because eggs are natural leavening.
Another crucial point is how you bake your muffins. I use my preheated electric oven, always upper and lower heat and never turn the grill on. If you have fan option you can use it, but I don’t turn it on when I bake cakes and muffins since it dry a bit the crust.
The temperature is important too: you have to bake your muffins at higher heat for the first 5 minutes: the termic shock will help them to rise a lot! For this reason I bake them at 210°C-410°F for the first 5 minutes, then I decrease the heat at 185°C-365°F for 13 minutes.
Remember that every oven is different, so it is possible that you should change a bit temperature or time. They are done when a tootchpick comes out clean. If they become too brown on top, you have to decrease the heat of your oven.
I always suggest to store your muffins in the fridge only if you live in a very hot and humid climate: refrigerator dries your butter muffins, so I suggest you to store at room temperature covered with plastic wrap for 1 or 2 days.