Wednesday, May 22, 2013

Chocolate Chip Muffins



I just made these muffins, and decided to blog about them immediately before they get eaten and forgotten. There are many great muffin recipes out there but the reason for today's post is because this is the first time I baked with my batter filled all the way to the brim. Yes, you heard right. Not two-thirds full, not three-quarters full. Completely full.

I have to say, I was a bit apprehensive when my muffin tin went into the oven. I mean, won't the batter spill and make an ugly mess? Will the muffins really rise and dome? However, having read the success stories online, I was determined to give this method a shot and as you can see, the muffins really turned out tall and proud! Every single one of them.

Now go on and try this at home. :)

Recipe
(adapted from Sally's Baking Addiction)

Makes 12 regular muffins

(A) Dry ingredients
- 330g (3 cups) plain flour
- 4 tsps baking powder
- 1 tsp salt

(B) Wet ingredients
- 2 eggs, at room temperature
- 225g (1 cup) sugar (I reduced to 170g)
- 236ml (1 cup) milk, at room temperature
- 118ml (1/2 cup) vegetable oil
- 1/2 tsp pure vanilla extract

Chocolate chips
- 160 to 180g (1 cup semi-sweet chocolate chips - I used mini ones)


1. Preheat oven to 220°C (425°F). Lightly grease muffin tins, including the rims.

2. Whisk (A) briefly in a bowl to mix.

3. Mix (B) in a medium bowl - eggs and sugar first, followed by the rest.

4. Add (B) to (A). Fold gently to combine - using either a spatula or spoon - until no streaks of flour remain. The batter should look lumpy and thick.
A tip on folding: 
- We want to combine the ingredients in as few strokes as possible. The less we handle the batter, the fluffier the muffins. Start folding in long, broad strokes, scraping the ingredients from the bottom of the bowl in an upward motion.

5. Sprinkle in the chocolate chips and fold in 2 to 3 strokes to combine.

6. Spoon batter into prepared muffin tins all the way to the brim.

7. Important step: bake at 220°C for the first 5mins and then turn the temperature down to 190°C for another 25mins. Those first 5mins will provide that crucial rise to help produce those beautiful domes. After the muffins are done, allow them to cool for 10mins in the tin before removing. For minimal clean up, use muffin liners, but I wanted the au naturel look today.


(Taken from my instagram gallery) Two of my favourite things: Tea and chocolate. These pretty printed sheets were remnants of some craftwork I was doing for my home. I put them together to get this background, and now I can't stop looking at it. I love old school. I love tea and chocolate.

5 comments:

  1. I am totally taken by the paper too:-)
    Caroline just brought us over chocolate chip muffins..
    These look great Ju:-) and no spillover!

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  2. Those are perfect muffins! Just perfect! The paper is everything I love...beautiful Ju!

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  3. Hello littleteochew, your creations look so yummy. do u have a facebook page? It is easier for me to follow u via facebook =)

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    Replies
    1. Hi Wei Lun, thanks! I don't intend to have a facebook page because I know won't have time to update it. :p

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