Chocolate Chip Muffins

  Recipe for Chocolate Chip Muffins

These homemade chocolate chip muffins are quick to make and not overly sweet. Chocolate chip muffins are tender, light in texture and studded with chocolate chips. Muffin is small bread or cake-like baked food. The typical American muffin is similar to cupcakes but somewhere different to them as cupcakes having frosting on their top, muffins may have glaze on top but you cannot say without frosting a cupcake can be a muffin. 

Muffins are usually sweet quick bread and a cupcake is a small cake, but there are savory variations of muffins that are also available. Muffins are an excellent breakfast as believed a healthier option. Cupcake batter is beaten longer than muffin batter; this creates uniformness of air bubbles throughout the cupcake on the other hand muffin batter is briefly beaten and remains it lumpy; this makes for a more dense baked good.

Traditional muffins are made of berries; nuts and fruits, having a leavening agent like baking soda, baking powder but do not contain yeast except for English muffins.

Muffins are derived from the French word moufflet which applied to bread and its meaning is soft. English muffins are in existence back to 10th or 11th centuries in Wales, flat with nooks and crannies that are cooked. American muffin belongs to the group of quick bread and is made in individual molds.

                   
Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

2cups (240g) all-purpose flour (Levelled-off through spoon)
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
3 eggs at room temperature
½ cup (1stick) melted unsalted butter
1tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp vanilla extract
2/3 cup milk (1/2 cup sour cream you can use if you want or buttermilk)
1 cup of chocolate chips

 Instructions:

Preheat the oven to 350 degrees and line a muffin tin with paper liners. Lightly grease liners with cooking spray, whisk flour, baking soda, baking powder, and salt in a bowl.

Now we will cream the butter and both the sugars with the help of a hand mixer and make sure the color of butter and sugars become pale and fluffy. Add vanilla, eggs, and milk combine well.

Now gradually add dry ingredients to wet ingredients and combine well, fold in half chocolate chip into the batter and remaining we will use to sprinkle on top.

Spoon the  batter equally into the muffin tin about three-quarters full, sprinkle chocolate chips onto the top of each muffin and bake for 25 minutes until domed and turn golden brown after that follow the test; insert the toothpick in the middle of the muffins comes out clean.

Take out muffin tin from the oven and let it cool for 10 minutes, & transfer to a wire rack to cool completely. Enjoy!!!

Leftover muffins can be frozen into an airtight container for up to three months, for use, thaw them 3-4 hours and wrap them in an aluminum foil and put them into the preheated oven to make them warm.

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