My recipe is slightly adapted from this brilliant Bakery Style Chocolate Chip Muffins recipe by Little Sweet Baker. Nagi, superb! Chocolate chips and cocoa powder. I’ve tried this in the past and it works pretty well, but changes the texture and structure of the muffin. Fantastic to freeze. Chef Alli. Please feel free to leave us a comment – we love hearing from our readers and followers! Promise. Advertisement. Chef Alli. I thought the cats and I would enjoy muffins with our morning coffee, and she would make cereal for herself. Chef Alli. Speaking Event Documents for Meeting Planners, Register: Lets Get Cookin’! My substitutions: applesauce instead of oil and sea salt caramel chips. If I had to choose, I’d opt for walnuts, but I bet pecans would be delicious just the same. I chose these because my wife doesn’t like chocolate muffins or even chocolate chip muffins. This is the second time I’m using this recipe. Melt butter and set to the side. Divide batter between paper cases. These chocolate chip muffins are like little bites of heaven! . Would you recommend using the same amount of self raising flour or adjusting it slightly? These bakery-style muffins are big, full of chocolate chips, and super moist. 3. Hi Cindy – I totally agree and don’t mean that in a “bragging” sort of way, at all. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. KEY TIP: Do not over mix the batter, it is the key culprit for hard muffins. My “go to” sweet muffin base recipe used to be a Ina Garten blueberry muffin recipe. You just need to cook clever and get creative! Chef Alli, ?- I only have cinnamon applesauce- would that work or has anyone tried? Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. Actually, I can’t tell the difference. Notify me via e-mail if anyone answers my comment. Line muffin tins with 18 muffins papers. ), Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast. No matter how you bake them, these muffins taste as good as they look every time! She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. I have so many favorite muffin recipes on my site ranging from classics like Banana Bread Muffins and Blueberry Muffins, to Pumpkin and Snickerdoodle Muffins.I love how well they freeze for lunches or after-school snacks. Granulated / ordinary table sugar used for coffee etc is fine for this recipe. Keep blending until the mixture is creamy and smooth, not chunky. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate … And the good news? Make these light tasting yummy muffins for breakfast, snacks on the go or dessert! You can, but it will definitely affect the outcome. I live in Indonesia and we don’t have applesauce here. We can’t seem to get enough of that incredible fall flavor. First time I’ve ever reviewed a recipe but I’ve been making these every month for about a year and they are amazing!! I followed cooking directions, but they ended up either dark or burnt on top. Blueberries, raspberries, nuts, apple – let your imagination run wild! It was cooked at 15 min at 180 degrees but the top was pretty pale and not a nice brown top. Add dry ingredients all at once; stir just until dry ingredients are moistened I’m going to take your suggestion with some new photos showing the interior of the muffins – I hope I can show off the moist-ness and tenderness they have. Awesome recipe. Into a medium bowl whisk flour, baking powder and salt. I made this, and the texture & rise was AMAZING. (my fault cos I didn’t read the instructions carefully). Over baking is one culprit for this. If you prefer, you could do half oil and half melted butter to add more flavor. Also, I only had old bicarb in the cupboard which gave a best before date of April 2019 (I can’t find any to buy anywhere). Great simple recipe, I replaced butter with olive oil, did some mini muffins instead( 48 ).They were moist and tasty. These Chocolate Chip Muffins have a beautiful golden dome top (we all know muffin tops are the best part!) A few flour lump remaining is absolutely fine. Now I just need to get the taste right! Then reduce the temperature to … Your Top Instant Pot Questions….Answered! They also make sweet blessings for teachers, coworkers, and classrooms! I’ve got a confession to make: for the longest time, my relationship with gluten free muffins was less of a love-hate and more of a hate-hate variety. Your fan, Thanks for you comment and question here. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. I remember how delighted I was when I made these muffins for the first time – we’ve been eating them on a very regular basis ever since. I don’t always recommend that as a substitute, but for this recipe, I can barely tell the difference. Hi Tammy – Thank your for your comment here on the blog. Chef Alli. Gently mixing the ingredients together just until they have incorporated yields the light and tender texture we love in a muffin. This recipe calls for 3 ripe bananas and pantry staple ingredients. UPDATE 14 Oct 2016: This recipe was originally made with just butter. The other way is to make the muffins using both baking powder AND baking soda / bi carb (which is baking powder on steroids) for extra lift power, plus buttermilk for moistness and also to activate the baking soda (which requires something with acid like milk + vinegar, yoghurt, sour cream or buttermilk to activate it). Would a little squeeze of orange make it too wet? 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