Well, I hope your cup of coffee is ready coz the chocolate chip muffins certainly are! Though I’m a tea person, don’t know what it is about muffins, but I automatically think coffee whenever I bake them. I luckily had one sachet of Nescafe 3-in-1 coffee left, as I can’t think of anything better that would go with these.
Moving on to the new things I learnt during todays bake … I always wondered how the bakeries managed to make those scrumptious muffins with the extra crunch on top. Turns out, the way to do that, is to bake these muffins at high temperature during the first 5 minutes, which really allows the muffins to rise quick and start to brown on top. Then you just lower the temperature again and allow them to bake completely. Though I didn’t manage to get the shape like the ones in the bakery, am kinda wondering if baking in muffin cases had something to do with that? Will try baking directly in the muffin tray next time and see if that makes any difference. If you have any tips to share regarding that, then please do share!
As far as the taste is concerned, they are quite moist and full of flavour. How can one ever go wrong with anything that has to do with chocolate chips! *nom nom* …. Better go and pack some for my friends now before they are all gone!
Recipe as follows:
Makes: 15 muffins
All Purpose Flour: 2 and 1/2 cups
Unsalted Butter (melted): 113grams or 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 1 tbsp
Bicarbonate Soda: 1/2 tsp
Buttermilk: 1 cup
Chocolate Chips: 1 and 1/2 cup (plus a few to sprinkle on top)
Eggs: 3 regular sized
Vanilla Essence: 1 tbsp Read the rest of this entry