Bakery Style Chocolate Chip Muffins

These chocolate chip muffins are a form of quick bread, meaning they have a bread-like texture but are made without yeast. Muffins are one of those recipes that many people think are easy to make. The biggest problem is muffins that are dry and hard. Baking powder is the secret to making quick bread rise.

As in most muffin recipes, you must combine the dry ingredients in one bowl and the wet ingredients in another. Then, it is simply a question of combining the wet and dry ingredients and mixing until just combined. Fill your muffin liners with the batter; bake in under 20 minutes, and you will enjoy bakery-style muffins in the comfort of your home.

If you don’t use paper patties and spray the muffin tin instead, the tops will spill over and become a bit crispy, just like the muffins you get from some bakeries. To avoid dry muffins, some recipes make the batter by creaming butter in a stand mixer.

These homemade chocolate chip muffins are quick to make and are not overly sweet. They truly make the perfect snack. This recipe calls for a combination of butter and oil, which means you get the best of two worlds. While butter has a wonderful flavour, it can produce a dry muffin.

Oil, on the other hand, has little flavour but helps ensure that your muffins are moist.

Ingredients;

• 2 cups (240grams/ 8.5Oz) all-purpose flour
• 1⁄3 cup (70grams/ 2.45Oz) light brown sugar, packed
• 1⁄3 cup (67grams/ 2.4Oz) sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2⁄3 cup (158ml) milk
• 1⁄2 cup (120grams/ 4Oz) butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 (11 1/2 ounce) package of milk chocolate chips
• 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped

Instructions;

1. Preheat oven to 400°F.
2. Grease twelve muffin cups.
3. In a large bowl, stir together flour, sugars, baking powder, and salt.
4. In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5. Make a well in the centre of the dry ingredients.
6. Add milk mixture and stir just to combine.
7. Stir in chocolate chips and nuts.
8. Spoon batter into prepared muffin cups.
9. Now bake for 15-20 minutes or until a cake tester inserted in the centre of one muffin comes out clean.
10. Remove the muffin tin to a wire rack.
11. Cool for 5 minutes.
12. Remove from tins to finish cooling.
13. Serve warm or completely cool.