The muffins might have won the battle but I won the war.
Tasty moist muffins with crisp golden brown sides! Breakfast shall be mine!
I'll start out with the original recipe:
Chocolate chip muffin recipe
2- cups chocolate chips
2- eggs
2- cups all purpose flour
1- cup sugar
1/2- cup of whole milk
1/2- stick of unsalted butter
2- tsp of baking powder
1- tsp vanilla extract
1/2- tsp kosher salt
1. Preheat oven to 350 degree F and grease you muffin pan (I use baking PAM)
2. Mix the flour and baking powder in a separate bowl and set aside.
3. Add the 1 tsp of vanilla to the milk and set aside.
4. Beat together in a stand mixer the butter, sugar and the eggs till mostly smooth.
5. Alternate between adding the flour mix and the milk mix a time.
6. Scrap down the bowl and add the rest of the flour mix and milk mix.
7. Add the chips and fold them in ( the machine can break the chips after a few rotations )
8. Fill pan and bake for 30 minutes until semi firm in the center
End product was pale okish tasting muffins .
Now for the New and Improved recipe:
Chocolate chip muffin recipe
1- cup chocolate chips semi sweet
2- eggs
2- cups of all purpose flour
1- cup sugar
1/2- cup whole milk
1 - whole stick of unsalted butter
2- tsp baking powder
2- tsp vanilla extract
1/2- tsp kosher salt
1. Preheat oven to 350 degree F and grease you muffin pan (I use baking PAM)
2. Mix the flour and baking powder in a separate bowl and set aside.
3. Add the 2 tsp of vanilla to the milk and set aside.
4. Beat together in a stand mixer the butter, sugar and the eggs till mostly smooth.
5. Alternate between adding the flour mix and the milk mix a time.
6. Scrap down the bowl and add the rest of the flour mix and milk mix.
7. Add the chips and fold them in ( the machine can break the chips after a few rotations )
8. Fill pan and bake for 25 minutes until semi firm in the center.
Yield depends on the size of pan I get 11 from a 12 standard cupcake pan
Result was tasty golden moist muffins!
