Monday, May 20, 2013
Bakery Style Chocolate Chip Muffins
I'm really hoping that I have some readers left after abandoning this blog for six weeks with no explanation.
Multiple areas of my life have suddenly become quite busy (in a very good way!), leaving me little time to cook anything more exciting than a Lean Cuisine or my new go-to speedy dinner. I've been going out to dinner a ton, so I'm still eating some good food...it's just not being made by me. In related news, if you live in the D.C. area, get your ass to Graffiato for dinner and thank me later.
I squeezed in an hour of baking last Sunday to whip up these muffins, and I'm soooo glad that I did. Early in April, I bought a couple Texas-sized muffin pans from a store in New Jersey. I wanted to make those huge muffins you buy at a bakery or coffee shop. I kind of can't believe how well these turned out. Like a good bakery muffin, the domed tops have a slight crunch to them, while the inside is moist, tender, and chocolate-studded.
These are best served hot from the oven the day you make them, but I froze the leftovers and they're still pretty good if you thaw them in the microwave for about 60 seconds.
Here's what you'll need:
2 cups all-purpose flour
3/4 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup skim milk
1/2 cup unsalted butter, melted and slightly cooled
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips (Tip: toss your chocolate chips with the tiniest bit of flour before incorporating into the batter. This helps to prevent them from sinking and ensures that they're more evenly dispersed throughout the muffin)
Preheat the oven to 350 degrees, and grease a non-stick jumbo/Texas-sized muffin tin with canola oil.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the eggs, milk, butter, and vanilla.
Pour the wet ingredients into the dry, stirring together until just barely incorporated.
Gently fold in the chocolate chips.
Evenly divide the batter between the muffin tins (about 1/2 cup each), and bake in the preheated oven for 35 minutes.
Cool in the pan for 10 minutes, and turn out onto a wire rack to cool completely. Or, eat them warm if you know what's good for you.
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