Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar adds a caramel flavor.

Mix 210 g milk at room temperature with 3/4 tbsp white vinegar or lemon juice and set aside for about 10 minutes.

In a bowl, combine 360 g all purpose flour, 160 g sugar, 1/2 tsp baking soda, 2+1/2 tsp baking powder, 120 g chocolate chips, and a pinch of salt.

In another bowl, add 3 eggs at room temperature into the milk mixture.

Add 80 g vegetable oil and 40 g unsalted melted butter (cooled down) to the egg and milk mixture and mix until well combined.

Gradually add the wet ingredients into the flour mixture along with 1+1/2 tsp vanilla extract. Do not overmix!

Cover the batter and refrigerate until the oven is preheated (about 15 minutes).

Preheat the oven to 210°C (410°F).

Divide the batter into 11-12 regular size lined muffin molds, filling them to get high domed muffins. Add some extra chocolate chips on top.

Bake in the preheated oven (no fan, upper+lower heat) at 210°C for 5 minutes, then lower the heat to 185°C and bake for about 13 minutes or until done (toothpick comes out clean).

Cool down slightly in the pan, then cool completely on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens