Today on Sugar Spun Run, I'll be showing you how to make bakery style
chocolate chip muffins. Hey Sugar Spun Bakers, Sam here!
And today, I am so excited to be sharing another carefully tested,
well researched, and perfected recipe.
These muffins actually featured on the blog several years ago.
I thought it was about time the video get an update,
so let's go ahead and get started. Now, you're going to need a large mixing bowl.
And in this we are going to combine 1/4 cup of melted, unsalted
butter with 1/4 cup of a neutral cooking oil.
Now, I typically use Canola oil, but vegetable oil would also work.
Now I'll just use my spatula to briefly stir this together.
Now if your butter was really hot from being melted,
you're going to want to let it cool for about 5 to 10 minutes before you go any further.
You don't want to use a really hot butter here or it can melt your sugars
and kind of mess with your batter a little bit.
Once your butter is nice and cool, we can add one cup of granulated sugar
and we'll stir that into our butter and our oil.
Next, you are going to need one large egg.
You're also going to need one large egg white.
The easiest way to get that egg white out of there is just to break the shell,
just pass the yolk back and forth,
and then we can discard of the yolk, we’ll just add the white in with our other egg.
Now, we'll add one and a half teaspoons of vanilla extract
and I like to just whisk everything together really well,
so it's nicely combined. I usually end up vigorously whisking this mixture
for about 10 to 15 seconds.
The next thing that you're going to need is one half cup of full-fat buttermilk,
and we'll whisk this in as well. All right,
so this is looking pretty good so we'll set this aside.
Now, you're going to need a separable for your dry ingredients. Here
we're going to combine 1 and 3/4 cup of all-purpose flour
with 2 teaspoons of baking powder and 2 teaspoons of cornstarch.
I love using cornstarch in so many of my baked goods.
It's going to help keep the muffins nice and soft and tender,
and it's going to give them a nice structure without drying them out.
We'll also add a half teaspoon of
salt and we'll whisk everything together until it's nicely combined.
All right, now bring back your wet ingredients
and we're just going to pour all of our dry ingredients right into the bowl.
Now at this point, I like to switch back to a spatula
and I'm just going to gently fold the ingredients together
until the flour mixture is about 50% Incorporated.
Now once it's about 50 percent combined,
I like to grab my chocolate chips. For today's recipe
I'm going to be using a cup of chocolate chips.
I'm using semi-sweet chips, and I'm actually using a blend of mini and regular sized chips.
You can use just one or the other, and I'm actually not going to put all of them into the bowl.
I'm going to reserve a few for sprinkling on top of the muffins. It just makes them look nice and pretty.
These are bakery style muffins after all, so appearance matters.
All right, now will continue mixing our batter, but you do not want to over mix it.
You want to make sure all the flour is nicely Incorporated,
but, once you get to that point, you want to stop. And this is why I add the chocolate chips
halfway through incorporating the flour. Because if we added them
once all of the flour was combined, you run the risk of over mixing your muffins
and then they may end up dry and dense,
which we don't want. All right, now you could bake your batter right at this moment,
but what I like to do is I like to to cover it with a towel and let it sit for at least 15 minutes.
Now while it's sitting, I'm going to go ahead and preheat my oven to 425 degrees Fahrenheit.
I'm just going to let my batter rest for as long as it takes for my oven to get to that temperature.
Now once that my ovens at temperature and at least 15 minutes has passed,
we can uncover our batter and I just want you to take a look at it.
It's a little bit thicker. I'm not sure if you can tell, it was a little bit more liquidy,
now it's kind of firmed up a little bit. This is ideal,
it helps give us nice taller muffin tops than we would
otherwise get. Now today's recipe makes six large muffins,
so I've lined my muffin tin with paper liners. And I'm just going to use a large scoop,
this is an ice cream scoop, to evenly divide the batter into the muffin tin.
Next, I like to take a course sugar and sprinkle that over the top of each muffin. Course,
this is optional, but it makes the muffins look pretty and adds a nice sweet finishing touch.
Now don't forget those chocolate chips that we reserved from earlier. We
can just lightly press them on top of each muffin.
Again, you could just mix these inside the batter,
but I think it makes them look extra nice.
Alright, now we're going to take these muffins over to our 425 degrees
Fahrenheit oven where we're going to bake them
for eight minutes.
Now, after eight minutes, we are not going to open the oven door,
but we are going to reduce the oven temperature to 350 degrees Fahrenheit,
again, without opening the door,
and we're going to let the muffins continue to bake for another 15 minutes.
Now, we're doing two temperatures
today because that higher temperature helps the muffins to get a nice rise quickly,
it helps encourage a nice tall muffin top,
and then lowering the temperature allows the muffins to cook on the
inside, while keeping them nice and soft
and tender and not over baking them.
Once the muffins are finished baking, they should be a nice,
golden brown color. Now just let your muffins cool,
and then you can go ahead and dig in. And that is how you make these beautiful, bakery style
chocolate chip muffins. I hope you guys enjoy today's recipe.
And if you try this one out, please leave me a comment and let me know what you think.
I always love hearing from you. Thank you guys so much for watching and I'll see you next time.