It's episode 16 of Show Me the Yummy.
And today we are making chocolate chip muffins.
Mmmm hmmm.
Alright, so the first thing that we want to talk about is the butter milk or lack thereof
in this recipe.
So buttermilk is great for making muffins light and moist and taste delicious but we
don't ever have it on hand.
And we're too lazy to go get it.
So, what we do is a great substitute for buttermilk if you don't have it.
You just take vinegar and mix it in with some milk and then after about five to ten minutes.
I don't know if you can see here but it starts to separate and it actually works just as
good as buttermilk.
Mmm hmm.
And while that sits I'm going to start by combining our dry ingredients together.
We have flour already in our bowl and we're adding in brown sugar and granulated sugar.
We're also going to add in some cinnamon, salt, baking powder and baking soda.
You can already smell the cinnamon already.
Yeah, smells delicious.
So, Jennifer's going to make sure that all of those are combined nicely before we move
on to our wet ingredients because this batter we don't want to over mix.
Alright, so that's all mixed together.
Now I'm going to start by adding in our melted butter.
I'm going to add in some vanilla.
Oil.
Two large eggs.
And now we're going to use that buttermilk substitute, the milk and vinegar.
[Laughs] It curdles a little bit.
Yeah.
Now again, it's really important not to over mix our batter.
Just takes a couple turns.
Just like this.
And it's okay if you have a few lumps.
Rather have a few lumps than an over mixed batter.
Because if you overmix your batter is going to come out really dense and tough.
All right.
Like that and add in our chocolate chips now we're just going to fold those in.
Come on.
Oops.
I'll get any that are stuck in there don't you worry.
I'll take care of those.
Not a problem.
We're just going to fold these in gently and our batter is done.
Brilliant.
Now I have greased a jumbo muffin tin.
Perfect.
And I'm using a half cup measuring cup to scoop out our dough.
Now, our oven has been pre-heated to 425 degrees.
We're going to bake them for five minutes at that temperature and then we're going to
lower the temperature down to 375 degrees for the rest of the time.
The reason that's important is that once those muffins go into the oven we want them to rise
really quickly but then lower that temperature so that the whole muffin cooks all the way
through since they're those really jumbo muffins.
These are all filled so now I am going to top them with white sparkling sugar.
Not necessary but it really adds a great crunch.
I think it makes a huge difference.
It makes you feel like you're getting them right from a bakery.
Mmm hmm.
They're really, really nice with that sugar on top.
Alright, now these are ready for the oven.
I'm gonna throw 'em in.
We grabbed our muffins out of the oven and they look perfect.
They look so good!
So, we're just gonna let these cool and then it's time for a taste test.
Oh my god.
These are so moist.
Look at how perfect they look too.
Mmm hmm.
So many chocolate chips.
The cinnamon is really subtle but really good.
And the crunch on the top from that sugar is awesome.
Yummy.
Thanks again for watching and don't forget to subscribe to this channel.
We've got new videos every Monday, Wednesday, Friday.
Give us a like and don't forget to comment below.
You can check out some of these videos down here or come back for the next episode, we're
making a sweet potato wrap.
And don't forget, give us a like and comment below.
Talk to ya soon.
I don't know what I was thinking with talk to ya soon.