- Do you love moist, fluffy chocolate chip muffins
with that sky-high bakery-top and a nice crisp edge?
Well today is your lucky day
'cause I'm gonna show you how to make them.
Hey, you're watching Preppy Kitchen
where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
These chocolate chip muffins are gonna whip up in a snap.
So let's get started.
First off, set that oven to 425 degrees Fahrenheit.
We want a really high blast of heat
when these go in because it'll set the edge
and let them rise up.
So you'll have a nice bakery-style dome on top.
If you did 350 they would spread out
and it just wouldn't be the right kind of muffin.
Okay, now for the dry ingredients.
I'm using a scale because it gives you
the most accurate results.
But if you're using cups,
click up here for my 'How to Measure Flour' video.
It shows you all the ins and outs
of measuring flour correctly.
It's the thing that goes wrong the most often in baking.
And it sucks when you add too much flour.
Okay, into my bowl,
and I'm using a sifter here,
I'm adding in two and three quarter cups,
that is 330 grams of all-purpose flour.
One teaspoon of salt,
that might seem like a lot but you want some contrast
to all that chocolate and the sugar.
So to really, like, amp the flavor up,
and let you appreciate what's going on in the muffin.
For leavening, I'm using one tablespoon of baking powder
and again, it's kinda a lot of leavening agent
but this is how you get that bakery-style top.
Sift it out.
Done with that scale.
You can get that aside as well.
Give it a quick whisk,
now you can set it aside.
This was melted a minute ago.
It'd already cooled down
and I'm gonna put it into the microwave.
For the wet ingredients, it's important
that you're dealing with room temperature things.
And if it gets cold,
we're gonna warm it up in the microwave.
And P.S. It's gonna get cold.
This counter is freezing.
Alright, 300 mL or one and a quarter cups of whole milk.
In you go.
Half a cup or 113 grams of unsalted butter
that's been melted.
Get it all out there.
So by the by, today is the first time ever
in the history of Preppy Kitchen,
that Brian is filming.
You want to say hi?
- [Brian] No.
- He's eating cookies that I made.
One cup or 200 grams of sugar,
right in that bowl.
Let's give it a little whisk to bring it together.
If you notice some clumps of butter happen
when you mix it all together,
pop it into the microwave for 40 seconds
and it should be totally fine.
I used warm milk so it's not happening to me.
So right now, we're gonna add in the eggs
and the sour cream.
Two large eggs.
One, two.
As well as one quarter cup of sour cream,
and if you don't have that,
you can go ahead and use full fat plain yogurt.
It'll be complete delicious still.
This is optional
but I am adding one tablespoon of vanilla,
that's 15 mL.
Delicious.
I'm gonna mix this up right now.
But look what's happened
just in the few seconds that we've been doing this.
What's going on here?
Look, it's turned in to like a butter mush.
That's not what I want.
So I will be popping this into the microwave,
after I whisk the eggs in.
You don't want to do that before the eggs get whisked in
because they could be over cooked.
A little heat is gonna fix all of our problems.
Okay, a little bit of heat later,
let's give this a whisk.
That's nice.
Nice homogenous, fluid mixture is what we want.
Now it's time to pour the wet into the dry,
give it a whisk and take it to almost combined.
You could have a couple clumps
of like flour hanging out here and there
because we'll do more mixing
once those chocolate chips go in.
So you can see we have a couple clumps here and there
but it's no big deal.
It's time for some chocolate,
the best part.
Alright, in my recipe
I specify one and a half cups of semi-sweet chocolate
but I'm living large
and using one cup of semi-sweet
and half a cup of bittersweet (laughs).
You could even use milk chocolate if that's what you prefer.
Here we go.
That's the bittersweet chocolate.
And I'm taking a handful of the semi-sweet chips
and reserving them
because I'll be sprinkling them on top for beauty purposes.
Rest of the chocolate chips go in,
and you should fold them in with a spatula,
not use a whisk.
After those chocolate chips are folded in,
it's time to pop this into the muffin tins.
I'm doing it two different ways,
so you can see the difference
between a naked muffin and one that's in the paper.
It's gonna be different.
I've buttered and floured half of the muffin tins,
so you can see just a nice coat of butter,
good dash of flour,
move all that flour around,
and then dump out the excess.
Alright, and for the rest
I'm gonna use muffin papers,
which go a bit higher,
so you won't have that like mushroom shape muffin top
but they should still rise up with a nice dome.
In you go.
Unlike with cake,
some people really prefer that nice, crispy muffin edge
so if that's your jam,
then you're gonna wanna do it without the papers.
Just really be careful about adding in enough butter
and flour so they pop out easily.
I'm using a large ice cream scooper
to transfer my batter into the muffin tin.
And I want to fill it up
all the way.
Normally it's two thirds of the way high for cupcakes.
But this time it's full to the brim.
Okay, fill those papers up.
And when you're doing that,
try to be careful about getting like batter on the edges.
It'll burn.
It's just a matter of how it looks.
It'll still bake fine.
When you're scooping the batter,
it's a nice time to kinda monitor the chocolate chips
and make sure that no one is getting
a sad amount.
You want to have an equal distribution,
so if you notice that your scoop didn't get any chips,
scoop up some chips.
After the batter goes in,
you can top them muffins with a scattering
of chocolate chips.
This is not super necessary,
but it'll give you nice, glossy, melty, chocolate tops
and it makes a big difference.
The chocolate chip muffins look a little bit naked
if they don't have those chocolate chips on top.
Okay, this recipe makes exactly 12 big muffins.
And now it's time to go into the oven.
You need to have a high heat to lock in the edge
so it gets set.
And then the top can burst through
to create that big bakery-style dome.
This is gonna go into the oven at 425 Fahrenheit
for five minutes.
Then we'll reduce the temperature
to 350 and bake for 20 to 25 minutes
depending, you want to have a nice golden top
that's set in the middle
so you can insert a skewer
through the center and it'll come out clean
except for all that molten chocolate.
Right, into the oven you go.
Out of the oven, and cooled just enough to touch,
I want to show you the difference between
the in paper versus the out of paper.
Out of paper.
So, nice crisp edge, muffined over a little bit,
and a golden brown.
In the paper, the paper really guided it up
so it's a little bit taller
and the difference is that you don't have that crisp edge.
It's really like soft all over
and just delicious.
You've gotta take a look at the inside of this.
Take a look.
If you like this video,
check out my chocolate playlist.
(laughs)
Someone is making crazy faces behind the camera.
(beeps)
If you like this video,
checkout my chocolate playlist
it has all my favorite chocolate recipes.
And they are amazingly delicious.
You've got to check it out.
Now it's time for a bite.
Oh my gosh.
Do you see how crazy this it?
Hmm.
Oh my god, that is so good.
So perfect.
If you like my videos, hit that Like button,
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