Decadent Bakery Style Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 314.6
- Total Fat: 14.0 g
- Cholesterol: 31.7 mg
- Sodium: 237.0 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 0.6 g
- Protein: 4.0 g
View full nutritional breakdown of Decadent Bakery Style Chocolate Chip Muffins calories by ingredient
Introduction
A rich, decadent, dessert-style muffin. A rich, decadent, dessert-style muffin.Number of Servings: 12
Ingredients
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WET INGREDIENTS
1.5 tsp lemon juice + 1/2 cup milk (or substitute 1/2 cup buttermilk)
1/4 cup butter, melted
1/4 cup canola oil
1 cup white sugar
1 large egg + 1 large egg white (room temperature)
1.5 tsp vanilla extract
DRY INGREDIENTS
1 3/4 cup all-purpose flour
2 tsp baking powder
2 tsp corn starch
0.5 tsp salt
3/4 cup milk chocolate chips
1/3 cup sugar for topping (optional)
Directions
1. Make your buttermilk by putting 1.5 tsp lemon juice into a measuring cup, and then pouring milk into the cup until it reaches a 1/2 cup. Mix thoroughly, and set aside.
2. Melt 1/4 cup butter, and then let cool for 5 minutes. Mix the butter and the canola oil together in a large bowl.
3. Add in the sugar and mix well.
4. Add in the egg, egg white, and vanilla, and mix well.
5. Add in the buttermilk and mix well.
6. In a separate bowl, mix together the flour, baking powder, corn starch, and salt.
7. Fold in half of the dry ingredients into the wet ingredients, being careful not to overmix.
8. Mix in the chocolate chips.
9. Fold in the remaining dry ingredients. Cover the bowl with a clean dish towel, and leave for 15 minutes.
10. While waiting, preheat the oven to 425°. Line a large muffin tin, or grease generously.
11. After the 15 minutes have passed, divide the mixture evenly between 11 muffin cups. Make sure that the mixture fills the cups to just below the brim. If desired, sprinkle each muffin lightly with sugar.
12. Bake the muffins for 8 minutes. Without opening the oven, reduce the temperature to 350°, and bake for an additional 10 minutes, or until golden brown.
TIP: If you choose to make smaller muffins, start checking for doneness after 5 minutes at the 350° stage.
Serving Size: Makes 11 large muffins.
2. Melt 1/4 cup butter, and then let cool for 5 minutes. Mix the butter and the canola oil together in a large bowl.
3. Add in the sugar and mix well.
4. Add in the egg, egg white, and vanilla, and mix well.
5. Add in the buttermilk and mix well.
6. In a separate bowl, mix together the flour, baking powder, corn starch, and salt.
7. Fold in half of the dry ingredients into the wet ingredients, being careful not to overmix.
8. Mix in the chocolate chips.
9. Fold in the remaining dry ingredients. Cover the bowl with a clean dish towel, and leave for 15 minutes.
10. While waiting, preheat the oven to 425°. Line a large muffin tin, or grease generously.
11. After the 15 minutes have passed, divide the mixture evenly between 11 muffin cups. Make sure that the mixture fills the cups to just below the brim. If desired, sprinkle each muffin lightly with sugar.
12. Bake the muffins for 8 minutes. Without opening the oven, reduce the temperature to 350°, and bake for an additional 10 minutes, or until golden brown.
TIP: If you choose to make smaller muffins, start checking for doneness after 5 minutes at the 350° stage.
Serving Size: Makes 11 large muffins.
