Who doesn't love a chocolate chip muffin?! And even cuter mini muffins!?? đđ
These Classic Bakery-Style Mini Chocolate Chip Muffins are perfectly delicious. They are tall with a crunchy and crisp top, a soft and delicate center and lots of yummy little chocolate chips inside and on the top. Just what anyone needs at this time of the year, or anytime really! đ
Muffins and cakes are one of my favourite desserts. I enjoy eating small amounts and not to overindulge too often! These are perfect for snacking on and just to eat throughout the day. So small, so cute, so yum!
How To Make A Classic Bakery-Style Mini Chocolate Chip Muffin
This chocolate chip muffin recipe couldnât be easier. The batter comes together in minutes, so itâs a wonderful recipe for busy morning or a nice little snack, only 84 calories?! Awesome!
Mix the wet ingredients and dry ingredients separately, then combine them. The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. Muffin batter is much thicker than cupcake batter because muffins are more dense. The thicker the batter, the less likely the add-ins will sink to the bottom.
Tip: Make sure the eggs, yogurt, and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking these ingredients out of the refrigerator about 30 minutes before starting.
Divide the batter in your muffin cases (or mini muffin pan) and fill each all the way to the top. You can make this recipe as 3 large muffins (or 6 large if you double the ingredients), 7-8 standard size muffins, or 26 mini muffins (shown). You can also top with a sprinkle of raw sugar for a truly authentic bakery-style muffin!
The secret trick to get a tall muffin top
Fill your muffin tins all the way to the top. If using a giant muffin tin, your batter will fill 6 large tins to the brim. Bake the muffins for 5 minutes at 220°C degrees, then for about 13 minutes at 175°c degrees. This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative.
Most muffins bake between 175°C â 190°C for the entire time. Setting the oven to 220°C initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. I do this in all my muffin recipes.
Don't Over-Mix
When combining the wet and dry ingredients, donât over mix. This is very important to ensure soft and fluffy chocolate chip muffins. Youâll be tempted to keep on mixing because this batter is so thick, but it only takes about 20 strokes to mix it all together. You might notice a few lumps in the batter, but thatâs normal. Remember, donât over-mix!
What Chocolate Chips To Use
The great thing about chocolate chips is that there are SO many to chose from! A milk chocolate chip muffin is a classic flavour and my absolute favourite! But you can chose any flavour that tickles your fancy. There's milk, white, dark, extra dark, ruby, gold chocolate chips even?? so many to chose from!
How To Get The Perfect Mould For The Muffins
If you have a baking tray (mini or otherwise), you may find that no matter how much non-stick spray that you use or butter, the muffins still stick! Well i have a baking hack that is life changing. I use baking mini grease proff baking cups. Yes baking cups! They are honestly life changing and are so easy to just pull apart and pop your cute little muffin out of. The shape hold perfectly and is quick and easy!
Now i understand that this doe cost extra money and can be viewed as a waste but its guaranteed a win every time! And for people who are new to baking mini muffins of experience what i am talking about, this has changed the way that i bake and also saved me money due to not having to re-bake my muffins because they're all uneven and stuck to the bottom of my pans! đŤ
Recipe
Classic bakery-style mini muffins stuffed and topped with lots of milk chocolate chips. Yum!
Prep Time: 15 minutes
Cook Time: 15-17 minutes
Total Time: 30-32 minutes
Servings: 26
Author: Zainab
Ingredients:
188gs plain flour
1 & 1/2 teaspoons baking powder
1/8 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
A pinch of ground nutmeg
40gs unsalted butter, melted and slightly cooled
40mls vegetable oil
100gs granulated sugar
1 large egg, at room temperature
40gs yogurt, at room temperature (i like to use plain coconut yogurt)
120mls milk (i used soya milk)
1/2 teaspoon vanilla extract
100gs milk chocolate chips
Method:
1. Preheat oven to 220°C/425°F. On a baking tray place 26 baking cups or generously grease a mini muffin pan with butter or nonstick spray. Set aside.
2. Whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
3. In your stand mixer whisk the melted butter, oil, sugar, and eggs together until combined using the whisking attachment. Alternatively you can do this part by hand or with an electric whisk.
4. Then whisk in the yogurt, milk, and vanilla extract. Mixture will be pale yellow. Pour dry ingredients into wet ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed.
Notes: Avoid over-mixing. The batter will be thick.
5. Then fold in the chocolate chips. Leave around 1/3 of the chocolate chips to the side, we will need those in just a second. Divide batter between each muffin case or muffin tray slot and filling all the way to the top.
6. Sprinkle on the 1/3 chocolate chips we just put to the side on each of the muffins. This will give them that bakery finished look, showing all of the cute chocolate chips and also let anybody who is eating the muffins know what flavour the chocolate chips are.
7. Bake at 220°C/425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 175°C/350°F and continue to bake for 12-13 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test if the muffins are cooked all the way through.
8. Allow to cool for 20 minutes in pan.
9. You can enjoy here or you can begin to take off the mini muffin cases. Be sure to do this step carefully, pull horizontally at the edges and opening up the cases then popping the mini muffins out!
10. Enjoy!
Notes
Store in an airtight container at room temperature for up to 6 days. Alternatively the muffins can be frozen from 2-3 months.
These are the baking cups i use. you can buy similar ones in all colours. I do leave mine in the baking cups on occasion because they're really cute!
I used these chocolate chips.
I love this coconut yogurt.
Calories per mini muffin: 87
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
Š Bake With Zainab â Zainab Moughal. I own all content and photosâ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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