Chocolate Chip Muffins! With that distinct Yellow color and texture of the Muffin and the Crispy Crown, beautifully browned, just split a bit, exposing the Yellow. Whether you like them heated up in the microwave for 20 seconds and then slathered with Butter or refrigerated so they are firmer with solid Chocolate Chips to bite into, enjoy these Chocolate Chip Muffins with a nice cup of Coffee or Tea. Sometimes it's the simple things in life and this recipe is going to hit you just right.
Servings: 12 Muffins
Equipment
- 1 Digital Scale
- 2 Mixing Bowl
- 1 Small Bowl for the Buttermilk substitute
- 1 Whisk
- 1 Spatula
- 1 Muffin Tray with liners
Ingredients
Dry Mix
- 400 g All Purpose Flour - About 2 1/2 Cups+
- 2 tsp Baking Powder
- 2 tsp Butter Popcorn Seasoning
- 1 tsp Baking Soda
- 300 g Chocolate Chips - Semi Sweet, about 270g-300g
Wet Mix
- 1 C White Sugar
- 1/2 C Neutral Oil - can use melted Lard or Butter, see notes
- 2 Whole Eggs
- 1 Tbl Molasses
- 2 tsp Vanilla
- 1 C Cold Milk - 1 Tbl removed and replaced with 1 Tbl of Lemon Juice for a buttermilk substitute
Instructions
- Preheat the oven to 375F with the rack in middle position.Add in 1 Tbl of Lemon Juice to 1 measuring cup and fill with Cold Milk to measure out 1 Cup. Empty into a small bowl and mix, set aside for now. Combine Dry Mix and mix well to break down any clumps of Flour and set aside. You can reserve some Chocolate Chips to sprinkle on top if desired.
- For the Wet mix, first whisk together the Eggs & Sugar. Add Neutral Oil and whisk again. Then add Molasses & Vanilla and whisk again until smooth.
- Empty the Dry Mix into the Wet batter and mix well until combined with no dry spots of flour visible.
- Line a Muffin tray and fill each one with 1/3 C of the batter. Any excess batter can be divided amongst the Muffins. I usually get 1/3 Cup + 1 heaping Tbl. Optionally, sprinkle coarse sugar on top. This will result in a crispier crown. You can also sprinkle the tops with Chocolate Chips.
- Give the Muffin tray a shake to even out the batter and place the Muffin tray into the oven to bake for about 15–18 minutes. Check at 15 minutes by piercing with a toothpick or skewer to see if it just comes out clean. Remove and let cool 20 minutes.
Notes
If using Lard or Butter, melt in the microwave or over the stove top, just until melted and pour into the Buttermilk substitute and whisk well. Then pour this into the wet batter and whisk well.