Large Chocolate Chip Muffins

This was a good recipe to try, as I never had the patience for small cookies and small cupcakes.  As you can see, from the rest of my blog, I don’t have much of the artistic talent for decorating and making it look pretty.  More so, I have always been the person who like desserts and snacks for the taste and not with all the fancy sugar embellishments.  There was no buttermilk in this recipe either, so I wasn’t too sure if they would be too dense.  So, I decided to try this extra-large muffin recipe, but also worried that it may be too dry.  To my surprise, it turned out waaaaay better than I expected.

Ingredients:
1 cup milk
1/4 cup vinegar
2 1/2 cups cake flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, melted
2 large eggs
1 tbsp. vanilla
1 1/2 cups chocolate chips

Preheat oven to 425ºF. Prepare a 6 large muffin tins with liners.

In a small bowl, pour the milk and vinegar together and let it rest while preparing the rest of the ingredients.

In a larger bowl, mix together the cake flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk/vinegar mixture. Stir JUST until a batter with lumps forms.  DO NOT OVERMIX!!!

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about 1/4 cup each).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Chocolate Chip Muffins

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Blueberry Banana Muffins with walnuts

I have never been a muffin or even a cupcake kind of person.  I don’t have that kind of patience, nor do I have that kind of artistic talent for that kind of thing.  However, it seems that this is one of those recipes that if I have a bad banana, and some blueberries from the freezer AND if I’m looking for another variety of banana bread, here it is.  On top of that, the baking time is not as long.

Ingredients:
2 eggs
1 cup sugar
1/4 cup oil
1 cup very ripe bananas
1/2 cup yogurt
1 1/2 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup blueberries
1 cup chopped walnuts (optional)

Prepare and line 12 muffin tins.  Preheat oven to 350oF.

In a large bowl, beat eggs for 5 minutes.  Add the sugar, oil, bananas and yogurt.

In a medium bowl, sift together flour, baking powder, baking soda and salt.

Fold flour mixture into egg mixture until just combined.  (Do not use mixer, it may over mix the batter and the cake will become chewy).

Add in the blueberries and walnuts.   Scoop into prepared muffin tin. 

Bake at 350oF for approximately 1 hour.  Check with cake tester.

Super Moist Chocolate Muffins

Muffins and cupcakes are definitely not my strength when it comes to baking.  However, it seems like it’s getting to be popular trend again.  I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch.  I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.

Ingredients:
2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 tsp. vanilla

Preheat oven to 350°F.

Prepare 12 muffin liners in the muffin tin.

In a small bowl, pour in the milk and vinegar.  Let it sit, while preparing the remaining ingredients.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, vanilla and milk mixture.  Beat for 2 minutes, until well combined.  At this point, the batter may be quite runny.

Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

Chocolate Muffins