Double chocolate chip muffins are a delicious morning snack or dessert. They are widely available in grocery store, but these homemade ones don’t compare. Rich, chocolaty, light, tender, and moist these muffins hit all the notes.
THE DISADVANTAGES OF BUTTERMILK
When I started using buttermilk, I was surprised with its result in baked goods. Buttermilk helps retain moisture in a baked good, but it is also dense. After experimenting with buttermilk I found that the substitute of full-fat milk and an acid works much better. The role of the acid is to replace the acidity present in buttermilk, which reacts with the baking soda in batters. Another advantage of using the milk substitute is that most people already have milk at home, and an acid (vinegar or citrus juice). After discovering the I have lessened the use of buttermilk in many of my baked goods.
CAKE METHOD
The cake method is simply the method used to mix cake batter. The method is beneficial because it results in smooth batters every time because of the alternating of dry ingredients and liquid.
- Sift dry ingredients.
- Cream fat and sugar.
- Whisk in egg.
- Alternate the dry ingredients with the liquid (1/2 dry ingredients, all of the liquid, remaining dry ingredients).
Sift the dry ingredients into a bowl, and stir together with the chocolate chips.
Whisk together the butter and sugar until combined.
Whisk in the egg, and vanilla extract until light and fluffy.
Mix in half of the dry ingredients, and the “buttermilk” until incorporated.
Fold in the remaining dry ingredients until mixed.
Divide among the batter into the muffin tin.
Bake for 18-22 minutes until a toothpick inserted into the center of a muffin comes out with moist crumbs.
Cool in the tin for 5 minutes before placing on a wire rack to cool completely.
Enjoy!
- 1 cup all-purpose flour
- 1/2 cup dutch-processed cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp espresso powder
- 1 tsp ground cinnamon
- 1/3 cup melted unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup full-fat milk + 1 tsp white vinegar
- 1 cup semisweet chocolate chips
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Spray a 6-muffin tin with non-stick cooking spray, and preheat your oven to 350°F
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Sift the dry ingredients into a bowl, and stir together with the chocolate chips.
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Whisk together the butter and sugar until combined.
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Whisk in the egg, and vanilla extract until light and fluffy.
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Mix in half of the dry ingredients, and the "buttermilk" until incorporated.
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Fold in the remaining dry ingredients until mixed.
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Divide among the batter into the muffin tin.
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Bake for 18-22 minutes until a toothpick inserted into the center of a muffin comes out with moist crumbs.
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Cool in the tin for 5 minutes before placing on a wire rack to cool completely.
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Enjoy!