These chocolate chip muffins are moist, fluffy and cake-like in nature. They are just as addicting as chocolate chip cookies and even has a cookie crumb topping. They are perfect for to have for breakfast, as a midday pick-me up snack or even as a dessert.
Muffins are one of the most challenging treats for me to bake.
Why? Because it’s easy to overmix them and when that happens, what you’re left with are tough, gummy, rocks for muffins.
One trick that has helped me to keep the muffins light and fluffy is to NOT overmix them.
I know it’s tempting to keep mixing because you want to make sure that everything has been perfectly incorporated and it’s been ingrained in us as bakers that we need to mix like mad sometimes (like during those thick cookie batter moments).
Seriously, as much as you want to keep stirring away, stop. And you’ll thank me for it later 😉
One thing that has kept me from overmixing has been stirring the batter with a rubber spatula instead of a fork or wooden spoon.
This way I am folding the wet and dry ingredients together and only mixing until everything is just combined. You’ll know your batter is ready when it looks like thick and lumpy pancake batter.
Another muffin “fluffing” trick I have is to start off baking the muffins at a higher temperature and then reducing it to a lower one part way through the bake.
This causes the muffins to rise and puff right up, leaving you with a perfectly rounded muffin top!
I hope my muffin tips help you guys master the muffin method 🙂
To be honest, it has actually taken me ages to bake up the perfect muffin and I actually think this is the first time I can truly say that they tasted exactly like the ones you can get at the bakery!
Question of the week: What’s something you have yet to master baking?
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