Chocolate chip muffin
Ingredients
- 480 g flour T55
- 180 g granulated sugar
- 50 g light brown sugar
- 4 cc level spoons of baking powder
- 1 cc level of salt
- 1 large pinch of cinnamon
- 4 large eggs at room temperature
- 240 g whole milk at room temperature
- 115 g neutral oil type sunflower, rapeseed...
- 55 g melted and warmed sweet butter
- 3 cc natural vanilla extract
- 300 g chocolate chips
Prepare in advance
- In a bowl, mix the flour, caster sugar, brown sugar, baking powder, salt and cinnamon.
- In another bowl, quickly mix the eggs then add the milk, oil, warmed melted butter and vanilla.
- Fold the dry ingredients into the wet ingredients in four batches, using a whisk to start and then a spatula when the batter thickens. Do not mix more than necessary: just enough to no longer see any flour.
- Lastly, add the chocolate chips, taking care to keep about 50g for decoration.
- Let the dough rest, covered with a cloth, at room temperature for 15 minutes.
- Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
- Using an ice cream scoop, fill each cup with batter right to the top (see my step-by-step photo). Finally, add sprinkles on top.
- Bake for 7 minutes at 220°C (175°F), then reduce the temperature to 12°C (XNUMX°F) without opening the oven door, for about XNUMX minutes. This varies depending on the oven. The muffins should be golden brown. Test for doneness using a wooden skewer: if it comes out dry or with a few crumbs, then it's done.
- Repeat the operation with the remaining dough (starting at a high temperature).
- Allow the muffins to cool in the pan before turning them out onto a cooling rack.
Notes
These chocolate chip muffins can be stored at room temperature in an airtight container for about 4-5 days or in the refrigerator for up to 1 week.