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These bakery style chocolate chip muffins will remind you of the giant ones you get at Mugg & Bean. They are soft and fluffy on the inside with the muffin top delivering the crunch. This, by the way, has to be my favourite part of biting into any muffin. Filled with dark chocolate chips you will not be disappointed.
There are so many different recipes for muffins out there. I battled to find bakery style chocolate chip muffins which would remind me of a Saturday morning at Mugg & Bean. As a family, we used to go there once a month, and my youngest, and I would share a chocolate chip muffin. Well, that was until he discovered how amazing they were and sharing was not ok anymore… Whether on its own or smothered with butter, cheese, and jam, the experience of eating one of these will not be forgotten.
This recipe from Little Sweet Baker, now officially tried and tested, will be one for the books. It is the closest to the Mugg & Bean experience I have managed to come. If you prefer savoury, then our ham, cheese, and paprika muffins will be right up your alley.
If you love Caramilk and honeycomb, then head on over to our Cadbury’s Caramilk Hokey Pokey Muffin Recipe.
Baking is a Science
I always wondered why baking had to be so precise, and why, unlike cooking, you cannot simply substitute or chop and change recipes. There is actually such a thing as baking science! According to The Spruce Eats, the best-baked goods, including light cakes, tender cookies, fine-textured loaves of bread, and high popovers depend on the precise combination of flour, liquid, leavening agents, fats, sugars, and flavors.
The Perfect Bakery Style Chocolate Chip Muffins
The key to the perfect bakery style muffin is to have just enough leavening agents. Leavening agents are defined as the substance causing the expansion of doughs and batters. This is done by the release of gases within such mixtures, producing baked products with a porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. When baking muffins, baking powder or baking soda act as the leavening agent. Either, or both, create that puffy dome when baking. In addition to that, baking at an initial high temperature will cause the air bubbles in the batter to expand even further. This will help give the muffin a soft and fluffy texture and also create a high rise.
To ensure you don’t end up with a dry muffin, using enough fats and liquids like butter, eggs, and milk is crucial. These ingredients will ensure your muffin comes out moist.
Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in a dense texture that you do not want in a muffin. Any other ingredients you add is a matter of preference in taste.
HOT TIPUnlike cupcakes, with muffins you want to fill the tins to the top, this will ensure you get that perfect “muffin top” you desire.
Don’t be afraid to add Salt
Many sweet recipes call for the addition of a pinch of salt. Don’t omit to add the salt. According to Science Focus. Salt is used as a universal flavour improver because at low concentrations it will reduce bitterness, but increase sweet, sour, and umami, which is desirable for sweet recipes.
How to Bake the Perfect Bakery Style Chocolate Chip Muffins
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the chocolate chips.
Combine the milk with one tablespoon of lemon juice. In a medium bowl, whisk together the melted butter, sugar, eggs, milk mix and vanilla essence. Slowly add the wet to the dry ingredients, and gently fold together until just combined. Remember not to over mix at this point.
Finally, divide the batter into 12 muffin cups and bake at 220 degrees Celsius for 5 minutes. Then reduce the oven temperate to 190 degrees Celcius for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
Until next time!
Bakery Style Chocolate Chip Muffins (Think Mugg & Bean)
- 2 ½ cups Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Butter Melted, cooled
- 1 cup Sugar
- 2 Eggs
- 1 cup Milk Curdled with Lemon Juice
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Essence
- 1 ½ cups Chocolate Chips Dark
- Preheat oven to 220°C.
- Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- Combine the milk and the lemon juice.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk mix and vanilla. Slowly add the wet to the dry ingredients, and gently fold together until just combined. Remember not to over mix at this point.
- Divide the batter into the 12 muffin cups and bake at 220°C for 5 minutes. Then reduce the oven temperature to 190°C and continue to bake for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for about 5-10 minutes and enjoy warm.