Tall Chocolate Chip Muffins
Chocolate chip muffin batter baked with a hot start for tall domes, then finished at a lower temperature.
Equipment
- Twelve cup muffin tin
- paper liners
- Two mixing bowls
- Toothpick
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk or buttermilk
- 2 tsp vanilla extract
- ½ cup unsalted butter melted and cooled
- 1 cup semi sweet chocolate chips divided
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F and line a muffin tin.
- Dry. Whisk the flour, baking powder, salt, and sugar.
- Wet. Whisk the eggs, milk, vanilla, and butter.
- Fill. Combine gently, fold in most of the chips, and fill the cups almost full.
- Bake. Bake five minutes at 425 degrees F, then fifteen minutes at 350 degrees F.
Notes
Substitutions: Buttermilk replaces milk and oil replaces butter.
Tips: Mix gently and bake in two stages.
Storage: Two days at room temperature, five days refrigerated, or two months frozen.
Nutrition is calculated for one muffin.