This weekend I decided to attack a new type of bakery item. I’ve made cakes before (mostly from a box…except for the TWO, count ‘em, TWO pound cakes that I made.) I’ve also made cupcakes and brownies (also from boxes.) In a moment of inspiration (or hunger…or insanity) I decided to try to make chocolate chip muffins. Why that idea hit me, I haven’t a clue, but with that idea came the next challenge for Miriam and her mixer.
Once again my KitchenAid Artisan Mixer took care of all of the stirring work for me. I shifted speeds from stir to level 6 with a swish of my hand. Just like a professional baker would, I’m sure.
Before mixing:
Moments later, when I truly appreciate having a mixer than can do all the mixing for me:
And here is the final product:
I’m including the recipe I followed below, but I’d definitely make a few changes next time around. These muffins came out more scone-like in flavor than muffin. I’d add a little more sugar next go-around. For some reason the tops of the muffins didn’t brown the way I thought they would – probably because I need to use butter instead of canola oil or something. I think that will help make the muffin a little more moist as well. I found this great recipe from Eat at Home that I might try next time.
But if you’re looking for a not-as-sweet version of a Chocolate Chip Muffin, this one will work.
Chocolate Chip Muffin Recipe
Chocolate Chip Muffins
(makes 12 )
Ingredients:
2 cups flour
½ cup sugar
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cocoa powder
1 cup milk
1 egg
1/3 cup canola oil
1 teaspoon vanilla
¾ cup miniature chocolate chips
Directions:
1. Preheat oven to 400°F.
2. Spray a muffin pan with cooking spray, or line with paper muffin cups.
3. In a large bowl combine flour, sugar, brown sugar, baking powder, salt, and cocoa powder.
4. In another medium bowl combine milk, egg, canola oil, and vanilla.
5. Add to liquid mix to flour mixture. Stir just until moistened.
6. Stir in chocolate chips until just blended.
7. Spoon mix into muffin cups, filling to about ¾ full.
8. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pans on for 5 minutes, then remove from pans and cool completely on wire rack.
they look good!
helpful hints–remember to not overmix muffins or they’ll come out tough. That’s why the directions say to stir until just moistened.
also, it looks like you’re using a dark, non-stick pan. usually, you’re supposed to lower the temp and bake an extra 5-10 minutes for those pans so they will bake evenly.
Hi Denise,
Thanks for the tips – I suspected you might be able to point me in the right baking direction.
Miriam
I hope you took it as hints, and not criticism, because that’s how I meant it. I tried rewording it several times but couldn’t get it right. Sorry it sounded so blunt.
Don’t be silly.
As I was pulling the muffins out of the oven, I even thought to myself “I bet Denise would know why these aren’t brown.” LOL.
lol.
It could be they are only supposed to have a “blonde” color, too.
Blonde muffins? Who ever heard of such a thing. *scoff* LOL.
Going to try cornbread again this weekend. Last weekend was epic fail.
do not use mixer for cornbread–only mix until moistened. very important to preheat pan in oven–my Southern grandma taught me how to make cornbread.
She didn’t make hers sweet, so I always add sugar because I like mine sweet.
Don’t use mixer for making biscuits either.
UPDATE: Hand mixed my cornbread today. THE BEST CORNBREAD EVER! Hoping to get permission to share the recipe.
wow! I hope you get permission and can share!
Oh my gosh those look so yummy!!! I;m gonna have to try this recipe!! I am a new follower from over at Pitch It to Me!
Those look really tasty. Thanks for sharing!
Hmm I’ve never made a baked good with oil. I use margarine instead of butter though. I have muffin mix, perhaps I’ll make muffins tonight. (I’m a box baker too LOL)
These look yummy! And thanks for all the little pointers Denise. I didn’t know that about the dark nonstick pans.