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.
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 )
2 cups flour
½ cup sugar
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cocoa powder
1 cup milk
1/3 cup canola oil
1 teaspoon vanilla
¾ cup miniature chocolate chips
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.