Breakfast chocolate chip muffins

Certain mornings call for a jumbo muffin(s) and big mug of coffee by a sunny window. And mind you, it cannot be any regular-hurried-careless coffee, it has to be really really good aromatic coffee.

I’ve been looking for a good all purpose muffin recipe for the longest time. The one with a beautiful crunchy top and a lovely moist crumb. And this recipe fits the bill perfectly. Throw in a good measure of dark chocolate chips that melt beautifully after baking and you are all set.

I learnt two important things while baking these muffins:

1. DO NOT overmix the batter. No beating, no use of whisk. A good rubber spatula or wooden spoon would be your best bet
2. The extra baking powder helps the muffins rise and form those beautiful dome tops that we totally dig

PS: These muffins have rocked my Monday morning.

Recipe (From Joy of baking)


113 gms of unsalted butter
160 ml of milk
260 gms of All purpose flour
135 gms of granulated white sugar
2 large eggs
1 tsp of vanilla extract
2 1/2 tsp of baking powder
1/4 tsp of salt
1 cup dark chocolate chips (I used Morde)


Mix the flour, sugar, baking powder, salt and chocolate chips in a bowl. In another bowl, lightly whisk two eggs, add vanilla and the milk. Gently fold the wet ingredients into dry with a rubber spatula along with the melted butter and mix until all ingredients are combined well (Do not over beat the batter, it will result in tough muffins).

Using an ice cream scoop, fill the batter evenly in muffin liners and bake for about 15-20 minutes at 190 degree celsius or until toothpick inserted comes out clean. Let the muffins cool completely and enjoy with coffee.


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