Bakery Style Chocolate Chip Muffins （try try )

Every one of it....Tall & Proud muffins ...... just the way i like it !!!  

Ingredients :

(A) Dry ingredients
- 330g (3 cups) plain flour
- 4 tsps baking powder
- 1 tsp salt

(B) Wet ingredients
- 2 eggs, at room temperature
- 225g (1 cup) sugar (I reduced to 170g)
- 236ml (1 cup) milk, at room temperature
- 118ml (1/2 cup) vegetable oil
- 1/2 tsp pure vanilla extract

Chocolate chips
- 160 to 180g (1 cup semi-sweet chocolate chips - I used mini ones)

Method :

1. Preheat oven to 220°C (425°F). Lightly grease muffin tins, including the rims.

2. Whisk (A) briefly in a bowl to mix.

3. Mix (B) in a medium bowl - eggs and sugar first, followed by the rest.

4. Add (B) to (A). Fold gently to combine - using either a spatula or spoon - until no streaks of flour remain. The batter should look lumpy and thick.

A tip on folding:
- We want to combine the ingredients in as few strokes as possible. The less we handle the batter, the fluffier the muffins. Start folding in long, broad strokes, scraping the ingredients from the bottom of the bowl in an upward motion.

5. Sprinkle in the chocolate chips and fold in 2 to 3 strokes to combine.

6. Spoon batter into prepared muffin tins all the way to the brim.

7. Important step: bake at 220°C for the first 5mins and then turn the temperature down to 190°C for another 20-25mins. Those first 5mins will provide that crucial rise to help produce those beautiful domes. After the muffins are done, allow them to cool for 10mins in the tin before removing. For minimal clean up, use muffin liners, which i did.

Note :  The recipe above is actually done in a standard muffin pan. Take note of the time. If using IKEA pan (which is much smaller) and liners like i did, follow exactly as recipe. Only the SECOND HALF of the baking time is reduced to 12-15 minutes, once you turn down the temp to 190'C.