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Crunchy Top Chocolate Chip Muffin







 

RECIPE

Yield: 12 x muffins



DRY MIXTURE

330g Plain flour (all purpose flour)

10g Baking powder

3.5g Baking soda / bi carb soda

110g Caster Sugar

70 g Light Brown Sugar

2 g Salt


WET INGREDIENTS

225 Full cream milk

55g Unsalted butter, melted

70g Vegetable oil

100g Eggs ( 2 medium eggs)

1 tsp vanilla extract


180 g Milk chocolate Chips


FINISHING

Demerara Sugar




 


Method

1. Heat oven to 175C.

2. Mix all the dry ingredients together in a stand mixer bowl. Meanwhile in a separate bowl, whisk the room temperature milk, melted butter, eggs and oil together until well combined.

3. Mixing over low speed with a paddle attachment, gradually stream in the wet ingredients into the dry mixture. Once all the wet ingredients are added, continue to mix until the ingredients are well incorporated.

4. With the help of an ice cream scoop or a spoon, scoop the batter evenly among the 12 cavities in the muffin tray that has been pre lined with muffin patty pan. Fill the batter all the way up with approximately 10 mm gap from the top.

Sprinkle the top with some demerara sugar.

5. Bake in the pre heated oven for approximately 25 minutes or until the top starts to turn golden brown in colour and when tested with a skewer, it comes out clean.

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