Ingredients
- 400 grams fresh strawberries
- 150 grams of sugar, or to taste
- 1 teaspoon lemon juice
Do you want to bake those bakery style double/triple chocolate chip muffins at home?
Then you have come to the right place. These bakery style chocolate chip muffins are flavoured with a deep chocolate flavour and are filled with some extra chocolate chips in it to enhance the flavour. I have used bittersweet and semi-sweet chocolates in this recipe just to enhance and balance the chocolate flavour.
Try this recipe for your family and friends and you will stop buying these big size muffins from a bakery, as they are super easy to bake.
So let’s jump into the recipe.
Ingredients:
- 1/2 Cup All Purpose Flour
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2/3 Cup Bittersweet Chocolate
- 1/2 Cup flavourless Oil
- 2/3 Cup Brown Sugar
- 2 Eggs
- 2 Teaspoon Vanilla Extract
- 1/3 Cup Plain Curd/Yoghurt
- 1/2 Cup Semi-Sweet Choco-Chips
BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE
Method:
- Pre-heat the oven to 180ºC or 350ºF. Line a muffin tin with 9 paper liners, or you can grease it directly too.
- In a bowl sift your dry ingredient; All-purpose flour, cocoa powder, baking soda and salt.
- Add your semi-sweet chocolate chips in the dry mixture and mix well. Keep this aside.
- In another bowl take your bitter- sweet chocolate and melt it in microwave or double boiler.
- Once the chocolate melts, let it cool and add all the remaining ingredients in it. Oil, Vanilla extract, sugar, eggs and curd/yoghurt.
- Mix all these properly with a wire whisk.
- Once mixed, add the dry mixture to this wet mixture. Mix gently with a spatula. Do not over mix.
- Pour the batter in the muffin liners, filling them till the top, as we are looking for big size muffins.
- Bake these for about 17-18 minutes in a pre-heated oven. Do not over bake as they will be dry.
- Take them out once they are done, and place them on a wire rack to cool.
- The muffins will be soft from the outside and that is ok.
- Once cool store them in an airtight container for up-to 3-4 days.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
Ingredients:
1 cup or 120 grams whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon powder
1 to 2 pinch of cinnamon powder for sprinkling
one pinch salt
1/2 cup warm water
1/2 cup powdered or grated jaggery
1 large apple or 2 medium sized apples (peeled, Cord and chopped)
1/2 tablespoon vinegar
1/2 teaspoon vanilla extract
3 tablespoon olive oil or any neutral flavored oil
Method
1. First of all pre-heat your oven to 1 80°C or 350°F.
2. Then line a muffin tray with muffin liners
3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside
4. Then rinse, peel core and chop the apple.
5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved
6. Then add vanilla extract and oil and again mix it very well.
7. Now add vinegar and again mix well.
8. Add the dry ingredients now
9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency.
10. Finally add the chopped apples.
11. Now again with light hands mix the apples with the batter.
12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins.
13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean.
14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack.
15. Serve these muffins warm or as a tea time snack with milk, tea or coffee.
16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
- Cool your muffins to room temperature.
- Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
- Place your muffins in an airtight container like a ziploc bag to keep air out.
- Frozen muffins will stay good for up to 3 months.
To Thaw
- Let your muffin thaw at room temperature. (Take about 30 minutes.)
- Microwave for about 30 seconds.
Yes, I know, it’s happened to me too may a times.
You meant to make a Christmas Cake in early October, feed it weekly with brandy or rum, let it mature, bake it on or before the big day– and guess what, you didn’t! All is not lost though. There is a very simple homemade version for those who didn’t get time to do all the chores or are fearful of making one for the first time, and it’s also extremely good. It’s a no failure recipe and makes a yummy rum-fruit xmas came.
Here’s the full recipe with the video description.