[Yum, it’s so delicious – Chocolate chip muffins]

choc-chip-muffins.jpg

From Lisa Yockelson’s Chocolate Chocolate (page 156)

Today I have a confession to make.
I did say that ChocolateChocolate doesn’t appeal to me because
I did think that there were too many similar recipes; making the reading a bit confusing but
I did buy it and
I did like the cover, design, writing and pictures but
I did/do still think there are far too many junk chocolates added to the cakes and bars but then
I did make one recipe and another
And now I do love this book (well at least for the recipes that don’t call for sugar saturated chocolate bars).

The recipes are trustful. You can’t go wrong: well explained, accurate measurements (even if it’s in cups and spoons).
This book is now a favourite although I won’t try all the recipes (especially the ones with chopped chocolate bars added or the ones loaded with shredded coconut).

To tell the truth, I was still unsure about my book choice when I received the book from amazon, but when I made the flourless bittersweet chocolate cake I slightly changed my mind. Maybe it wasn’t as bad.
Though the true révélation was when I made the chocolate chip muffins. A pure killer recipe.

Chocolate chip muffins are the type of food I wouldn’t eat as a child. I would always go for madeleines and sablés, but certainly not for muffins – not enough fashionable at that time to be sold in France.
Now I crave muffins – not as big as a piece of cake but equally delicious (to say the least).
Though I’m always scared when buying a muffin – it is going to be too dry or too cakey?
With Lisa’s muffins, you really don’t have to worry. They’re perfect.

Giant chocolate chip muffins
These muffins are just delicious. The crumb is fine and light and you have chocolate chips at each bite.
They keep well for 3 days – though I love them still warm from the oven, but the big bonus is that you can freeze them baked for up to a month!

Chocolate chip muffins

makes 14

2 cups flour
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 cups chocolate chip (or a mixture of dark chocolate chips and milk chocolate chips)
160g butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 1/2 tsp vanilla extract
3 large eggs
250ml milk

Preheat the oven to 190°C.
Sift the flour, baking powder, baking soda and salt into a bowl. In another bowl, toss the chocolate chips with 1 tablespoon of the flour mixture.
Cream the butter with an electric mixer on medium speed for 3 minutes. Add the granulate sugar and beat for 2 minutes; add the light brown sugar and beat for a further 2 minutes. Mix in the vanilla extract and beat in the eggs, one at a time.
Still beating – on low speed – alternately add the flour mixture (in 3 times) and the milk (in 2 times).
Stir in the chocolate chip and divide the batter between 14 muffin cups.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre of a muffin comes out clean.
Place the muffin pan onto a wire rack and allow to cool for 20 minutes. Then remove the muffins from the pan and serve.

PS. Congrats to Sam that got oven 2000$ of pledges!
‘Now Sam you can relax and have bite’ says Lapinou…