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Muffins aux pépites de chocolat - En-tete

Chocolate Chip Muffins

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5/5 (13)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Afternoon snack
Cuisine: American
Servings: 12 muffins
Author: Marc Winer

Ingredients

Dry Ingredients

  • 284 g all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 200 g granulated sugar
  • 0.5 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 120 ml sour cream full-fat, at room temperature
  • 2 teaspoons vanilla extract
  • 60 ml sunflower oil
  • 56 g butter unsalted, melted
  • 180 ml whole milk, at room temperature

Chocolate

  • 230 g mini dark chocolate chips

Topping

  • Mini dark chocolate chips, for topping
  • 25 g coarse sugar or raw cane sugar crystals optional

Procédé

Dry Ingredients

  • Sift the flour, baking powder and baking soda into a large bowl.
    284 g all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon baking soda
    Muffins aux pépites de chocolat - Tamiser la farine, la levure chimique et le bicarbonate dans un grand saladier.
  • Add the sugar and salt.
    200 g granulated sugar, 0.5 teaspoon salt
  • Whisk to distribute them evenly.

Wet Ingredients

  • In a medium bowl, combine the eggs, sour cream, vanilla, oil, melted butter and milk.
    2 large eggs,, 120 ml sour cream, 2 teaspoons vanilla extract, 60 ml sunflower oil, 56 g butter, 180 ml whole milk,
    Muffins aux pépites de chocolat - Dans un saladier moyen, mettre les œufs, la crème aigre, la vanille, l'huile, le beurre fondu et le lait.
  • Whisk until the mixture is completely smooth.
    Muffins aux pépites de chocolat - Fouetter jusqu'à ce que le mélange soit parfaitement lisse.

Batter

  • Pour the wet ingredients into the bowl of dry ingredients.
    Muffins aux pépites de chocolat - Verser les ingrédients liquides dans le saladier des ingrédients secs.
  • Gently whisk, just until no streaks of dry flour remain.
  • Stop as soon as the batter is combined, without overmixing: a few small lumps may remain; they disappear as you fill the liners.
  • Gently fold in the mini chocolate chips.
    230 g mini dark chocolate chips
    Muffins aux pépites de chocolat - Incorporer délicatement les mini pépites de chocolat.

Resting

  • Cover the bowl.
  • Let the batter rest for 30 minutes while the oven preheats.

Oven and Pan

  • Preheat the oven to 220°C.
  • Line the 12 cups of a standard muffin pan with paper liners.
    Muffins aux pépites de chocolat - Garnir les 12 empreintes d'un moule à muffins standard de caissettes en papier.

Filling

  • Divide the batter among the liners using an ice cream scoop of about 60 ml or a large spoon, filling them all the way to the top.
    Muffins aux pépites de chocolat - Répartir la pâte dans les caissettes avec une cuillère à glace d'environ 60 ml ou une grande cuillère, en les remplissant jusqu'en haut.
  • Do not stir or press down the batter once it is in the liners.
  • Sprinkle a few mini chocolate chips over the top of each muffin, and be generous: they spread apart as the muffins rise.
    Mini dark chocolate chips,
    Muffins aux pépites de chocolat - Parsemer le dessus de chaque muffin de quelques mini pépites de chocolat, généreusement : elles s'écartent quand les muffins gonflent.
  • Sprinkle generously with coarse sugar, if desired.
    25 g coarse sugar or raw cane sugar crystals
    Muffins aux pépites de chocolat - Saupoudrer généreusement de gros sucre, si désiré.

Baking

  • Bake for 5 minutes at 220°C.
  • Without opening the oven door, lower the temperature to 180°C.
  • Continue baking for 8 to 15 minutes, starting to check at 8 minutes.
  • Check for doneness: a toothpick inserted in the center should come out clean, apart from any traces of melted chocolate, and the tops should spring back when pressed.
  • Let the muffins cool in the pan for 5 minutes.
    Muffins aux pépites de chocolat - Laisser refroidir les muffins 5 minutes dans le moule.
  • Turn them out onto a wire rack.
    Muffins aux pépites de chocolat - Les démouler sur une grille.
  • Ideally, serve warm.

Notes

The secret to the dome: fill the liners all the way to the top, let the batter rest, then start baking in a very hot oven. Resting gives the flour time to hydrate: the batter gains the strength to rise high and trap the gases from the leavening. The initial heat gives the leavening a boost and sets the edges, which forces the batter to rise upward instead of spreading out.
A wide dome rather than a peaked one: for broader tops with nicely golden edges, preheat to 200°C, bake for 5 minutes, then lower to 190°C without opening the door and continue baking for 13 to 15 minutes.
Baking time: depending on your oven, baking after the temperature drop can take anywhere from 8 to 15 minutes. Start checking with a toothpick at 8 minutes: overbaked muffins dry out.
Chocolate: mini chips distribute more evenly through the batter. If you use regular-size chips, which tend to sink to the bottom, take 1 tablespoon of the flour mixture and toss the chips in it before folding them into the batter. Any chocolate works: dark, semisweet or milk. If you can't find mini chips, coarsely chop a bar of dark chocolate, or regular chips, into small pieces.
Sour cream: this means American sour cream, a thick, tangy, full-fat cream. In Germany, Schmand or saure Sahne is a close match. Greek yogurt also works as a substitute.
Flour: American all-purpose flour corresponds to T55 in France and Type 550 in Germany. Weighing it is the most accurate method: too much flour is the number one cause of dry muffins.
Don't reduce the sugar: it holds in moisture and keeps the muffins soft. Don't overmix the batter either, or the gluten will make the crumb tough.
Add-ins: you can add up to about 120 ml of chopped walnuts or pecans, or dried fruit.
Storage: they're best warm, and they stay soft the next day. They freeze very well for up to 3 months in a tightly sealed freezer bag.
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