Bakery style chocolate chip muffins!

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I think that I make the best muffins in the whole world. I’m Beth and I’ve been dubbed the muffin expert. I’m going to walk you through the process of how to make my famous chocolate chip muffins. We’re going to assemble the batter. Getting everything ready. And my sneaky little ingredient that I like to put in there is just a little dash of nutmeg. It really makes the muffin taste so good. All right, once you get everything going, you’re going to whisk your batter together and then slowly add your dry ingredient. I want to show you what your chocolate chip muffin batter should look like. Gently folding. I’m scraping the bottom and scraping the sides. And it’s gonna be thick. Like people are like, “Beth, is this is this right?” Yes, this is right. You need a thick batter in order to to have your muffins dome. So, I’m using mini chocolate chips. And I’m just going to keep stirring these in. It is It is super duper thick. I mean, I don’t want to say it’s as thick as cookie dough, but it’s kind of similar. But you just kind of want to fold until you don’t see any more flower pockets. And now, what you’re going to do is you’re going to rest this batter for 15 minutes. right here on your counter. Okay. While your batter is resting on the counter for 15 minutes, you’re going to preheat your oven 425°. And the reason why we do a high heat start is it helps set the outer surface of the muffin, creating a dome. So, we do that for 7 minutes at 425 and then we lower down for 350 for the remaining bake time. Don’t forget, you’re going to do the every other method with your muffin liner so that your muffins have um space to spread and dome without running into their neighbors. I like to start with my big scoop. I do a heaping scoop of the big scoop. Okay. See, it’s already got a good dome on it. Now, I’m going to go back in with my regular 2 Tbsp scoop and fill up some of these that need more batter. This one was quite full, but the other guys, they need a little help. And some people are like, Beth, that’s too much batter. No, that is perfect. That’s what you want it to look like before it goes into the oven. Now, you can see why it’s important to have a thick batter because I wouldn’t be able to do this with a runny batter. the batter would just run all over the place. Their batter needs to be thick. So, it’s going to create a little dome before it goes in the oven to create a bigger dome. All right. Now, to enhance our final presentation, you’re going to take more chocolate chips or whatever. If it was blueberries, you’d put more blueberries on top. You’re going to put more chocolate chips on. And now for the sanding sugar. And it, you know, it kind of gets a little messy everywhere. Like, I find lots of sugar on my floor. Look at that, guys. A big bakery style muffin you can make in your own kitchen using a regular size muffin pan.

KAYNAK