Vanilla Chocochip Muffins
These Eggless Vanilla Chocochip Muffins are tall, super moist, light and airy delights that just melt away in mouth.
Equipment
- Muffin Tray
- Tulip Muffin Liners
Ingredients
- 2½ cups All-purpose Flour or Maida
- 120 grams Chocochips (mix of milk and dark or just milk) roughly ¾ cup
- 1 cup Sugar
- 2+1 tbsp Brown Sugar
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- ¼ cup Melted Butter
- ¼ cup Oil
- ¾ cup Milk
- ¾ cup Curd or Yoghurt
- 2 tsp Vanilla Essence
- ½ tsp Salt
Instructions
- Sieve plain flour, baking powder, baking soda and salt in a bowl
- To this add the chocochips and mix well.
- If the granulated sugar is too coarse, just pulse grind in mixer. Do not ground too fine.
- In a separate bowl, add milk and yoghurt and mix well using a whisk.
- To this mixture, add sugar, 2 tablespoons of brown sugar, vanilla essence, melted butter (at room temperature), oil.
- Mix the wet ingredients thoroughly using a whisk till the sugar is fully incorporated.
- Now add half of the flour mix to the liquid and mix gently using cut and fold method.
- Once the flour is incorporated, add the remaining flour mix and mix gently using the cut and fold method till the batter comes together.
- Cover the batter with a cling film or a plate and refrigerate it for 30 to 45 minutes.
- Pre-heat the oven to 220 degree Celsius. In the meanwhile arrange the tulip muffin liners in muffin tray. If you are not using muffin liners, you could grease the muffin tray with some butter and then dust with some plain flour.
- Using an ice-cream scooper, fill the batter in the muffin liners. The batter is to be filled to the height of the cavity in the muffin tray.
- Fill the batter in 12 equal portions. Now sprinkle some additional chocochips on top and a pinch of brown sugar on each muffin.
- Place the muffin tray in the middle rack of the oven and bake for 5 minutes at 220 degree Celsius.
- Now reduce the oven temperate to 190 degree Celsius and continue baking for another 15-18 odd minutes or till the toothpick comes clean when pricked through the muffin.
- Take the muffins out of the tray after 5 minutes and cool it on a cooling rack.
Notes
- Using a mixture of oil and melted butter yields super moist and soft muffins.
- Use a hand whisk to mix the ingredients as it is important not to overmix the batter. If you are using the electric mixer, use only for the wet ingredients.
- Refrigerating the batter for sometime before baking and baking the muffins at high temperature initially for 5 minutes helps with the rising of muffins.
- This same recipe works well for blueberry muffins too. Just replace the chocochips with fresh blueberries.
- Sprinkling of brown sugar on top yields a beautiful crunchy and golden crust.
- Do not open the oven door in between while baking, as this could alter the over temperature and the muffins could sink.
- Make sure not to bake the muffins for too long, as it would make the muffins dry. Bake just till the toothpick comes clean.