What is your favorite type of muffin? Prince Charming loves Chocolate Chips, so when he learned that June was National Dairy Month, and this month’s featured Iron Chef Challenge Ingredient was Milk, it wasn’t long before he demonstrated that he could easily rival Legend in the lengths he would go to for a treat!
Prince Charming knew that Taunton Press had recently sent me some amazing cookbooks to review and give away to my readers (be on the lookout for these!) – so, he snuck into The Paper Palace when I wasn’t around and made off with the loot like a bandit! Shortly thereafter, I found him immersed in an amazing book – Absolutely Chocolate – where he was busy marking page after page of “must try” recipes. But – after coming across their Chocolate Chip Muffin recipe – he decided we must make muffins for the Iron Chef Challenge!
Now, if there is one thing I have learned over the years, it’s that Prince Charming has impeccable taste when it comes to chocolate – so I didn’t make him plead too hard! We made a few modifications to the original recipe, then baked at night when the temperatures had cooled down. I must say – he picked a fabulous recipe! The next time you’re looking for a dessert that kids (and princes) of all ages will love – particularly desserts that pair perfectly with milk – treat your family to a batch of delicious Chocolate Chip Muffins!
3 ½ Cups (1 Pound) Unbleached All-Purpose Flour
4 Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 ½ Cups Granulated Sugar
10 Tablespoons (5 Ounces) Unsalted Butter, Melted and Cooled Slightly
1 Cup Whole Milk at Room Temperature
1 Cup Crème Fraiche at Room Temperature
2 Large Eggs at Room Temperature
1 Large Egg Yolk at Room Temperature
1 Teaspoon Pure Vanilla Extract
2 ½ Cups Chocolate Chips
1. Position a rack in the center of the oven and preheat the oven to 350 degrees.
2. Butter the top and insides of your muffin pan to prevent the muffins from sticking.
Note: We used a large muffin pan (yield: 8 muffins) but you could also use a standard 12-cup muffin tin for this recipe.
3. Sift the flour, baking powder, baking soda, and salt together in a large bowl, and mix well.
4. Combine the sugar, butter milk, crème fraiche, eggs, egg yolk, and vanilla, using the whisk attachment at a medium-high speed.
5. Switch to the paddle attachment and fold in, at low speed, the dry ingredients into the wet, and fold gently with the paddle attachment until the dry ingredients are mostly moistened. Note that the batter should still be lumpy, and there should still be quite a few streaks of dry flour showing at this stage.
6. Fold in 2 cups of chocolate chips until just combined. Don’t over mix – the batter should still be lumpy. Note: You will use the remaining ½ cup of chocolate chips in Step 8.
7. Evenly distribute the batter into the muffin tin(s). If you want an oversized muffin top, fill each cup to the top of the rim.
8. Evenly divide the remaining chocolate chips on top of the muffins, pressing them into the batter until just covered.
9. Bake for 20 minutes, rotate, then 15 minutes more – until the muffins are golden brown and spring back lightly when you press the middle.
10. Let the muffin tin cool on a rack for 15 to 20 minutes. Use a table knife to separate the muffin tops if necessary, then invert the pan and pop out the muffins.
Serve them muffins while hot!
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