Perfect for breakfast, brunch or as snack, muffins are deliciously soft with moist and they are super easy to make. This tasty recipe with vanilla and chocolate chips will emanate a lovely scent.
Let’s see how to bake them in S series equipped with Pastrybake chamber, in which heat is perfectly balanced and grants our unique “push” from the floor, for a perfect leavening of the product during baking process.
INGREDIENTS – (for ca. 20 muffins)
530g plain flour
265g granulated sugar
40g acacia honey
300g butter
240g whole milk
16g baking powder
290g eggs
133g chocolate chips
4g salt
Vanilla to taste
S series heat – Pastrybake chamber – Dual-Power™ mode 205°C, 50% top and 55% floor – Delta-Power™ top 12%, floor 6%
How to Make Chocolate Chip Muffins
- Sift the flour and the baking powder. Using a planetary mixer with the leaf beater, mix the butter till to 24°C with sugar at medium speed, then add the honey.
- Beat in the eggs in 4 times, adding salt only in the end. Mix until the batter is well combined.
- Mix half of the milk with 1/3 of flour by hand with the help of a spatula, then add the rest of the milk with another 1/3 of flour and the vanilla extract.
- Add in the remaining 1/3 flour and the chocolate chips, gently folding them in.
- Set S series Pastrybake chamber for baking: Dual-Power™ mode 205°C, 50% top and 55% floor – Delta-Power™ top 12%, floor 6%.
- Put the muffin batter in a pastry bag and fill the muffin cups almost till the end.
- Put the filled muffin cups on the perforated aluminium tray, then bake.
How to cook Muffins
- After 3 minutes, reduce the heat in the oven to 185°C for 20 to 25 minutes, according to the size. Open the steam discharge valve 5 minutes before the end.
- Check that the muffins have the desired level of baking then remove from the oven.
How to store Muffins
Muffins can be stored in a cool and dry place at room temperature on a cake-stand with dome for 2-3 days.
Muffins freeze well once baked, whether it is not recommended to freeze the muffin batter.
