Скачать или смотреть Bakery-Style CHOCOLATE CHIP MUFFINS | Perfectly Moist & Fluffy Chocolate Chip Muffins

Bakery Style High Dome Chocolate Chip Muffins:
Makes 6 muffins

✅Ingredients:
90 grams milk, lukewarm (leaning towards almost room temp)
1 teaspoon vinegar
100 grams caster sugar
100 grams light brown sugar
55 grams sour cream, room temperature
1 teaspoon vanilla extract
1 egg (approx 50 grams), room temperature
200 grams all purpose flour or plain flour
1 + 1/2 teaspoons baking powder
1/4th teaspoon salt
80 grams brown butter, cooled to room temperature
175 grams chocolate chips + extra for topping on muffins before baking

Notes:
1. Make the brown butter first as it needs to cool down thoroughly before adding to the muffin batter. For 85 grams, you'll need about 110 grams butter as the water content in the butter evaporates as you heat it. You can also just use 85 grams plain melted butter but the brown butter really transforms the flavour of these muffins!

2. Once you've prepared your muffin batter, let it rest in the refrigerator for about 30 minutes. This helps the gluten to relax, the butter to firm up and the muffin batter to turn cold. When this cold batter hits the hot oven, the muffins get the "oven spring" that gives it the high domes.

3. About 15 minutes before you're ready to bake your muffins, preheat your oven to 220 Celsius or 425 degrees Fahrenheit.

4. Place the muffin liners in alternate cavities in the muffin tin and grease the tops of the muffin pan so that the muffin tops don't stick to them.

5. Bake the muffins at 220 C / 425 F for 5 minutes then turn down the heat to 180 C / 350 F and bake for another 21-22 minutes or until a skewer / knife / toothpick inserted in the centre comes out clean

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