Bakery Style Chocolate Chip Muffins (Step by Step Pics)

Kids are always fascinated with these bite sized chocolate chips may that be in the form of cookies,muffins or any other treats.They love these a lot and the chocolate chip cookies that I posted long back is one of their favorite too.I hardly buy chocolate chip cookies from store and make these at home with kids help.They love to garnish them with chocolate chips as per desires.I had tried chocolate chip muffins in the past but this is just the BEST among all those chocolate chip bakes so far.Don't they look plump and cute??

When I say so,there must definitely be something right?? Yes...I have made these muffins two months back for the first time and kids loved these so much that I have already baked them thrice.These are very soft,delicious and filling muffins.The size of these muffins are huge and one muffins is good enough for a kids snack.they get to bite lot of chocolate chips too.They don't need any frosting and if your kids love a quick filling breakfast then this can be added to the list as these are made with wheat flour.Do try these out,am sure they will never ask you to buy chocolate chip muffins from bakeries any more.

Preparation time~15 minutes
Cooking time~ 25 minutes
Serves~12 large muffins
Ingredients
wheat flour 2 1/4 cup
baking powder 1tbsp
baking soda 1tsp
chocolate chips 1 1/4 cup
cooking oil 1/2 cup
milk 1 cup
eggs,at room temp 2
vanilla extract 1tbsp
granulated white sugar 1 cup
salt 1/3 tsp

Method

• Pre heat oven to 425 degrees F and line a 12 muffin tray with oil or butter.Keep aside.
• Sift the flour,baking powder,baking soda,salt twice and keep ready.Add in the chocolate chips(reserve two table spoon of chocolate chips for garnish,which I missed doing).
• In another bowl,beat the eggs until foamy.Add the granulated white sugar and beat again for two minutes.The mix doubles in volume and sugar is dissolved,the egg mixture turns pale then add milk,oil and vanilla extract.

• Fold the flour-chocolate chips mixture in three additions until well combined.If the batter looks very thick,then add one or two more tbsp of milk and get the consistency right.
• Add spoonful of batter in the muffin tray and the batter will be more than 3/4th full(If you plan to use liners then you can do that but in that case you may get more than 12 muffins).Add the reserved chocolate chips if using at this point to garnish the top of the batter.
  
• Tap the tray on the counter once or twice.Place in oven and bake for five minutes.Then,reduce the oven to 375 degrees F and continue to bake for 13-15 minutes or uuntil the tooth pick inserted in the center comes out clean and the sides look slightly browned.
• Cool on wire rack for 10 minutes and then gently scoop out the muffins from the tray .Cool completely and serve with a cup of milk/tea/coffee.

NOTES
* The recipe is adapted from here but slightly modified. 
* These muffins taste delicious on the day of bake but they can be stored for 3-5 days.
* You can use all purpose flour(maida) too  instead of wheat flour.I have used Ashirwaad atta(wheat flour).
* You can use butter for a richer taste and flavor.If using butter,then use 8tbsp or 1 stick or 113gms of butter.Melt and use just like have used cooking oil.

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