Toasted Vanilla Chocolate Chunk Muffins
By Eat More Chocolate Team Breads & Muffins Breakfast Baking
April 15, 2015
These are by far the fluffiest and softest muffins I've ever had - and the flavor is mind-blowing!
- Yields: 12 Servings
Directions
Toast and grind vanilla bean according to these directions.
Whisk all of the dry ingredients in a large bowl.
Add in all of the wet ones and mix with an electric wire whisk until combined and free of lumps. Don't worry, this batter is almost impossible to over mix, so keep on whisking until batter is smooth.
Add in toasted vanilla powder and chocolate chunks and mix again.
Now, this is important. If you want bakery style muffins (aka tall high doomed ones), do spoon batter into rigid metals tinis (no silicone moulds or paper cases) and fill a little bit over 3/4.
Bake at 220ºC for the first 10 minutes and lowder the temperature to 180ºC and bake for 10 minutes londer or until a toothpick comes out clean when inserted in the center.