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- Dish type
- Mini cakes
- Chocolate muffins
- Chocolate chip muffins
A muffin that makes you want to sit down, read a relaxing book and rest. Also great to decorate with kids.
Tyne and Wear, England, UK
68 people made this
IngredientsMakes: 12 muffins
- 200g caster sugar
- 200g butter
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 250g chocolate chips
- 200g self-raising flour
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat the oven to 175 C / Gas 3 1/2.
- Cream the sugar and butter together until light and fluffy. Add the eggs, vanilla extract, cocoa powder and chocolate chips and whisk until smooth and no lumps. Sift in the flour. Place in a 12 holed silicone muffin tray.
- Bake in the oven for 20 minutes. Leave to cool and decorate if needed.
Reviews & ratingsAverage global rating:(4)
Reviews in English (6)
Very easy to make and very good to eat!-15 Dec 2010
this is a cupcake recipe-14 Aug 2010
thanx hope it works well!-19 Aug 2010
Golden Chocolate Chip Muffins
White whole flour adds a nutty sweetness to these luscious chocolate chip muffins.
- 8 tablespoons (113g) butter, softened
- 1 cup (198g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/8 to 1/2 teaspoon extra-strong flavor, optional*
- 2 large eggs
- 1/2 cup (113g) milk
- 2 cups (241g) King Arthur White Whole Wheat Flour
- 2 cups (340g) chocolate chips , for topping
*Add a little extra zing to your muffins with a complementary flavor: cinnamon and coconut extra-strong flavors are both good choices. Start with 1/8 teaspoon, adding more to taste.
Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a 12-well muffin pan.
Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you're using it) until fluffy.
Beat in the eggs, then stir in the milk.
Mix in the flour, then the chocolate chips.
Perfect your technique
Golden Chocolate Chip Muffins
Spoon the batter into the muffin cups they'll be quite full. Sprinkle each muffin with a little sparkling sugar.
Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).
Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.
Ingredients in Chocolate Chip Muffins
Besides flavor and texture, you’ll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-stylechocolate chip muffins!
- Flour: Flour is the foundation of these chocolate chip muffins muffins we need a thick batter to hold all of the chocolate chips.
- Baking Powder & Baking Soda: A lot of leavener is required to create a significant rise against all of the wet ingredients.
- Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. You’ll never go back!
- Vanilla Extract & Salt: Both are used for flavor.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: I began adding a touch of sour cream to this batter. It helps keep the muffins extra moist and I highly recommend it!
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note.
- Milk: Milk adds plenty of moisture and lightens up the crumb.
- Chocolate Chips: These wouldn’t be chocolate chip muffins without chocolate chips!
- Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
Bakery Style Chocolate Chip Muffins (video)
A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning!
I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. Breaking off that large, crispy muffin top and taking that first bite is heaven to me. When I was a kid, I would only eat the tops of my muffins and it used to drive my mother crazy because she though it was so wasteful. But, the bottom just couldn’t compare to the top. This reminds me of that Seinfeld episode back in the 90’s where Elaine had the idea of a store just selling muffin tops. I know I totally dated myself with the last reference, but I hope some of you know what I’m talking about or else I’m just going to feel old and geeky.
Anyway, let’s talk baking science. The key to the perfect bakery style muffin is to have just enough leavening agents (baking soda and baking powder) to create that puffy dome when baking, but not so much that you can taste it. Baking at an initial high temperature will cause the air bubbles in the batter to expand even further. This will help give the muffin a soft and fluffy texture and also create the high rise. Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. You also need enough volume of batter to fill the tins to the top. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in hockey pucks and you don’t want that. Everything else is a matter of preference in taste.
I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer. I also added some salt to enhance all the flavors. I used to shy away from salt, but I learned from watching Master Chef that it’s useful for more than just adding a savory taste, it also potentiates all the other flavors. I added 1 tablespoon of vanilla because I like vanilla in all my baked goods. It’s just one of those flavors that goes well with most things, and of course you need some sugar. I only used 1 cup of sugar for this recipe because the chocolate chips are already sweet. So, in a nutshell, that’s pretty much how I came up with the recipe.
Enjoy these fabulous muffins with your morning coffee and/or as an afternoon snack. They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops.
Chocolate Chip Mini Muffins Copycat recipe
As many successes as I’ve had over the years with muffins, the perfect chocolate chip muffin recipe has always alluded me. To me, a chocolate chip muffin needs to be super moist and bursting with chocolate chips. All of the recipes and variations I’ve tried have always been close to what I was looking for but never an exact fit.
However, I think I may have finally hit on the perfect combination! I am so in love with these muffins, and judging by the speed with which they are disappearing from both the counter and the freezer, everyone else in the family agrees with me. The kids like them so much that they have been eating the ones I stuck in the freezer while they’re still frozen. Who knew frozen chocolate chip muffins would make a great summertime snack?
I think the magic combination in these muffins is melted butter combined with oil. It creates a moist, tender muffin that isn’t heavy or greasy. Plus, I think the combination keeps one flavor from being too much, which really lets the chocolate chips live up to their full potential of chocolaty goodness.
Chocolate Chip Muffins
- 3 c. flour
- 1 c. sugar
- 1 1/2 T. baking powder
- 1/2 t. salt
- 1 1/2 c. mini or regular-sized chocolate chips
- 1/2 c. butter, melted and cooled
- 1/4 c. vegetable or canola oil
- 3 eggs
- 1 1/2 c. milk
- 2 t. vanilla
1. In a large bowl, whisk together the flour, sugar, baking powder and salt until combined. Stir in the chocolate chips.
2. In a second bowl, combine the remaining ingredients and whisk until fully combined. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and combined. Be careful not to over-stir.
3. Pour into greased or lined muffin tins. Bake at 375 degrees for 12-14 minutes for a mini-muffin tin and 15-18 minutes for a regular-sized muffin tin, until fully cooked. (Use the toothpick test, if needed.)
With this recipe I was able to make 40 mini muffins and 6 regular sized. I’d guess you’d get 1 1/2 – 2 dozen regular sized muffins, depending on the size of your muffin tin. But if you have a mini muffin tin, I definitely recommend going that route and using mini chocolate chips. They are two-bites of chocolaty goodness that are just enough to fulfill a sweet tooth.
Thank you for submitting this recipe Andrea.
Credit for this chocolate chip muffin recipe and excellent photography goes to Kate Miller at www.stolenmomentscooking.com
HOW TO MAKE CHOCOLATE CHIP MUFFINS
- Sifting: Sift your dry ingredients, this helps to keep the muffins fluffy.
- Wet ingredients: Whisk the wet ingredients together well until fully combined. Make sure there are no streaks left because you only want to mix the dry ingredients until it is barely incorporated.
- Chocolate Chips: Stir in the chips for just a couple seconds.
- Muffin Cups: Fill the cups 3/4 of the way full before baking.
VARIATIONS ON CHOCOLATE CHIP MUFFINS
- Add-Ins: You can mix up the flavor of these muffins by adding vanilla extract or by adding cocoa powder for a chocolate muffin base.
- Toppings: Make a streusel topping to add before baking using flour, sugar and unsalted butter.
- Mini Muffins: To make mini chocolate chip muffins use a mini muffin tin for this recipe. You’ll need to adjust the total time of baking to around 10-13 minutes.
- Chocolate: You can use whatever chocolate chips you prefer. Add in mini chocolate chips, semisweet, or dark chocolate.
- Gluten-Free: Make sure to use a Gluten-Free all-purpose flour for this recipe.
- How do I make the muffins light and fluffy?
This Chocolate Chip muffins recipe requires baking powder which is a leavening agent. It allows the muffins to “rise” and be light and fluffy. If there’s not enough, the muffins won’t rise and if there’s too much, they’ll rise and then sink in so make sure to measure correctly so your muffins come out perfect.
- Cooking spray
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (4 oz.) salted butter, melted
- 2 large eggs, lightly beaten
- 2/3 cup sour cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 1/2 cup (about 1 5/8 oz.) unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons table salt
- 1 (10-oz.) pkg. bittersweet chocolate chips
- 3 tablespoons miniature semisweet chocolate chips
Preheat oven to 375°F. Spray 18 regular-size muffin cups (in 2 [12-cup] muffin pans) heavily with cooking spray set aside. Whisk together brown sugar, granulated sugar, melted butter, and eggs in a large bowl until combined. Whisk in sour cream, milk, and vanilla until thoroughly combined.
Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Using a spatula or wooden spoon, stir flour mixture into sugar mixture just until combined. Gently stir in bittersweet chocolate chips.
Divide batter evenly among prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with 1/2 teaspoon semisweet chocolate chips. Bake in preheated oven until a wooden pick inserted in center comes out with a few slightly fudgy crumbs, 17 to 19 minutes. Cool muffins in pan 10 minutes. Remove from pan. Serve warm or at room temperature.
Tips and Tricks
- You can use regular chocolate chips, but I prefer mini chocolate chips. I feel like the chips are distributed more evenly.
- You can use cupcake liners or you can grease the muffin tins.
- I like to use a retractable ice cream scoop for scooping the batter into the muffin tins.
- Save a few of the chocolate chips to sprinkle on top of the batter before you bake the muffins to make them look nicer once they are baked. The chips you add to the top will sit on top of the muffins.
- Let the muffins sit in the tins for a few minutes after coming out of the oven before removing them. Otherwise, the muffins may crumble.
Moist & Fluffy Chocolate Chip Muffins
Now and then I go through an intense happy homemaker streak. I’m not sure what it is that arouses my domestic prowess, but it’s in full swing!
I’ve made a homemade breakfast every morning, ironed the kid’s clothes for the week, and dinners are on the table by 5:30.
Currently, I have homemade elderberry syrup simmering away on the stove and yall…I even pulled out my sewing machine to hem up some curtain.
I know, what the frick right? “Harpo who dis woman!?”
Don’t feel impressed yet though.
This stage usually lasts for about 3-5 days before I crash and burn, chile. I go back to yelling,
“We are having leftovers so stop asking me what’s for dinners!”
“Do yall not see the laundry basket overflowing? Stop stuffing clothes in there and take them to the washing machine!”
“Pick these toys up off this floor! You don’t have a maid! If I have to tell yall again, these toys are going in the trash!”
Hahaha! So lets’ just all enjoy this streak while it’s hot which brings me to muffins! Oh my dear sweet new addiction, muffins.
I’ve been making all kind of homemade muffins for our morning coffee. My hubby is a happy man right now because to him coffee + dessert is the only way to start the day.
I’m seriously starting to prefer muffins with my coffee over doughnuts! They are so easy to prepare and made in just about any flavor under the sun.
Today I want to share with you these bomb diggity chocolate chip muffins I made yesterday.
We usually aren’t fans of adding chocolate chips to things other than chocolate chip cookies but my oh my! These were amazing!!
I followed my blueberry cream cheese muffin recipe, only swapped out the cream cheese for sour cream and blueberries for chocolate chips. Oh and nixed the lemon extract.
Heaven. A soft, moist, warm, chocolaty oasis! (sometimes my descriptions crack me up.)
The sour creams give it such a moist, dense yet fluffy texture. You could seriously get away with calling these muffins, “Chocolate Chip Cookie Dough Muffins.” No one would question it because that’s what they taste like to me.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
After baking the big 'ol muffins, Otis Spunkmeyer freezes them so that they stay fresh on the way to the stores. Vendors thaw out the tasty baked goodies before displaying them on their shelves. Even after the muffins reach room temperature, they still have a very impressive shelf life of twenty-one days.
You can also freeze the muffins you make with this reduced-fat clone recipe. Just wait until they cool, then wrap the muffins in plastic wrap, and toss them in the freezer. And remember, the shelf life of your version without preservatives will be much less than that of the real McCoy, so dive into those muffins post haste.
Serving size–1/2 muffin
Calories per serving–165 (Original–210)
Fat per serving–4 g (Original–11g)
Founder Ken Rawlings opened his first baked cookie store in San Francisco in 1977, and over the next five years the chain had grown to 22 stores throughout California. In 1990, after much success, Rawlings' Otis Spunkmeyer Company started selling ready-to-bake cookie dough in grocery stores. That same year the company acquired a Modesto, California, muffin manufacturer, and Otis Spunkmeyer Muffins were born. Since then, the company has seen a 1,200 percent increase in muffins sales, and today this is America's best-selling brand of muffins.
The banana-nut variety is my favorite, normally with 24 grams of fat per muffin, but many love the Otis Spunkmeyer blueberry muffins recipe. Real banana is a perfect substitute for much of the fat. Even with a small amount of oil in there, and the walnuts on top, these tasty Texas-size Otis Spunkmeyer banana nut muffins weigh in with less than half the fat of the original.
Serving size–1/2 muffin
Calories per serving–147 (Original–240)
Fat per serving–5g (Original–12g)
Source: Top Secret Recipes Lite by Todd Wilbur.
Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.
Who is Otis Spunkmeyer? Actually, he does not exist. The character who flies around in the plane pictured on the product labels, searching the world for premium ingredients, is just a catchy name dreamed up by founder Ken Rawling's 12-year-old daughter.
The company offers low-fat versions of many of its 11 varieties of muffins, but they are more difficult to track down than the original versions.
This reduced-fat conversion clone recipe of the famous Texas-size muffins has 4 grams of fat per serving, or 8 grams total—quite a reduction compared to the original muffins, which have a total of 22 grams of fat each.
Serving size–1/2 muffin
Calories per serving–142 (Original–220)
Fat per serving–4g (Original–11g)
Source: Top Secret Recipes Lite by Todd Wilbur.
Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.
Check out more of my copycat Outback Steakhouse recipes here.
In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.
In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.
At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!
Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.
Click here to see if I've cloned more of your favorites from Red Lobster.
The name of this tomato-based sauce belies its taste. There's not even a hint of spiciness here that someone might associate with "chili." Instead you get a sweet and sour sauce that's got more tang than ketchup, and more chunks. And what are those chunks? According to the label they're dehydrated onions, so that's exactly what we'll use in this formula. Be sure to get the kind that say dried "minced" onions, because dried "chopped" onions are too big. The recipe is a simple one since you just combine everything in a saucepan and simmer until done. And if you cruise down to the Tidbits at the bottom of this recipe, I'll show you a super-easy way to turn this saucy clone into a beautiful carbon copy of Heinz Seafood Cocktail Sauce.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.
Click here for more of my copycat Panera Bread recipes.
GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches of your own with this GrandMa's oatmeal raisin cookies copycat. Just be sure not to over bake these. You want the cookies soft and chewy when cool—just like a happy grandma would make. Be sure to take the cookies out of the oven when they are just beginning to turn light brown around the edges.
You might also like my copycat for GrandMa's Peanut Butter Big Cookies.
Update 1/13/17: For an improved GrandMa's Big Cookies recipe, replace the 1/2 cup shortening with 3/4 cup softened unsalted butter. Also, reduce baking soda to 1 1/2 teaspoons and cinnamon to 1/2 teaspoon. Raising the oven temperature a little—to 300 degrees F—will help with browning and still keep the cookies chewy. Bake for 15 to 18 minutes.
Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."
Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.
By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.
For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.
Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.
Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.
The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.
As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.
The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.
Chocolate Chip Muffins
I like things to be easy &ndash recipes that allow me to toss everything together within minutes are amongst some of my favorites. There&rsquos definitely a time and a place for gourmet ingredients and fancy techniques, but that place is not a Saturday morning when a little girl has a hankering for a breakfast studded with her favorite sweet treat.
My friend&rsquos daughter has an affinity for all things chocolate &ndash from Milk Duds to Homemade Hot Cocoa, she definitely swoons for sweets. She also loves helping out in the kitchen &ndash in fact, I think she cracks eggs better than I do and has recently started photographing our creations on her iPod. Seriously, how adorable is that?
Although she&rsquoll happily sample anything that we create in the kitchen, her one true love is pretty simple &ndash milk chocolate chips. She loves them in pancakes, cupcakes, or pulled straight out of the bag and popped directly into her mouth.
Last weekend I decided to switch up her usual weekend breakfast of scrambled eggs and pancakes for scrambled eggs and chocolate chip muffins. Let&rsquos just say they were a raging hit and I was deemed &ldquothe best cook ever&rdquo for about the 1,000th time &ndash which I&rsquoll totally take.
Whether you&rsquore baking for a chocolate loving tween or just looking to brighten someone&rsquos day with a little muffin love, I hope you enjoy these Chocolate Chip Muffins as much as we did.