Lunchboxbunch's Chocolate Chip Muffins. My chocolate chip muffins are soft, fluffy, moist, tender and chock-full of chocolate chips! They've got that nice high bakery style dome and are just about. Chocolate Chip Muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. Lunchboxbunch's Chocolate Chip Muffins

You can have Lunchboxbunch's Chocolate Chip Muffins using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Lunchboxbunch's Chocolate Chip Muffins
  1. You need of dry.
  2. Prepare 124 grams of all-purpose flour (124g=1cup).
  3. Prepare 87 grams of whole rolled oats (87g=1cup).
  4. You need 18 grams of baking powder (18g=3tsp).
  5. It’s 5 grams of pink salt (5g=1tsp).
  6. It’s of wet.
  7. You need 82 grams of softened peanut butter (82g=1/3cup).
  8. It’s 18 grams of lemon juice (18g=1tbsp).
  9. You need 12 grams of melted cocunut oil (12g=1tbsp).
  10. You need 181 grams of room-temp non-dairy milk (181g=3/4cup).
  11. Prepare 1 of large banana (ca. 162g peeled pulp).
  12. Prepare 4 grams of vanilla extract (4g=1tsp).
  13. You need 108 grams of raw sugar (108g=1/2cup).
  14. Prepare 118 grams of chcolate chips (118g=3/4cup).
  15. It’s 20 of chocolate chips.

These are fun chocolate chip or blueberry muffin cabochons. You can pick the amount you would like to purchase in the drop down menu. I have not seen these muffins anywhere else. Buttery Chocolate Chip Muffins made from scratch.

Lunchboxbunch's Chocolate Chip Muffins step by step

  1. In thermomix combine dry ingredients on setting 4 for 5sec and set aside in separate bowl.

  2. Add the oats to this separate bowl.

  3. In thermomix mix wet ingredients at 4 for 10sec.

  4. Use spatula to push ingredients down from edges.

  5. Add dry to wet in thermomix at left-turn (=no cutting blade used) speed 2.5 for 10sec and scrape down sides.

  6. Add sugar and mix at reverse speed 3 for 10sec.

  7. Transfer to separate bowl and fold in chocolate chips.

  8. Fill in to your favorite cupcake molds. I chose 20 small ones.

  9. Into 205℃=400℉ preheated oven for 15min.

  10. Let cool for 5min.

  11. Take out of muffin forms; by having used silicon ones it's super easy. And just for the fun of it I place onto each muffin 1 chocolate morsel and push a bit till neatly set into upper crust..

These big, bakery-style Chocolate Chip Muffins boast a soft and moist centre and are filled to the brim with chocolate chips. Say goodbye to flat, soggy, homemade muffins. These Chocolate Chip Muffins are big, beautiful and oh-so-tasty. This easy Chocolate Chip Muffins recipe is a staple muffin recipe that deserves a permanent spot in your cookbook! They're fluffy, moist and the best ever!