Professional Triple Chocolate Muffins: Bakery Standard

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Weigh the empty mixing bowl to record its weight for later batter calculation.
   ▶ ≈0:55
2. 2
   Sift the flour into the bowl.
   ▶ ≈1:02
3. 3
   Add the caster sugar.
   ▶ ≈1:09
4. 4
   Add baking powder and bicarbonate of soda to help create a nice dome top.
   ▶ ≈1:16
5. 5
   Add the quarter teaspoon of salt.
   ▶ ≈1:22
6. 6
   Pre-mix the cocoa powder gently, then sift it through to remove lumps and incorporate air.
   ▶ ≈1:29
7. 7
   Add the combination of dark and milk chocolate chips (approximately 2/3 dark, 1/3 milk) and mix well with a whisk.
   ▶ ≈2:05
8. 8
   Set the dry ingredients aside. In a separate bowl, add 50 ml of milk first.
   ▶ ≈2:25
9. 9
   Add the homemade vanilla extract.
   ▶ ≈2:33
10. 10
    Add sour cream (or Greek yogurt as an alternative) to keep the muffins moist.
    ▶ ≈2:40
11. 11
    Whisk 2 eggs together, then weigh out 70g of the mixture for 1.5 eggs.
    ▶ ≈2:53
12. 12
    Add the vegetable oil and whisk thoroughly until completely blended.
    ▶ ≈3:06
13. 13
    Make a well in the centre of the dry mix and pour in the wet ingredients.
    ▶ ≈3:40
14. 14
    Gently fold the wet and dry ingredients together with a spatula until just combined. Stop as soon as everything comes together to avoid overdeveloping gluten.
    ▶ ≈3:52
15. 15
    Clean down the bowl sides and cover with a lid. Let the batter rest for 15 minutes to allow flour hydration and baking soda reaction for the high dome.
    ▶ ≈4:27
16. 16
    While the batter rests, preheat the oven to 220°C (430°F or gas mark 8).
    ▶ ≈4:54
17. 17
    Place tulip muffin liners in a six-cup tray, doubling them for support and offsetting the inner liner for a petal effect. Lightly spray with sunflower oil to prevent sticking.
    ▶ ≈5:08
18. 18
    After resting, weigh the bowl with batter. Subtract the empty bowl weight to get net batter weight. Divide by 6 to determine the amount for each muffin case.
    ▶ ≈5:40
19. 19
    Place the prepared tray on scales, reset to zero, and fill each case with the calculated amount of batter.
    ▶ ≈6:31
20. 20
    Place the tray in the 220°C oven and bake at this high temperature for 5 minutes to create the professional high-domed shape.
    ▶ ≈7:00
21. 21
    After 5 minutes, without opening the door, reduce temperature to 180°C (355°F or gas mark 4) and bake for another 20 minutes.
    ▶ ≈7:30
22. 22
    Check doneness with a cocktail stick—it should come out clean.
    ▶ ≈8:24
23. 23
    While the muffins are still hot, place white chocolate chips on top for decoration—the heat will cause them to melt and adhere.
    ▶ ≈8:38