Milk Chocolate Jumbo Muffins

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

   Tip: Use liners to ensure easy release and cleaning.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Whisk dry ingredients thoroughly to avoid lumps.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.

   Tip: Beat eggs until light and fluffy for a tender crumb.

4. 4

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir until smooth to avoid grainy texture.

5. 5

   Add the flour mixture to the butter mixture, alternating with the melted chocolate, beginning and ending with the flour mixture.

   Tip: Alternate to avoid overmixing and to maintain moisture.

6. 6

   Pour in the milk and stir until just combined. Do not overmix.

   Tip: Stop mixing as soon as ingredients are combined to prevent tough muffins.

7. 7

   Divide the batter evenly among the muffin cups.

   Tip: Use an ice cream scoop or spoon to ensure even portions.

8. 8

   Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

   Tip: Check for doneness by gently pressing the top of a muffin; if it springs back, it's done.

9. 9

   Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Let cool completely to ensure even texture and prevent sogginess.