Bakery Style Chocolate Chip & Blueberry Muffins

So I’d been wanting to try these muffins ever since I saw those delightfully puffy muffin tops on SomethingSwanky.com. I am a massive muffin maniac—they’re probably one of my all-time favorite breakfast treats. Then again, everything is my favorite (waffles, crepes, pastries. Don’t make me choose!).

Bakery Style Muffins

Anyway, I decided to deviate from my typical muffin recipe and try these out. They were wonderful! They use quite a bit more baking powder than most recipes, which really helped the muffins rise, making them soft and fluffy. If you have a jumbo-sized muffin tin, use that. These morsels are meant to expand.

While the original recipe suggests making chocolate chip muffins, I had fresh blueberries and decided to divide up the batter and make some with chocolate chips and a few with the blueberries. Again, I can’t just choose just one. 😛

Bakery Style Muffins

1 cup milk

1/4 cup vinegar

2 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

1/2 cup butter, melted

2 eggs

1 1/2 tsp vanilla

1 cup chocolate chips OR blueberries (or divide the batter in half and make both like I did!)

Preheat the oven to 425ºF and prepare a 12-cup jumbo muffin tin or 18-cup regular sized tin with cooking spray, butter or coconut oil.

Combine the milk and vinegar in a small bowl and set aside.

In a large bowl, mix together the flour, baking powder, baking soda, salt and sugar. Then, add the eggs, butter, vanilla and the milk/vinegar. Mix everything together with a large wooden spoon just until combined. It should be a little lumpy.

Lastly, fold in your chocolate chips and/or blueberries.

Fill the muffin cups about 3/4 full.

Bake at 425ºF for 5  minutes (4 minutes if using regular sized tin). Then decrease the heat to 375ºF and bake for another 13 minutes (11-12 minutes for regular sized tin).

Brayden and I enjoyed our muffins with a hot mocha! Delightful ❤

Bakery Style Muffins

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German Oven Pancake

It’s a quiet Sunday morning. Little beams of golden light stream through the open window, and a gentle breeze drifts in. There’s a sense of calm as the tiny flames of vanilla Bourbon and maple buttermilk candles on the kitchen counter flicker and dance. Outside, the green on the trees and vibrancy of blue in the sky are the opening chapters of a perfect day. A sense of peace, like a giant quilt, feels as though it’s being drawn over the home.

A morning like this calls for something sweet and warm. A German Oven Pancake turned out to be just the thing. This breakfast treat is a more eggy, puffy version of an American pancake. And the best part: you bake it in the oven instead of standing around the stove flipping flapjacks. To top it off, this delightful breakfast takes just minutes to make and calls for simple ingredients you probably already have on hand!

German Oven Pancake

Adorn each individual slice however you’d like. Try some warm maple syrup, jam or fruit. I had mine in the traditional German way with powdered sugar and lemon juice (I added blueberries as well!). My fiancé kept it classic with plain old maple. It’s fantastic either way. I’ve also heard of people baking apples or other fruit into it.

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Here’s the recipe:

German Oven Pancake

1/2 cup flour

3 eggs

1/2 cup milk

3 tbs melted butter, divided

1 tbs sugar

1/4 tsp salt

Preheat the oven to 450° F. In a medium sized bowl, whisk together the eggs, milk, salt, sugar and 2 tbs of the melted butter.

Stir in the flour just until combined. Add the last tbs of melted butter to the bottom of a 9-inch pan, then pour in the batter. Bake for 12-14 minutes or until the edges start to brown. The pancake should rise and get nice and puffy! Also, be prepared for the glorious scent of warm butter that will fill the home. ❤

German Oven Pancake