Chocolate Chip Muffins

To make chocolate chip muffins, leave the butter out of the fridge for at least 1 hour to soften. Combine the softened butter with sugar 1, and beat with an electric mixer until you achieve a fluffy and creamy mixture 2. Then, split a vanilla bean and scrape out the seeds using the back of a knife 3.

Pour these into the bowl with the butter and sugar 4. Start the mixer again and add the eggs, also at room temperature, one at a time 5, to prevent the ingredients from separating 6.

Now sift the flour 7, the baking powder 8, and the baking soda 9 directly into the bowl with the mixture.

Also add a pinch of salt and activate the mixer again to incorporate the dry ingredients 10. You'll notice the batter becomes thicker, so thin it out with room temperature milk added gradually 11. At this point, the mixture will be soft and compact 12.

Combine 80 g (about 3 oz) of chocolate chips 13 and gently mix them in using a spatula. Then, transfer the batter into a disposable piping bag without a tip 14 for a cleaner process, or you can simply use a spoon if preferred. Place paper liners in a muffin tray and fill each one about 2/3 full, leaving just under a centimeter from the top 15. Each muffin should weigh approximately 70 g (about 2.5 oz).

On the muffins, sprinkle the remaining chocolate chips 16, and bake in a preheated oven at 350°F (180°C) for 18-20 minutes in static mode 17. At this point, your chocolate chip muffins are ready to be enjoyed 18.