Chocolate Chip Muffins
YIELD: 12 Muffins · 95g - 97g each
MIXER SIZE: 5 QT
INGREDIENT
Tourlami All Purpose
Room Temperature
Flax Meal
Water
Unsweetened Soy Milk
Room Temperature
Vegetable Oil
Cocojune Plain Yogurt
Vanilla Extract
Granulated Sugar
Light Brown Sugar
King Arthur Cake Flour
Diamond Crystal Kosher Salt
Baking Powder
Baking Soda
Vegan Chocolate Chips
Orange Zest (optional)
Tourlami Chocolate Crumble
GRAMS
100
9
58
170
65
25
8
130
65
280
4
10
1
240
12
80
METHOD
Mix flax meal with water and set aside to gel, about 5-10 minutes.
Whisk soy milk, oil, vanilla extract and yogurt together until combined.
Cream butter and sugars until light and fluffy on high speed 5 minutes.
Add flax egg and zest, mix to combine on low speed.
Alternate wet and sifted dry ingredients, beginning and ending with dries on low speed.
Add chocolate chips and mix to combine on low speed.
Scoop into lined muffin tin - 95-97g of batter, and top with 6-7g of chocolate crumble per muffin
BAKE
325ºF · Full Fan · 22 minutes or until cake tester comes out clean.
NOTES
This muffin recipe is great for dry inclusions such as different types of chocolates, poppy seeds, or spices. For wet inclusions (such as frozen fruit, shredded carrots, or zucchini), refer to the "Blueberry Muffin" recipe.
Bake times and temperatures are suggestions.