To think that cafe quality chocolate muffins just can't be replicated?

[MrsOverTheRoad]

ALL of my chocolate muffins are shite!

I'm a fairly decent baker....I can make beautiful bread (by hand) and a nice pizza dough...my Victoria sponges are lovely.

So why are all my chocolate muffins shit? They rise...a bit...but they invariably taste meh...and often stick to their cases.

Why aren't they massively tall and tasty?

Because they're not 30% fat, 30% sugar, 30% cocoa?

I think cafe muffins gave a huge amount of oil in to achieve their pillowy softness. I can't bring myself to use oil instead of butter!

I've used oil AND tried butter. I don't mind oil!

Haba what do you mean? Is that the desired amount of each ingredient?

I'm not a bad baker but I am incapable of making chewy cookies. Just can't do it. Asda make them perfect at 5 for £1 so it's also not worth getting upset over

DD had also Costa triple chocolate muffin yesterday with a gooey inside, chocolate chips and icing with a mini choc bar on top. I would be the size of a house if I could recreate that at home.

www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe

Look no further for beautiful chewy cookies. No longer than ten mins in oven. Nine minutes usually right when I make them. Wait for them to set once you take them out.

The best chewy chocolate chip cookies (although I've not tried the recipe above)

Chewy cookies need to be soft when you take them out of the oven. Like fall apart handle gently kind of soft. Then they harden up and go chewy as they cool.

I have the opposite problem, I can make chewy cookies but I want crispy ones! Anyone have a good recipe? 😁

Secret of food muffins is not to mix the ingredients completely. You want a very lumpy mixture.

*good muffins

Watching with interest as my muffins always turn out shit. More like bad cupcakes. Im hoping someone is going to come along with a recipe lol

Costa's caramel slice.................. nobody does it better.

Titty I've read that tip and followed it! Made no difference

I've also tried having a hotter oven, buying new baking powder, using real chocolate, butter versus oil....nothing works!

Can anyone else see the link to the MN video on Easy and oh so chocolatey muffins?

They look pale and a bit shite to me.

I want TALL, dark brown muffins!

What are you cooking them in? Proper tall muffin cases?

Yes....proper cases.

Fan oven?

I use plain flour then add BP. Always seems to work well.

Are you putting enough mixture in? For them to rise a lot above the case, they need to be nearly full to start with.

Costa lemon tart! Not too sweet -unlike everything else they sell- , not too tart. And best of all... crispy pastry.

You use oil making carrot cake as well as muffins. I have no problem using oil.

Oh yes,good point about being full, at least 3/4's full.

You're using more flour than you would a Vic Sponge,aren't you?

Do you use buttermilk?
I was being facetious in my first reply, sorry

Dunno about anything else but the pp is on the money with not over mixing the mixture.

You want it to be barely combined. It needs to be very dense.

Barely mix your muffins is the key. My other tip is that I sometimes use a bit of keffir, and in scones as well, and that gives a great rise.