Chocolate chip muffins

[parker1313]

When I make muffins they never trn out how I would like.
I love the ones in the shops.Light and fluffy and hard chocdolate chips as apose to melted!!
What am I doind wrong?

I always just assumed that the bakery's were lighter and fluffier because they have commercial ovens but some recipes are also denser than others. Real chocolate chips shouldn't be melting but you could try coating them in flour-this keeps them from sinking-I don't know about melting. Anyway, I live at a high altitude and if I want a light and fluffy cake I use only egg whites and beat and fold them in-this helps a lot so that could be something you could try.

You could also try letting the batter rise even though the recipe doesn't call for it. I've got a rhubarb coffee cake recipe that I let sit in the mixer for a half an hour after mixing but before folding in the rhubarb-otherwise it's pretty heavy.

Hi, I'm trying to make slightly lower calorie chocolate muffins. I'm using half fat cocoa, half spoon granulated sugar, skimmed milk but can anyone tell me what I can use instead of the 90mls vegetagle oil the recipe calls for. I was thinking of using yogurt but don't know if this will work or how much to use.

Any help would be much appreciated.

Thanks