When I have trouble sleeping at night, I end up baking. It’s a stress reliever because it’s fun for me. I’m not distracted by work or other “real world” adult stuff but I’m focused solely on the art and science of baking.

I feel like a mad scientist.

For my latest midnight baking session, I found a recipe on King Arthur that I was incredibly intrigued by because it was a very versatile base muffin recipe with a very unique baking technique. Unlike many recipes that require you to bake it straight through at a specific temperature, you have to bake these muffins at very high heat at first before decreasing the temperature for the remainder of the baking time. The high heat concerned me because I thought the top of the muffins would be way too toasted.

They turned out just fine and it made me question everything I thought I knew about baking…

For 1 dozen muffins (adapted from King Arthur Flour):

• 2 c. all-purpose flour
• ½ c. granulated sugar
• ½ tsp. salt
• 1 tbsp. baking powder
• 1 c. whole milk
• ¼ c. vegetable oil
• 1 tsp. pure vanilla extract
  
• 2 large eggs
• 1 c. chopped chocolate
  

Preheat oven to 500F. Line a muffin pan with paper baking cups. Mix together flour, sugar, salt, and baking powder until well incorporated. In another mixing bowl, beat together milk, oil, vanilla extract, and eggs – until creamy. Slowly, mix the wet ingredients into the dry/flour mixture. Mix until just combined.

Divide batter into baking cups, filling each cup about ¾ full. Place muffins in the oven and bake for 15 minutes. Decrease the oven temperature to 400F. Bake for an additional 13-15 minutes or until the tops are golden brown and an inserted toothpick comes out clean.

♫ Muffin compares to you… ♫:

• GF Banana Muffin from Kingfield Kitchen
• Triple-Chocolate Zucchini Muffins from Bourbon & Honey
• Glazed Lemon Muffins from Crunchy Creamy Sweet
• Blackberry Thyme Muffins from The Faux Martha

From the archives:

• Strawberry Muffins
  
• Raisin Maple Muffins
• Savory Surprise Muffins
• Whole Wheat Muffins
  

Read the original on: Frites & Fries