Sometimes something more than toast and cereal is needed for breakfast, sometimes it needs to be something a little more fancy, indulgent and desirable. Since making pain au chocolat a couple of times, little S often requests them, but they’re not exactly a whip it up first thing in the morning whilst still wearing a dressing gown type of pastry! On this occasion I needed a luxurious breakfast which could be made in moments, popped in the oven whilst I was in the shower and then served warm to the waking family. Muffins are the way to go, especially chocolate chip ones where the chocolate pieces were still oozy from the oven – a perfect special breakfast if ever there was one!
I have plenty of muffin recipes on my blog, but this is the first time I’ve used aquafaba as an egg substitute and it gave some wonderfully light and fluffy results, just perfect for these giant coffee shop style muffins.
Coffee Shop Style Giant Chocolate Chip Muffins
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 6 giant muffins, 9 normal
1 and 1/2 cups plain flour
2 tsp baking powder
pinch of cinnamon
1/2 cup granulated sugar
1/2 cup dairy-free chocolate chips
3 tbsp aquafaba (water from a tin of beans or chickpeas)
1/2 cup dairy-free milk
1/4 cup oil, I use sunflower
1 tsp vanilla extract
granulated sugar for sprinkling, about 1 tbsp
- Preheat the oven to 210 degrees centigrade. Line a muffin tin.
- In a large bowl, mix together the flour, baking powder, salt, cinnamon and sugar
- Stir in the chocolate chips and make sure they’re coated with flier as this will help them stop sinking in the batter
- Pour in the aquafaba, milk, oil and vanilla. Gently stir until just combined (looks a bit lumpy but no raw flour patches remain)
- 2/3rds fill the muffin cases and bake for 5 minutes at 210 degrees Centigrade, then lower the temperature to 190 degrees and continue to cook for another 15 minutes.
- Cool on a wire rack.