I had to have been about 10 or 11 years old when I learned this simple trick for keeping my chocolate chips from sinking. My grandmother was in the kitchen making brownies. Pretty sure those brownies were from a box, but to a 10 year old brownies are brownies. Now my grandmother is not exactly known for her skills in the kitchen. (love you Grandma if you are reading this!) My grandmother, however, is known for leaving a pot roast in the oven and taking off for the day. She is known for putting a steak on the stovetop and retreating to the backroom only to completely light the kitchen up in a total grease fire. Like I said, love you grandma.
But I remember she added extra chocolate chips to the batter. First of, I remember thinking she was absolutely genius for doing this. Extra chocolate?! Why hadn't all my brownies had extra chocolate chips in them? And even though her skills translated more to outdoor gardening and how to ride horse, she still had a few tricks up her sleeve (as most grandmas do) when it comes to the kitchen. She told me this...
Toss them in a little flour. Before adding them to the batter.
That little bit of flour will help them from sinking to the bottom.
So it's because of her that whenever I'm making a batch of chocolate chip muffins I toss my chocolate chips in a little bit of flour before adding them to the batter.
This little trick is the same if you are adding any kind of mix-in. If you are adding blueberries to your muffins or maybe want to jazz up your chocolate brownies with some toasted walnuts. Toss them in a little of flour first. Because of the weight of the add-in they have a tendency to the sink to the bottom. The coating of flour helps keep them suspended within the batter.
I know how to grow a mean batch of squash. I can ride horse like the best of them. And I know how to keep my chocolate chips from sinking like the Titanic in my muffins. Thanks Grandma. Like I said, love you.
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