Chocolate chips keep burning in cake
I have had this problem for a while and nothing i did so far worked. If i use chocolate chips in say, cookies which bake in about 10 minutes, they're fine. But if i put chocolate chips in muffins they come out burnt/seized. I tried freezing, covering them w/ flour etc. The problem is I dont have many different brands where I live but this also happens with chocolate that i've chunked myself. Any suggestions?
re: babette feasts
Thanks for the response! All of them taste burnt, not just top or bottom, and they're like "grainy" i guess, they're not gooey anymore. They look darker and taste more bitter. I live in Turkey and mostly use a local brand called Ulker. The ingredients listed are cocoa butter, sugar, cocoa mass, emulsifier (soy lechitin), vanillin. Minimum cocoa solids %48. There's another brand but i dont prefer it cause it has some chemical listed and it gives the same results. Funny enough, there's a chocolate chip muffin recipe at the back of the box.