why do the chocolate chips fall to the bottom of my muffins and
cupcakes when I bake them? Is there are way to make that not happen?

Dear linzannek-ga;

Thank you for allowing me an opportunity to answer your interesting
question.

I started to pass on your question because I am not a baker, nor do I
have a great deal of knowledge about baking (although I consider
myself a semi-professional taster). Your question made me curious
though, so like all good husbands, I did the best thing I knew to do
and I consulted my wife (who, by the way, is a culinary genius who
makes fantastic treats of all kinds, as is evident by my abundant
waistline).

She said there are actually two ways to avoid this settling of
chocolate chips in virtually any kind of batter-based food. Rather
than mix the chips in with the batter, you can pour two-thirds of your
mixture in the cups or muffin pan, LET IT REST in the cups for a few
minutes (she said this is very important) and then add the chips,
topping it off with the appropriate amount of additional batter. Cook
immediately.

She also said that her preferred method is to thoroughly freeze the
chips overnight in our deep freeze (very cold temperature, as you
might imagine). The next day, mix your batter as you normally would
and let the batter rest for a few minutes (again, very important).
Wait until you are ready to add the chips to the batter before
removing them from the freezer; then remove them and add them
IMMEDIATELY to the batter. Quickly stir the batter and chip mixture
and pour it into the cups or muffin pan and cook immediately. This
should resolve your problem.

I hope you find that that my, well, ok…OUR, research exceeds your
expectations. If you have any questions please post a clarification
request prior to rating the answer. I welcome your rating and your
final comments and I look forward to working with you again in the
near future. Thank you for bringing your question to us.

Bon Appétit!
Tutuzdad-ga

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Clarification of Answer by tutuzdad-ga on 08 Jan 2003 16:35 PST

Dear linzannek-ga; 

In addition, a fellow researcher just offer us this tidbit of
information"

"To prevent fruits, nuts and raisins from sinking in a batter, roll
them in melted butter or dust in flour before adding"
USEFULL TIPS (By auther UNKNOWN)
http://www.geocities.com/bhenwood_2000/catagoty/tipscata.html 

We're not sure if it will work with chocolate chips or not but it's
worth a try.

Have a great day!

tutuzdad-ga

Thank you! Timely, funny and thorough!

I know with cherry cakes it's important to flour the cherries
thoroughly to stop them sinking, maybe it's the same with chocolate
chips?

Owain

Easiest thing to do is flour them beforehand. Just measure the chips
out into a separate container, lightly dust with flour, stir to coat
completely, then incorporate into the batter.

Also, you might want to try the mini chocolate chips. They are
lighter, obviously, so they tend to sink less often. (still dust with
flour though!)

Good luck!