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Bakery Style Chocolate Chip Muffins

By Eat More Chocolate Team    

July 20, 2015

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Utterly in love with this easy recipe for soft and fluffy, HUGE Bakery-style Chocolate Chip Muffins!

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

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Directions

Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.

In a small bowl, pour the milk and vinegar. Let sit while preparing the remaining ingredients.

In a larger bowl, mix together the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Delicious fresh and next day. Freezes well.

Ingredients

1 cup milk

1/4 cup vinegar

2 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/2 cup butter, melted

2 larges eggs

1 tbsp vanilla

1 1/2 cups miniature chocolate chips

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