Tuesday, October 20, 2015

Bakery Style Chocolate Chip Muffins

Recipe from Little Sweet Baker



INGREDIENTS
  • 2 & ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk (whole or buttermilk is preferred)
  • 1 tbsp vanilla
  • 1 & ½ cups chocolate chips


INSTRUCTIONS
  1. Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.


NOTES
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.


I baked this last night and it was a perfect hit. My husband and daughter loved it. I will definitely do this recipe again.



-shaw

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