Large bakery style muffins, dotted with plenty of mini chocolate chips. The best way to start your Monday!
Did you have a good weekend? I hope it was sunny where you live! Its been over-cast and grey here for the past few days. I mean its better than snow – sorry if you live on the east coast! But I can’t wait for sun and warm weather.
These muffins are amazing. Yep, I said it. They’re so good. Have you ever made a muffin recipe, but mixed it one too many times and ended up with a rock hard muffin? Yeah? Me too. Which sucks, because it’s just not the same as a soft, fluffy muffin. Anyways, what I’m trying to tell you is this recipe is a little more forgiving than most other muffin recipes. Meaning if you mix one too many times its not the end of the world. I mean I wouldn’t purposefully over mix these…These muffins are larger than your average – we’ve filled them right to the brim of the tin, making a larger top. Which is the best part anyways, really. And the mini chocolate chips are a perfect addition to this recipe, making it not too sweet, but just sweet enough. Get rid of your case of the Mondays with these muffins!
What You’ll Need
- Muffin Tin
- Large Bowl
- Medium Bowl
- Wire Cooling rack
- 1 cup milk
- 1/4 cup vinegar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter - melted
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups mini chocolate chips
- Preheat oven to 425 degrees and lightly grease your muffin tin - set aside.
- In a small bowl combine your milk and vinegar and let sit while you mix your ingredients together.
- In your large bowl mix together the flour, baking soda, baking powder, salt and sugar.
- Mix in the melted butter, eggs, vanilla, and milk mixture.
- Mix until JUST combined - there will still be some clumps still but that's ok.
- Fold in your chocolate chips.
- Fill your tins up almost to the brim - about 1/4 cup of batter
- Bake at 425 for 5 minutes, then reduce your temperature to 375 and bake for another 13 minutes.
- Remove from oven and let cook for a few minutes before removing from tin and cooling on a wire rack.
- Store in an ait tight container for up to a week, or freeze for up to 3 months.