Class Chocolate Chip Muffins
Method
This recipe will yield 12 muffins.
Preheat oven to 220°C. Coat muffin tray with non-stick spray or line with paper liners.
Toss flour, baking powder, baking soda, salt and chocolate chips in a larger bowl and set aside.
In another bowl, whisk melted butter, sugar, eggs, milk and vanilla extract.
Slowly add and gently fold above to the dry ingredients, until they just combined is enough.
Divide batter to muffin tray evenly and place chocolate chunks on top of the batter.
Bake at 220°C for 5 minutes. Reduce to 190°C and continue to bake for 12-15 minutes until cake tester comes out clean from the centre.
Let it cool slightly and enjoy. (when it’s still warm!) ⓘ
Method
This recipe will yield 12 muffins.
Preheat oven to 220°C. Coat muffin tray with non-stick spray or line with paper liners.
Toss flour, baking powder, baking soda, salt and chocolate chips in a larger bowl and set aside.
In another bowl, whisk melted butter, sugar, eggs, milk and vanilla extract.
Slowly add and gently fold above to the dry ingredients, until they just combined is enough.
Divide batter to muffin tray evenly and place chocolate chunks on top of the batter.
Bake at 220°C for 5 minutes. Reduce to 190°C and continue to bake for 12-15 minutes until cake tester comes out clean from the centre.
Let it cool slightly and enjoy. (when it’s still warm!) ⓘ
Butter should be melted and cooled. This can be done while pre-heating the oven.
Substitute buttermilk with any milk. For non-dairy milk add 1 tablespoon of white vinegar or lemon juice.
Your choice for dark or milk chocolate chips, I like a mixture of both!
These should taste best on the same day, but can be stored in airtight containers at room temperature for up to 3-5 days.
Inspired by recipe from Little Sweet Baker.
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