HOMEMADE BAKERY STYLE CHOCOLATE CHIP MUFFINS

This Chocolate chip gem formula remains a favourite. The Chocolate chip gem could be a fashionable work with massive size, flavor, and texture. they're deliciously soft and wet with the highest of laborious gem. Cinnamon is seasoned and loaded with Chocolate Chips, you'll ne'er address another gem formula once more.

Today's home-cured Chocolate chip gem any rival from the work. they're huge and accountable, fully exploding with flavor, and flat-top with sparkling sugar crunch.

HOMEMADE BAKERY STYLE CHOCOLATE CHIP MUFFINS

If you are looking for a go-to gem formula, this can be one. whether or not you utilize the gargantuan recommended!, standard, or mini size gem pan, this Chocolate chip roast is extremely soft, fluffy, and moist. i do not have any tolerance for dried food, thus you will not realize something that crap within the kitchen!

Besides the flavors and textures, you'll appreciate the list of straightforward ingredients. you only would like some basic ingredients to form a real Chocolate gem chip awing. each ingredient is important and switch a run of the mill gem into a bread-style Chocolate gem chip!

This Chocolate gem chip formula could not be easier. The dough comes along during a jiffy, thus it is a beautiful formula for a busy morning.

INGREDIENTS:

• 3 cups (375g) all-purpose flour (spoon & leveled)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs, at room temperature
• 1/4 cup (60g) sour cream or yogurt, at room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240ml) milk
• 1/3 cup (80ml) vegetable oil
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (270g) semi-sweet chocolate chips
• coarse sugar for sprinkling

INSTRUCTIONS:

1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
2. Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, and sugar together until combined. Then whisk in the milk, oil, melted butter, and vanilla extract. Mixture will be pale yellow. Fold wet ingredients into dry ingredients and mix together gently. Avoid overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
4. Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Use a toothpick to test.
5. Allow to cool for 10 minutes in pan before removing and serving.
6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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