Ingredients:
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, melted and cooled
1 c. granulated sugar
2 large eggs
1 c. milk (whole or buttermilk is preferred)
1 Tbsp. vanilla
1 1/2 c. chocolate chips
Directions:
Preheat oven to 425 degrees and spray a 12 cup muffin tin with non stick cooking spray.
In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together just until combined.
Divide the batter into the 12 muffin cups and bake at 425 degrees for 5 minutes, then turn the oven heat down to 375 degrees and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.
They are best the day of baking but you can store them in an airtight container at room temperature for up to 5 days.
No comments:
Post a Comment