Bakery Style Chocolate Chip Muffins

September 04, 2019

Bakery Style Chocolate

Chip Muffins


1 c Milk 1/4 c Vinegar 2-1/2 c All-Purpose Flour 1 tbsp Baking Powder 1 tsp Baking Soda 1/2 tsp Salt 1 c Granulated Sugar 1/2 c Butter, melted 2 Large Eggs 1 tbsp Vanilla 1-1/2 c Mini Chocolate Chips	Preheat oven to 425 degrees. Grease a 12-cup muffin tin with non-stick spray. In small bowl, pour the milk and vinegar. Let sit while preparing remaining ingredients. In large bowl, mix together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, vanilla, and milk-vinegar mix. Stir JUST until batter with lumps forms. Fold in chocolate chips. Fill each cup in muffin tin completely full, about a heaping 1/4 cup. Bake at 425 degrees for 5 minutes. Then decrease temperature to 375 and bake another 13 minutes. Remove from oven and let cool a few minutes before serving.