Chocolate Chip Muffins
Serves 10
10 mins prep
15 mins cook
30 mins Rest Time
60 mins total
These bakery-style Chocolate Chip Muffins are fluffy, moist, and packed with gooey little pockets of chocolate. The recipe is totally egg free and can easily be made vegan with a swap of a few ingredients. Don't worry about any top-secret fancy ingredients or tools because you've probably already got everything you need for this recipe at home! With just a few simple ingredients like flour, brown sugar, yogurt, and vegetable oil, these muffins come together in under an hour. Using mini chocolate chips ensures each and every bite has a little bit of chocolatey love! Perfect for breakfast, snacks, or dessert, these muffins are sure to be a hit!
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In a mixing bowl combine milk and vinegar. Let it sit for 10 minutes until slightly curdled.
Add light brown sugar and oil. Mix with a hand whisk until the sugar is dissolved.
Combine all the dry ingredients in a bowl (all purpose flour, baking powder, baking soda and salt).
Add dry ingredients into the liquid ingredients and mix with a hand whisk until fully combined.
Reserve 3-4 tablespoons of chocolate chips for topping and fold the remaining chocolate chips into the muffin batter.
Cover and let the muffin batter rest at room temperature for 30 - 45 minutes.
Line a muffin tray with muffin liners. Fill every alternate liner with muffin batter almost full to the rim.
Sprinkle chocolate chips and some cane sugar on each muffin.
Bake at 400°F/200°C for 8 minutes and reduce the temperature to 350°F/175°C and bake for 6-7minutes or until they’re firm to touch on top.
After baking the first batch of muffins, preheat the oven back to 400°F (200°C) and repeat the same steps.
Store the muffins in an air tight container for up to 3 days at room temperature.