Chocolate Chip Muffins

    Serves 10
    10 mins prep
    15 mins cook
    25 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!

    2 servings

    1. In a mixing bowl combine milk and vinegar. Let it sit for 10 minutes until slightly curdled.

    2. Add light brown sugar and oil. Mix with a hand whisk until the sugar is dissolved.

    3. Combine all the dry ingredients in a bowl (all purpose flour, baking powder, baking soda and salt).

    4. Add dry ingredients into the liquid ingredients and mix with a hand whisk until fully combined.

    5. Reserve 3-4 tablespoons of chocolate chips for topping and fold the remaining chocolate chips into the muffin batter.

    6. Cover and let the muffin batter rest at room temperature for 30 - 45 minutes.

    7. Line a muffin tray with muffin liners. Fill every alternate liner with muffin batter almost full to the rim.

    8. Sprinkle chocolate chips and some cane sugar on each muffin.

    9. 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.

    10. After baking the first batch of muffins, preheat the oven back to 400°F (200°C) and repeat the same steps.

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