Chocolate Chip Muffins
Serves 1010 mins prep15 mins cook
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!
0 servings
What you need
Instructions
0 In a mixing bowl combine milk and vinegar. Let it sit for 10 minutes until slightly curdled. 1 Add light brown sugar and oil. Mix with a hand whisk until the sugar is dissolved. 2 Combine all the dry ingredients in a bowl (all purpose flour, baking powder, baking soda and salt). 3 Add dry ingredients into the liquid ingredients and mix with a hand whisk until fully combined. 4 Reserve 3-4 tablespoons of chocolate chips for topping and fold the remaining chocolate chips into the muffin batter. 5 Cover and let the muffin batter rest at room temperature for 30 - 45 minutes. 6 Line a muffin tray with muffin liners. Fill every alternate liner with muffin batter almost full to the rim. 7 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.View original recipe