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BAKERY STYLE CHOCOLATE CHIP MUFFINS







 BAKERY STYLE CHOCOLATE CHIP MUFFINS








Made them this morning! Delicious and moist. I also had no idea you could add lemon juice to milk as a substitute for buttermilk.

Ingredients
  • � tsp (2.5g) salt
  • 2 large eggs
  • 1 tsp (5g) baking soda
  • 1 tbsp (15ml) vanilla extract
  • 1 & � cups (275g) semi-sweet chocolate chips
  • 1 cup (200g) granulated sugar
  • 2 & � cups (308g) all-purpose flour
  • 1 tbsp (13g) baking powder
  • � cup (114g) unsalted butter, melted and cooled
  • 2 large eggs1 cup (250ml) buttermilk (see notes for substitutions*)

Instructions

First Preheat oven to 425�F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.

Then 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 until JUST combined.

Divide the batter into the 12 muffin cups and bake at 425�F for 5 minutes. 
Then reduce the oven temperature to 375�F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. 
Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm. Happy Cooking TimeJ



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