Side Pannel
Easy Chocolate Chip Muffins
Easy Chocolate Chip Muffins
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- 1 C whole or 2% milk
- 1 tbsp white vinegar
- 1/2 C canola or vegetable oil
- 2 large eggs, room temperature
- 1 C granulated sugar
- 2 tsp vanilla extract
- 3 C all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 C chocolate chips
Directions
Preheat oven to 425°. Spray a muffin tin (and mini-muffin tin if using) with non-stick cooking spray.
Pour the milk into a glass measuring cup and gently stir in the vinegar. Let sit for 10 minutes.
In a large mixing bowl, combine the milk mixture, oil and eggs. Mix together until well combined.
Add the sugar and vanilla extract and mix on medium until blended.
In a medium bowl, stir together the flour, baking powder, and salt. Turn mixer to low and add the flour mixture 1/2 cup at a time, just mixing until combined (don't over mix at this stage).
Fold in the chocolate chips.
Pour the batter into the muffin tins, almost to the very top so the muffins will be tall and domed. Bake the muffins at 425° for 5 minutes, then turn down the oven to 375° and rotate the muffin pan - continue baking for 9-10 minutes until toothpick comes out clean. (They won't brown much.) Cool in the pan for 5 minutes, then move to rack to cool completely
For the mini-muffins: put the rest of the batter into the sprayed mini-muffin pan and turn up the oven to 425°. Bake for 4 minutes, then rotate the pan and turn the oven down to 375°. Bake for 6 1/2-7 minutes until a toothpick comes out clean.
Pour the milk into a glass measuring cup and gently stir in the vinegar. Let sit for 10 minutes.
In a large mixing bowl, combine the milk mixture, oil and eggs. Mix together until well combined.
Add the sugar and vanilla extract and mix on medium until blended.
In a medium bowl, stir together the flour, baking powder, and salt. Turn mixer to low and add the flour mixture 1/2 cup at a time, just mixing until combined (don't over mix at this stage).
Fold in the chocolate chips.
Pour the batter into the muffin tins, almost to the very top so the muffins will be tall and domed. Bake the muffins at 425° for 5 minutes, then turn down the oven to 375° and rotate the muffin pan - continue baking for 9-10 minutes until toothpick comes out clean. (They won't brown much.) Cool in the pan for 5 minutes, then move to rack to cool completely
For the mini-muffins: put the rest of the batter into the sprayed mini-muffin pan and turn up the oven to 425°. Bake for 4 minutes, then rotate the pan and turn the oven down to 375°. Bake for 6 1/2-7 minutes until a toothpick comes out clean.
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