Mini Chip Chocolate Chip Mega Muffin
I have stumbled upon the best mini chip muffin recipe ever! NEVER buy those hydrogenated, crap filled, 100 ingredient store chocolate chip muffins again. These muffins are so easy and ridiculously delicious! I would love to take credit for these but I found these over at www.littlesweetbaker.com her site is fantastic and her recipes blow my mind.
Yes they have white flour and NO they are not a diet recipe. If you are going to have a treat and “own your sugar” this is the recipe to do it with. I changed it up a bit by putting them in a mega muffin pan. More is better in my book when talking about a muffin.
All I have left to say is….. Your Welcome!
Bakery Style Chocolate Chip Muffins
Servings: 12 Difficulty: easy
2 & 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup milk (whole or buttermilk is preferred)
1 tbsp vanilla
1 & 1/2 cups chocolate chips
1) Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
2) In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
3) 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.
4) Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
Recipe by Little Sweet Baker