Bakery Style Chocolate Chip Muffins

By Nanadi-2

Ingredients

• 1 cup milk
• 1/4 cup vinegar
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup butter, melted
• 2 larges eggs
• 1 tbsp vanilla
• 1 1/2 cups miniature chocolate chips
• optional: sanding sugar for sprinkling on top

Details

Servings 12
Adapted from somethingswanky.com

Preparation

Step 1

Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.

In a small bowl, pour the milk and vinegar. Let sit while preparing the remaining ingredients.

In a larger bowl, mix together the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Delicious fresh and next day. Freezes well.

Makes 12-13 gigantic muffins