I’ve been super busy the last few weeks with my finger healing and work. I can finally say that my finger is baking ready! It’s not 100% yet, but it’s well on it’s way to it! All that jello paid off! I truly missed being in the kitchen and smelling fresh baked goods throughout the house. So I had to make something that is one of my favorites..
For some reason I’ve been craving chocolate chip muffins lately. Instead of buying them I’d rather make them. Not only can I control what’s in them but I can also add as many chocolate chip as I’d like! My favorite thing about muffins is the sugary top. I don’t like soggy muffin tops. I also don’t like dense muffins.
This muffin recipe is perfect. Not only is it my favorite, but it’s now my go-to muffin recipe! Quick and easy, and I’m sure you’ll have most of the recipe ingredients on hand.
Chocolate Chip Muffins
Makes 12 Muffins
slightly adapted from allrecipes.com (Adaptions are in bold)
2 Cups All-Purpose Flour
1/2 Cup White Sugar
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Milk + 1 Tablespoon White Vinegar, mixed
1/3 Cup Vegetable Oil
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
1/4 Cup Semi-Sweet Chocolate Chips
3 Tablespoons White Sugar
2 Tablespoons Brown Sugar
Heat oven to 400 degrees.
In a medium bowl combine flour, 1/2 cup white sugar, baking powder, and salt. Mix well. In a small bowl mix together the milk and vinegar, add in the oil and egg; mix well. Combine the dry flour mixture with the milk mixture. Once combined add in the cup of chocolate chips. Line a muffin tin with liners or grease your tin. Fill them 2/3 full.
Just before divide the 1/4 cup of chocolate chips on top of the muffins. Also mix together the white and brown sugar and sprinkle on the top of your muffins.
Bake for approximately 18 minutes or until golden brown.
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