#CHOCOLATE #CHIP #MUFFINS
Selasa, 29 Oktober 2019
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#CHOCOLATE #CHIP #MUFFINS
This easy Chocolate Chip Muffins recipe is a staple muffin recipe that deserves a permanent spot in your cookbook! They're fluffy, moist and the best ever! If you are a close follower of Tastes Better from Scratch, you may be thinking I am obsessed with muffins. Well, you are right! These bakery-style Chocolate Chip Muffins are joining the ranks of the other 12 Muffin Recipes I have on my website ranging from the classics, Banana Bread Muffins and Blueberry Muffins, to Pumpkin and
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it with non-stick cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
- In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
- Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
- Divide the batter evenly among the 12 muffin cups--they will be full to the top.
- Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 12-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Be extra cautious not to over bake the muffins or they will be dry.
- Remove muffins to a wire cooling rack to cool completely.
Notes
Recipe adapted from Little Sweet Baker.
Nutrition
Calories: 387kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 227mg | Potassium: 296mg | Fiber: 2g | Sugar: 26g | Vitamin A: 330IU | Calcium: 92mg | Iron: 2.9mg
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