Bakery Style Chocolate Chip Muffins (Think Mugg & Bean)
These bakery style chocolate chip muffins will remind you of the giant ones from Mugg & Bean. They are soft & fluffy on the inside with a crunchy muffin top.
Servings: 12 Muffins
Ingredients
- 2 ½ cups Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Butter Melted, cooled
- 1 cup Sugar
- 2 Eggs
- 1 cup Milk Curdled with Lemon Juice
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Essence
- 1 ½ cups Chocolate Chips Dark
Instructions
- Preheat oven to 220°C.
- Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- Combine the milk and the lemon juice.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk mix and vanilla. Slowly add the wet to the dry ingredients, and gently fold together until just combined. Remember not to over mix at this point.
- Divide the batter into the 12 muffin cups and bake at 220°C for 5 minutes. Then reduce the oven temperature to 190°C and continue to bake for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for about 5-10 minutes and enjoy warm.