These are Thomas' favorite muffins. He's a sucker for chocolate chip {anything}. And of course, I don't mind them too much either! ; )
They are a bakery-style muffin that is designed to be made in a jumbo-size muffin tin. However, if you don't have a jumbo muffin tin, you can make them regular sized.
These beauties have a little bit of spice in them, a lot of chocolate chips, and the perfect consistency! There's just a tiny bit of crust on the outside, and they're soft and fluffy on the inside.
Jumbo Chocolate Chip Muffins
Makes 6-8 jumbo sized muffins or about 18 regular size
Adapted from: Sally's Baking Addiction
Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup sugar
1 cup milk + 1 tablespoon white vinegar (or 1 cup buttermilk)
1/2 cup canola oil
1 teaspoon vanilla
heaping 1 1/2 cups milk chocolate chips
Directions:
- Preheat the oven to 375 degrees. Prepare your muffin tins with either paper liners or cooking spray.
- In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Toss together.
- In a medium bowl, whisk together the sugar and eggs. Then add the milk, oil, and vanilla, and whisk.
- Add the wet ingredients into the dry ingredients and stir as little as possible with a spatula.
- Fold in the chocolate chips.
- Spoon batter into the prepared muffin pans. Fill each cup about 3/4 full.
- Bake jumbo muffins for 30-35 minutes. Bake regular sized muffins for about 20 minutes. Tops should be very lightly browning and a toothpick inserted into the center should come out clean.
- Turn out onto a cooling rack and enjoy!
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