Floral Separator

Chocolate Chip Muffins

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 egg – 1 cup buttermilk – 1 tablespoon vanilla extract – 1 1/2 cups semi-sweet chocolate chip

Instructions: 1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) 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. Set 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 (220 degrees C) for 5 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) 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 overbake the muffins or they will be dry. Remove the muffins to a wire cooling rack to cool completely.




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