Chocolate Chips Muffins
Ingredients:
- 210g milk (at room temperature) or buttermilk
- 3/4 tbsp white vinegar or lemon juice (skip if using buttermilk)
- 360g all-purpose flour
- 160g sugar
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 120g chocolate chips
- Pinch of salt
- 3 large eggs (at room temperature)
- 80g vegetable oil
- 40g unsalted butter, melted and cooled
- 1 1/2 tsp vanilla extract
- Extra chocolate chips for topping
- Optional: chopped nuts or almonds
Instructions:
- Mix milk and white vinegar or lemon juice (if not using buttermilk). Set aside for about 10 minutes.
- In a separate bowl, combine flour, sugar, baking soda, baking powder, chocolate chips, and a pinch of salt. Set aside.
- In the milk mixture, add eggs, vegetable oil, and melted butter. Mix until well combined.
- Gradually pour the wet ingredients into the bowl with the dry ingredients. Add vanilla extract. Mix until just combined. Avoid overmixing.
- Cover the batter and refrigerate while preheating the oven (about 15 minutes).
- Preheat the oven to 210°C (410°F). Line 11-12 regular-sized muffin molds.
- Fill each mold generously with batter for high-domed muffins. Add extra chocolate chips on top.
- Be cautious when placing them in the oven to avoid burns.
- Bake for 5 minutes at 210°C (410°F), then reduce the heat to 185°C (365°F) and bake for about 13 minutes more, or until a toothpick comes out clean.
- Allow the muffins to slightly cool in the pan before transferring them to a wire rack to cool completely.
- Optionally, add chopped nuts or almonds for extra flavor and texture.
- Enjoy these soft and irresistible muffins!
Tips:
- Carefully handle hot trays to prevent burns.
- Ensure the oven is properly preheated for even baking.
- Customize by adding nuts or almonds to suit your taste preferences.
- Provide the printable recipe link in the video’s infobox for easy access.
