Chocolate Chip Muffins | Benjamin the Baker

Benjamin the Baker

Name: Chocolate Chip Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Sugar In The Raw Cane Sugar, Turbinado; O Organics Organic Sugar Brown Light - 24 Oz; Signature Select Double Acting Baking Powder (8.1 oz); Morton Iodized Salt, 26 Ounce; Vital Farms Eggs Large - 12 Count; 1-2-3 Vegetable Oil - 33.8 Fl. Oz.; Challenge Butter, Unsalted, European Style; O Organics Milk, Low Fat, Organic; Morton & Bassett Extract Pure Vanilla - 2 Fl. Oz.; Enjoy Life Semi-Sweet Mini Chocolate Chips (10 oz)

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Chocolate Chip Muffins

Serves 635 mins prep45 mins cook

Why you should replace your baking powder roughly every 6 months

0 servings

What you need

all purpose flour

cup cane sugar

O Organics Organic Sugar Brown Light - 24 Oz

cup light-brown sugar

Signature Select Double Acting Baking Powder (8.1 oz)

tsp baking powder

tsp salt

egg

cup vegetable oil

Challenge Butter, Unsalted, European Style

oz unsalted butter

cup milk

Morton & Bassett Extract Pure Vanilla - 2 Fl. Oz.

tsp vanilla extract

Enjoy Life Semi-Sweet Mini Chocolate Chips (10 oz)

cup vegan chocolate chips

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Instructions

1. Mix all the dry ingredients together in a bowl.
2. In a separate bowl, whisk all the wet ingredients together until combined.
3. Mix the dry and wet ingredients together and stop mixing as soon as you can’t see any dry flour. If there are some small clumps, that is ok.
4. Gently mix in the chocolate chips.
5. Divide between 6 large muffins or 12 standard size muffins.
6. Top the muffins with a generous sprinkling of coarse sugar (I prefer sanding sugar but turbinado or demerara also work well)
7. Bake at 400F for 20-25 min for large muffins or until a toothpick inserted in the center comes out with a few wet crumbs.

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