Bakery Style Chocolate Chip Muffins These moist, light, & fluffy bakery style chocolate chip muffins are perfect for impressing overnight guests or just treating yourself. they've got sky high. Preheat oven to 425 ° f (218 ° c). generously grease a jumbo 6 count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. set aside. whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. set aside.
Bakery Style Chocolate Chip Muffins Sugar Spun Run Step #1) mix dry ingredients: in a large bowl, whisk together the flour, baking powder, baking soda, and salt. then toss in the chocolate chips and set aside. step #2) mix wet ingredients: in another bowl, whisk together the melted butter and granulated sugar. Step 2: make the batter. with an electric mixer, cream the salted butter and both sugars, beating until light and fluffy. add the eggs one at a time, beating well after each addition. stir in the vanilla. add the flour mixture alternately with milk, mixing only to blend. mix in the chocolate chips. Sift flour, baking powder and baking soda into a large bowl. add sugar and salt and whisk to blend well. mix in 1 cup of mini chocolate chips. step 2). combine wet ingredients. combine eggs, sour cream, vanilla, oil, melted butter and milk in a medium bowl and whisk until completely smooth. Instructions. in a pitcher, mix together milk, vinegar and set a side for about 5 10 minutes. you can use buttermilk instead of milk and skip vinegar. meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt. add chocolate chips to the flour mix and mix until combined.
Bakery Style Chocolate Chip Muffins Sift flour, baking powder and baking soda into a large bowl. add sugar and salt and whisk to blend well. mix in 1 cup of mini chocolate chips. step 2). combine wet ingredients. combine eggs, sour cream, vanilla, oil, melted butter and milk in a medium bowl and whisk until completely smooth. Instructions. in a pitcher, mix together milk, vinegar and set a side for about 5 10 minutes. you can use buttermilk instead of milk and skip vinegar. meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt. add chocolate chips to the flour mix and mix until combined. Beat the butter and sugar together until light and fluffy about 2 minutes. add in the eggs and vanilla and continue mixing until combined. turn off your mixer, scrape down the sides & fold in the sour cream and buttermilk. carefully fold in the flour mixture until almost combined. then stir in the chocolate chips. Instructions. line about 16 muffin pans and preheat oven to 425 degrees fahrenheit. in a medium sized bowl, whisk flour, baking powder, baking soda, and salt together until combined. in a large bowl, whisk cooled, melted butter, granulated sugar, eggs, sour cream, vanilla extract, and buttermilk until smooth.
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