Empty My Fridge
Bakery Style Chocolate Chip Muffins
Ingredientes
- Sugar1 xícara
- Butter · melted½ xícara
- Vegetable oil¼ xícara
- Egg2
- Milk1 xícara
- Vanilla2 colheres de chá
- Flour2
- Baking powder1 colher de sopa
- Baking soda1 colher de chá
- Salt½ colher de chá
- Chocolate chip1
Modo de preparo
- Preheat the oven to 400°F (205°C).
- Beat the melted butter and sugar together for about 2 minutes until fully combined.
- Add the eggs, milk and vanilla and mix well.
- Sift in the flour, baking powder, baking soda and salt, and mix only until just combined. Do not overmix.
- Stir in the mini semi-sweet chocolate chips.
- Cover and chill the batter in the fridge for 1 hour.
- Scoop the chilled batter into a lined muffin pan and press more chocolate chips on top.
- Bake at 400°F (205°C) for 5 minutes, then reduce the oven to 350°F (180°C) and bake for 30 minutes more.
- Cool before serving.
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