Chocolate chip muffin. You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe. These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that's perfect for breakfast or brunch.

Freshly baked, these muffins are perfection. A perfect crispy top that will pop right off (the proper way to eat a muffin) and fluffy body that makes them stand tall. Chocolate chip muffins are the perfect breakfast or after dinner treat.

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You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe. These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that's perfect for breakfast or brunch.

Alright, don't linger, let's task this chocolate chip muffin formula with 13 elements which are definitely easy to receive, and we have to process them at the very least through 7 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients Chocolate chip muffin:

Prepare 1/2 cup - unsalted margarine, melted.
Give 3/4 cup for goat buttermilk.
Need 2 of large eggs.
Give 1 tablespoon for vanilla extract.
Require 2 cups for whole-wheat flour.
You need 3/4 cup sugar.
Provide 2 teaspoons of baking powder.
You need 1/2 teaspoon - baking soda.
Require 1/2 teaspoon - salt.
You need 2 cups - Hershey’s milk and white chocolate mini kisses.
Provide for Homemade buttermilk.
Need 3/4 cup for goat milk (2%).
Give 1 - lime/lemon.

Sweet and loaded with rich chocolate chips, these muffins are great just out of the oven or eaten at room temperature. These Chocolate Chip Muffins have a beautiful golden dome top (we all know muffin tops are the best part!) and are nice and moist inside, not dry and crumbly which is a notorious problem with. Stir in chocolate chips and nuts. Spoon batter into prepared muffin cups.

Chocolate chip muffin start cooking:

Preheat the oven to 350F and grease 12 standard muffin cups.
In a bowl, whisk together the margarine, buttermilk, eggs and vanilla until smooth.
In a larger bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the centre, then pour the butter-milk mixture from the other bowl. Beat until smooth and well mixed (1-2 mins)..
Add the chocolate chips and mix in with a rubber spatula until evenly mixed. Do not over mix.
Spoon the batter into the muffin cups filling up to the rim of the cup.
Bake until golden, dry and springy to touch, usually 20-25 mins. Dipping a toothpick into the center should come out clean.
Transfer to wire rack to cool and serve at room temperature.

Buttery Chocolate Chip Muffins made from scratch. These big, bakery-style Chocolate Chip Muffins boast a soft and moist centre and are filled to the brim with chocolate chips. And now it's time to invite a few friends over, start the coffee pot, and look forward to a warm, decadent, and satisfying muffin that everyone can enjoy. I loved the chocolate chip kind the most, which always seemed more like eating dessert, especially Stir in the vanilla and chocolate chips. Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips.

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