The Pioneer Woman Tasty Kitchen
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Chocolate Chip Muffins

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Level: Easy

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Description

Looking for moist, jumbo, bakery style muffins? Good! These Chocolate Chip Muffins are for you! They’re easy to make and there’s chocolate in every bite.

Ingredients

  • 1 cup Milk, Room Temperature
  • ¼ cups Vinegar
  • 2-½ cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ cups Granulated Sugar
  • ½ cups Brown Sugar
  • ¼ cups Butter, Melted And Cooled Slightly
  • ¼ cups Vegetable Oil
  • 2 whole Large Eggs, Room Temperature
  • 1 Tablespoon Vanilla
  • 1-½ cup Semi-Sweet Chocolate Chips

Preparation

Combine milk and vinegar in a measuring cup and let sit for 5–10 minutes.

Preheat oven to 425ºF. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.

In a large bowl, mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and sugars. Add butter, oil, eggs, vanilla, and the milk and vinegar mixture and stir. Remember, don’t over-mix. It’s ok if there are a few lumps! Fold in the chocolate chips.

Fill each cup in the muffin tin until almost completely full, about ½ cup. Sprinkle with sparkling sugar, if using.

For jumbo muffins, bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 15 minutes, or until the center has cooked completely. Remove from oven and let cool for a few minutes before removing from the tin and serving.

For regular muffins, bake at 425ºF for 5 minutes. Then decrease heat to 375ºF and bake for another 8 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Makes about 8 jumbo muffins (1/2 cup batter in each tin) or 6 jumbo and 6 regular muffins.

Note: I prefer these muffins jumbo-sized, but feel free to make these into regular-sized muffins—just fill the tin with about ¼ cup of batter and then bake!

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