Bakery style muffins

Name: Bakery style muffins
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cups plain flour or wholemeal; 1 tbsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup (114 g) unsalted butter; melted and cooled completely; 1 cup granulated sugar; 2 eggs; 1 cup whole milk; 1 tbsp vanilla extract; 275 g choc chips

Sarah Louise @cook_3807910

Melbourne, Victoria, Australia

Be careful to not overbake these as they become dry.
Feel free to opt choc chips for nuts or dried fruit if you desire

Sarah Louise @cook_3807910

Melbourne, Victoria, Australia

Be careful to not overbake these as they become dry.
Feel free to opt choc chips for nuts or dried fruit if you desire

Saved

Ingredients

12 servings

2 1/2 cupsplain flour or wholemeal
1 tbspbaking powder
1 tspbaking soda
1/2 tspsalt
1/2 cup (114 g)unsalted butter; melted and cooled completely
1 cupgranulated sugar
2eggs
1 cupwhole milk
1 tbspvanilla extract
275 gchoc chips

Saved

Steps

1

Preheat oven to 218 degrees. Line a 12 cup muffin tray with liners.
2

In a large bowl put flour, baking powder, baking soda and salt. Whisk to combine.
3

Stir in the choc chips with a wooden spoon. Set bowl aside.
4

In a medium bowl whisk together the melted butter with the sugar, eggs, milk and vanilla.
5

Slowly add the wet ingredients to the dry. Fold together until just combined.
6

Divide the batter into the muffin tray.
7

Bake at 218 degrees for 5 mins. Then reduce the oven temperature to 190 degrees. Bake for another 12-15mins. Or until toothpick comes out clean when inserted.
8

Store in airtight container up to a week.