I have two brothers and two sisters. I’m the youngest. Everyone else is two years apart except me, I’m three years and three months behind my sister. We all get along great and I love spending time with them. My sister, Amy, is closest in age to me and we did everything together growing up. It was like having a built-in best friend for life, and luckily that’s still true! We both had a Friday off recently, so I went to visit her and we just hung out for most of the day. Then we made these muffins that I’d been dying to try ever since I saw them on Pinterest.
These smell so good while they’re baking and rise up perfectly, just like the ones you see at coffee shops and bakeries! I made a full batch again the next day and froze most of them so I can have a grab-and-go breakfast (not the healthiest breakfast, but hey, I’m still a college student. It’s better than soda and a pop tart). The large amount of baking powder, the sifted flour, and the light amount of mixing makes these muffins nice and tall, while the butter and milk make them moist with a delicate crumb. They’re loaded with chocolate chips and perfect with a glass of milk, tea, or coffee!
*Makes 10 large muffins or 12 medium muffins
2 1/2 c. flour, sifted
1 T. baking powder
1 t. baking soda
1 c. sugar
1 1/4 c. mini chocolate chips
1/2 c. melted butter
1 c. milk
1 T. vanilla
1/4 c. mini chips for topping, optional
Preheat oven to 425 F. Spray cupcake pan with nonstick cooking spray. In a large bowl, mix flour, baking powder, soda, and sugar. In a separate bowl mix butter, eggs, milk, and vanilla. Whisk well. Make a well in the dry ingredients and add the wet ingredients. Gently fold until just combined. Divide batter into muffin cups, bake for 5 min., then reduce oven to 375 F and bake for 13-15 minutes. Let cool 5 minutes, remove from pan and enjoy!
Muffins will keep in airtight container for up to 3 days.
Source: Little Sweet Bakery