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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bakery Style Chocolate Chip Muffins Recipe

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This recipe for Bakery Style Chocolate Chip Muffins is from Cooking with the Cruickshanks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups All Purpose Flour
4 Tsp. Baking Powder
1/2 Tsp. Salt
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
2 Eggs, Room Temp.
1 Cup Sugar
1 Cup Milk
1/2 Cup Canola or Veg Oil
1 Tsp. Vanilla
1 1/2 Cups Chocolate Chips or Chunks
Coarse Sugar for Sprinkling (otional)
Directions:
Directions:
Preheat Oven to 425º. Spray muffin tins with non-stick spray or line with muffin liners.
In a large bowl, gently toss together flour, baking powder, salt, cinnamon and nutmeg.
Mix until ingredients are combined and set aside.
In a medium bowl whisk together eggs and sugar until combined. Mix in milk, oil and vanilla..Fold wet ingredients into dry ingredients and gently mix everything together by hand until all the flour is off the bottom of the bowl. Avoid overmixing.The batter will be very thick and somewhat lumpy. Fold in the chocolate chips.
Fill muffin tins all the way to the top and sprinkle with coarse sugar if desired.
For Jumbo muffins Bake at 425 for 5 minutes, then reduce temperature to 375 and continue to bake for 25 minutes until tops are lightly golden and centers appear set.
For regular muffins bake at 425 for 5 minutes, then 375 for 13 -14 minutes.
Makes 6 Jumbo Muffins or 15 -16 Regular muffins

 

 

 

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