Chocolate Chip Muffins
Directions
- 1In a glass, combine the milk and vinegar. Let it sit for 10 minutes or until it curdles.
- 2In a glass, combine the milk and vinegar. Let it sit for 10 minutes or until it curdles.
- 3In a glass, combine the milk and vinegar. Let it sit for 10 minutes or until it curdles.
- 4In a mixing bowl, whisk together the melted butter and sugar until well combined.
- 5In a mixing bowl, whisk together the melted butter and sugar until well combined.
- 6In a mixing bowl, whisk together the melted butter and sugar until well combined.
- 7Add the eggs and whisk for 2-3 minutes or until pale in color.
- 8Add the eggs and whisk for 2-3 minutes or until pale in color.
- 9Add the eggs and whisk for 2-3 minutes or until pale in color.
- 10Add the milk mixture, vanilla extract, Greek yogurt, and oil. Mix until well combined.
- 11Add the milk mixture, vanilla extract, Greek yogurt, and oil. Mix until well combined.
- 12Add the milk mixture, vanilla extract, Greek yogurt, and oil. Mix until well combined.
- 13In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and chocolate chips.
- 14In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and chocolate chips.
- 15In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and chocolate chips.
- 16Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix the batter.
- 17Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix the batter.
- 18Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix the batter.
- 19Divide the batter evenly among the muffin cups.
- 20Divide the batter evenly among the muffin cups.
- 21Divide the batter evenly among the muffin cups.
- 22Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.
- 23Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.
- 24Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.
- 25Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 26Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 27Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup unsalted butter
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 1 cup granulated sugar
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 2 teaspoon baking powder
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking soda
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 tablespoon vanilla bean paste or vanilla extract
- 2.5 cups all-purpose flour
- 2.5 cups all-purpose flour
- 2.5 cups all-purpose flour
- 2 eggs
- 2 eggs
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup whole milk
- 1 cup whole milk
- 1 cup whole milk
- 1 tablespoon vinegar
- 1 tablespoon vinegar
- 1 tablespoon vinegar
- 0.25 cup Greek yogurt
- 0.25 cup Greek yogurt
- 0.25 cup Greek yogurt
- 2 tablespoons neutral oil
- 2 tablespoons neutral oil
- 2 tablespoons neutral oil
Equipment
mixing bowlwhiskmeasuring cupsmeasuring spoonsovenmuffin tinspatula