GG Kitchen: Chocolate Chip Muffins

This Sunday I am celebrating Chocolate Chips: And these muffins ate one of my favorites – made regular size or in Mini snack size.

  • 2 & ½ cups (315g) all-purpose flour
  • 1 tbsp (13g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (2.5g) salt
  • ½ cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (250ml) buttermilk 
  • 1 tbsp (15ml) vanilla extract
  • 1 & ½ cups (275g) semi-sweet chocolate chips
  • Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  • In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  • In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  • Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

Why AP Flour:

All-purpose flour is a versatile and general use wheat flour. It is milled from hard red wheat or a blend of hard and soft wheats, typically 80:20 ratio. As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc.

What happens if you accidentally use self-rising flour instead of all-purpose?

Because self-rising flour contains added leavening agents using it incorrectly can throw off the texture and flavor of your baked goods.

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