Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a jumbo or a 12 cups muffin pan with liners.
Step 2
In a large bowl, sift or whisk
All-Purpose Flour (2 cups)
,
Baking Powder (1/2 Tbsp)
,
Baking Soda (1 tsp)
,
Salt (1/4 tsp)
and
Caster Sugar (1 cup)
. Set aside.
Step 3
In another bowl, whisk
Sour Cream (3/4 cup)
,
Milk (3/4 cup)
,
Large Eggs (2)
,
Clear Imitation Vanilla Extract (1/2 Tbsp)
, and
Butter (1 cup)
.
Step 4
Mix
Semi-Sweet Chocolate Chips (1 1/2 cups)
with about 2 tbsp of the dry ingredients.
Step 5
Pour milk mixture to flour mixture and whisk until there’s no lumps. Fold in the chocolate chips. Divide batter into muffin pan, filling them up almost to the top.
Step 6
For jumbo muffins, bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean. For regular muffins, bake for for 16-18 minutes. For mini muffins bake for 9-12 minutes.
Step 7
Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or cool. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.
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