So I’d been wanting to try these muffins ever since I saw those delightfully puffy muffin tops on SomethingSwanky.com. I am a massive muffin maniac—they’re probably one of my all-time favorite breakfast treats. Then again, everything is my favorite (waffles, crepes, pastries. Don’t make me choose!).
Anyway, I decided to deviate from my typical muffin recipe and try these out. They were wonderful! They use quite a bit more baking powder than most recipes, which really helped the muffins rise, making them soft and fluffy. If you have a jumbo-sized muffin tin, use that. These morsels are meant to expand.
While the original recipe suggests making chocolate chip muffins, I had fresh blueberries and decided to divide up the batter and make some with chocolate chips and a few with the blueberries. Again, I can’t just choose just one. 😛
Bakery Style Muffins
1 cup milk
1/4 cup vinegar
2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup butter, melted
1 1/2 tsp vanilla
1 cup chocolate chips OR blueberries (or divide the batter in half and make both like I did!)
Preheat the oven to 425ºF and prepare a 12-cup jumbo muffin tin or 18-cup regular sized tin with cooking spray, butter or coconut oil.
Combine the milk and vinegar in a small bowl and set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and sugar. Then, add the eggs, butter, vanilla and the milk/vinegar. Mix everything together with a large wooden spoon just until combined. It should be a little lumpy.
Lastly, fold in your chocolate chips and/or blueberries.
Fill the muffin cups about 3/4 full.
Bake at 425ºF for 5 minutes (4 minutes if using regular sized tin). Then decrease the heat to 375ºF and bake for another 13 minutes (11-12 minutes for regular sized tin).
Brayden and I enjoyed our muffins with a hot mocha! Delightful ❤