This was a good recipe to try, as I never had the patience for small cookies and small cupcakes. As you can see, from the rest of my blog, I don’t have much of the artistic talent for decorating and making it look pretty. More so, I have always been the person who like desserts and snacks for the taste and not with all the fancy sugar embellishments. There was no buttermilk in this recipe either, so I wasn’t too sure if they would be too dense. So, I decided to try this extra-large muffin recipe, but also worried that it may be too dry. To my surprise, it turned out waaaaay better than I expected.
1 cup milk
1/4 cup vinegar
2 1/2 cups cake flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, melted
2 large eggs
1 tbsp. vanilla
1 1/2 cups chocolate chips
Preheat oven to 425ºF. Prepare a 6 large muffin tins with liners.
In a small bowl, pour the milk and vinegar together and let it rest while preparing the rest of the ingredients.
In a larger bowl, mix together the cake flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk/vinegar mixture. Stir JUST until a batter with lumps forms. DO NOT OVERMIX!!!
Fold in the chocolate chips.
Fill each cup in the muffin tin to be completely full (about 1/4 cup each).
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.