Fluffy choco chip muffins made with a blend of whole wheat and all-purpose flour, topped with semi-sweet chocolate chips. Perfect for breakfast or a snack!
1: Preheat oven at 425°F.
2: Grease a muffin tray or line with cupcake liners.
3: In a bowl, add flour, baking powder, baking soda, salt, and cinnamon powder. Set aside.
4: Beat together sugar, butter, eggs, vanilla extract, and milk-vinegar mixture using an electric mixer, stand mixer, or hand blender until smooth and fluffy.
5: Fold in half of the dry ingredients and mix, scraping the bottom and sides occasionally.
6: Add remaining half of dry ingredients and blend gently until light and fluffy. Don’t over mix.
7: Fold in 3/4 cups of chocolate chips and give it a final blend.
8: Transfer batter evenly into each cup or liner, filling it up to the top. Add chocolate chips on top.
9: Bake for 5 minutes at 425°F and then lower the temperature to 375°F and bake for 12-15 minutes.
10: Insert a toothpick to check if it comes clean. Let it cool on a wire rack.
11: Enjoy!
