Chocolate Chip Muffins
Ingredients
2 1/2 cups einkorn flour (sub 2 cups all-purpose)
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 cup cane sugar
1 cup milk (of choice)
1/2 cup plain greek yogurt (sub sour cream)
1 tsp white wine vinegar or lemon juice
1/2 cup unsalted butter
2 eggs, room temperature
1 tsp vanilla
1 cup mini chocolate chips (love enjoy life semi-sweet)
2 tbsp turbinado sugar (for topping)
Method
Preheat your oven to 425°F and line 2 muffin tins, placing parchment liners in every other spot—6 muffins in each pan (as pictured below).
In a small pot over low heat, melt the butter. While the butter is melting, whisk together the milk, eggs, vanilla, vinegar, and sugar until smooth. Once the butter is melted, gradually whisk it into the wet mixture while continuing to whisk.
Sift in 2 cups of flour (1 ½ cups if using all-purpose flour). Whisk until smooth, then sift in the remaining flour, baking powder, baking soda, and salt. Use a rubber spatula to fold everything together just until combined, and then fold in the chocolate chips.
Use an ice cream scoop to fill all 12 spots with the muffin batter, filling the cups to the very top. Sprinkle the tops with turbinado sugar.
Place the muffins in the preheated oven and bake at 425°F for 8 minutes. Then, reduce the temperature to 350°F and bake for an additional 10-12 minutes, or until the muffins are just golden and set.
Remove the muffins from the oven and set them aside to cool. Serve with a cup of tea or coffee and enjoy!
Notes
Start with a hotter oven to give the muffins a better rise. After about 8 minutes, lower the temperature to ensure even baking and a fluffy texture.
Using an acid, such as vinegar or lemon juice, helps activate the baking soda and balances the flavors, resulting in a more enjoyable flavor profile.
I prefer using mini chocolate chips, but regular ones work just as well!
