Name: Bakery Style Chocolate Chip Muffins
Yield: 4
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Iodized Salt, 26 Ounce; Hollywood Beauty Coconut Oil; Challenge Butter, Unsalted, European Style; Signature Reserve Dark Chocolate, Extra, 61% Cacao, Chunks; SIGNATURE SELECTS Sugar, Light Brown; O Organics Milk, Low Fat, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Value Corner Vanilla Flavor, Imitation; Toll House Semi Sweet Mini Morsels

Preheat Oven to 425 F (218 C)and prepare muffin tin by buttering the top and individual muffin tin wells. (You can also give a light coating of baking spray or muffin tin liners.)

In a medium bowl hand whisk together flour, baking powder, and salt. Set aside.

Melt coconut oil, butter, and dark chocolate together, then stir.

Pour melted mixture into bowl of stand mixer onto light brown sugar.

Using paddle attachment mix on medium low until smooth.

Add milk, eggs, and vanilla. Mix again until creamy.

Staying on medium low speed, spoon in flour mixture until a batter is formed.Scrape sides and bottom of bowl as needed.

Fold in semi sweet chocolate chips with large spoon or spatula.

Spoon batter into every other muffin well, filling to the very top.

Bake for 5 minutes. Sprinkle with extra chocolate chips.

Then lower oven temperature to 350 F (176 C).

Bake an additional 23-25 minutes until muffin tops spring back when gently pressed with finger.

Let cool for 4-5 minutes in muffin pan, then gently twist and lift.

```
Place on cooling rack.
```
```
Repeat with any remaining batter.
```

Bakery Style Chocolate Chip Muffins

Serves 6

8 mins prep

25 mins cook

33 mins total

What you need

How to make