Bakery-Style Chocolate Chip Muffins

This recipe is not quite LEAP-approved due to the butter and sour cream, but with a few tweaks it could easily be approved!

INGREDIENTS:

• 2 1/2 cups flour*

• 2 teaspoons baking powder*

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup butter, unsalted, room temp

• 1 cup sugar*

• 1 Tablespoon vanilla extract

• 2 eggs*

• 1/4 cup sour cream, room temp*

• 3/4 cup whole milk + 2 teaspoons white vinegar, room temp*

• 1 1/2 cups Enjoy Life chocolate chips*

DIRECTIONS:

1. Preheat oven to 425°F and prepare muffin tin.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt.

3. In a stand mixer, or large bowl, beat together sugar and butter and light and fluffy.

4. Add eggs and vanilla. Mix until well-combined.

5. Add sour cream and milk. Mix until well-combined.

6. Fold in flour, adding half at a time. Overmixing will produce more gliadin which creates a tough muffin. Don't overmix.

7. Gently fold in chocolate chips.

8. Bake at 425°F for 5 minutes then reduce heat to 375°F and bake for another 13-15 minutes.

LEAP APPROVED SWAPS:

Flour

Use any approved flour on your list as a 1:1 substitution.

ex: Almond, spelt, buckwheat, coconut, oat, etc. I used organic whole wheat in my recipe.

Baking Powder

If corn sensitive, use Hain Baking Powder (potato-derived)

Sugar

Use any approved sweetener as a 1:1 substitution.

ex: honey, maple syrup, date syrup, coconut sugar. I used organic cane sugar in my recipe.

Eggs

If egg-sensitive, use flax egg.

1 flax egg = 1 whole egg substitution:

1 Tablespoon ground flaxseed + 2 1/2 Tablespoons water.

Let sit for at least 5 minutes to allow water to absorb into the flax. The mixture should be held together with no remaining water.

Sour Cream

Substitute with plain yogurt as a 1:1 alternative.

Milk

This is the LEAP Approved version of buttermilk (with the added vinegar). Truthfully, I am unsure how this recipe would turn out if using a milk alternative. Sorry!

Chocolate Chips

Omit all together or substitute with an approved nut or fruit.