Bakery Style Chocolate Chip Muffins Recipes

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BAKERY STYLE CHOCOLATE CHIP MUFFINS



Bakery Style Chocolate Chip Muffins image

The BEST chocolate chip muffin recipe - soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!

Provided by Little Sweet Baker

Categories     breakfast

Time 30m

Yield 12

Number Of Ingredients 10

2 & ½ cups (315g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
½ tsp (2.5g) salt
½ cup (114g) unsalted butter, melted and cooled
1 cup (200g) granulated sugar
2 large eggs
1 cup (250ml) buttermilk (see notes for substitutions*)
1 tbsp (15ml) vanilla extract
1 & ½ cups (275g) semi-sweet chocolate chips

Steps:

  • Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  • In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  • In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  • Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

Nutrition Facts : ServingSize 1 muffin, Calories 367 calories, Sugar 31 g, Sodium 227.2 mg, Fat 15.3 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 54.1 g, Fiber 2.4 g, Protein 6.1 g, Cholesterol 51.7 mg

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