Bakery Style Chocolate Chip Muffins
These bakery style chocolate chip muffins are the perfect way to begin the morning. They are big on flavor, deliciously moist, and loaded with creamy milk chocolate chips.
12 muffins
Ingredients
- 2 1/2 cups All-purpose Flour
- 1 tbsp. Baking Powder
- 1 tsp. Baking Soda
- ½ cup Salted Butter melted & cooled
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 cup Buttermilk (see notes for substitutions)
- 1 tbsp. Vanilla Extract
- 2 cups Milk Chocolate Chips
Instructions
- In a medium mixing bowl, stir together flour, baking powder, baking soda, and 1 1/2 cups chocolate chips. Make a well in the middle and set aside.
- In another mixing bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla. Slowly pour into the well in the dry ingredients. Gently fold together just until combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- Divide the batter into the 12 muffin cups. Top each muffin with additional chocolate chips and bake at 375 for 10 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 5-10 minutes.
- Enjoy warm!
Notes
- Stir the chocolate chips into the flour mixture before adding the wet ingredients. This will help to evenly disperse the chocolate chips throughout the batter. It also eliminates additional stirring of the muffin batter.
- Don't Overmix. This is one of the key steps to preventing dry muffins, and one which I think I had been violating. I have the tendency to want to mix, mix, mix to make sure everything is well combined. Do not do this! Just mix until the wet & dry ingredients come together.
- Use buttermilk instead of milk. It adds a nice tang without a lot of fat. No buttermilk? Simply mix milk with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
- Chill the batter. By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it more dry.
Nutrition
Calories: 364kcal
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