Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

from littlesweetbaker.com
30 min
12 servings

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

Ingredients

  • 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

Directions

  1. 1

    Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.

  2. 2

    In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

  3. 3

    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.

  4. 4

    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.