Bakery-Style Chocolate Chip Muffins
A simple and quick recipe to whip up any morning of the week. These bakery style chocolate chip muffins are tender, fluffy, moist and make a great grab and breakfast.
- 2 1/2 cups all-purpose flour (measured properly)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon pure vanilla extract
- 1 1/4 cups mini chocolate chips
Preheat oven to 425°F. Prepare a 12 cup muffin tin with non-stick baking spray or line with paper liners.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Toss in the chocolate chips and set aside.
In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Carefully fold together until JUST combined.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. 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 the muffins will dry out.
Let cool for about 5-10 minutes, then serve warm.
Please always measure the flour properly with the aerate, scoop and swoop method. MyBakingAddiction
Calories: 350kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 236mg | Potassium: 167mg | Fiber: 1g | Sugar: 30g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg