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Bakery Style Chocolate Chip Muffins - Slightly crispy edges, fluffy, tender, moist and so tasty!
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: chocolate chip, muffins
Servings: 12
Calories: 350kcal
Author: Don't Sweat The Recipe

Ingredients

  • 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

Instructions

  • 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.

Notes

Please always measure the flour properly with the aerate, scoop and swoop method. MyBakingAddiction

Nutrition

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