BREADS

Chocolate Chip Muffins (Bakery Style)

Name: Chocolate Chip Muffins (Bakery Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 ½ cups all-purpose flour (spooned and leveled); 2 tsp baking powder; ½ tsp baking soda; ½ tsp fine sea salt; 1 cup buttermilk* (room temperature); 2 large eggs (room temperature); ½ cup granulated sugar; ½ cup packed light brown sugar; ½ cup unsalted butter (melted and slightly cooled, 1/2 cup=8 Tbsp); 1 ½ tsp real vanilla extract; 1 cup 8 oz semi-sweet mini chocolate chips (regular chocolate chips or chocolate chunks, reserve 2 Tbsp to sprinkle the tops); ½ Tbsp coarse sugar (optional for sprinkling)

12 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

2 ½ cups all-purpose flour (spooned and leveled)

2 tsp baking powder

½ tsp baking soda

½ tsp fine sea salt

1 cup buttermilk* (room temperature)

2 large eggs (room temperature)

½ cup granulated sugar

½ cup packed light brown sugar

½ cup unsalted butter (melted and slightly cooled, 1/2 cup=8 Tbsp)

1 ½ tsp real vanilla extract

1 cup 8 oz semi-sweet mini chocolate chips (regular chocolate chips or chocolate chunks, reserve 2 Tbsp to sprinkle the tops)

½ Tbsp coarse sugar (optional for sprinkling)

Directions

Prepare - Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.

Whisk Dry Ingredients - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet Ingredients and Sugar - In a separate large mixing bowl, combine buttermilk, eggs, sugar, brown sugar, melted butter, and vanilla. Whisk until well combined.

Mix Wet and Dry Ingredients - Add the dry ingredients to the wet ingredients and whisk until you no longer see dry streaks of flour. It should be lumpy; do not over-mix.

Fold in Chocolate Chips - Add the chocolate chips to your batter, setting aside 2 Tbsp to use on the top, if desired. Fold gently just until combined.

Portion and Add Toppings - Divide the batter evenly into the prepared muffin pan, filling each up to the top (it helps to use a trigger-release ice cream scoop for easy portioning). Sprinkle the remaining chocolate chips over the top. I also like to add a generous sprinkle of coarse sugar, which adds a bit of crunch and makes them look more like bakery muffins.

Bake the Muffins - Bake at 425°F for 5 minutes. Reduce the heat to 350°F and continue baking for another 15-17 minutes* or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before storing. You can enjoy these fresh!

Nutrition

Serving Size

1 muffin

Calories

371 kcal

Total Fat

17 g

Saturated Fat

10 g

Unsaturated Fat

6 g

Trans Fat

0.3 g

Cholesterol

51 mg

Sodium

181 mg

Total Carbohydrate

49 g

Dietary Fiber

2 g

Total Sugars

26 g

Protein

6 g