Bakery-Style Chocolate Chip Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 & ½ cups (315g) all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

½ cup (114g) unsalted butter (melted and cooled for 5 minutes, see notes*)

1 cup (200g granulated sugar

2 large eggs

1 cup (240ml) buttermilk (see notes**)

1 tbsp pure vanilla extract

1 & ½ cups (265g) semi-sweet chocolate chips

more chocolate chips

sparkling or coarse sugar

Directions

Preheat oven to 425°F. Spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners (if using paper liners, grease the rims of the pan to prevent the muffin tops from sticking).

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.

In medium bowl, whisk together the melted butter and granulated sugar.

Then whisk in the eggs, followed by the buttermilk and vanilla until combined.

Add the wet ingredients to the dry mixture and stir together until JUST combined.

Divide the batter evenly into the prepared muffin pan, filling to the top. Sprinkle with more chocolate chips and/or coarse sugar if desired.

Bake at 425°F for 5 minutes. Then keeping the muffins in the oven, reduce the temperature to 350°F and continue to bake for another 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and transfer the muffins to a cooling rack. Now is the best time to enjoy the muffins while they are fresh and still warm!

Nutrition

• Serving Size: 1 muffin
• Calories: 384 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Cholesterol: 51 mg
• Sodium: 284 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 26 g
• Protein: 6 g