Bakery Style Chocolate Chip Muffins

Name: Bakery Style Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1 tbsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 0.5 cup unsalted butter, melted and cooled; 1 cup granulated sugar; 2 large eggs; 1 cup buttermilk; 1 tbsp vanilla extract; 1.5 cups semi-sweet chocolate chips

by Rafia Junaid (@chef_rafia)

5.0

From 1 rating

Prep Time

15min

Cook Time

20min

Total Time

35min

American Breakfast Snack Vegan

Delicious and moist chocolate chip muffins that are perfect for breakfast or as a snack.

Ingredients

12 Servings

(1 serving = 1 muffin)

Main

2 1/2cups
all-purpose flour
1tbsp
baking powder
1tsp
baking soda
1/2tsp
salt
1/2cup
unsalted butter, melted and cooled
1cup
granulated sugar
2
large eggs
1cup
buttermilk
1tbsp
vanilla extract
1 1/2cups
semi-sweet chocolate chips

How to make Bakery Style Chocolate Chip Muffins

Preparation

Preheat the oven to 425°F and prepare a 12 cup muffin tray with non-stick cooking spray or liners.
In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla.
Slowly add the wet ingredients to the dry ingredients and gently fold together until just combined.

Baking

Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes.
Reduce the oven temperature to 375°F and bake for another 12-15 minutes until a toothpick inserted into the center comes out clean.
Avoid overbaking to prevent dryness. Let the muffins cool for 5-10 minutes before enjoying warm.