Bakery Style Chocolate Chip Muffins

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
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 Tbsp pure vanilla extract
• 1 & ½ cups (265g) semi-sweet chocolate chips

Optional toppings:

• more chocolate chips
• sparkling or coarse sugar

Instructions

1. 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).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.
3. In medium bowl, whisk together the melted butter and granulated sugar.
4. Then whisk in the eggs, followed by the buttermilk and vanilla until combined.
5. Add the wet ingredients to the dry mixture and stir together until JUST combined.
6. Divide the batter evenly into the prepared muffin pan, filling to the top. Sprinkle with more chocolate chips and/or coarse sugar if desired.
7. 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!

Attribution

Recipe from Little Sweet Baker