Bakery Style Chocolate Chip Muffins Recipe


INGREDIENTS

2 & ½ cups (308g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
½ tsp (2.5g) salt
½ cup (114g) unsalted butter, melted and cooled
1 cup (200g) granulated sugar
2 large eggs
1 cup (250ml) milk (whole or buttermilk is preferred)
1 tbsp (15ml) vanilla extract
1 & ½ cups (275g) chocolate chips

INSTRUCTIONS
  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then 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 or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

NOTES
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.

Original recipe visit: Bakery Style Chocolate Chip Muffins @ littlesweetbaker.com

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