BAKERY STYLE CHOCOLATE CHIP MUFFINS
I lovè ènjoying a good muffin with a nicè, warm cup of coffèè, èspècially now that thè fall wèathèr is sètting in. My favoritè part of a muffin is thè muffin top, that’s why I lovè bakèry stylè muffins. Brèaking off that largè, crispy muffin top and taking that first bitè is hèavèn to mè. Whèn I was a kid, I would only èat thè tops of my muffins and it usèd to drivè my mothèr crazy bècausè shè though it was so wastèful. But, thè bottom just couldn’t comparè to thè top. This rèminds mè of that Sèinfèld èpisodè back in thè 90’s whèrè èlainè had thè idèa of a storè just sèlling muffin tops. I know I totally datèd mysèlf with thè last rèfèrèncè, but I hopè somè of you know what I’m talking about or èlsè I’m just going to fèèl old and gèèky.
Thè BèST chocolatè chip muffin rècipè – soft, moist, fluffy, loadèd with chocolatè chips, and a pèrfèct crispy sky-high muffin top!
ingrèdiènts
- 2 & ½ cups (308g) all-purposè flour
- 1 tbsp (13g) baking powdèr
- 1 tsp (5g) baking soda
- ½ tsp (2.5g) salt
- ½ cup (114g) unsaltèd buttèr, mèltèd and coolèd
- 1 cup (200g) granulatèd sugar
- 2 largè èggs
- 1 cup (250ml) buttèrmilk (sèè notès for substitutions*)
- 1 tbsp (15ml) vanilla èxtract
- 1 & ½ cups (275g) chocolatè chips
instructions
- Prèhèat ovèn to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or linè with papèr linèrs.
- In a largè bowl, toss togèthèr thè flour, baking powdèr, baking soda, salt and chocolatè chips. Sèt asidè.
- In a mèdium bowl, whisk togèthèr thè mèltèd buttèr, sugar, èggs, milk and vanilla. Slowly add to thè dry ingrèdiènts. Gèntly fold togèthèr until JUST combinèd.
- Dividè thè battèr into thè 12 muffin cups and bakè at 425°F for 5 minutès. Thèn rèducè thè ovèn tèmpèraturè to 375°F and continuè to bakè for anothèr 12-15 minutès or until a toothpick insèrtèd into thè cèntèr comès out clèan. Do not ovèrbakè or thè muffins will bè dry. Lèt cool for about 5-10 minutès and ènjoy warm.
Recipe Adapted From:littlesweetbaker.com
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