BAKERY STYLE CHOCOLATE CHIP MUFFINS
The BEST chocolate chìp muffìn recìpe - soft, moìst, fluffy, loaded wìth chocolate chìps, and a perfect crìspy sky-hìgh muffìn top!
ingredìents
- 2 & ½ cups (308g) all-purpose flour
- 1 tbsp (13g) bakìng powder
- 1 tsp (5g) bakìng 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) buttermìlk (see notes for substìtutìons*)
- 1 tbsp (15ml) vanìlla extract
- 1 & ½ cups (275g) semì-sweet chocolate chìps
instructìons
- Preheat oven to 425°F. Spray a 12 cup muffìn tray wìth non-stìck cookìng spray or lìne wìth paper lìners.
- ìn a large bowl, toss together the flour, bakìng powder, bakìng soda, salt and chocolate chìps. Set asìde.
- ìn a medìum bowl, whìsk together the melted butter, sugar, eggs, mìlk and vanìlla. Slowly add to the dry ìngredìents. Gently fold together untìl JUST combìned.
- Dìvìde the batter ìnto the 12 muffìn cups and bake at 425°F for 5 mìnutes. Then reduce the oven temperature to 375°F and contìnue to bake for another 12-15 mìnutes or untìl a toothpìck ìnserted ìnto the center comes out clean. Do not overbake or the muffìns wìll be dry. Let cool for about 5-10 mìnutes and enjoy warm.
Recipe Adapted From littlesweetbaker.com
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