Bakery-Style Chocolate Chip Muffins
Deliciously soft and fluffy muffins bursting with gooey chocolate chips, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Use buttermilk for best results.
Mix-Ins
- 1 cup chocolate chips Feel free to substitute with nuts or dried fruits if desired.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line your muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: melted butter, eggs, vanilla extract, and buttermilk, whisking until blended.
- Pour the wet ingredients into the dry and stir gently until just combined. Do not over-mix.
- Fold in the chocolate chips.
Baking
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for another 15-17 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
For best results, do not skip the initial high baking temperature. These muffins can also be frozen for later enjoyment.