Do you ever get embarrassingly glued to the bakery display window? Because I do. And oftentimes it’s not even the chocolate pastries but the muffins that draw me in. Their fluffy golden domes and perfectly cooked center are mesmerizing (no? just me?). Well, I finally found the recipe to accomplish those bakery style chocolate chip muffins. I chose to use mini chips instead because the ratio is always a bit better that way. These may be a weekly offender to our household now that their deliciousness has been discovered. See below for full details.
- 2 & ½ cups (308g) all-purpose flour
- 1 tbsp (13g) baking powder
- 1 tsp (5g) baking soda
- ½ (2.5g) tsp 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
- Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- 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.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.