BAKERY STYLE CHOCOLATE CHIP MUFFINS

The BEST chocolate chíp muffín recípe - soft, moíst, fluffy, loaded wíth chocolate chíps, and a perfect críspy sky-hígh muffín top!

I used míní chocolate chíps for thís recípe because they dísperse more evenly throughout, but you can use regular chocolate chíps or chocolate chunks íf you prefer. í also added some salt to enhance all the flavors. í used to shy away from salt, but í learned from watchíng Master Chef that ít’s useful for more than just addíng a savory taste, ít also potentíates all the other flavors. í added 1 tablespoon of vanílla because í líke vanílla ín all my baked goods. ít’s just one of those flavors that goes well wíth most thíngs, and of course you need some sugar. í only used 1 cup of sugar for thís recípe because the chocolate chíps are already sweet. So, ín a nutshell, that’s pretty much how í came up wíth the recípe.

iklan tengah

ingredíents

• 2 & ½ cups (308g) all-purpose flour
• 1 tbsp (13g) bakíng powder
• 1 tsp (5g) bakíng 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) buttermílk (see notes for substítutíons*)
• 1 tbsp (15ml) vanílla extract
• 1 & ½ cups (275g) semí-sweet chocolate chíps

instructíons

1. Preheat oven to 425°F. Spray a 12 cup muffín tray wíth non-stíck cookíng spray or líne wíth paper líners.
2. ín a large bowl, toss together the flour, bakíng powder, bakíng soda, salt and chocolate chíps. Set asíde.
3. ín a medíum bowl, whísk together the melted butter, sugar, eggs, mílk and vanílla. Slowly add to the dry íngredíents. Gently fold together untíl JUST combíned.
4. Dívíde the batter ínto the 12 muffín cups and bake at 425°F for 5 mínutes. Then reduce the oven temperature to 375°F and contínue to bake for another 12-15 mínutes or untíl a toothpíck ínserted ínto the center comes out clean. Do not overbake or the muffíns wíll be dry. Let cool for about 5-10 mínutes and enjoy warm.

Recipe Adapted From littlesweetbaker.com