Bakery-Style Chocolate Chip Muffins

Ahhh, the satisfying first bite of a freshly baked muffin. I don't know what is better... Sinking your teeth into a crispy, chocolate covered muffin top, or having the whole house smell so good while they're baking. Well, I'd prooobably say the sinking your teeth part, since you're devouring them.

Ingredients needed

A super simple list of ingredients is all that's standing between you and a batch of these amazing muffins.

• All-purpose flour

• Salt

• Baking powder + baking soda

• Unsalted butter

• Granulated sugar + light brown sugar

• Buttermilk

• Eggs

• Vanilla extract

• Chocolate chips

• Turbinado sugar (optional)

Now remember, these are chocolate chip muffins. You want to be sure to not skimp of the chocolate! I like adding chips to the batter, as well as topping each muffin off with more, to make sure you get chocolaty goodness in every bite.

I also love topping these muffins with turbinado or sanding sugar. It's definitely not necessary to do so, but I highly recommend it. It adds an amazing crunch to your muffin tops that's incredible.

Tips for the best chocolate chip muffins

Use room temperature ingredients. It's important to make sure that your refrigerated ingredients (buttermilk, melted butter, and eggs) are all room temperature when you go to make your muffins. Be sure to set them out to come to room temp before baking.

Don't over mix your batter! This is probably the one tip I stress the most when it comes to muffins. Over mixing your muffin batter will lead to tough muffins! Whisk together the wet ingredients, and fold in your dry ingredients. You want to avoid whisking everything together. Fold everything together until there are just a few streaks of flour left. You don't want your batter to be totally smooth.

Fill those muffin cups! Don't be afraid of a little muffin top. A lot of my muffin recipes seem like it yields too much batter. But fear not-- it's just to help you get a beautiful muffin top. Generously filling your muffin cups and baking on a high heat will get you that perfect muffin top every time.

Bakery-Style Chocolate Chip Muffins

Recipe by Chrissy

Servings

12

muffins

Prep time

10

minutes

Baking time

21

minutes

Total time

31

minutes

Ingredients

• 3 ⅓ cup all-purpose flour

• 2 teaspoons baking powder

• 1 ½ teaspoon baking soda

• 1 teaspoon salt

• ½ cup sugar

• ½ cup packed light brown sugar

• ½ cup unsalted butter, melted

• 1 cup buttermilk

• 2 eggs

• 1 tablespoon vanilla extract

• 1 cup semisweet chocolate chips, plus more to top

• Turbinado sugar to top

Directions

• Preheat your oven to 400°F. Using 2 muffin pans, alternate and line with 6 muffin cups per pan. Set aside.
• In a large bowl, whisk together the sugar, light brown sugar, melted butter, buttermilk, eggs, and vanilla extract.
• In a separate bowl, add the flour, baking powder, baking soda, and salt, and mix together. Dump the mixture to the large bowl. Using a spatula, gently fold in the dry ingredients into the milk mixture.
• When the flour mixture is about halfway folded in, add in the mini chocolate chips. Continue gently folding, until there are just a few streaks of flour left. That's it-- the batter is done!
• Using a large cookie/ice cream scoop, scoop batter into lined muffin pans. These are going to be big muffins, so the muffin cups will be generously filled. Fill each cup equally until you've used all the batter.
• Once all of the muffins have been scooped, it's time to top with more mini chocolate chips. Lightly press them down into the batter, so they bake slightly into the top, and don't just sit on top. Lastly, sprinkle the muffins with turbinado sugar.
• Bake the muffins for 19-21 minutes. They should be a light golden brown, and the tops should spring back to the touch.
• After a few minutes out of the oven, transfer the muffins to a cooling rack. Enjoy!