Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors. Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.
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In a large bowl: beat the sugar and butter until mixed thoroughly.
Add eggs, buttermilk, vanilla extract, and sour cream.
Mix until well combined.
Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix.
Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip).
Add chocolate chips.
Use a spatula to fold the batter.
Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter.
Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry.
Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Can be kept up to a week.
Serve & Enjoy!
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Bakery Style Chocolate Chip Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips good quality
- 1 cup granulated sugar
- ¾ cup buttermilk room temperature
- ½ cup unsalted butter softened
- ¼ cup sour cream room temperature
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 2 large eggs room temperature
Instructions
- Preheat the oven to 425°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- In a large bowl: beat the sugar and butter until mixed thoroughly. Add eggs, buttermilk, vanilla extract, sour cream and mix until well combined.
- Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
- Add chocolate chips and use a spatula to fold the batter.
- Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter.
- Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry.
- Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Can be kept up to a week. Serve & Enjoy!
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