Bakery Style Chocolate Chip Muffins
Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love.
Servings: 12
Calories:
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.