Bakery-Style Fluffy Chocolate Chip Muffins are large, soft, and airy muffins that resemble the kind you’d typically find in a bakery.
Ingredients: 2 ½ cups (310g) all-purpose flour 1 tbsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar 2 large egg 1 cup (240ml) buttermilk (or regular milk + 1 tbsp lemon juice or vinegar) 2 tsp vanilla extract 1 ½ cups (270g) semi-sweet chocolate chips (plus extra for topping) Optional: 2 tbsp turbinado sugar for topping (adds crunch)
Instructions: 1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease well.
Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease well.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each. Then stir in the buttermilk and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Gently fold in the chocolate chips, leaving a few aside for topping.
Divide the batter evenly among the muffin cups, filling them all the way to the top for that bakery-style dome. Sprinkle the tops with extra chocolate chips and turbinado sugar if using.
Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.