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Bakery-Style Chocolate Chip Muffins

These Bakery-Style Chocolate Chip Muffins are quick to make, moist, and packed with chocolate chips that melt in your mouth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
Mix-ins
  • 1 1/2 cups chocolate chips

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a muffin tray with liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter and sugar until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Do not overmix; fold in the chocolate chips.
  6. Divide the batter among the muffin cups, filling each one about 3/4 full.
Baking
  1. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15-18 minutes or until a toothpick comes out clean.
  2. Allow to cool before serving.

Notes

Don’t skip the preheating at a high temperature; it creates that bakery-style domed top! Store in an airtight container at room temperature for 3 to 5 days or freeze for up to 3 months.