Bakery-Style Chocolate Chip Muffins
These muffins are crispy on the outside, buttery on the inside, and super-duper flavorful! The best part? You can have them ready on your table in less than 40 minutes! Whether treating yourself or spoiling a guest, these bakery-style chocolate chip muffins will never disappoint!
Equipment
- 12 cup muffin/cupcake pan (standard size)
- 12 muffin/cupcake paper liners (baking cups)
Ingredients
- 2 - 1/2 cups All-Purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 - 1/4 cup semi-sweet mini chocolate chips
- 1/2 cup melted unsalted butter (cooled to room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 1 cup buttermilk
Topping Ingredients
- 1 to 2 tsp vanilla sugar
- 1/4 cup semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 425 degrees F (218 C) and line a muffin pan with paper liners (baking cups).
- Whisk all-purpose flour, baking powder, salt, baking soda, and semi-sweet mini chocolate chips in a small bowl. Set aside.
- In a medium bowl, whisk together melted butter and sugar until combined. The butter should be melted and then cooled to room temperature beforehand.
- Add in the eggs and vanilla extract, and whisk until JUST combined. Add the buttermilk and whisk again for a few seconds; be careful not to over-whisk.
- Gradually add the flour mixture and fold using a spoon or a spatula. The batter will get thick, so the whisk may not work anymore.
- Scoop the chocolate batter into the prepared muffin liners using the same spoon, filling 3/4 of the way full. Sprinkle some more chocolate chips over the top, followed by vanilla sugar.
- Place the muffin pan in the middle rack of the preheated oven and cook for 5 minutes. Next, reduce the oven temperature to 375 F (190 C) and cook for 14-15 minutes or until an inserted toothpick comes out clean.
- Allow muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack. Enjoy the muffins with a cup of tea or a glass of milk. YUM!