Bakery-Style Chocolate Chip Muffins
Nov 12, 2024 3:11:21 GMT -5
Post by maybetoday on Nov 12, 2024 3:11:21 GMT -5
Bakery-Style Chocolate Chip Muffins
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: 12
Ingredients
2 & ½ cups (315g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (114g) unsalted butter, melted and cooled for 5 minutes (see notes*)
1 cup (200g) granulated sugar
2 large eggs
1 cup (240ml) buttermilk (see notes**)
1 tbsp pure vanilla extract
1 & ½ cups (265g) semi-sweet chocolate chips
optional toppings:
more chocolate chips
sparkling or coarse sugar
Instructions
Preheat oven to 425°F. Spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners (if using paper liners, grease the rims of the pan to prevent the muffin tops from sticking).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.
In medium bowl, whisk together the melted butter and granulated sugar. Then whisk in the eggs, followed by the buttermilk and vanilla until combined.
Add the wet ingredients to the dry mixture and stir together until JUST combined.
Divide the batter evenly into the prepared muffin pan, filling to the top. Sprinkle with more chocolate chips and/or coarse sugar if desired.
Bake at 425°F for 5 minutes. Then keeping the muffins in the oven, reduce the temperature to 350°F and continue to bake for another 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and transfer the muffins to a cooling rack. Now is the best time to enjoy the muffins while they are fresh and still warm!
Notes
The muffins taste best warm and on the day of. Leftovers can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
How to melt the butter* – Place the butter in a microwave-safe bowl. Microwave the butter in 15-second increments until it is mostly melted. Stir the remaining chunks of butter until fully melted. Set aside to cool for 5 minutes while gathering the other ingredients.
Buttermilk** – If you don’t have buttermilk, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add your milk of choice until you reach 1 cup of liquid. Stir together and let it sit for 5 minutes to thicken before using.
To make jumbo muffins – Bake at 425F for 5 minutes then reduce the temp to 350F and continue to bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
To make mini muffins – Bake at 350F the entire time for 10-12 minutes or until a toothpick inserted into the center comes out clean.
link
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: 12
Ingredients
2 & ½ cups (315g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (114g) unsalted butter, melted and cooled for 5 minutes (see notes*)
1 cup (200g) granulated sugar
2 large eggs
1 cup (240ml) buttermilk (see notes**)
1 tbsp pure vanilla extract
1 & ½ cups (265g) semi-sweet chocolate chips
optional toppings:
more chocolate chips
sparkling or coarse sugar
Instructions
Preheat oven to 425°F. Spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners (if using paper liners, grease the rims of the pan to prevent the muffin tops from sticking).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.
In medium bowl, whisk together the melted butter and granulated sugar. Then whisk in the eggs, followed by the buttermilk and vanilla until combined.
Add the wet ingredients to the dry mixture and stir together until JUST combined.
Divide the batter evenly into the prepared muffin pan, filling to the top. Sprinkle with more chocolate chips and/or coarse sugar if desired.
Bake at 425°F for 5 minutes. Then keeping the muffins in the oven, reduce the temperature to 350°F and continue to bake for another 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and transfer the muffins to a cooling rack. Now is the best time to enjoy the muffins while they are fresh and still warm!
Notes
The muffins taste best warm and on the day of. Leftovers can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
How to melt the butter* – Place the butter in a microwave-safe bowl. Microwave the butter in 15-second increments until it is mostly melted. Stir the remaining chunks of butter until fully melted. Set aside to cool for 5 minutes while gathering the other ingredients.
Buttermilk** – If you don’t have buttermilk, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add your milk of choice until you reach 1 cup of liquid. Stir together and let it sit for 5 minutes to thicken before using.
To make jumbo muffins – Bake at 425F for 5 minutes then reduce the temp to 350F and continue to bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
To make mini muffins – Bake at 350F the entire time for 10-12 minutes or until a toothpick inserted into the center comes out clean.
link
