Bakery Style Chocolate Chip Muffins
Jul 5, 2021 21:52:40 GMT -5
Post by bloodbought on Jul 5, 2021 21:52:40 GMT -5
BAKERY STYLE CHOCOLATE CHIP MUFFINS
PREP TIME 20 minutes
COOK TIME 50 minutes
TOTAL TIME 1 hour 10 minutes
SERVINGS 12 muffins
EQUIPMENT
12 cupcake or muffin liners
1 cupcake or muffin tin
2 tablespoon-size cookie scoop
INGREDIENTS
2 ½ cup All-Purpose Flour
1 tbsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
2 Large Eggs
½ cup Unsalted Butter, melted
1 cup Granulated Sugar
1 cup Buttermilk
1 tbsp Vanilla Extract
12 oz Semi-Sweet Chocolate Chips, divided (1 ½ cup for the muffins and remaining ½ cup for topping)
Sparkling Sugar, for sprinkling over top of the muffins (optional)
INSTRUCTIONS
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF. Line a standard size cupcake or muffin tin with liners. If you're not using cupcake/muffin liners, make sure to generously spray each muffin cavity with a flour-based backing spray.
In a large-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate medium-size mixing bowl, whisk together the eggs, melted butter, and granulated sugar. Then add in the buttermilk and vanilla extract, and mix until fully incorporated.
Using a spatula, gradually add in the dry ingredients to the wet mixture and mix until just combined. Gently fold in the 1 ½ cups of semi-sweet chocolate chips into the muffin batter.
Using a 2 tablespoon cookie scoop, divide the batter into the 12 muffin liners, then top with the remaining ½ cup of chocolate chips, and sprinkle with a little sparkling sugar.
Bake for 8 minutes at 425ºF, then reduce them temperature to 400ºF and bake for an additional 15-20 minutes or until an inserted toothpick comes out clean (some ovens, like mine, took a smidge longer).
Remove from the oven and allow to cool for 5 minutes before removing muffins from the tin. Chocolate chip muffins are best served slightly warm.
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PREP TIME 20 minutes
COOK TIME 50 minutes
TOTAL TIME 1 hour 10 minutes
SERVINGS 12 muffins
EQUIPMENT
12 cupcake or muffin liners
1 cupcake or muffin tin
2 tablespoon-size cookie scoop
INGREDIENTS
2 ½ cup All-Purpose Flour
1 tbsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
2 Large Eggs
½ cup Unsalted Butter, melted
1 cup Granulated Sugar
1 cup Buttermilk
1 tbsp Vanilla Extract
12 oz Semi-Sweet Chocolate Chips, divided (1 ½ cup for the muffins and remaining ½ cup for topping)
Sparkling Sugar, for sprinkling over top of the muffins (optional)
INSTRUCTIONS
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF. Line a standard size cupcake or muffin tin with liners. If you're not using cupcake/muffin liners, make sure to generously spray each muffin cavity with a flour-based backing spray.
In a large-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate medium-size mixing bowl, whisk together the eggs, melted butter, and granulated sugar. Then add in the buttermilk and vanilla extract, and mix until fully incorporated.
Using a spatula, gradually add in the dry ingredients to the wet mixture and mix until just combined. Gently fold in the 1 ½ cups of semi-sweet chocolate chips into the muffin batter.
Using a 2 tablespoon cookie scoop, divide the batter into the 12 muffin liners, then top with the remaining ½ cup of chocolate chips, and sprinkle with a little sparkling sugar.
Bake for 8 minutes at 425ºF, then reduce them temperature to 400ºF and bake for an additional 15-20 minutes or until an inserted toothpick comes out clean (some ovens, like mine, took a smidge longer).
Remove from the oven and allow to cool for 5 minutes before removing muffins from the tin. Chocolate chip muffins are best served slightly warm.
link