bakery style muffins
Updated: Mar 31
2 & ½ cups (308g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
½ tsp (2.5g) salt
½ cup (114g) unsalted butter, melted and cooled
1 cup (200g) granulated sugar
2 large eggs
1 cup (250ml) buttermilk
1 tbsp (15ml) vanilla extract1
½ cups (275g) semi-sweet chocolate chips
Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners .In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips.
In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients.
Gently fold together until JUST combined.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes.
Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
Do not over bake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.