Bakery Style Chocolate Chip Muffins
Bakery-Style Chocolate Chip Muffins – These tender, fluffy muffins are loaded with melty chocolate chips and have that perfect, bakery-worthy dome
Servings: 14
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1/2 cup canola oil
- 1/4 cup butter melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 cups mini chocolate chips
Instructions
- In a bowl whisk together flour, sugar, baking powder, baking soda and salt. Add 1 1/2 cups of chocolate chips and toss to coat. Set aside.
- In a separate bowl whisk together eggs, milk, oil, melted butter and vanilla until fully combined.
- Slowly add flour mixture, stirring until just combined. The batter will be very thick! Let it rest for 15 minutes while your oven preheats.
- Preheat oven to 425º F.
- Line a 12 cup muffin tin with 6 liners, you want to alternate every other spot to give them enough space to really rise up and not crowd each other.
- Fill each liner with a rounded 1/2 cup of batter and sprinkle the reserved chocolate chips over the top.
- Bake muffins for 7 minutes, reduce oven to 350º F. and cook for 14-16 more minutes; or until a tester comes out clean. Do not open the oven door when you reduce the heat.
- Remove from oven and cool on a wire rack for 5 minutes before removing from the pan.
Notes
Slightly adapted from Sally's Baking Addiction
Nutrition
Calories: 387kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 285mg | Fiber: 2g | Sugar: 29g
