Bakery Style Chocolate Chip Muffins

Name: Bakery Style Chocolate Chip Muffins
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: * 2 1/2 cups (300g)all purpose flour; * 1 cup (200g) granulated sugar; * 2 tsp baking powder; * 1/2 tsp baking soda; * 1/2 tsp salt; * 1 1/2 cups mini chocolate chips, divided; * 2 eggs, room temperature; * 1/3 cup (68g) unsalted butter, melted and cooled; * 1/4 cup (60g) vegetable oil; * 3/4 cup (190g) buttermilk; * 1/3 cup (60g) Greek yogurt, 2% or higher or full fat sour cream; * 1 tbsp vanilla extract; * 2-3 tbsp coarse or turbinado sugar, for sprinkling

11 steps

Prep:15minCook:14min

This is the only chocolate chip muffin recipe you will ever need! Note: Bake at 425 degrees F for 6 mins if splitting the dough between two muffin tins; 8 mins if putting all muffins into one muffin tin Let the batter sit for 30-60 mins to activate the leaveners If you don’t have buttermilk, you can use 3/4 cup of regular milk and add 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using

Updated at: Thu, 18 Jan 2024 19:31:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories375.8 kcal (19%)

Total Fat17.6 g (25%)

Carbs53.5 g (21%)

Sugars31.3 g (35%)

Protein6 g (12%)

Sodium241.7 mg (12%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

300gall purpose flour

1 cupgranulated sugar

2 tspbaking powder

½ tspbaking soda

½ tspSalt

1 ½ cupsmini chocolate chips

divided

2eggs

room temperature

⅓ cupunsalted butter

melted and cooled

¼ cupvegetable oil

¾ cupbuttermilk

⅓ cupGreek yogurt

2% or higher or full fat sour cream

1 Tbspvanilla extract

2 Tbspcoarse sugar

or turbinado, for sprinkling

Instructions

Step 1

1. Whisk the flour, sugar, baking powder, baking soda, salt and 1 1/4 cup chocolate chips together in a large bowl.

Step 2

2. In a medium bowl, whisk together the eggs, cooled butter, oil, buttermilk, Greek yogurt and vanilla until smooth and combined.

Step 3

3. Pour the wet ingredients into the large bowl of dry ingredients and whisk gently till just combined. Be careful not to over-mix.

Step 4

4. Cover the bowl and let batter rest for 45 minutes at room temperature. In the meantime, line two 12-well muffin tin with 6 paper liners each, placing the liners in every other well. Set aside.

Step 5

5. Once the 45 minutes is up, preheat your oven to 425 degrees F.

Step 6

6. Using a large ice cream scoop, divide the batter evenly into each lined muffin tin, slightly overfilling each liner. Try not to disturb the batter too much when scooping.

Step 7

7. Top each muffin with the reserved chocolate chips and coarse sugar before placing in the oven.

Step 8

8. Bake at 425 degrees F for 8 minutes, then with keeping the oven door closed, lower the temperature to 350 degrees F for 8-10 minutes.

Step 9

9. Muffins are done baking when a toothpick comes out clean after being inserted into the center of the muffin.

Step 10

10. Remove from the oven and let them cool for 5-10 mins in the pan before transferring to a cooling rack for another 5-10 minutes.

Step 11

11. These are best served warm. Enjoy!