Bakery Style Chocolate Chip Muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. Spray a 12-cup muffin tray with non-stick cooking spray or line with paper liners.

Step 2

In a large bowl, toss together the all-purpose flour, baking powder, baking soda, salt, and semi-sweet chocolate chips. Set aside.

Step 3

In a medium bowl, whisk together the melted butter, granulated sugar, eggs, buttermilk, and vanilla extract until well combined.

Step 4

Slowly add the wet ingredients to the dry ingredients, gently folding together until just combined. Do not overmix; a few lumps are okay.

Step 5

Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 6

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 of a muffin comes out clean.

Step 7

Remove the muffins from the oven and allow them to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Step 8

Enjoy warm or at room temperature. These muffins are best eaten the same day but can be stored in an airtight container at room temperature for up to 3 days.