Bakery Style Chocolate Chip Muffins for #MuffinMonday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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These are exactly what they sound like! Tender, basic muffin bases loaded with bites of delicious chocolate chips!
You can really use this as a base and mix and match your add-ins as desired; I think it would be be great with some blueberries, or a mix of PB and chocolate chips, or white chocolate and dried cherries... endless options!
Get inspired to get baking today with all of these delicious muffin recipes!
- Bakery Style Chocolate Chip Muffins from Making Miracles
- Cinnamon Brown Butter Muffins from Food Lust People Love
- Date, Prune, and Dried Cherry Muffins from Karen's Kitchen Stories
- Pumpkin Sourdough Muffins from Zesty South Indian Kitchen
- Savory Zucchini Muffins from A Day in the Life on the Farm
Bakery Style Chocolate Chip Muffins
Makes about 16 muffins
2 ½ cups all-purpose flour
1 TBS baking powder
1 tsp baking soda
½ tsp salt
½ cup butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 TBS vanilla extract
1 ½ cups semi-sweet chocolate chips
- Preheat oven to 425 degrees, and line about 16 muffin tin wells with liners or spray well with nonstick spray and set aside.
- In a medium sized bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In another medium bowl, whisk the sugar into the cooled and melted butter, then whisk in the eggs, buttermilk, and vanilla extract.
- Add the wet ingredients into the dry until just combined.
- Using a spatula, stir the chocolate chips in and scrape down the sides and bottom of the bowl.
- Divide batter into the prepared muffin tins.
- Bake in the preheated oven 5 minutes, before reducing temperature to 375 degrees and bake another 12-15 minutes, until a toothpick inserted into the center of your thickest muffin comes out clean.
- Allow to cool about 10-15 minutes in the tins before turning out onto a cooling rack to complete cooling.