Bakery Style Chocolate Chip Muffins
These Bakery Style Chocolate Chip Muffins are fluffy, super chocolate-y, and extremely delicious! Best eaten warm, right out oven while the chocolate is gooey and melty. SO GOOD!
Ingredients
- ⅔ cup salted butter, room temperature
- ½ cup granulated sugar
- 2 Tablespoons brown sugar
- 2 large eggs, room temperature
- ¾ teaspoon vanilla extract
- 2 cups all purpose flour
- 3 ½ teaspoons baking powder
- 1 cup milk, room temperature
- 1 ⅔ cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tin with baking cups or spray with cooking spray.
- Whisk flour and baking powder together. Set aside.
- With an electric mixer, cream butter and sugars, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla.
- Add flour mixture alternately with milk, mixing only to blend.
- Gently stir in chocolate chips.
- Spoon batter into prepared muffin pan.
- Bake for 20-23 minutes, until golden brown.
Notes
Substitutions:
- You can use any kind of chocolate chip you like! We prefer dark, but milk chocolate or semi sweet both taste great with this muffin.
- You can make this recipe vegan by using non-dairy butter, vegan eggs, and your favorite non-dairy chocolate!
- Make sure the butter and the eggs are room temperature before beginning to make these muffins.
- You can use a large cookie scoop to ensure that every muffin is uniform in size!
- If you aren't sure the muffins are baked through, use a cake tester or a tooth pick and poke in the middle in the muffin to see if it's done.
- Do not over mix the batter!
Nutrition
Serving: 1muffinCalories: 235kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 181mgPotassium: 50mgFiber: 1gSugar: 16gVitamin A: 295IUCalcium: 78mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.