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Bakery Style Chocolate Chip Muffins

I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. Breaking off that large, crispy muffin top and taking that first bite is heaven to me. When I was a kid, I would only eat the tops of my muffins and it used to drive my mother crazy because she though it was so wasteful. But, the bottom just couldn’t compare to the top. This reminds me of that Seinfeld episode back in the 90’s where Elaine had the idea of a store just selling muffin tops. I know I totally dated myself with the last reference, but I hope some of you know what I’m talking about or else I’m just going to feel old and geeky.

BAKERY STYLE CHOCOLATE CHIP MUFFINS
Serves 12
I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer. I also added some salt to enhance all the flavors
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
375 calories
52 g
58 g
16 g
6 g
10 g
106 g
237 g
30 g
0 g
5 g
Nutrition Facts
Serving Size
106g
Servings
12
Amount Per Serving
Calories 375
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 58mg
19%
Sodium 237mg
10%
Total Carbohydrates 52g
17%
Dietary Fiber 1g
6%
Sugars 30g
Protein 6g
Vitamin A
7%
Vitamin C
0%
Calcium
13%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 & ½ cups (308g) all-purpose flour
  2. 1 tbsp (13g) baking powder
  3. 1 tsp (5g) baking soda
  4. ½ tsp (2.5g) salt
  5. ½ cup (114g) unsalted butter, melted and cooled
  6. 1 cup (200g) granulated sugar
  7. 2 large eggs
  8. 1 cup (250ml) milk (whole or buttermilk is preferred)
  9. 1 tbsp (15ml) vanilla extract
  10. 1 & ½ cups (275g) chocolate chips
Instructions
  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and 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 comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
Notes
  1. Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
  2. For mini muffins; bake for 10-12 minutes at 375F only.
Adapted from littlesweetbaker
beta
calories
375
fat
16g
protein
6g
carbs
52g
more
Adapted from littlesweetbaker
Foodietummy https://foodietummy.com/

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