Bakery Style Chocolate Muffins (Print-Friendly Format)
Fluffy, buttery muffins filled with chocolate chips.
# Required Ingredients:
→ Dry Ingredients
01 -
2 and 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/2 cup unsalted butter, room temperature
06 -
1 cup granulated sugar
07 -
1 tablespoon vanilla
08 -
2 large eggs
09 -
1/4 cup sour cream, room temperature
10 -
3/4 cup buttermilk, room temperature
→ Add-ins and Topping
11 -
1 1/2 cups mini chocolate chips
12 -
coarse or decorating sugar for sprinkling
# How to Make It:
01 -
Preheat your oven to 425°F (220°C) and butter or line a 12-cavity muffin tin.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
03 -
Beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla, and continue mixing until combined.
04 -
Turn off your mixer, scrape down the sides, and fold in the sour cream and buttermilk.
05 -
Carefully fold in the flour mixture until almost combined, then stir in the chocolate chips.
06 -
Fill your muffin tins to the very top, about a generous 1/3 cup each. Optionally sprinkle with extra chocolate chips and coarse sugar.
07 -
Bake at 425°F (220°C) for 5 minutes. Turn down the oven to 375°F (190°C) and continue baking for 13-15 minutes.
08 -
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Additional Information:
01 -
If you don’t have buttermilk, mix 2 teaspoons of distilled vinegar with milk up to the 3/4 cup mark and let sit for 5 minutes to sour.
02 -
Muffins are best if eaten the same day. Store in an airtight container at room temperature for up to 3 days.