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Bakery-Style Chocolate Chip Muffins

Deliciously soft and moist muffins bursting with gooey chocolate chips, perfect for breakfast or as a comforting snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt Optional
Wet Ingredients
  • 1/2 cup Unsalted butter, melted Remember, melted gives a softer texture
  • 1 large Large egg Room temperature helps with creaminess
  • 1 teaspoon Vanilla extract A touch for that warm background flavor
  • 1 cup Buttermilk Adds richness and moisture
Add-ins
  • 1 cup Chocolate chips Use your favorite variety for taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, egg, vanilla extract, and buttermilk until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. For variations, try adding spices like cinnamon or swapping chocolate chips for nuts or dried fruit.