🤎Bakery Style Chocolate Chip Muffins🧁
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla
- 2 cups Nestlé® Toll House® Real Semi-Sweet Chocolate Morsels
- Coarse sugar (optional)
1Heat oven to 425 degrees. Prepare a 6-cup jumbo-size muffin tray by spraying cups with non-stick cooking spray.
2In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add chocolate chips and stir to evenly distribute.
3In a separate bowl, combine the butter, sugar, eggs, buttermilk and vanilla. Whisk well, then slowly add to the flour mixture, stirring with a wooden spoon or rubber spatula, just until combined. Do not overmix.
4Divide the batter between the 6 muffin cups, filling them all the way to the top, then bake at 425 degrees for 5 minutes. Without opening the oven door, reduce the temperature to 375 degrees and continue to bake for 25-26 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Do not overbake.
5Cool for 5 minutes, then serve.
Whole milk may be substituted for buttermilk.
For regular-size muffins, bake for 5 minutes at 425 degrees, then reduce oven temperature to 375 degrees and continue to bake for 13-14 minutes until done. Makes 14-16 muffins.
For mini muffins, bake at 375 degrees for 11-12 minutes until done. Makes about 30 mini muffins.