🤎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.


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