Bakery Style Chocolate Chip Muffins
Enjoy these bakery-style chocolate chip muffins with your morning coffee. They’re soft, fluffy, and packed with chocolate chips!
Ingredients
- 3 cups (360 g) all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs at room temperature
- ¾ cup+2 tablespoons (180 g) granulated sugar
- 1 cup (240 ml) milk
- ½ cup minus 1 ½ tablespoon (100 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1½ cup (260 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, mix together the flour, baking powder and salt.
- In another bowl whisk together the eggs and sugar. Add the milk, oil, vanilla extract and mix until well combined.
- Fold the wet ingredients into the dry ingredients and mix everything together with a wooden spoon or spatula until just combined. Avoid overmixing.
- Fold in the chocolate chips.
- Fill the muffin pans with the batter all the way to the top bake at 425°F (220°C) for 5 minutes. Reduce the oven temperature to 375°F (190°C) and continue to bake for another 15-20 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bakery-style chocolate chip muffins cool for a few minutes before serving.
- Enjoy!
Nutrition
Calories: 332kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 21mg | Fiber: 2g | Sugar: 24g
