Bakery Style Chocolate Chip Muffins

Big, fulsome, moist, fluffy & filled with drinkable chips - these shop communication potable separate muffins will be your new deary. They're made with sourness take and buttermilk for the softest texture. Then they're stuffed with so galore chocolate chips.

You live those kinds of muffins that are basically fair an exculpation to eat dish? Fit, this weekend I decided to play those muffins for breakfast.

Big, buttery store drink crisp muffins to be perfect. Because hey, I was on holidays. And you truly don't impoverishment an defence to eat beverage flake muffins.

Bakery Style Chocolate Chip Muffins
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins

Big, buttery, fluffy & filled with chocolate chips - these bakery style chocolate chip muffins will be your new favorite.
Course: Breakfast, Dessert
Servings: 12 muffins
Calories: 367 kcal

Ingredients

2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter , room temperature
1 cup granulated sugar
1 tablespoon vanilla
2 large eggs
1/4 cup sour cream , room temperature
3/4 cup buttermilk* , room temperature
1 1/2 cup mini chocolate chips , or your favorite variety
coarse/decorating sugar for sprinkling

Instructions

Preheat your oven to 425F degrees and butter or line a 12 cavity muffin tin.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
Beat the butter and sugar together until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined.
Turn off your mixer, scrape down the sides & fold in the sour cream and buttermilk.
Carefully fold in the flour mixture until almost combined. Then stir in the chocolate chips.
Fill your muffin tins to the very top (about a generous 1/3 cup). Optionally sprinkle with a few extra chocolate chips and coarse sugar.
Then bake at 425F degrees for 5 minutes. Turn down the oven to 375F degrees and continue baking for 13-15 minutes.
Allow muffins to cool in the pan for 5 minutes, then continue cooling on a wire rack.