Bakery-Style Chocolate Chip Muffins

These muffins were a great choice as an indulgence. They have the perfect amount of chocolate chips in them and it’s a great way to start a lovely day. I also sprinkled the tops with granulated sugar. In a perfect world, I would have sparkling coarse sugar to sprinkle on top because it’s crunchier and doesn’t melt as much. However, I can’t keep every ingredient ever on hand at college, so I had to settle for granulated sugar. It still gave them a nice little sparkle and a tiny crunch on top that was a nice touch.

I made these bakery-style muffins by making a couple of adjustments. First of all, they’re quite large, like you’d find in a bakery. They also use mini chocolate chips instead of regular-sized chocolate chips, which I much prefer. They also use buttermilk in the batter, which I think makes them taste more bakery-like. Lastly, the sprinkle of sugar and more mini chocolate chips on top really pushes them over the top to taste just like your favorite bakery’s chocolate chip muffin.

Ingredients

• 2½ cups all-purpose flour
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 tsp. vanilla extract
• 1¾ cups mini semisweet chocolate chips, divided
• coarse sugar, optional

Instructions

1. Preheat the oven to 400 degrees F. Generously spray a 12-cup muffin tin with nonstick cooking spray and set aside.
2. In a small heatproof bowl, melt the butter in the microwave until completely smooth. Set aside for 5 minutes to cool.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. ................................

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