Bakery Style Chocolate Chip Muffins

chocolate-chip-muffins

 

I saw these muffins on Sally’s Baking Addiction and I was sold! I knew I wanted to do a post on muffins since I have only done one so far.  It might surprise you to find out that even with ten kids we are not a big breakfast family. We usually do tea/orange juice and some sort of bread or granola. Anyways, that being said I knew these muffins were perfect! My family just loved the crunchy outside and the super soft inside. Also, the fact that it has chocolate in it seriously helps!

 

bakery-style-chocolate-chip-muffins

 

Bakery Style Chocolate Chip Muffins

 

Ingredients:

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup granulated sugar
  • 1 cup milk* 
  • 1/2 cup canola oil (or vegetable oil/melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate)
  • coarse sugar for sprinkling (optional)

Directions:

Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.

Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Enjoy!

~Kloé ♥♫

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14 responses to “Bakery Style Chocolate Chip Muffins

  1. These look delicious! Love the addition of the cinnamon and nutmeg ~ a little spice to go with the sweetness of the chocolate 🙂

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