Bakery Style Chocolate Chip Muffins
I have really fallen head over heels in love with this recipe. It’s everything that I’m looking for in a muffin– soft, fluffy, and as big as my face! And, of course, packed to the brim with chocolate chips. Because that’s completely necessary.
It’s by far the best muffin recipe I’ve ever tried, and I’m a pretty avid muffin recipe tester. It seems like they’re always a little too tough, or not sweet enough, or too sweet, or crumbly, or soggy, and on and on! Honestly, I’ve searched high and low for the perfect homemade gigantic muffin recipe to no avail for years. I’ve found okay ones, and pretty good ones. But guys. This one is IT.
Did I mention soft and fluffy? And gigantic?? I mean– just look at that!!!
And so easy to make. I’ve even over-mixed these once by accident, which is normally a huge problem for muffins, and they still turned out soft and yummy. I’m not saying I’d recommend over-mixing or anything. They’ll taste soft-er and yummy-er if you’re careful to only mix the appropriate amount (for muffins, that’s juuuuuuuuuust until the batter comes together, still with some flour lumps). But, overall, it’s a pretty forgiving recipe nonetheless.
One more thing to note here: I know I’ve spoken out pretty adamantly in the past against using a milk + vinegar mixture to replace buttermilk in recipes. But I actually like how it plays out in this recipe (and in another recent recipe– my Diner Style Pancakes). Normally, that’s just not my thing. But in the moment, when I neededmuffinsNOW, all I had on hand was milk and vinegar. And it really worked out well, so I haven’t messed with anything at all. Meaning– I can’t vouch for results if you use real buttermilk in place of the milk and vinegar. But I imagine it would be pretty good (maybe even better?).
As it stands though, I don’t see a reason to mess with perfection. And these are definitely perfection.
- 1 cup milk
- 1/4 cup vinegar
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 larges eggs
- 1 tbsp vanilla
- 1 1/2 cups miniature chocolate chips
- optional: sanding sugar for sprinkling on top
Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.
In a small bowl, pour the milk and vinegar. Let sit while preparing the remaining ingredients.
In a larger bowl, mix together the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.
Fold in the chocolate chips.
Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.
Delicious fresh and next day. Freezes well.