Bakery-Style Chocolate Chip Muffins
Bakery-Style Chocolate Chip Muffins
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1/2 cup milk
- 1 cup plain yogurt
- 5 ounces semi-sweet chocolate chips, for batter
- 1/4 cup semi-sweet chocolate chips, for topping
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners. This recipe typically yields 12 muffins, which can be divided into 4 servings of 3 muffins each.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined.
⏱️ 2 min
- 3
In a separate large bowl, crack the large eggs over the granulated sugar. Add the vanilla extract.
⏱️ 1 min
- 4
Whisk the sugar, eggs, and vanilla until the mixture is well combined and slightly frothy. Pour in the vegetable oil, followed by the milk, and then the plain yogurt. Mix thoroughly until the wet ingredients are smooth.
⏱️ 2 min
- 5
Add the dry ingredients mixture to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. Fold in the 5 ounces of chocolate chips designated for the batter.
⏱️ 3 min
- 6
Divide the muffin batter evenly among the prepared muffin cups, filling each generously (about two-thirds to three-quarters full). Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin for an extra bakery-style finish.
⏱️ 3 min
- 7
Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 400
- 8
Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your tall, golden, and chocolate-loaded muffins!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Chocolate Chip Muffins
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1/2 cup milk
- 1 cup plain yogurt
- 5 ounces semi-sweet chocolate chips, for batter
- 1/4 cup semi-sweet chocolate chips, for topping
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners. This recipe typically yields 12 muffins, which can be divided into 4 servings of 3 muffins each.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined.
⏱️ 2 min - 3
In a separate large bowl, crack the large eggs over the granulated sugar. Add the vanilla extract.
⏱️ 1 min - 4
Whisk the sugar, eggs, and vanilla until the mixture is well combined and slightly frothy. Pour in the vegetable oil, followed by the milk, and then the plain yogurt. Mix thoroughly until the wet ingredients are smooth.
⏱️ 2 min - 5
Add the dry ingredients mixture to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. Fold in the 5 ounces of chocolate chips designated for the batter.
⏱️ 3 min - 6
Divide the muffin batter evenly among the prepared muffin cups, filling each generously (about two-thirds to three-quarters full). Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin for an extra bakery-style finish.
⏱️ 3 min - 7
Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 400 - 8
Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your tall, golden, and chocolate-loaded muffins!
⏱️ 5 min