Bakery Style Chocolate Chip Muffins


2 1/2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of milk chocolate chips

1/2 cup melted butter, cooled
1 cup milk, warm
1 cup sugar
2 large eggs, beaten
1 Tbsp vanilla

Use a stick of butter (2 Tbsp) and coat a 12 piece muffin pan liberally. No Pam spray needed!!!!

In a medium bowl combine flour, baking powder, baking soda, salt and chocolate chips together and mix evenly.

In a large bowl combine melted butter, milk, sugar, eggs and vanilla until smooth. Add dry mixture a little at a time (3), gently folding until combined. Over mixing will result in flat tops. A little flour remaining or clumps are okay. I over mixed mine a little by accident. 

Fill them right up!

Bake in preheated oven at 425 for 5 minutes, then turn the oven down to 375 for 14 minutes. Let cool in pan until cool enough to handle and place the muffins on a cooling rack. Store in an airtight container once cooled completely. 

No sticking and easy to wash. Butter for coating!

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