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Bakery Style Chocolate Chip Muffins
Ingredients
- 4 Tablespoons unsalted butter melted and cooled
- ¼ cup avocado oil or vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 egg white
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon table salt
- 1 cup semi-sweet chocolate chips
- ⅓ cup additional granulated sugar coarse sugar preferred, for topping
Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together. Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt. Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Once your oven has preheated, portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing). Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
- Bake at 425F for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F and bake another 10-15 minutes, or until tops are just beginning to turn golden brown
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!
Notes
- Allow the muffin batter to sit: This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. Baked muffins may also be cooled and then frozen in an airtight container for several months.
Recipe c/o Sugar Spun Run
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