Bakery Style Chocolate Chip Muffins

Course:Dessert

Cuisine: American

Time:20 minutes

Calories: 216kcal

INGREDIENTS

• 
  The dry ingredients:
  
• 2 cups flour all-purpose (240 grams)
• ½ cup brown sugar firmly packed, light
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon salt
• ½ cup chocolate chips mini
• 
  The topping (optional):
  
• 1 tablespoon sugar granulated
• ½ teaspoon cinnamon
• 
  The liquid ingredients:
  
• 2 eggs room temperature
• 1/4 cup vegetable oil or canola oil
• 1 cup buttermilk room temperature
• 1 teaspoon vanilla extract pure

Instructions

1. Preheat the oven to 400℉/200℃. Position rack to middle.
2. Use a non-stick cooking spray or paper line a 12 cup muffin tray.
3. In a medium mixing bowl, combine dry ingredients. Whisk together.
4. Stir in chocolate chips. Set aside.
5. In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside. Please note that this topping is optional.
6. In a large mixing bowl, whisk eggs with oil, buttermilk and vanilla extract. Mix well.
7. Add this liquid mixture all at once to the dry ingredients. With a wooden spoon, stir until just moistened.
8. Fill muffin liners ¾ full.
9. If using, sprinkle each muffin top with some of the cinnamon sugar.
10. Bake for 18-20 minutes or until top bounces back when lightly touched.

These muffins are best the day they are made. Leftovers can be frozen

NOTE

Note: If using milk (instead of buttermilk), increase the baking powder to 2 teaspoons and eliminate the baking soda.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 76mg | Potassium: 172mg | Sugar: 15g | Vitamin A: 90IU | Calcium: 90mg | Iron: 1.3mg