Bakery Style Chocolate Chip Muffins

Fluffy, tender muffins chock full of dark chocolate chips. These muffins have perfectly round and crunchy muffin tops and taste amazing!

📝 Ingredients

• 1 3/4 cups (250g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 cup buttermilk or milk (see notes)
• 1/3 cup canola oil ((or vegetable, safflower))
• 1 1/2 teaspoons pure vanilla extract
• 1 cup chocolate chips or chunks (see notes)
• Sugar sprinkles ((optional garnish))

👨‍🍳 Instructions

1. 1Preheat oven to 425°F/220°C. Grease 12 muffin cups or line them with liner papers.
2. 2In a large bowl whisk together flour, sugar, baking powder, and salt.
3. 3In a medium bowl whisk the egg, buttermilk/milk, oil and vanilla extract, and whisk until combined. Pour the egg mixture into the flour mixture and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. The batter should be thick and lumpy. Fold in chocolate chips.
4. 4Divide the mixture between the muffin cups almost all the way to the top. Bake for 3 minutes, then reduce the oven temperature to 375°F/190°C. Add sugar sprinkles to the muffin tops and continue to bake for an additional 12-17 minutes (for standard size muffins; see the above post notes for jumbo and mini muffin baking times) until a toothpick inserted into the center of the muffin comes out clean. If the muffin tops start to brown too fast on the outside but are not fully baked yet, cover the pan loosely with aluminum foil. Overbaking will make the muffins dry so keep an eye on them. Remove from oven and allow to cool for 10 minutes in pan, then transfer muffins to a wire rack to cool completely.