Bakery Style Chocolate Chip Muffins

Preparation time: 10 mins; Baking time: 20 mins;  Total time: 30 mins; Makes: 12

Original Recipe 

Ingredients

• 2 ½ cups (308g) all-purpose flour
• 2 teaspoons (9g) baking powder
• 
1 teaspoon (5g) baking soda
• ½ (2.5g) teaspoon salt
• ½ cup (114g) unsalted butter, melted and cooled
• ¾ cup + 2 tablespoons (180g) granulated sugar

• 1 cup (250ml) milk (whole or buttermilk is preferred) I used buttermilk
• 2 large eggs

• 2 teaspoons (10ml) vanilla extract
• 1 cup (180g) chocolate chips (You can add more if you wish)

Instructions

1. Preheat oven to 425°F (220ºC) or (375º) (190º) convection . Spray a 12 cup muffin pan with non-stick cooking spray or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Stir in the chocolate chips and make a well in the centre. Set aside.
3. 
In a separate bowl, whisk together the melted butter, sugar, milk, eggs and vanilla. Add the egg mixture into the well and stir gently until just combined.
4. Spoon the batter into the 12 muffin cups and bake at 425°F(220ºC) or (375º) (190ºC) convection for 5 minutes. Then reduce the oven 
temperature to 375°F (190ºC) or 350ºF (180ºC) convection (and bake for a further 12-15 minutes or until a toothpick inserted into the centre comes out clean. Do not overbake or the muffins will be dry. Leave in the pan for about 5 minutes, then transfer onto a wire rack to cool. Serve warm.

Points to Note

1. I used  (375º) (190º) convection for 5 minutes, then reduced to 350ºF (180ºC) convection, for 15 minutes, total 20 minutes.
2. Muffins taste best the day of baking, but can be stored in an airtight container at room temperature for up to 5 days.

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