Soft Bakery Style Chocolate Chip Muffins
These Bakery Style Soft Chocolate Chip Muffins are big in size, flavor, and with pockets of melted chocolate throughout. These soft muffins are a perfect way to start your morning or as an after school snack for the kids.
Ingredients
- 1 cup whole milk
- 1 large egg
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ cups chocolate chips (milk chocolate, semi-sweet, or mini)
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350℉. Line a 12-cavity muffin pan with paper liners. Set aside for later.
- In a small mixing bowl, whisk together the milk, egg, sugar, oil, and vanilla extract until combined. Set aside.1 cup whole milk, 1 large egg, 3/4 cup granulated sugar, 1/4 cup vegetable oil or canola oil, 2 teaspoons vanilla extract
- In a larger mixing bowl, whisk together the flour, chocolate chips, baking powder, and salt until combined.2 cups all-purpose flour, 1½ cups chocolate chips, 1 tablespoon baking powder, ½ teaspoon salt
- Pour the wet ingredients into the dry ingredients and gently mix together, using a silicone spatula, just until combined and no flour streaks remain.
- Evenly divide the muffin batter between the 12 muffin cups. Each cup will be almost full.
- Bake for 23-28 minutes or until the muffin tops are golden brown and domed shaped. * More helpful ways to know if they're done is to insert a toothpick into the center making sure it comes out clean, or gently touch the muffin and it should bounce back. * All ovens are so different, and it can vary depending on what size muffin pan is used, which is why the bake time varies above. Set the time for the minimum and watch the muffins from there. * For mini muffins bake for 10-12 minutes.
- Let the muffins cool in the pan for about 10 minutes before removing them to a cooling rack. Enjoy!
Notes
Milk : For best results only use whole milk in this recipe. You want the fat and thickness to help soften the muffins and make them taste bakery-style. Another option is half and half.
Store Leftovers : The best way to store leftover muffins is at room temperature inside an airtight container with a lid or a Ziploc bag lined with paper towels. Place a piece of paper towel into the bottom of the Ziploc bag and then store the muffins on top in an even and single layer. Place another piece of paper towel over top the muffins. This will help absorb any excess moisture and prevent the muffins from going soggy.
Freeze Muffins : To properly freeze muffins make sure they are cooled down to room temperature. Wrap each muffin individually in plastic wrap or foil (this prevents the muffins from sticking to each other and prevents any potential freezer burn) and place the wrapped muffins inside a freezer-safe container or bag. Freeze for up to 3 months.
Nutrition
Calories: 297kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 217mg | Potassium: 124mg | Fiber: 1g | Sugar: 26g | Vitamin A: 56IU | Calcium: 106mg | Iron: 1mg
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