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Bakery Style Chocolate Chip Muffins Recipe

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This recipe for Bakery Style Chocolate Chip Muffins is from The Palfy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. unsalted butter melted and cooled at least 5 minutes
¼ c. canola oil
1 c. sugar
1 lg. egg + 1 egg white room temperature preferred
1 1/2 tsp. vanilla extract
1/2 c. buttermilk* room temperature preferred
1 3/4 c. all-purpose flour
2 tsp. baking powder
2 tsp. corn starch
½ tsp. salt
1 cup chocolate chips
1/3 c. additional granulated sugar, coarse sugar preferred for topping
Directions:
Directions:
Combine butter and canola oil in a large bowl. Stir well.

Stir in sugar. Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.

Add buttermilk and stir well.

In a separate bowl, whisk together flour, baking powder, corn starch, and salt.

Fold dry ingredients in gently, taking care not to over mix.

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. Cover bowl with a dry towel and allow batter to sit 15 minutes**

Preheat oven to 425º and line muffin tin with paper liners. Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use a 12 count muffin tin--you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).

Sprinkle tops generously with sugar and place muffin tin in preheated oven.

Bake at 425º for 8 minutes and then reduce the oven temperature to 350º.
Do not open the oven door or remove the muffins, just leave them in and reduce the temperature). Bake for another 15 minutes or until the tops are just beginning to turn golden brown.

If you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350º.


Allow to cool, and enjoy!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
*If you don't happen to have buttermilk, you can use this substitute: pour 1 1/2 tsp. lemon juice or vinegar into a measuring cup and then fill up to the 1/2 cup line with regular milk. Stir well and allow mixture to sit for at least 5 minutes (it will thicken) before using.

**This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise

 

 

 

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