Chocolate chip muffins, if you’re unaware, are pretty damn great.
If you disagree and are not, in fact, a fan of this bakery classic, I’m sorry to inform you that there could be something seriously wrong with you.
That’s just my take.
Anyways, back to the muffins. Chocolate chip muffins are like the almighty muffin concoction in the muffin kingdom, and without them, I fear life itself would be rather sad. So, because of my love for these bad boys, I thought I would do some digging and find a stellar recipe to share with all of you to make your dreams a reality. This recipe comes from littlesweetbaker.com and makes 12 muffins.
- 2 & ½ cups (315g) all-purpose flour
- 1 tbsp (13g) baking powder
- 1 tsp (5g) baking soda
- ½ tsp (2.5g) salt
- ½ cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (250ml) buttermilk (see notes for substitutions*)
- 1 tbsp (15ml) vanilla extract
- 1 & ½ cups (275g) semi-sweet chocolate chips
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm,” the recipe states.
There you have it, my friends. Take this recipe and run with it all the way to the pearly chocolate chip muffin heavenly gates.