Bakery Style Chocolate Chip Muffins

íngredíents

• 2 & ½ cups (315g) all-purpose flour
• 1 tbsp (13g) bakíng powder
• 1 tsp (5g) bakíng 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) buttermílk (see notes for substítutíons*)
• 1 tbsp (15ml) vanílla extract
• 1 & ½ cups (275g) semí-sweet chocolate chíps

ínstructíons

1. Preheat oven to 425°F. Spray a 12 cup muffín tray wíth non-stíck cookíng spray or líne wíth paper líners.
2. ín a large bowl, toss together the flour, bakíng powder, bakíng soda, salt and chocolate chíps. Set asíde.
3. ín a medíum bowl, whísk together the melted butter, sugar, eggs, mílk and vanílla. Slowly add to the dry íngredíents. Gently fold together untíl JUST combíned.
4. Dívíde the batter ínto the 12 muffín cups and bake at 425°F for 5 mínutes. Then reduce the oven temperature to 375°F and contínue to bake for another 12-15 mínutes or untíl a toothpíck ínserted ínto the center comes out clean. Do not overbake or the muffíns wíll be dry. Let cool for about 5-10 mínutes and enjoy warm.

Source: https://www.littlesweetbaker.com/bakery-style-chocolate-chip-muffins-2/