Bakery Style Chocolate Chip Muffins
Yields: 5-6 jumbo size muffins or 12 standard size muffins
  • 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
  • 2½ teaspoons baking powder
  • ⅔ cup (135 grams or 4.8 ounces) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg, slightly beaten
  • 1 cup milk
  • ⅓ cup canola oil (or vegetable, safflower)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips/chunks
  1. Preheat oven to 425F/220C degrees. Butter 12 muffin cups or line them with liner papers.
  2. In a large bowl sift together flour, baking powder and salt. Add sugar.
  3. In a medium bowl, mix the egg with the milk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. The batter should be quite thick and lumpy. Fold in chocolate chips.
  4. Divide the mixture between the muffin cups almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 375F/190C and continue to bake for an additional 12-17 minutes (this is for standard size muffins. See post notes for jumbo and mini muffins baking times) until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
-If you use buttermilk, yogurt or sour cream instead of the milk, replace ½ teaspoon of the baking powder with ¼ teaspoon baking soda.
-Muffins are best the same day they are made.
-Muffins can be frozen for up to 2 months.
Recipe by Pretty. Simple. Sweet. at