Breakfast

Bakery Style Chocolate ​Chip Muffins – 2016
​Recipe courtesy of Emma Wozny II

INGREDIENTS
  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk (whole or buttermilk is preferred)
  • 1 tbsp vanilla extract
  • 1 ½ cups chocolate chips

PREPARATION
Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
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In a large bowl, mix together 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 turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.

A crispy sky-high muffin top, full of chocolate chips, soft and buttery - a perfect way to start your morning.

Note: Emma used a mixture of milk chocolate and semi-sweet chocolate chips. ​Use your personal preference!​