Bakery Style Chocolate Chip Muffins
Ingredients: all-purpose flour, baking powder, salt, granulated sugar, unsalted butter · 45 min cook time · 350kcal · ~₩12,000
Ingredients
330g all-purpose flour, 1Tbsp baking powder, 1tsp salt, 200g granulated sugar, 113g unsalted butter, 60g sour cream, 300ml whole milk, 2whole eggs, 1Tbsp vanilla, 270g semi-sweet chocolate chips
Instructions
1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with regular baking papers or bakery-style papers.
2. In a large bowl, sift together 2 and 3/4 cups (330g) of all-purpose flour, 1 Tbsp of baking powder, and 1 tsp of salt. If not sifting, whisk them together well. Set aside.
3. In a separate large bowl, combine 1 cup (200g) of granulated sugar, 1/2 cup (113g) of melted unsalted butter, 1/4 cup (60g) of sour cream, and 1 and 1/4 cups (300ml) of room temperature whole milk. Mix well.
4. Add two whole eggs and 1 Tbsp of vanilla to the wet ingredients. Mix until smooth.
5. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just a few streaks of flour remain. Do not overmix.
6. Fold in 1 and 1/2 cups (270g) of semi-sweet chocolate chips.
7. Evenly distribute the batter among the 12 muffin cups. Optionally, add a few extra chocolate chips on top of each muffin for a glossy finish.
8. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes, or until golden and puffed.
9. Once slightly cooled, the muffins are ready to enjoy.
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