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These are the BEST bakery-style Chocolate Chip Muffins with buttermilk and they are loaded with rich semi-sweet chocolate chips. These soft, moist, and fluffy muffins are the perfect way to start the morning. Enjoy with coffee or a cold glass of milk!
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– 2¼ cups all-purpose flour plus 1 tablespoon for the chocolate chips – 1 cup granulated sugar – 2 teaspoon baking powder – 1 teaspoon baking soda – ½ teaspoon salt – ½ cup unsalted butter melted and cooled – 2 large eggs room temperature – 1 cup buttermilk – 2 teaspoon vanilla extract – 1¼ cups semi-sweet chocolate chips
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Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or grease with cooking spray. Gently toss the chocolate chips in the extra tablespoon of flour.
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In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract together. Whisk in the cooled melted butter.
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In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
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Add the wet ingredients to the dry ingredients. Stir to combine, being careful not to over-mix the batter. Fold the chocolate chips into the batter just until they are mixed in.
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Evenly divide the batter between the 12 cups of the prepared muffin pan.
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Bake for 5 minutes. Without opening the oven, reduce the heat to 375°F. Bake for 15 more minutes, until a toothpick inserted into the center, comes out with a few crumbs.
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