Bakery Style Chocolate Chip Muffins

You know those kinds of muffins that are basically just an excuse to eat cake? Well, this weekend I decided to make those muffins for breakfast.

Big, buttery bakery chocolate chip muffins to be exact. Because hey, I was on holidays. And you really don’t need an excuse to eat chocolate chip muffins.

To preface this – I love chocolate chip muffins. They’re probably my favorite thing to eat for breakfast. Or whenever the craving hits. As a kid, I’d plead with my parents to let me get a chocolate chip muffin and chocolate milk. When I cut class in high school, my sister and I would go for chocolate chip muffins. 8:30 statistics in college? One extra-large coffee & chocolate chip muffin please!

Apparently, some things never change.

While I’ve always loved eating chocolate chip muffins, I’d never actually made them myself. So after some delicious muffin experiments – I present these bakery style chocolate chip muffins a la Fiona.


  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1/4 cup sour cream , room temperature
  • 3/4 cup buttermilk* , room temperature
  • 1 1/2 cup mini chocolate chips , or your favorite variety
  • coarse/decorating sugar for sprinkling


  1. Preheat your oven to 425F degrees and butter or line a 12 cavity muffin tin.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. 
  3. Beat the butter and sugar together until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined.
  4. ..............................

for full recipes please see : www.justsotasty.com

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