Bakery-Style Chocolate Chunk Muffins
A moist and fluffy chocolate chunk muffin loaded with chocolate chips and a hint of cinnamon.
Servings: 18 Muffins
Calories: 243kcal
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ teaspoon cinnamon (optional)
- ½ cup unsalted butter, room temperature
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup low-fat buttermilk
- 1 ¼ cup semi-sweet chocolate chunks
Instructions
- Melt the butter and set aside to cool to room temperature. Preheat the oven to 425°F and have ready a greased muffin tin lined with cupcake liners. See notes for jumbo muffins.
- Add flour, baking powder, baking soda, sea salt, and cinnamon (if using) to a medium-sized mixing bowl. Whisk to combine and set aside until ready to use.
- Add the butter and the sugar to large mixing bowl and mix on medium-high speed for about 3-4 minutes, until light and fluffy. Add the eggs one at a tim,mixing well after each addition. Next, add the vanilla and mix once more.
- Add the dry ingredients in three additions, alternating with the buttermilk in two additions, mixing on low all the while.
- Fill the muffin liners to the top, and bake for 5 minutes at 425°F.
- After the 5 minutes is up, reduce the heat to 350°F and bake for 16-20 minutes more, just until the tops of the muffins are golden brown. Do not take the muffins out of the oven as the temperature is decreasing. Allow to cool on a wire rack for 10 minutes. Serve and enjoy.
Notes
If you are using a jumbo muffin pan, bake at 425°F for 5 minutes. Then, reduce the heat to 350°F (do not take the muffins out of the oven as the temperature is decreasing) and continue baking for 25-30 minutes more.
Nutrition
Calories: 243kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 255mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1.7mg