Bakery Style Jumbo Chocolate Chip Muffins

By srumbel

Bakery Style Jumbo Chocolate Chip Muffins - big fluffy muffins filled with chocolate chips. Make bakery style treats right in your own kitchen!
from crunchycreamysweet.com

Ingredients

• 2 cups all-purpose flour
• 1 and 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 cup buttermilk
• 1 and 1/2 teaspoon pure vanilla extract
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup semi-sweet chocolate chips

Details

Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 400 degrees F.
Grease a jumbo muffin pan with butter. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, sugar and salt). Add 3/4 of a cup of chocolate chips and stir in. Coating them with dry ingredients prevents sinking to the bottom.
In a large measuring cup or medium mixing bowl, whisk the wet ingredients (buttermilk, vanilla, oil and egg).
Add the wet ingredients to the dry ingredients and stir in with a fork until combined. Batter should be lumpy but no large clumps of flour should remain.
Using a regular ice cream scoop, place two scoops of the batter into each muffin cup. Top with remaining chocolate chips.
Bake in 400 degrees for 5 minutes. Without opening the oven, lower the temperature of the oven to 375 degrees F and set the timer for 20 minutes. Check the muffins with a toothpick (it should be clean) and add extra 2 to 3 minutes if needed. The tops should be domed, slightly cracked and golden brown.
Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.

Yield: 6 jumbo muffins or 12 regular size muffins