Bakery Style Jumbo Chocolate Chip Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 cup Buttermilk

Found on crunchycreamysweet.com

Description

Directions

• 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.