Chocolate Chip Muffins (Bakery Style)

Prepare – Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.

Whisk Dry Ingredients – In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet Ingredients and Sugar – In a separate large mixing bowl, combine buttermilk, eggs, sugar, brown sugar, melted butter, and vanilla. Whisk until well combined.

Mix Wet and Dry Ingredients – Add the dry ingredients to the wet ingredients and whisk until you no longer see dry streaks of flour. It should be lumpy; do not over-mix.

Fold in Chocolate Chips – Add the chocolate chips to your batter, setting aside 2 Tbsp to use on the top, if desired. Fold gently just until combined.

Portion and Add Toppings – Divide the batter evenly into the prepared muffin pan, filling each up to the top (it helps to use a trigger-release ice cream scoop for easy portioning). Sprinkle the remaining chocolate chips over the top. I also like to add a generous sprinkle of coarse sugar, which adds a bit of crunch and makes them look more like bakery muffins.

Bake the Muffins – Bake at 425°F for 5 minutes. Reduce the heat to 350°F and continue baking for another 15-17 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before storing. You can enjoy these fresh!