Step-by-Step Guide to Make Quick Bakery style chocolate chip muffins

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Quick Bakery style chocolate chip muffins. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bakery style chocolate chip muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bakery style chocolate chip muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bakery style chocolate chip muffins is 6 jumbo muffins. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bakery style chocolate chip muffins estimated approx 23 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Bakery style chocolate chip muffins using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Bakery style chocolate chip muffins:

1. 4 Tblsp unsalted butter melted and cooled at least 5 minutes
2. 1/4 cup canola oil (may substitute vegetable oil)
3. 1 cup sugar
4. 1 large egg + 1 egg white room temperature preferred
5. 1 1/2 tsp vanilla extract
6. 1/2 cup buttermilk room temperature(2Tbsp powder& 1/2 cup water)
7. 1 3/4 cup all purpose flour
8. 2 tsp baking powder
9. 2 tsp corn starch
10. 1/2 tsp salt
11. 1 cup chocolate chips
12. 1/3 cup additional granulated sugar, coarse sugar for topping

Steps to make to make Bakery style chocolate chip muffins

1. Combine butter and canola oil in a large bowl. Stir well.
2. Stir in sugar.
3. Add egg, egg white and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
4. Add buttermilk and stir well.
5. In a separate bowl, whisk together flour, baking powder, corn starch and salt.
6. Fold dry ingredients into wet gently, taking care not to over mix. Once about half of the dry ingredients have been incorporated into the better, add in chocolate chips and continue to fold in to better until all ingredients are just combined.
7. Cover bowl with a dry towel and allow better to sit 15 minutes
8. Preheat oven to 425F and line muffin tin with paper liners.
9. Once oven has preheated, portion bar into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).
10. Sprinkle tops generously with sugar and place muffin tin in preheated oven.
11. Bake at 425F for 8 minutes and then reduce the oven temperature to 350F (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo - sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350F).
12. Allow to cool, and enjoy.
13. Notes

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