Bakery Style Chocolate Chip Muffins

So… remember that just-like-grandma-made blueberry muffin recipe I shared last week?⁣ Turns out they also make the best-ever Bakery-Style Chocolate Chip Muffins.⁣ Soft and fluffy on the inside with perfectly baked crunchy sugar tops.⁣

I always find myself making a double batch of these because they disappear so quickly. Its that crunchy-sugar topping that makes them so irresistible.

Bakery-Style Chocolate Chip Muffins

yields: 12 muffins

Prep time: 10 minutes

Bake time: 25 minutes

1 ½ cups all-purpose flour
¾ cups granulated sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
¼ cup unsweetened applesauce
½ cup unsweetened soy milk, or more as needed
1 ½  cups semi sweet chocolate chips
1 tablespoon turbinado or raw sugar for dusting

1. Preheat oven to 400F and line a standard muffin tray with liners.

2. In a large bowl whisk together flour, sugar, salt, and baking powder. Make a well in the center and add oil, applesauce, and almond milk. Stir just until a batter forms (it will be thick and sticky.) Gently fold in 1 cup of chocolate chips.

3. Scoop out batter into the prepared tray, filling each well about 2/3 full. Top with remaining half cup of chocolate chips, pressing each one gently into the muffin batter. Bake for 22 minutes or until a cake tester inserted in the center of a muffin comes out clean and the muffins are lightly golden.

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