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.
