I’m on a muffin kick right now. Actually, I’ve been into recreating anything that can be picked up at your favorite bakery in town. Why? I think it’s because of where I live, which sometimes seems like the middle of nowhere. Alight, alright, so I definitely don’t live in the middle of nowhere. But living in the mountains, where it snows ten, sometimes eleven, months out of the year, I sometimes crave city living and apparently local bakeries too. There just aren’t a lot of baked goods options beyond the grocery store here. So, I made us all some muffins, which oddly aren’t something I’ve made much over the past ten years. But for the last couple of months I’ve been all about them! I LOVE the peanut butter banana muffins I shared a month or so ago. But I decided that I now need classic chocolate chip muffins too. No banana, no peanut butter. It took everything in me to not make this a banana muffin, as that’s what I would typically do, but these are perfect just as is!
Details, details
I wanted these to be two things 1. so simple to make. 2. extra tall and fluffy with more chocolate than is really necessary. The batter starts with browned butter. Since there’s no banana or peanut butter, I wanted to add a little richness and nuttiness with golden brown butter. It was a good move and really makes the muffins stand out. Then a little maple syrup to sweeten, yogurt for moisture, eggs, lots of vanilla extract. If you have it, add 1-2 teaspoons instant coffee or 2 tablespoons hazelnut liquor with the vanilla. This is totally optional, but adds to the muffin. I know those ingredients may seem kind of different, but the flavors really highlight the chocolate. The dry is my basic mix, whole wheat pastry flour, baking powder, and salt. And then the topping, a salty vanilla mix. Instead of just a sprinkle of sugar on top like a lot of bakeries will do, I used sugar, mixed with flaky Maldon sea salt, and vanilla bean powder. So much more delicious with the additions of sea salt and vanilla, a nice little sweet/salty topping. These muffins are soft and fluffy with so much melty chocolate, using semi-sweet chocolate chips is key. These are great warm or at room temperature. But please, have at least one warm, right out of the oven…truly just the best thing ever. Looking for other yummy bakery items?? Here are my favorites: Giant Double Blueberry Muffin Cookies Cream Cheese Swirled Cinnamon Carrot Cake Muffins Baked Blueberry Cinnamon Sugar Doughnuts Chocolate Chunk Chai Banana Muffins Chocolate Chunk Rye Banana Bread Easy Chocolate Cinnamon Crunch Knots Lastly, if you make these Bakery Style Chocolate Chip Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
